Best Salmon Burgers With Wasabi Mayo Recipes

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ASIAN SALMON BURGERS WITH WASABI MAYONNAISE



Asian Salmon Burgers with Wasabi Mayonnaise image

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.

Provided by Rebecca Lindamood

Number Of Ingredients 12

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)
1/2 cup mayonnaise
1-3 tablespoons wasabi paste (according to taste)
Whole wheat buns (like butter or red leaf lettuce, toasted ~or~ tender lettuce leaves)
Asian Pickled Carrots
Asian Marinated Cucumber Salad
Pickled ginger

Steps:

  • 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.
  • Scrape this 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 chill for 1-8 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 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.
  • 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.
  • 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.

ASIAN SALMON BURGERS WITH WASABI MAYONNAISE



Asian Salmon Burgers with Wasabi Mayonnaise image

I'd never even had a salmon burger before these, and I honestly don't even see a need to try any others...ever.

Provided by Karen

Categories     Main Course

Time 1h23m

Number Of Ingredients 16

For the Salmon Burgers:
2 pounds salmon fillets (skin and bones removed carefully, (frozen filets work great))
1 & 3/4 cups panko breadcrumbs ((whole wheat if you want), plus more if needed, divided)
1 bunch green onions (washed)
¼ cup mayonnaise
1 tablespoon pickling liquid from a jar of pickled ginger (Gari*)
Oil (canola, peanut, or vegetable for pan frying)
For the Wasabi Mayonnaise:
1/2 cup mayonnaise
1-3 tablespoons wasabi sauce (according to taste)
Optional garnishes you might want to serve:
Whole wheat or white buns (toasted)
Asian Marinated Cucumber Salad (don't skip this! You will regret it!
red lettuce leaves (or butter lettuce)
avocado
tomato

Steps:

  • For the Burgers: Cut the salmon into 2-inch chunks and throw it into the bowl of a food processor. Pulse until it has broken down a little bit but is not smooth. It should still have about ¼-inch pieces in it. Scrape it into a bowl.
  • Cut off the white part of the green onions and save for another use. Slice the green parts in half lengthwise, then chop them very thinly. Put this into the bowl with the salmon, ½ cup of the panko bread crumbs, 1/4 cup mayonnaise, and pickled liquid. Mix until combined, but don't overdo it.
  • 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. Try to make the edges just as thick as the centers. Cover with plastic wrap and chill for 1 hour (up to 8) before cooking.
  • Pour the remaining panko bread crumbs onto a plate. Using a large spatula, 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 hot, add about 1 tablespoon of oil to the pan and swirl it to coat.
  • Gently slide the salmon burgers into the pan. A 12-inch pan should hold 4 patties at a time. Cook for 3-5 minutes, or until the first side is golden brown. Carefully flip the patties using a wide spatula. Use a splatter shield so that your arms don't suffer Death By Hot Oil.
  • 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 platter. Add another tablespoon of oil to the pan and repeat until all of the salmon burgers are done.
  • For the Wasabi Mayonnaise: put the mayonnaise in a small bowl and use a fork or spoon to stir in the wasabi sauce, starting with 1 tablespoon. Taste the mayonnaise and add more mayonnaise or wasabi to taste.
  • To serve: top toasted buns with salmon burgers, Wasabi Mayonnaise, and any other toppings that sound good to you. These work great as lettuce wraps. Enjoy!

Nutrition Facts : ServingSize 1 burger, Calories 359 kcal, Carbohydrate 10 g, Protein 25 g, Fat 24 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 71 mg, Sodium 280 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 19 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

SALMON BURGERS WITH GINGER-WASABI MAYO



Salmon Burgers With Ginger-Wasabi Mayo image

Make and share this Salmon Burgers With Ginger-Wasabi Mayo recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 42m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 lbs fresh salmon fillets, pin bones and skin removed
2 garlic cloves, chopped
fresh ginger, grated (3-inch piece)
3 tablespoons tamari
2 scallions, chopped (white and green part)
1/2 small red bell pepper, finely chopped
2 teaspoons sesame oil
2 teaspoons McCormick's Montreal Brand steak seasoning
coarse black pepper
1 tablespoon canola oil
1/2-3/4 cup mayonnaise
2 tablespoons wasabi paste
1 lime, juice of
4 sesame kaiser rolls, split and toasted
red leaf lettuce

Steps:

  • Cube salmon in to bite-size pieces and place in a food processor; pulse to coarse-grind the salmon; it should take on the consistency of ground beef or ground turkey.
  • Transfer salmon to a bowl; add in garlic, ¾ of the ginger, tamari, scallions, red bell peppers, sesame oil, steak seasoning, and black pepper; mix to combine.
  • Form 4 large patties, 1 ½ inches thick; drizzle patties on both sides with oil.
  • Preheat a nonstick skillet over med-high heat; add the patties and cook for 5-6 minutes on each side for well done.
  • While burgers are cooking, combine the mayo, wasabi paste, lime juice, and remaining ginger; set aside.
  • To assemble: spread the ginger-wasabi mayo on the buns; top with a salmon patty and red leaf lettuce; set the bun tops in place.

