I thought with grilling season fast approaching that these burgers would answer some calls for new and creative ways to serve burgers.
These Asian Salmon Burgers deliver on every level. They are incredibly delicious, with rich salmon, subtle spices, fresh herbs and green onion. Then comes the
Cool and creamy Spicy Herb Dip and the crunchy Spicy Pickled Cucumbers and Sweet and Spicy Pickled Red Onions.
These burgers not only wind up amazing in taste, but are totally stunning with their bright array of colors.
This is elegant casual BBQing, perfect for mothers day dinner!
Asian Salmon Burger, makes 6
-2 lbs Salmon, skinned and de-boned
-1 cup green onion, thinly sliced
-¼ cup cilantro, minced
-¼ cup parsley, minced
-½ jalapeno, minced
-2 Tbs sesame oil
-1 tsp salt
-1 cup panko bread crumbs
–Spicy Herb Dip
–Spicy Pickled Cucumbers
–Sweet and Spicy Pickled Red Onions
1) Using a large sharp knife, dice the salmon. Place in a bowl and set aside.
2) Add the green onion and the minced herbs, as well as the eggs, sesame oil and salt.
3) Mix really well and refrigerate for about an hour.
4) Preheat a BBQ grill to medium heat.
5) When the mixture is nice and cold, gently mix in the panko bread crumbs. You should have a thick enough consistency to form a patty.
6) On a sheet pan, form 6 patties.
7) BBQ the salmon patties for about 4 minutes on each side.
8) Generously spread the buns with the Spicy Herb Dip and then put the burger on the bottom bun.
9) Pile the Burger with the Spicy Pickled Cucumbers and the Sweet and Spicy Pickled Red Onions.
10) Top with the other half of the bun and enjoy immediately.Print Recipe
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These would be a good replacement for a mini burger at a cocktail party, just mini salmon burgers. Beautiful for summer coming up.
This is a dream burger for me. Salmon is my absolute favorite and this filet is gorgeous. Great flavors, Heather!
Thanks so much Cassie!
I don’t know too much about salmon other than ordering it at a restaurant…..does it have bones really?
Often there will be pin bones which are more like cartilage, but very bothersome when trying to enjoy your meal. If you don’t know how to remove them with de-boning tweezers, than just ask your fish guy at the grocery store- they will be happy to do it 🙂
Thanks Heather, I will as I can’t wait to make this with the cuc’s and dip!!
What kind of salmon did you use (e.g. farmed Atlantic). Asking because the farmed Atlantic is much oilier than King or Coho and wondering how that affects the burger.
I used wild caught sockeye salmon.
Yum! That looks amazing!
Thanks for the recipe, Heather! Just finished making them and it was delicious!
Annie- thank you so much! happy that you liked them!
Get the tail piece of the salmon. Most often its bone free. Most people don’t like it because the thickness is not very thick.
great tip CC!
Love the way you prepared this salmon. I would need a taste of it before I even cooked it.
i love that! it looks beautiful!
i love the cleaver, too, by the way.
LOL! you are definitely the only one who noticed my cleaver!!
I cooked this one for lunch! 🙂 My dad is happy and my boyfriend loved the idea! You are continuously inspiring me 😀 I’m really waiting for your book…!
Thank you so much Alice! So happy to here that!
I made this reci[e for my girl friend. It was awesome!!
I don’t eat a lot of salmon, I’m weird and sort of picky with things that hail from the sea. But these burgers make me want to love salmon.