Best Asian Salmon Burgers Recipes

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SALMON BURGERS WITH CURRY MAYO AND ASIAN SLAW



Salmon Burgers with Curry Mayo and Asian Slaw image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 26

1 pound salmon, skin and fat removed, cut in about 1/2-inch dice
3 tablespoons finely diced ginger
2 tablespoons chopped scallions
1 teaspoon salt
1/2 tablespoon table grind pepper
1 egg, beaten
1/2 cup crushed panko breadcrumbs
Vegetable oil, for greasing
Curry Mayo Sauce, for serving, recipe follows
Hamburger buns, buttered and toasted
Asian Slaw, for serving, recipe follows
4 cups mayonnaise
1/2 cup Thai curry paste
1/4 tablespoon salt
1/4 teaspoon cayenne pepper
Juice of 1 1/2 limes
3 1/2 ounces rice wine vinegar
3 ounces ponzu sauce
1 tablespoon sugar
1/2 tablespoon salt
Pinch black pepper
Juice of 3 limes
2 seedless cucumbers, peeled, seeded and julienned
1 red bell pepper, julienned
1/2 head green cabbage, shredded
1/2 head red cabbage, shredded

Steps:

  • Combine the diced salmon with the ginger, scallions, salt, pepper and egg in a mixing bowl and mix well. Form the salmon into 4 equal patties, and coat the tops and bottoms with the crushed breadcrumbs.
  • Lightly oil a grill or griddle over medium heat. You will want to cook a small portion of the mixture to test for seasoning and then adjust with salt and pepper, as needed. Cook the patties, about 2 minutes per side.
  • Slather 1 ounce of the Curry Mayo Sauce on the bottom bun, and top with the salmon burger, Asian Slaw and top bun and serve.
  • Combine the mayonnaise, curry paste, salt, cayenne and lime juice in a mixing bowl and mix well. Taste for acid and seasoning, and adjust with more salt and lime juice, if needed.
  • It is best to make the slaw ahead of time and let sit for at least 1 hour to allow the flavors to really blend together.
  • Combine the rice wine vinegar, ponzu, sugar, salt, pepper, lime juice, cucumbers, peppers and cabbages in a large mixing bowl and mix well. Taste for acid and seasoning and adjust with lime and salt, if needed.

SIMPLE ZESTY ASIAN SALMON BURGERS



Simple Zesty Asian Salmon Burgers image

Easy and affordable, this is great to fix when your family is craving a specialty-type burger. Prepared with canned salmon, this recipe offers an easy way to add an Asian twist to a burger with just a hint of spice. Add more ginger or Sriracha for a bigger kick. Serve with mixed fresh cut fruit such as cantaloupe, strawberries, and blueberries.

Provided by Ginger Hackley

Categories     World Cuisine Recipes     Asian

Time 1h40m

Yield 5

Number Of Ingredients 13

2 (14.75 ounce) cans salmon
½ red bell pepper, minced
¼ cup minced sweet onion
¾ cup bread crumbs
2 eggs, slightly beaten
1 tablespoon soy sauce
2 teaspoons Sriracha hot sauce
2 teaspoons ground ginger
1 teaspoon sesame oil
1 teaspoon dried mustard powder
1 teaspoon garlic powder
1 tablespoon vegetable oil
1 teaspoon sesame oil

Steps:

  • Place a colander on top of a bowl; add salmon to the colander and separate fish a bit to allow it to drain. Let stand until well drained, about 10 minutes. Discard juice and transfer salmon to a large bowl.
  • Mix bell pepper and onion into the salmon. Add bread crumbs, eggs, soy sauce, Sriracha, ginger, 1 teaspoon sesame oil, mustard powder, and garlic powder; mix to combine. Form into 5 patties. Place patties on a cookie sheet and cover with plastic wrap. Chill in the refrigerator, 1 hour to overnight.
  • Heat vegetable oil and 1 teaspoon sesame oil in a 12-inch nonstick skillet over medium-high heat. Gently place burgers into the skillet, reduce heat to medium, and cook, turning just once, until well browned, 7 to 9 minutes per side. Place cooked burgers on a serving platter.

Nutrition Facts : Calories 380.4 calories, Carbohydrate 14.8 g, Cholesterol 129.9 mg, Fat 16.7 g, Fiber 1.4 g, Protein 40.5 g, SaturatedFat 3.9 g, Sodium 1220 mg, Sugar 2.2 g

ASIAN SALMON BURGERS WITH WASABI MAYO



Asian Salmon Burgers with Wasabi Mayo image

These Asian-inspired salmon burgers are made with green onions, panko bread crumbs and pickled-ginger juice and topped with wasabi-spiked mayo.

