Japanese · Dinner
Grilled Salmon Burger
Grilled salmon fillet mixed with panko, soy sauce and mirin, formed into a patty and cooked until the exterior chars. Served on a toasted bun with Japanese mayo, shredded cabbage, pickled ginger and sesame seeds for a savory-sweet, umami-forward Japanese burger.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
533Calories
38.2gProtein
25.6gFat
36.1gCarbs
8.4gSugar
3.1gFiber
1487mgSodium
113mgChol
4.9gSat Fat
760mgPotassium
110mgCalcium
2.9mgIron
4.8mcgVitamin B12
9.5mgVitamin C
protein-rich
gluten-free-adaptable
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Finely chop the salmon fillet, then mix with panko, soy sauce, mirin, chopped scallion and grated ginger until the mixture holds together.
2
Chill
Shape into one patty about 3/4 inch thick and refrigerate for 10 minutes to firm up.
3
Grill
Brush the grill pan with sesame oil and cook the patty over medium-high heat for 3–4 minutes per side until a firm crust forms and the center reaches 145°F.
4
Toast
Place the split bun cut-side down on the grill for 1 minute over medium heat until golden.
5
Build & Plate
Spread Kewpie mayo on the bun base, top with cabbage, the grilled salmon patty, pickled ginger and sesame seeds, then close and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g skinless salmon fillet
- 4 tbsp4 tbsp panko breadcrumbs
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp mirin
- 22 scallion
- 1 tsp1 tsp fresh ginger
- 2 tsp2 tsp sesame oil, for brushing the grill
- 22 hamburger bun, split
- 2 tbsp2 tbsp Kewpie mayonnaise (Japanese mayo)
- 50g50g shredded cabbage
- 2 tsp2 tsp pickled ginger (gari)
- 1 tsp1 tsp toasted sesame seeds
