Fresh Salmon-Ginger Burgers

Total Time
25 min
10 min
7 min
Ginger and salmon are a natural pair, and in this easy, ready-in-30 minute recipe, the feisty kick of ginger enlivens this favorite, richly flavored fish, bringing out its great, buttery taste and mellowing any lingering fishiness.To get the most ginger flavor in the burgers, shape the patties, place them on a wax paper-lined plate and cover and refrigerate at least 2 hours or up to 6 hours before cooking so the flavor has time to develop. The salmon patties are great as burgers, but are also wonderful as a topping to a light pasta dish that's been tossed in an olive oil and lemon blend and topped with fresh scallions and other herbs such as dill and basil. Leftover patties can be served room temperature on a green salad as a wonderful makeshift lunch.


White bread

1 slice(s), or whole wheat sandwich bread

Uncooked scallion(s)

2 medium, chopped

Ginger root

2 Tbsp, minced peeled fresh


8 tsp, (such as cranberry-horseradish)

Uncooked farmed Atlantic salmon skinless fillet(s)

1 pound(s), cut into 1-inch pieces

Table salt

¼ tsp

Black pepper

¼ tsp

Canola oil

2 tsp

Reduced calorie mayonnaise

¼ cup(s)


  1. Tear bread into pieces and pulse in food processor until coarse crumbs form. Transfer crumbs to large bowl and add ginger and 4 teaspoons horseradish sauce. Put salmon into food processor and pulse until coarsely chopped. Add to crumb mixture along with salt and pepper.
  2. With fork, gently stir salmon mixture until combined well but not overmixed. With damp hands, shape into 4(4-inch) patties.
  3. Heat oil in large nonstick skillet over medium heat until hot. Add salmon patties and cook until golden brown and just opaque in center, about 3 minutes per side.
  4. Stir together mayonnaise and remaining 4 teaspoons horseradish sauce in cup. Dollop evenly onto salmon burgers.
  5. Per serving: 1 salmon burger and 1 tablespoon sauce


Get even more taste satisfaction by serving the burgers on whole wheat sandwich thins with lettuce, tomato, and red onion.