I love how these salmon burgers strike the perfect balance between fresh seafood flavor and bold Asian-inspired seasoning. I also appreciate that the patties hold together beautifully without feeling dense, thanks to the combination of salmon chunks and panko. The wasabi mayonnaise is something I always look forward to because it adds a creamy kick that elevates the whole dish. I like serving these burgers on toasted buns or wrapped in lettuce, and I enjoy how versatile they are for gatherings or weeknight meals.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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
Directions
I start by cutting the salmon into 2-inch chunks and placing them in a food processor. I pulse just until the pieces are broken down but still slightly chunky, about ¼-inch in size. I scrape the mixture into a bowl.
I remove the white part of the green onions for another use, then slice the green tops lengthwise and chop them finely. I add them to the salmon along with ½ cup of panko, ¼ cup mayonnaise, and the pickling liquid. I mix everything gently until just combined.
I line a baking sheet with plastic wrap or parchment and divide the mixture into 8 mounds, shaping them into patties about ¾-inch thick. I make the edges as even as the centers, then cover and chill them for 1 hour (or up to 8).
I pour the remaining panko onto a plate. Using a large spatula, I lift each patty and press both sides lightly into the breadcrumbs.
I heat a heavy skillet over medium-high heat and add about 1 tablespoon of oil. When the oil is hot, I slide in the patties, cooking 4 at a time. I fry each side for 3–5 minutes until golden brown and firm around the edges. I transfer them to a paper towel–lined platter and repeat with the remaining patties, adding more oil as needed.
For the wasabi mayonnaise, I stir the mayonnaise with 1 tablespoon of wasabi sauce, then taste and adjust until it reaches the heat level I like.
To serve, I place the salmon burgers on toasted buns, add the wasabi mayo, and pile on any toppings I want. They also make excellent lettuce wraps.
Servings and Timing
This recipe makes 8 salmon burgers. I find that the prep takes about 15 minutes, cooking takes around 8 minutes per batch, and the chilling time is 1 hour. Altogether, the total time comes to about 1 hour and 23 minutes.
Variations
I sometimes add a bit of grated fresh ginger when I don’t use pickled ginger liquid for extra warmth and aroma. I also like swapping wasabi sauce for sriracha mayonnaise when I’m craving a different type of heat. For a lighter option, I often skip the buns and serve the patties over rice bowls with cucumbers, avocado, and a drizzle of soy or sesame dressing. If I want more texture, I mix in a tablespoon of finely chopped cilantro or add sesame seeds to the panko coating.
Storage/Reheating
I store leftover salmon burgers in an airtight container in the refrigerator for up to 2 days. I find that reheating them gently in a skillet over medium heat helps maintain their crisp exterior. I can also reheat them in a 350°F oven for about 8–10 minutes. I avoid microwaving because it can make the patties rubbery. The wasabi mayonnaise keeps well in the refrigerator for about 3–4 days.
FAQs
How finely should I chop the salmon in the food processor?
I pulse it just until chunky, keeping small visible pieces so the burgers stay tender.
Can I use canned salmon instead of fresh?
I prefer fresh because it creates the best texture, but canned salmon can work if I drain it very well and adjust the panko as needed.
Do I need to remove the skin and bones myself?
I like using fillets that are already prepped, but if not, I remove the skin carefully and check for pin bones.
Can I bake the salmon burgers instead of pan frying?
I can bake them at 400°F for about 12–15 minutes, flipping halfway, though they won’t be as crispy.
How spicy is the wasabi mayonnaise?
I control the heat by adjusting the amount of wasabi sauce, starting small and adding more to taste.
What if I don’t have pickled ginger liquid?
I sometimes use pickle juice or add fresh ginger or ginger powder for flavor.
Can I make the patties ahead of time?
I often chill them for several hours, and they hold together beautifully when cooked later.
How do I keep the patties from falling apart?
I make sure the mixture is cold and that I don’t over-process the salmon. Coating in panko also helps.
What toppings go well with these burgers?
I enjoy red or butter lettuce, cucumbers, avocado, tomato, or a simple Asian-style slaw.
Can I freeze the patties?
I freeze uncooked patties on a sheet pan until firm, then store them in a freezer bag for up to 2 months.
Conclusion
I love how these Asian salmon burgers turn an ordinary meal into something vibrant and memorable. The combination of tender salmon, crunchy panko, and bold wasabi mayonnaise always satisfies me, whether I serve them on buns, in lettuce wraps, or as part of a bowl. This is a recipe I return to whenever I want something fresh, flavorful, and deceptively simple.
