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.
Wasabi Salmon Burgers
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.
11 Reviews for Wasabi Salmon Burgers
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!
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.
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!
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.