Description
Delicious and flavorful Asian Salmon Burgers made with fresh salmon, panko breadcrumbs, green onions, and a touch of pickled ginger liquid, pan-fried to golden perfection. Served with a spicy and creamy wasabi mayonnaise, these burgers are perfect for a quick and satisfying meal with an Asian twist.
Ingredients
Scale
For the Salmon Burgers:
- 2 pounds salmon fillets, skin and bones removed
- 1 3/4 cups panko breadcrumbs, divided (whole wheat if preferred)
- 1 bunch green onions, washed
- 1/4 cup mayonnaise
- 1 tablespoon pickling liquid from pickled ginger (Gari)
- Oil for pan frying (canola, peanut, or vegetable)
For the Wasabi Mayonnaise:
- 1/2 cup mayonnaise
- 1-3 tablespoons wasabi sauce, to taste
Optional Garnishes:
- Whole wheat or white buns, toasted
- Asian marinated cucumber salad
- Red lettuce leaves or butter lettuce
- Avocado slices
- Tomato slices
Instructions
- Prepare the salmon: Cut the salmon fillets into 2-inch chunks and place them in the bowl of a food processor. Pulse a few times until the salmon is broken down into small chunks about 1/4-inch in size but not pureed. Transfer to a mixing bowl.
- Mix ingredients: Remove the white parts of the green onions and discard or save for another use. Slice the green parts in half lengthwise, then finely chop. Add the chopped green onions, 1/2 cup panko breadcrumbs, 1/4 cup mayonnaise, and the pickling liquid from the ginger to the salmon. Mix gently until combined without overworking the mixture.
- Form patties and chill: Line a baking sheet with plastic wrap or parchment paper. Divide the salmon mixture into 8 equal mounds and shape each into a patty about 3/4-inch thick, ensuring edges are as thick as the center. Cover with plastic wrap and chill in the refrigerator for 1 hour up to 8 hours to allow firming.
- Coat with breadcrumbs: Spread the remaining panko breadcrumbs on a plate. Using a large spatula, carefully lift each chilled patty and press gently on one side into the breadcrumbs. Flip and repeat for the other side so both sides are coated.
- Heat the skillet: Place a large heavy-bottomed skillet over medium-high heat. When hot, add about 1 tablespoon of oil and swirl to coat the pan evenly.
- Cook the first side: Gently place 4 patties at a time into the skillet, leaving space between them. Cook for 3 to 5 minutes until the underside is golden brown and crispy. Use a splatter shield to protect from oil splatters.
- Flip and cook second side: Carefully flip the patties with a wide spatula and cook for an additional 3 to 5 minutes until golden brown and the edges are firm. Transfer cooked patties to a paper towel-lined platter to drain excess oil. Add more oil to the pan as needed and repeat with remaining patties.
- Make wasabi mayonnaise: In a small bowl, combine 1/2 cup mayonnaise with 1 tablespoon wasabi sauce. Stir well, then taste and add more wasabi or mayonnaise to adjust spiciness and creaminess as desired.
- Serve: Toast buns if using. Assemble the burgers by placing a cooked salmon patty on the bottom bun or lettuce leaf, spreading a generous amount of wasabi mayonnaise, and adding any desired garnishes such as Asian marinated cucumber salad, lettuce, avocado, and tomato. Top with the other half of the bun or serve as lettuce wraps. Enjoy your flavorful Asian salmon burgers!
Notes
- Be careful not to over-process the salmon to keep texture in the patties.
- Chilling the patties before cooking helps them hold their shape.
- Use a splatter shield while frying to avoid hot oil splashes.
- If whole wheat panko is preferred, it can be used instead of regular panko.
- The pickling liquid from ginger adds a unique flavor but can be adjusted or omitted as desired.
- These burgers can also be served as lettuce wraps for a low-carb option.
