Best 5 Savory Hoisin Ginger Salmon Burgers Recipes

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Calling all seafood lovers! Are you ready to embark on a culinary adventure with our tantalizing Savory Hoisin Ginger Salmon Burgers? These succulent patties are crafted with fresh salmon, a symphony of Asian flavors, and a delightful twist of ginger.

For the health-conscious, our Quinoa-Crusted Salmon Burgers are a delightful option. Quinoa, a gluten-free superfood, adds a nutty flavor and a boost of protein to these irresistible burgers.

Craving something a little more indulgent? Look no further than our mouthwatering Panko-Crusted Salmon Burgers. With a crispy Panko coating and a juicy salmon interior, these burgers are sure to satisfy your cravings.

For those seeking a unique twist, our Sweet and Spicy Salmon Burgers are an exciting culinary fusion. The perfect balance of sweet and heat, these burgers are sure to leave your taste buds dancing.

And for a vegetarian alternative, our Black Bean and Corn Burgers are a delightful plant-based option. Packed with protein and bursting with flavor, these burgers are a healthy and satisfying choice.

So gather your ingredients, fire up your grill, and prepare to embark on a delicious journey with our collection of delectable salmon burger recipes.

Check out the recipes below so you can choose the best recipe for yourself!

SALMON BURGERS WITH GINGER AND QUICK-PICKLED CUCUMBERS



Salmon Burgers With Ginger and Quick-Pickled Cucumbers image

The food processor is your friend when making these salmon burgers, but the key is to make sure the salmon isn't too smooth when processing so the patties can hold their shape.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Seafood     Fish     Salmon     Hamburger     Cucumber     Pickles     Watercress     Mayonnaise     Green Onion/Scallion     Ginger     Food Processor     Pescatarian     Soy Free     Peanut Free     Tree Nut Free     Dairy Free     Kid-Friendly

Yield 4 servings

Number Of Ingredients 17

1½ lb. boneless, skinless center-cut salmon, patted dry, cut into 2" pieces
5 scallions
1 (1") piece ginger, peeled, finely grated
1 garlic clove, finely grated
2 tablespoons plus ⅔ cup mayonnaise
1 tsp. kosher salt, plus more
1 tsp. toasted sesame oil
4 tsp. unseasoned rice vinegar, divided
3 medium Persian cucumbers, shaved lengthwise
½ serrano chile, very thinly sliced
1 tsp. sugar
¼ cup (or more) vegetable oil
½ cup rice flour
2 cups tender herbs (such as mint and/or cilantro)
¾ cup trimmed watercress
2 tsp. toasted sesame seeds (optional)
4 brioche buns, lightly toasted

Steps:

  • Process one third of salmon (about 8 oz.) in a food processor, scraping down sides as needed, until very smooth and paste-like. Add remaining salmon and pulse until pieces are no bigger than ¼," 4-5 times (be careful not to make it too smooth). Transfer to a large bowl.
  • Remove dark green tops from scallions and finely chop. Thinly slice white and pale green parts and set aside. Add chopped scallion greens, ginger, garlic, 2 Tbsp. mayonnaise, and 1 tsp. salt to salmon and gently mix to combine. Form mixture into 4 patties about ¾" thick. Transfer to a parchment-lined rimmed baking sheet and cover with plastic wrap. Chill at least 1 hour or up to 3 hours.
  • Meanwhile, mix sesame oil, 1 tsp. vinegar, remaining ⅔ cup mayonnaise, and a pinch of salt in a small bowl; set aside.
  • Toss cucumbers with a pinch of salt in another small bowl. Massage with your hands for a few minutes to soften and expel liquid; discard liquid. Add chile, sugar, and 2 tsp. vinegar and toss to coat. Cover and chill pickles until ready to assemble burgers.
  • Heat vegetable oil in a large nonstick skillet over medium-high. Remove salmon patties from refrigerator and sprinkle with flour just to coat the outside (you won't need all of it). The patties will be a little loose but you can always pat them back together with your hands before they hit the pan. Working in batches and adding more oil in between batches if needed, cook patties until golden brown, about 3 minutes per side (watch carefully; you don't want to overcook).
  • Toss herbs, watercress, sesame seeds (if using), reserved white and pale green parts of scallions, remaining 1 tsp. vinegar, and a pinch of salt in a medium bowl. Build burgers with buns, patties, herb mixture, pickles, and reserved sauce.