Provided by My Food and Family

Categories     Home

Yield EMPTY

Number Of Ingredients 15

For Salmon Burgers
2 lb. salmon fillets, skinned and boned
1-3/4 cups panko bread crumbs, divided plus more if needed
1 bunch green onions, washed
1/4 cup KRAFT Real Mayo
1 Tbsp. pickling liquid from a jar of pickled ginger (Gari)
oil (canola, peanut, or vegetable) for pan frying
For Wasabi Mayonnaise
1/2 cup KRAFT Real Mayo
1 to 3 Tbsp. wasabi paste, to taste
whole wheat hamburger buns, toasted or tender lettuce leaves (like butter or red leaf lettuce)
Toppings
Asian pickled carrots
Japanese cucumber salad
pickled ginger

Steps:

  • For Salmon Burgers:
  • 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 a chunky puree. It should still have pebble-sized pieces (about ¼-inch) in it. Scrape into a bowl.
  • 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, mayo, and pickled ginger liquid. Mix until uniform.
  • 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 refrigerate for 1 to 8 hours before cooking.
  • 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.
  • 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.
  • 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 maneuver 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 you have fried all of the salmon burgers.
  • For Wasabi Mayo:
  • Put the mayo in a small bowl and use a fork or small whisk to stir in the wasabi paste, starting with 1 tablespoon. Taste the mayo and adjust with more wasabi if you want a stronger flavor.
  • To Serve the Salmon Burgers:
  • 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 Mayo 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 mayo over the burger and top as desired.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

ASIAN SALMON BURGERS WITH WASABI MAYO & ASIAN RELISH



Asian Salmon Burgers With Wasabi Mayo & Asian Relish image

Healthy Asian Salmon burgers with slightly spicy wasabi mayo and zucchini relish recipe #434197. You can pan fry or grill these burgers.

Provided by Rita1652

Categories     Lunch/Snacks

Time 22m

Yield 6 serving(s)

Number Of Ingredients 18

1 tablespoon wasabi powder
1 tablespoon fresh lemon juice
3/4 cup fat-free mayonnaise
1/2 small onion, 1/4
2 tablespoons garlic chives, minced
2 garlic cloves, minced
2 tablespoons chopped fresh lemon basil
1 tablespoon grated fresh ginger
1/2 teaspoon brown sugar
1 teaspoon hot sesame oil
2 teaspoons tamari, sauce or 2 teaspoons lite soy sauce
1 egg
1/2 cup seasoned panko breadcrumbs
1 1/2 lbs wild salmon fillets, skin and bones removed
6 sesame rolls or 6 poppy seed rolls, toasted
6 lettuce leaves
6 slices tomatoes
6 tablespoons relish (I used Zucchini Relish Zesty Zucchini Relish )

Steps:

  • Mix wasabi with lemon juice mix in mayonnaise and chill till ready to use.
  • Place onion in a food processor with blade attachment and pulse to mince onion.
  • With processor running add garlic chives and garlic and follow with the remaining ingredients in order as stated. When you get to the salmon start to pulse till all is coarsely chopped as a ground beef and all ingredients are mixed. Form 6 patties and lightly spray olive oil on them.
  • Preheat grill to very hot.
  • Place patties on grill and reduce heat to medium. Grill for 3 minutes and flip grill for 4 more minutes.
  • Spread 1/6 of the mayo on the bottom of each roll, top with lettuce, tomato, burger, and spread relish on burger. Top with bun and enjoy.

Nutrition Facts : Calories 441.4, Fat 10.6, SaturatedFat 1.9, Cholesterol 86.5, Sodium 2705.2, Carbohydrate 50.8, Fiber 3.5, Sugar 10.1, Protein 35.5

ASIAN SALMON BURGERS WITH ORANGE-GINGER SLAW



Asian Salmon Burgers With Orange-Ginger Slaw image

These salmon burgers are a great summer meal because they're easy, delicious and ready in 15 minutes!

