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Wasabi Salmon Burgers

June/July 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 4 (42 votes)

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.



READER'S COMMENT:
"These were a bit too wet to hold together, and I should have added an extra egg. Instead, I ended up with salmon scramble. It was extremely tasty, though, and I'll definitely make it again (with extra binder)! Served with shredded napa...
Wasabi Salmon Burgers

13 Reviews for Wasabi Salmon Burgers

08/09/2015
Anonymous
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!!!

Flavour, simplicity
Comments
07/22/2015
Anonymous
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.....

Comments
11/09/2014
Anonymous
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.

Comments
10/28/2014
Anonymous
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!

Comments
01/06/2014
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.

easy, quick, delicious
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