Ginger-Scallion Salmon Burger Recipe
30min
40min
2
Burger / Sandwich
Asian
Fresh ginger, lemongrass, and scallion come together with tender keta salmon to create an Asian-inspired burger that’s as much at home on a toasted bun with all the fixings as it is over a bowl of rice with sautéed spinach and a sticky sweet soy glaze, as seen here. Chopping the salmon by hand (not as daunting as it sounds) allows better control of the texture.
Ingredients
- 2 (5-to 7-ounce) keta salmon fillets, skin and pin bones removed
- 2 tablespoons panko breadcrumbs
- 2 tablespoons mayonnaise
- 2 tablespoons finely chopped scallion, white and green parts, plus sliced scallion for garnish
- 1 tablespoon very finely chopped fresh ginger
- 1 tablespoon finely chopped red chile or jalapeño, plus sliced chiles for garnish
- ½ teaspoon minced or grated lemongrass
- Kosher salt and freshly ground pepper to taste
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon cornstarch
- Neutral oil for sauteing
- 1 tablespoon toasted sesame seeds
- Steamed rice and spinach for serving
Directions
Make the Burgers
On a cutting board, cut the salmon lengthwise into thin strips. Turn and cut into small cubes, then finely chop the salmon. Transfer to a medium bowl.
Add the panko, mayonnaise, ginger, lemongrass, finely chopped scallions and chiles. Season with salt and pepper and stir until uniformly combined. Form the mixture into two thin patties (3 ½ to 4 inches wide).
Make the Sauce
In a small saucepan combine the soy sauce, brown sugar, cornstarch, and 2 tablespoons water and bring to a boil, whisking constantly until glossy and thickened, 1 to 2 minutes.
Cook the Burgers
In a medium nonstick skillet over medium heat, heat 1 tablespoon oil until shimmering. Add the patties and cook turning once, until firm to the touch and golden brown, 5 to 6 minutes total.
Serve
Serve over rice. Drizzle with the soy glaze and sprinkle with sesame seeds, sliced scallions and chiles.
Pro tips
Pair it Up
To accentuate the flavors of fennel and orange, pour a glass of Chilean sauvignon blanc or a citrus-accented grüner veltliner.
Wrap It Up
Make a double batch and freeze individually wrapped burgers that you don’t cook right away. While we don’t recommend re-freezing our fish, in this case, the mayonnaise and panko help maintain texture. No need to thaw before cooking.
Change It Up
Add ½ teaspoon finely chopped lime leaves or grated lime zest for a punch of Thai-inspired flavor.
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