Provided by Cooking Creation

Categories     Asian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 24

1 1/4 lbs center-cut salmon, finely minced
4 green onions, diced
1 tablespoon freshly squeezed lime juice
2 large eggs
2 garlic cloves, finely minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon fresh ginger, finely minced
1/2 teaspoon sesame oil
1/2 teaspoon pepper
1/2 teaspoon brown sugar
1/4 teaspoon soy sauce
1 cup seasoned breadcrumbs
4 hamburger buns
sliced tomatoes
1/3 cup shredded green cabbage
1/3 cup shredded red cabbage
1/3 cup shredded carrot
1/4 cup plus 1 tbsp orange juice
1/4 teaspoon fresh ginger, finely minced
1/8 teaspoon garlic powder
1/2 teaspoon soy sauce
1/2 teaspoon sesame oil
1 pinch pepper
salt, for sprinkling

Steps:

  • Preheat grill over medium-high heat.
  • Make the slaw. In a large bowl, combine the green cabbage, red cabbage, carrots, orange juice, ginger, garlic powder, soy sauce, sesame oil and pepper. Cover and chill.
  • In a large bowl, combine the salmon, green onions, lime juice, eggs, garlic, pepper flakes, ginger, sesame oil, pepper, brown sugar, soy sauce, and breadcrumbs. Form into 4 patties. Lightly sprinkle both sides of the patties with salt.
  • Grill 4 minutes per side, or to desired doneness. Assemble the burgers. Give the Asian slaw a stir. Place the salmon burgers on the hamburger buns, top with the slaw and sliced tomato.
  • Enjoy!

Nutrition Facts : Calories 479.4, Fat 13.2, SaturatedFat 2.9, Cholesterol 158.2, Sodium 621.5, Carbohydrate 47.2, Fiber 3.3, Sugar 7.7, Protein 40.8

ASIAN SALMON BURGERS WITH PICKLED CUCUMBER ON PUMPERNICKEL



Asian Salmon Burgers with Pickled Cucumber on Pumpernickel image

Categories     Sandwich     Food Processor     Ginger     Low Fat     Quick & Easy     Lunch     Vinegar     Salmon     Cucumber     Summer     Pan-Fry     Gourmet

Yield Makes 4 sandwiches

Number Of Ingredients 14

1 large cucumber (about 1 pound)
1 tablespoon cider vinegar
1 1/2 teaspoons sugar
1/4 teaspoon dried hot red pepper flakes
1 large egg white
1 tablespoon soy sauce
1/2 teaspoon grated peeled fresh gingerroot
a 3/4-pound piece salmon fillet, skin discarded and fish cut into 1/4-inch pieces
1/2 cup fine fresh bread crumbs
2 scallions, chopped fine
1 teaspoon mustard seed
1 teaspoon vegetable oil
4 small green-leaf lettuce leaves
8 slices firm pumpernickel (about 10 ounces)

Steps:

  • With a Japanese rotary slicer (see note this page) cut cucumber into 1 long spiral. (Alternatively, with a sharp knife cut cucumber into very thin slices.) In a bowl toss cucumber with vinegar, sugar, red pepper flakes, and salt to taste.
  • In another bowl whisk together egg white, soy sauce, and gingerroot until combined well and stir in salmon, bread crumbs, scallions, mustard seeds, and salt to taste. In a food processor purée 1/3 cup salmon mixture and return to salmon mixture remaining in bowl. (Alternatively, chop 1/3 cup salmon mixture fine and mash to a paste with flat side of a knife.) Stir mixture to combine and form into four 3/4-inch-thick patties. Drain cucumber well.
  • In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and cook patties until golden, about 2 minutes on each side. Cook patties, covered, over moderate heat until just cooked through, about 5 minutes more. Arrange lettuce leaves on 4 pumpernickel slices and top with salmon burgers, pickled cucumber, and remaining 4 pumpernickel slices.

ASIAN SALMON BURGERS



Asian Salmon Burgers image

Don't feel bad about your burger craving--just make this salmon version with a delicious Asian twist.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 13

1 lb skinless salmon fillet, cut into large cubes
2 tablespoons grated gingerroot
4 green onions, thinly sliced (4 medium)
1/3 cup plain panko crispy bread crumbs
4 teaspoons reduced-sodium soy sauce
1 tablespoon olive oil
1/2 cup plain low-fat yogurt
1/4 teaspoon salt
1/2 teaspoon wasabi powder
1 teaspoon honey
2 cloves garlic, finely chopped
4 large leaves red leaf or Bibb lettuce
1 avocado, thinly sliced

Steps:

  • Heat oven to 400°F.
  • In food processor, place salmon, gingerroot and green onions. Cover; pulse several times until mixture comes together. Empty contents into large bowl. Add bread crumbs and soy sauce; mix with hands. Shape mixture into 4 patties, 1/2 to 3/4 inch thick.
  • Heat 10-inch ovenproof skillet or grill pan over medium-high heat. Add 1 tablespoon oil and the patties. Cook 3 minutes; turn patties, and transfer pan to oven.
  • Bake 8 to 10 minutes or until cooked through. Meanwhile, mix Aioli ingredients in small bowl. Serve each burger in a lettuce wrap topped with 2 tablespoons aioli and several slices avocado.

