Photo of Salmon teriyaki burger with wasabi mayonnaise by WW

Salmon teriyaki burger with wasabi mayonnaise

Total Time
36 min
30 min
6 min
East meets west with Japanese flavours of salmon, wasabi and ginger in a burger bun


Salmon, raw

250 g, skinless, chopped

Spring Onions

1 medium, trimmed and sliced

Root Ginger

1 inch slice(s), finely grated


1 clove(s), crushed

Soy Sauce

2 teaspoon(s), reduced salt soy sauce


2 teaspoon(s), level

Calorie controlled cooking spray

4 spray(s)

0% fat natural Greek yogurt

2 tablespoon(s)

Reduced Fat Mayonnaise

1 tablespoon(s)

Wasabi paste

1 ml

Crusty white bread roll

280 g, 4 x 70g, split

Carrots, raw

2 medium, sliced into ribbons


1 individual, extra large, sliced into ribbons


155 g, thinly sliced


  1. In a food processor, pulse the salmon to a coarse paste. Transfer to a large bowl, add the spring onion, ginger and garlic, then season to taste. Mix well using your hands. Divide into 4 equal portions and shape each into an 8cm patty.
  2. Put the soy sauce and honey in a microwave-safe bowl and cook on high for 10 seconds until the honey melts. Stir to combine.
  3. Preheat the grill to high. Line a baking sheet with foil and mist with cooking spray. Put the patties on the prepared tray and brush with some of the soy sauce mixture. Grill for 2-3 minutes, turning once and brushing with the remaining soy sauce mixture, until cooked through.
  4. Meanwhile, in a bowl, combine the yogurt, mayonnaise and wasabi paste.
  5. Lightly toast the rolls, then spread the bottom halves with the wasabi mayonnaise. Top with the carrot, cucumber, salmon patties, avocado and the other halves of the rolls, and serve.


You can freeze the patties for up to two months. Wrap individually in clingfilm to freeze, then defrost in the fridge overnight and cook as in step 3.