Ginger-Scallion Salmon Burger

Ginger-Scallion Salmon Burger
Photo by Grace Parisi

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.

Ginger-Scallion Salmon Burger | Sitka Salmon Shares

Active time: 30 min
Total time: 40 min
Serves: 2


Ingredients

  • 1 portion keta salmon (8 to 10 ounces), 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 patties (3 ½ to 4 inches). 

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 and serve

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 over rice. Drizzle with the soy glaze and sprinkle with sesame seeds, sliced scallions and chiles. 

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Pro Tips

Spice it Up

Spice it Up

Add ½ teaspoon finely chopped lime leaves or grated lime zest for a punch of Thai-inspired flavor.

Wrap it Up

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.


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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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