Nutrition Facts : Calories 350, Carbohydrate 16 g, Cholesterol 65 mg, Fat 1, Fiber 3 g, Protein 28 g, SaturatedFat 3 1/2 g, ServingSize 1 Burger, Sodium 430 mg, Sugar 4 g, TransFat 0 g

ASIAN-STYLE SALMON BURGERS



Asian-Style Salmon Burgers image

Make a big batch of Roasted Salmon and Vegetables and use the leftovers for this speedy supper later in the week.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 11

4 reserved roasted salmon fillets from Roasted Salmon and Vegetables recipe
1 cup reserved roasted vegetables from Roasted Salmon and Vegetables recipe, finely chopped
1 can (8 ounces) water chestnuts, drained and finely chopped
1 large egg white
1 tablespoon finely grated peeled fresh ginger
2 tablespoons soy sauce
1/4 cup all-purpose flour (spooned and leveled)
Nonstick cooking spray
4 hamburger buns, lightly toasted
Bibb lettuce
Chinese mustard (optional)

Steps:

  • In a large bowl, flake and mash salmon fillets. Stir in roasted vegetables, water chestnuts, egg white, ginger, and soy sauce until combined. Add flour and stir to combine. Divide into 4 patties. Lightly coat a large nonstick skillet with nonstick cooking spray and heat over medium; add patties and cook until golden brown and cooked through, about 8 minutes, flipping halfway through. Serve burgers on buns with lettuce and Chinese mustard, if desired.

Nutrition Facts : Calories 399 g, Fat 11 g, Fiber 5 g, Protein 33 g, SaturatedFat 2 g

ASIAN SALMON BURGERS



Asian Salmon Burgers image

Make and share this Asian Salmon Burgers recipe from Food.com.

Provided by BakinBaby

Categories     Lunch/Snacks

Time 25m

Yield 4 patties, 4 serving(s)

Number Of Ingredients 11

1 lb skinless salmon fillet (cut into chunks)
1/4 cup whole wheat bread crumbs
1 egg
2 garlic cloves (chopped)
2 teaspoons reduced sodium soy sauce
1/2 teaspoon dark sesame oil
2 scallions, chopped
4 tablespoons ginger
2 tablespoons toasted sesame seeds
4 whole grain buns, toasted
1/4 cup Baby Spinach

Steps:

  • 1. Put salmon, bread crumbs, egg, garlic, soy sauce, oil, scallions, and 2 tablespoons of the ginger in food processor. Pulse until coarsely chopped. Form into 4 equal (3" diameter) patties. Sprinkle tops with sesame seeds.
  • 2.Heat large nonstick frying pan coated with cooking spray over medium heat. Put patties sesame-seed-side down in pan. Cook 5 minutes. Flip and cook until done, 5 minutes longer.
  • 3.Serve burgers on buns and top with spinach and remaining 2 tablespoons pickled ginger.

ASIAN SALMON BURGERS WITH WASABI MAYONNAISE



Asian Salmon Burgers with Wasabi Mayonnaise image

These Asian-inspired salmon burgers are made with green onions, panko bread crumbs and pickled-ginger juice and topped with wasabi-spiked mayonnaise.

Provided by My Food and Family

Categories     Home

Yield EMPTY

Number Of Ingredients 12

2 lb. salmon fillets, skinned and boned
1-3/4 cups panko bread crumbs, divided plus more if needed
1 bunch green onions, washed
1/4 cup KRAFT Real Mayo Mayonnaise
1 Tbsp. pickling liquid from a jar of pickled ginger (Gari)
oil (canola, peanut, or vegetable) for pan frying
1/2 cup KRAFT Real Mayo Mayonnaise
1 to 3 Tbsp. wasabi paste, to taste
whole wheat hamburger buns, toasted or tender lettuce leaves (like butter or red leaf lettuce)
Asian pickled carrots
Japanese cucumber salad
pickled ginger

Steps:

  • For Salmon Burgers:
  • 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 a chunky puree. It should still have pebble-sized pieces (about ¼-inch) in it. Scrape into a bowl.
  • 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.
  • 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 refrigerate for 1 to 8 hours before cooking.
  • 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.
  • 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.
  • 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 maneuver 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 you have fried all of the salmon burgers.
  • For Wasabi Mayonnaise:
  • 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 flavor.
  • To Serve the Salmon Burgers:
  • 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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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