Asian salmon burgers

Total Time
18 min
10 min
8 min
Serve these salmon burgers on whole wheat buns with pickled ginger and radish sprouts or shredded radishes; or set them on top of a green salad dressed with a light, sesame vinaigrette. If you don't want to use a food processor to chop the salmon, you can use a large knife, rocking it back and forth through the fish while continually turning and repositioning the blade, until the meat is chopped into tiny grains, like little pink jewels. And if you want to plan ahead, the chopped salmon can be made marinated with the scallion, ginger, and soy sauce mixture ahead of time; cover and refrigerate for up to 1 day.


Uncooked wild pink salmon fillet

1 pound(s), skinless


2 medium, minced

Liquid egg substitute

3 Tbsp, pasteurized-variety

Fresh ginger

2 Tbsp, fresh, peeled, minced

Less sodium soy sauce

1 Tbsp

Unseasoned rice vinegar

1 Tbsp

Toasted sesame oil

1 tsp

Cooking spray

1 spray(s)


  1. Cut the fillet into four pieces, then place it in a food processor fitted with the chopping blade. Pulse a few times, then process until finely ground but not mushy.
  2. Scrape the salmon into a large bowl; stir in the scallions, egg substitute, ginger, soy sauce, rice vinegar and sesame oil.
  3. Off heat, spray the grill rack or a grill pan with nonstick spray, then prepare the barbecue grill or heat the pan over medium heat. Form the salmon mixture into four patties. Place on the rack or in the pan and cook until lightly browned and firm, turning once, about 8 minutes.