I never would have thought to make burgers out of salmon if it weren’t for a Costco sale that left me stranded with more salmon fillets than a 5 foot girl should ever be able to consume. Not wanting good food to go to waste, I rounded up some other ingredients I had lying around, mixed them all in a bowl and hoped for the best. Oh my goodness, I could eat salmon burgers every. single. day. They’re super healthy, easy to make, and pair great with other fresh ingredients. I like adding some Asian flair with wasabi mayo, pickled carrots, pickled ginger, and cucumbers.

Salmon Burgers with Wasabi Mayo
• 4 fresh salmon fillets
• 3/4 cup panko crumbs
• 1/2 cup mayonnaise
• 1/2 cup chopped red peppers
• 1/2 cup chopped green onions
• 1/4 cup grated ginger root
• 1 tbsp soy sauce
• 2 tsp ground black pepper
• sesame oil
• 1 serving of wasabi dill sauce
Optional Toppings:
• pickled carrots
• sliced red onion
• sliced cucumbers
• lettuce

1. Place fresh salmon fillets into a food processor and chop lightly. The consistency should resemble canned tuna but slightly soggier. (I probably could have used a more appetizing description but trust me, they’ll out moist and delicious!). Usually I have no problems with substitutions, but I really recommend using fresh salmon instead of the canned variety. The difference in taste and texture is absolutely worth it.

2. In a bowl, mix together salmon, panko, mayonnaise, red peppers, green onions, ginger root, soy sauce and black pepper. I absolutely love this combination of ingredients; while the colorful veggies, spicy ginger, and crispy panko all make this recipe really special, the most crucial ingredient is actually the mayo. It keeps everything in tact while maintaining the moisture of the salmon patties.

3. After mixing everything together, chill for 20-30 minutes.

4. Heat sesame oil in a skillet on medium heat. Use a measuring cup to scoop out 1 cup of salmon mixture and drop into hot oil. (If you want to make mini salmon sliders, use a 1/4 cup scoop.)