Check out my latest salmon burger. My first salmon burger was jerk-flavored with grilled pineapple; try it as soon soon as possible. This time, I kept it spicy but went with more Asian flavors.
To make this recipe gluten-free, use gluten-free soy sauce or an alternative like tamari sauce or coconut aminos. Try this recipe and let me know what you think.
Prep Time: 15 mins . Cook Time: 30 mins . Yield: 5 Servings
INGREDIENTS
1 1/2 Lbs Salmon, uncooked
1 Tbsp Reduced Sodium Soy Sauce
1 Tbsp Sriracha
1 Tsp Sesame Seed Oil
1 Tbsp Sesame Seeds
1 Tbsp Ginger, minced
2 Egg Yolks
3 Stalks Green Onions, chopped
1/4 Cup Cilantro, chopped
4 Cloves Garlic, minced
Salt and Black Pepper to taste
Cooking Oil for greasing skillet
Suggested toppings:
Red Cabbage
Cucumber Sliced
Spicy Mayo
METHOD
1. Prepare the salmon by first removing the skin then cutting it into large chunks. Separate about one-quarter of salmon.
2. Place one-quarter of salmon in a food processor. Pulse until the salmon is pureed. Add the remaining salmon. Pulse until well combined and salmon is cut into small chunks.
3. Place salmon mixture in a bowl. Add egg yolks, green onions, ginger, garlic, soy sauce, Sriracha, sesame oil, salt and black pepper. Mix until well-combined.
4. Divide and form the salmon mixture into 5 patties. Refrigerate for at least 1 hour.
Remove the salmon from the fridge a few minutes before grilling. Sprinkle uncooked patties with sesame seeds.
5. Heat oil in a skillet over medium heat. Add patties and cook for about 4 to 5 minutes on each side. Patties are done with the internal temperature of 140 F.
6. Make your salmon burger with whole wheat buns and your favorite toppings.
This is a fantastic recipe! My daughter told me that I could open a restaurant with this one!
Awesome! I’m so glad she enjoyed it!