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Crunchy, flavourful, Asian Salmon Burgers with a hint of ginger and scallion in them are as easy to make as they are delicious. Topped with a dollop of Wasabi Mayonnaise that can be as mild or as wake-you-up as you wish, and served on a toasted bun or lettuce leaf (for an even more waist-line friendly option) these are a surefire crowd pleaser and a wonderful addition to your Memorial Day fare.

Asian Salmon Burgers with Wasabi Mayonnaise

Crunchy, flavourful, Asian Salmon Burgers with a hint of ginger and scallion in them are as easy to make as they are delicious. Topped with a dollop of Wasabi Mayonnaise that can be as mild or as wake-you-up as you wish, and served on a toasted bun or lettuce leaf (for an even more waist-line friendly option) these are a surefire crowd pleaser and a wonderful addition to your Memorial Day fare.
Author Rebecca Lindamood

Ingredients

For the Salmon Burgers:

  • 2 pounds salmon fillets skin and bones removed carefully.
  • 1 3/4 cups panko breadcrumbs preferably whole wheat, plus more if needed
  • 1 bunch green onions washed
  • ¼ cup mayonnaise
  • 1 tablespoon pickling liquid from a jar of pickled ginger Gari
  • Oil for pan frying canola, peanut, or vegetable

For the Wasabi Mayonnaise:

  • 1/2 cup mayonnaise
  • 1-3 tablespoons wasabi paste according to taste

Optional Ingredients for Serving:

  • Whole wheat buns like butter or red leaf lettuce, toasted ~or~ tender lettuce leaves
  • Asian Pickled Carrots
  • Asian Marinated Cucumber Salad
  • Pickled ginger

Instructions

To Prepare the Burgers:

  1. Cut the salmon into 2-inch chunks and put into the bowl of a food processor fitted with a metal blade. Pulse until the fish is broken down into chunky puree. It should still have pebble sized pieces (about ¼-inch) in it.
  2. Scrape this into a bowl.
  3. Cut the root end from the green onions, slice in half lengthwise, turn them 90° and slice them very thinly. Put this into the bowl with the salmon, ½ cup of the panko bread crumbs, mayonnaise, and pickled ginger liquid. Mix until uniform.
  4. Line a baking sheet with plastic wrap or parchment paper. Divide the salmon mixture into 8 mounds and form those mounds into patties that are ¾-inch thick. Cover with plastic wrap and chill for 1-8 hours before cooking.
  5. Pour the remaining panko bread crumbs onto a plate. Gently lift and place each salmon patty on the bread crumbs, press down lightly to help the panko stick, flip the patties over and repeat.
  6. Heat a large, heavy-bottomed skillet over medium-high heat. When it is very hot, add about 1 tablespoon of oil to the pan and swirl it to coat.
  7. Ease the panko crusted patties into the pan. A 12-inch pan should hold 4 patties at a time and still give you room to manoeuver the spatula when it comes time to flip them. Cook for 5 minutes, or until the first side is deep golden brown. Carefully flip the patties using a wide spatula. Be cautious because the oil will want to splatter. Fry the second side for an additional 3 to 5 minutes, or until golden brown and firm around the outer edges. Transfer to a paper towel lined plate or platter. Add another tablespoon of oil to the pan and repeat until fried all of the salmon burgers.

To Prepare the Wasabi Mayonnaise:

  1. Put the mayonnaise in a small bowl and use a fork or small whisk to stir in the wasabi paste, starting with 1 tablespoon. Taste the mayonnaise and adjust with more wasabi if you want a stronger flavour.

To Serve the Salmon Burgers:

  1. If you’re watching how much bread you eat, serve the Salmon Burgers on a tender lettuce leaf topped with a dollop of the Wasabi Mayonnaise and any other optional toppings you’d like. If you want to eat it burger style, put a patty on top of a toasted whole wheat bun, spread some wasabi mayonnaise over the burger and top as desired.