Are you trying to incorporate more fish into your diet? I know I used to eat fish the same two ways— grilled or baked. I tried experimenting with different marinades and seasonings. But I knew there had to be another way to bring out the flavor and change-up the texture that turns some people off from fish. So I turned salmon into a burger! This has become one of my weekly go-to recipes. These salmon burgers deliver a high-protein, low-calorie meal that is just as satisfying as a traditional cheeseburger. Don’t believe me? Try this Asian salmon burger out and see for yourself!
Fresh ginger, minced garlic, scallions, and soy sauce really pack the flavor into this Asian salmon burger. The ingredients play off one another and culminate in a delicious meal. As a result, the Asian flavors mask the ‘fishy’ taste that turns some people off from seafood. I’ve served these burgers to people who find salmon distasteful. And they were pleasantly surprised to find they enjoyed the flavors and meaty consistency of the burger.
Most importantly, these burgers are packed with nutrients. Salmon is an excellent source of protein, vitamins and minerals (including selenium, potassium, vitamin D and vitamin B12). Don’t be scared off when you hear that salmon is a fatty fish. The truth is salmon is rich in healthy fats called omega-3 fatty acids. There are two types of omega-3 fatty acids found in fish: EPA (eicosapentaenoic acid) and DHA (docosahexaeonic acid). These fatty acids are considered ‘essential’. This means you have to get them from your diet because your body can’t make them. Omega-3 fatty acids have anti-inflammatory properties and play an important role in heart health. In particular, omega-3s can lower blood pressure, protect against heart arrhythmias, and decrease chronic inflammation. Omega-3s have also been shown to play a role in neurological development, cognitive function, and mental health. (Some studies suggest it can improve your mood!)
Due to all of these health benefits, the Dietary Guidelines for Americans recommends consuming at least two servings of fish per week (3-4 oz each serving). These Asian Salmon Burgers are a great way to increase your serving of fish! This recipe is also easy and fast to make because the food processor does most of the work. I enjoy eating them without a bun, and with ‘quinoa fried rice’ (substitutes include brown rice or cauliflower rice). Asian slaws or roasted veggies complement the burgers just as well. The burgers refrigerate well and are also delicious leftover.
When it comes to selecting fish, let affordability and availability guide your choice. I prefer fresh wild salmon from the local fish market when I make this recipe, but canned, supermarket, and frozen salmon works just as well (defrost prior to cooking). One caveat— I always ask the person at the fish store to remove the skin so it’s easier for me to cut into pieces (see recipe below).
Enjoy the taste and health benefits of fish with these easy to make Asian salmon burgers!
Asian Salmon Burgers
Ingredients
- 1 lb fresh salmon filet skin removed
- 2 teaspoons fresh ginger peeled and grated
- 2 garlic cloves minced
- 1 Tablespoon reduced sodium soy sauce
- 2 teaspoons Sriracha sauce
- 1 large egg
- ¼ tsp pepper
- 1 Tablespoon fresh cilantro chopped
- 3 Tablespoons green onion thinly sliced
- ½ cup panko bread crumbs
- 1 Tablespoon sesame oil
Instructions
- Remove skin from salmon filet (*If you can, ask the person at the fish store to remove the skin for you to make it easier to cut). Cut salmon into large chunks and place in a food processor.
- Add next 6 ingredients to the food processor. Pulse until the mixture forms a paste (don't over mix)
- Transfer salmon mixture to a large bowl. Stir in chopped cilantro, sliced green onions and panko breadcrumbs until well combined.
- Line a plate with parchment paper. Shape into five patties and place on the parchment.
- Heat a skillet on medium heat, add sesame oil to lightly coat the pan. Gently lay burgers in skillet and cook until crisp and well browned on first side approximately 7-10 minutes. Flip burgers and continue to cook until golden brown on second side, 7-10 mins. Serve and enjoy!
Nutrition Facts
(per 1 salmon burger):
215 Calories, 9 g fat, 23 g protein, total carbohydrate 9g, 1 g Fiber, 332mg sodium
- Note* can place the salmon mixture in the refrigerator for ~30 minutes so patties form more easily, but it is not necessary if you are short for time
- Feel free to adjust amount of sriracha in recipe, pending how spicy you like it. I personally feel the 2 tsps in this recipe does not make the burgers taste spicy.
*Just a note, if you want to make these gluten free, just substitute oat flour, almond meal or your favorite gluten free flour for the panko crumbs. Also, I have made this exact same recipe but substituted tuna steak for the salmon. The only difference when I made it with tuna, I diced the tuna into small pieces instead of pulsing in a blender. And then mixed with all the other ingredients. They came out really good!
What’s your favorite way to eat fish?
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