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asian inspired salmon burger recipe

Ginger-Soy Salmon Burgers

These Ginger-Soy Salmon Burgers offer a delightful Asian twist on a classic favorite. The combination of tender salmon, aromatic ginger, and savory soy sauce creates patties with a perfect balance of flavors and a satisfying texture. Ready in under 20 minutes, they're an ideal weeknight dinner option that's both nutritious and delicious.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 burgers
Course: Main Course
Cuisine: Asian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (14¾ ounce) can salmon skin and bones removed (pink or red)
  • 1 medium potato baked or boiled, then peeled
  • 2 cloves garlic crushed
  • 1½ teaspoons ginger freshly grated
  • 2 tablespoons soy sauce
  • ½ teaspoon black pepper cracked
  • Cooking spray olive or canola oil
Asian Sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons horseradish or wasabi
  • Whole wheat buns for serving, optional
  • Shredded cabbage for serving, optional

Equipment

  • Medium bowl
  • Grill or skillet
  • Mixing spoon

Method
 

  1. Drain the canned salmon and remove any skin or bones that remain.
  2. In a medium bowl, combine the salmon with the cooked and peeled potato. Mash together until relatively smooth with some texture remaining.
  3. Add the soy sauce, freshly grated ginger, and crushed garlic to the salmon mixture. Mix thoroughly to distribute all ingredients evenly.
  4. Divide the mixture into 4 equal portions and shape into burger patties, pressing firmly so they hold together while cooking.
  5. Sprinkle the cracked black pepper on one side of the patties.
  6. Heat a grill or skillet over medium-high heat. Lightly spray both sides of the patties with cooking spray.
  7. Cook the salmon patties for about 4 minutes on each side until they develop a golden crust and are heated through.
  8. While the burgers cook, prepare the Asian sauce by whisking together 1 tablespoon soy sauce with 2 tablespoons of horseradish or wasabi.
  9. Serve the salmon burgers on whole wheat buns with a dollop of the Asian sauce and some shredded cabbage for crunch, if desired.

Notes

For the best flavor, use fresh ginger rather than pre-minced jarred varieties. If you prefer, you can substitute fresh salmon for canned - simply cook and flake it before mixing with other ingredients. These patties can be made ahead and refrigerated for up to 24 hours before cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
These burgers pair wonderfully with Asian slaw, edamame, sweet potato fries, or cucumber salad for a complete meal.