Wasabi Salmon Burgers

Wasabi Salmon Burgers

13 Reviews
From: EatingWell Magazine June/July 2005

Bring out the flavors of salmon with a Japanese-inspired infusion of ginger, sesame oil and wasabi. If you serve these patties on whole-wheat buns, consider reduced-fat mayonnaise and sliced cucumbers as condiments. Or skip the buns and set the patties atop a vinegary salad of greens, carrots, radishes and sprouts.

Ingredients 4 servings

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  • 2 tablespoons reduced-sodium soy sauce
  • 1 1/2 teaspoons wasabi powder, (see Note)
  • 1/2 teaspoon honey
  • 1 pound salmon fillet, skinned (see Tip)
  • 2 scallions, finely chopped
  • 1 egg, lightly beaten
  • 2 tablespoons minced peeled fresh ginger
  • 1 teaspoon toasted sesame oil


  • Active

  • Ready In

  1. Whisk soy sauce, wasabi powder and honey in a small bowl until smooth. Set aside.
  2. With a large chef's knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy). Continue chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl. Add scallions, egg, ginger and oil; stir to combine. Form the mixture into 4 patties. The mixture will be moist and loose, but holds together nicely once the first side is cooked.
  3. Coat a large nonstick skillet with cooking spray and heat over medium heat for 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more. Serve immediately.
  • Ingredient Note: Wasabi powder, when mixed with water, becomes the green paste most of us know from sushi restaurants. The powder is available in jars in the Asian aisle of most supermarkets or in almost all Asian markets. Store at room temperature for up to 1 year.
  • Tip: To skin a salmon fillet: Place it on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either. Or have your fishmonger do it for you.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Per serving: 174 calories; 7 g fat(2 g sat); 0 g fiber; 3 g carbohydrates; 25 g protein; 24 mcg folate; 100 mg cholesterol; 1 g sugars; 1 g added sugars; 305 IU vitamin A; 3 mg vitamin C; 58 mg calcium; 1 mg iron; 342 mg sodium; 484 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 4 lean meat

Reviews 13

August 09, 2015
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By: EatingWell User
Sooooo good! I just finished making this recipe for the first time. I added Panko breadcrumbs just to ensure that the patties stuck together. Instead of fresh salmon, I used two cans of canned salmon that I had on hand. DELICIOUS! All I could think of was sushi. I will definitely make these again...and again...and again!!! Pros: Flavour, simplicity
July 22, 2015
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By: EatingWell User
what did I miss here? I don't understand this. where does it say in the recipe what to do with step 1????? where does it come in? I prepared the wasabi mixture and next thing the recipe says about it is spoon the reserved glaze evenly. what reserve??? where did the rest of it go? I'll pass on this one.....
November 09, 2014
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By: EatingWell User
Wasabi Salmon Burgers I've never added any binder and these come out great every time. By not adding binder I think they are fresher, cleaner and less grainy and pastey than other similar recipies I've tried. Don't expect them to stick together before cooking. Just form up the paddies and put them on some parchment paper, and then make a quick, careful transfer to a nonstick pan using a thin spatula, and they bind while cooking. don't overlook! Great flavors.
October 28, 2014
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By: EatingWell User
Can be made with canned salmon too! I always have canned salmon around, so I tried this recipe using a can of pink salmon, and I think it worked BETTER than with fresh. I didn't need to add any extra breadcrumbs or egg or anything and the patties held together nicely. I just removed the bones from the salmon before following all the directions as written. I served it with rainbow slaw tossed with seasoned rice vinegar and a bit of extra sesame oil. On the table in 20 minutes!
January 06, 2014
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By: jordanhorowitz
thanks to other reviewers! This was a great recipe. I'm thankful to the other reviewers. I added the breadcrumbs, as suggested, and they held together very well. They need considerable seasoning (salt and pepper) though. Pros: easy, quick, delicious
April 14, 2013
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By: EatingWell User
I tweaked it a bit, but was EXCELLENT I blended the shallots together in a mixer with the ginger and sesame oil. It made it so I didn't have the big onion chunks and very fragrant. I topped it with sesame seeds. Excellent! Pros: flavorful, easy, delicious Cons: hard to stick together
August 23, 2012
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By: EatingWell User
I wish I'd read the other reviews before making this--I also found that the salmon mixture didn't hold together when prepared according to the recipe. Halfway through forming and cooking the patties, I wised up and added a tablespoon or so of whole-wheat breadcrumbs to the mixture, and it held together much better. Very tasty, though--I added a little Sriracha to the mixture before cooking to give it an extra kick, but just because I really like spicy food.
September 05, 2011
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By: ajahoo
Super Yummy! I read the previous reviews and followed the advise about adding panko bread crumbs, then chilled for about an hour prior to cooking. Held together nicely and cooked up perfectly. Also served them with a mango salsa I'd made instead of the soy glaze... was fabulous!! Pros: Easy and delicious Cons: none at all
May 23, 2011
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By: jordanhorowitz
Learned from previous comments...and they held together Based on the prior comments I added 1/3 cup whole wheat bread crumbs and put the patties in the fridge for a half hour (see EW recipe for "easy salmon cakes," too). Held together nicely. These are very tasty!