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Photo of Salmon teriyaki burger with wasabi mayonnaise by WW

Salmon teriyaki burger with wasabi mayonnaise

Total Time
0 min
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East meets west with the Japanese flavours of salmon, wasabi and ginger in a burger bun.


Skinless salmon

250 g, boneless, chopped

Green shallot(s)

1 individual, thinly sliced

Fresh ginger

1 tbs, (2cm piece), finely grated


1 clove(s), crushed

Reduced salt soy sauce

10 ml, (2 tsp)


2 tsp

99% fat-free, plain Greek yoghurt, unsweetened

2 tbs

Low-fat mayonnaise

1 tbs

Wasabi paste

2 g, (1/4 tsp)

High fibre white bread

280 g, rolls


2 medium, coarsely grated

Lebanese cucumber

1 medium, sliced into ribbons


½ large, thinly sliced

Oil spray

1 x 3 second spray(s)


  1. Place salmon in a food processor and pulse to a coarse paste. Transfer to a medium bowl. Add shallot, ginger and garlic. Season with salt and pepper. Use clean hands to mix well. Divide into 4 portions. Shape each portion into an 8cm-diameter patty.
  2. Place the soy sauce and honey in a microwave-safe dish. Heat in the microwave on high for 10 seconds until the honey melts. Stir to combine.
  3. Preheat a grill on high. Line a baking tray with foil. Lightly spray the foil with oil to grease. Place patties on the tray. Brush with the soy sauce mixture. Cook under the grill for 2-3 minutes or until cooked through, brushing with any remaining soy sauce mixture. (Use a small palette knife or egg slide to transfer the patties to a plate).
  4. Meanwhile, combine yoghurt, mayonnaise and wasabi in a small bowl. Lightly toast the rolls.
  5. Spread roll bases with a little of the mayonnaise mixture. Top with carrot, salmon patties, cucumber, avocado, remaining mayonnaise and roll lids.


TIP: You’ll find wasabi in the Asian section of the supermarket.