Savory Hoisin-Ginger Salmon Burgers

FH Browne


These are healthy, delicious, and a real crowd-pleaser, even folks who say they don't like salmon say they love these. You can add a slice of avocado to jazz them up too.

☆☆☆☆☆ 0 votes
4 Hr
10 Min


2 lb
salmon fillets or steaks, boned & skinned
1/4 c
hoisin sauce
3 Tbsp
mayonnaise, fat-free
1/2 c
panko bread crumbs
3 Tbsp
freshly chopped parsley
1/3 c
chopped green onion, green parts only
3 Tbsp
minced fresh ginger
1 tsp
egg yolk
garlic cloves, finely minced
1 tsp
hickory smoked salt
1/2 tsp
citrus black pepper
onion roll hamburger buns
fresh lettuce, tomatoes & mayonnaise (for garnish)


1Make sure the grill is clean, spread a double sheet of heavy-duty aluminum foil over the grill and generously spray the entire surface with nonstick grilling spray. Preheat the barbecue to medium high (350°F to 400°F).In a food processor, combine the salmon, hoisin sauce and mayonnaise.
2In a food processor, combine the salmon, hoisin sauce and mayonnaise. Pulse just until coarsely ground.
3Transfer the salmon mixture to a large bowl and add the Panko crumbs, parsley, onion, ginger, molasses, egg yolk, garlic, salt, and pepper. With a spatula, mix to fully combine. Shape the mixture into 6 to 8 patties.
4Place the salmon patties on a plate, cover with plastic wrap, and refrigerate for 3 to 4 hours. (This is an important step.)
5Grill the patties on heavy-duty foil, on a well sprayed/oiled flat grill, or in a large nonstick skillet for about 3 to 4 minutes on each side. You do not want to overcook these. The insides of the patties should be slightly pink.
6Serve on toasted and buttered onion rolls, with fresh lettuce, freshly sliced tomatoes and a dab of mayonnaise on top. You may also add other garnishes of your choice.

About this Recipe

Course/Dish: Fish, Burgers
Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Vegetarian, Low Fat