Nutrition Facts : Calories 547.7, Fat 24, SaturatedFat 3.3, Cholesterol 96.3, Sodium 1389.1, Carbohydrate 40.2, Fiber 1.9, Sugar 3.9, Protein 41.7

SALMON BURGERS WITH WASABI MAYO RECIPE - (4.6/5)



Salmon Burgers with Wasabi Mayo Recipe - (4.6/5) image

Provided by davidv

Number Of Ingredients 16

Wasabi Mayo:
2 Tbsp wasabi powder
1-1/2 Tbsp water
1/2 cup mayonnaise
1/2 tsp freshly grated ginger
1 tsp soy sauce
1 tsp lemon juice
Burgers:
16 oz fresh salmon, cut into 2" chunks
2 scallions, cut into 1" pieces
.5 oz fresh ginger, peeled and cut into small pieces
2 Tbsp low-sodium soy sauce
1 tsp sesame oil
2 tsp Dijon mustard
1/2 tsp ground black pepper
2 Tbsp unseasoned gluten-free bread crumbs

Steps:

  • To prepare the mayo, whisk together wasabi powder and water in a small bowl until a paste forms. Whisk in the mayonnaise, ginger, soy sauce, and lemon juice until evenly incorporated. Cover the bowl and refrigerate at least 35 minutes. To prepare the burgers, preheat an outdoor grill over high heat. Place all the ingredients, except for the breadcrumbs, into the bowl of a food processor and pulse 12-15 times, or until the mixture is ground, with a few small chunks of salmon. Remove the mixture from the food processor and place it into a mixing bowl. Add the breadcrumbs and mix until evenly incorporated. Form 4 patties, place them on a plate, and refrigerate for 20 minutes. Lightly brush the outside of each patty with a little vegetable oil to prevent sticking, and place the salmon patties on the hot grill. Cook for 3-4 minutes, or until char marks appear. Flip the patties and cook until an instant-read thermometer inserted in the patties reads 155°F, about 4-5 more minutes. Serve the burgers on sesame seed buns and top with the wasabi mayo.

SALMON BURGERS WITH GINGER-WASABI MAYO AND SESAME-CRUSTED FRENCH FRIES



Salmon Burgers with Ginger-Wasabi Mayo and Sesame-Crusted French Fries image

Yield 4 servings

Number Of Ingredients 17

1 sack (16 to 18 ounces) crispy-style frozen French fries
4 tablespoons sesame seeds
1 1/2 pounds fresh salmon fillet, pin bones and skin removed
2 garlic cloves, chopped
3-inch piece of fresh ginger, minced or grated
3 tablespoons tamari (dark aged soy sauce, found on the international aisle)
2 scallions, white and green parts, chopped
1/2 small red bell pepper, cored, seeded, and finely chopped
2 teaspoons sesame oil (eyeball it)
2 teaspoons grill seasoning, such as McCormick's Montreal Steak Seasoning, or 1 teaspoon coarse black pepper and 1/2 teaspoon coarse salt (eyeball it)
Coarse black pepper
1 tablespoon light-in-color oil, such as canola, safflower, or peanut oil
1/2 to 3/4 cup mayonnaise
2 tablespoons wasabi paste
Juice of 1 lime
4 sesame kaiser rolls, split and toasted
Red leaf lettuce, for garnish

Steps:

  • Preheat the oven according to the package directions for the fries.
  • Spread the French fries out on a cookie sheet and cook according to the package directions. Three minutes before the fries are finished cooking, remove them from the oven, sprinkle with the sesame seeds, toss with a spatula to coat, and return to the oven to finish cooking and to toast the sesame seeds.
  • Cube the salmon into bite-size pieces and place in a food processor. Pulse the processor to coarse-grind the salmon; it should take on the consistency of ground beef or turkey. Transfer the salmon to a bowl and combine with the garlic, three fourths of the ginger, the tamari, scallions, red bell peppers, sesame oil, grill seasoning, and black pepper. Form 4 large patties, 1 1/2 inches thick. Drizzle the patties on both sides with the oil. Preheat a nonstick skillet over medium-high heat, add the salmon burgers, and cook for 5 to 6 minutes on each side for well done.
  • While the salmon burgers are cooking, prepare the ginger-wasabi mayo. In a bowl, combine the mayonnaise, wasabi paste, lime juice, and the remaining ginger.
  • Spread the ginger-wasabi mayonnaise on the buns. Top with a salmon burger and red leaf lettuce and set the bun tops in place. Serve with the sesame-crusted French fries.

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