SAVORY HOISIN-GINGER SALMON BURGERS



Savory Hoisin-Ginger Salmon Burgers image

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.

Provided by FH Browne

Categories     Burgers

Time 4h10m

Number Of Ingredients 14

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 molasses
1 egg yolk
2 garlic cloves, finely minced
1 tsp hickory smoked salt
1/2 tsp citrus black pepper
8 onion roll hamburger buns
fresh lettuce, tomatoes & mayonnaise (for garnish)

Steps:

  • 1. Make 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.
  • 2. In a food processor, combine the salmon, hoisin sauce and mayonnaise. Pulse just until coarsely ground.
  • 3. Transfer 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.
  • 4. Place the salmon patties on a plate, cover with plastic wrap, and refrigerate for 3 to 4 hours. (This is an important step.)
  • 5. Grill 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.
  • 6. Serve 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.

SALMON BURGERS WITH HOISIN AND GINGER



Salmon Burgers with Hoisin and Ginger image

Categories     Fish     Ginger     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

1 pound skinless boneless salmon fillet, cut into 1-inch pieces
1/4 cup fresh cilantro leaves
2 tablespoons hoisin sauce
2 tablespoons mayonnaise
1/4 cup chopped green onions
2 teaspoons minced peeled fresh ginger
1 garlic clove, minced
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 1/2 teaspoons oriental sesame oil
4 large sesame-seed hamburger buns
Additional hoisin sauce
Additional mayonnaise
8 butter lettuce leaves

Steps:

  • Place first 4 ingredients in processor. Using on/off turns, blend until coarsely ground. Transfer mixture to medium bowl. Mix in next 5 ingredients. Form into four 1/2-inch-thick patties. Cover; refrigerate at least 1 hour and up to 4 hours.
  • Heat oil in large nonstick skillet over medium heat. Sauté patties until fish is cooked through, about 3 minutes per side. Meanwhile, toast hamburger buns. Spread bottom halves of buns with additional hoisin. Spread top halves with additional mayonnaise. Transfer burgers to bottom halves of bun; top each with 2 lettuce leaves and top half of bun.

FRESH SALMON BURGERS WITH HOISIN AND GINGER (LOW FAT)



Fresh Salmon Burgers With Hoisin and Ginger (Low Fat) image

Although you can make these in a frypan, they are definitely better grilled, I make these on both my indoor grill as well as outdoor grill, make certain to oil the grill well before cooking them. Serve these on toasted buns with mayo and lettuce and sprinkle extra hoisin sauce over them. You should get about 6-8 patties with 2 pounds of fresh salmon. You can double the amounts. Plan ahead the salmon burgers have to chill for a minimum of 3-4 hours before cooking.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 3h6m

Yield 7 salmon burgers

Number Of Ingredients 9

2 lbs salmon fillets, boneless and skinless
3 -4 tablespoons hoisin sauce
1/4 cup reduced-fat mayonnaise
3 tablespoons finely chopped fresh parsley
1/3 cup chopped green onion
3 -4 tablespoons minced fresh ginger
2 -3 fresh minced garlic cloves
1 1/2 teaspoons salt
black pepper

Steps:

  • Place the salmon, hoisin and mayo in a food processor; using on/off turns blend until coarsely ground (don't over process!).
  • Transfer to a bowl and add in all remaining ingredients; mix to combine.
  • Shape into 6-8 patties.
  • Place on a tray, cover and refrigerate for 3-4 hours.
  • In a frypan or grill, cook the patties for about 3-4 minutes on each side, or until cooked.
  • Delicious!

Nutrition Facts : Calories 199.9, Fat 7.6, SaturatedFat 1.2, Cholesterol 70.8, Sodium 766.6, Carbohydrate 4.9, Fiber 0.5, Sugar 2.4, Protein 26.4

GINGERY SALMON BURGERS



Gingery Salmon Burgers image

Homemade salmon burgers are livened up by the spicy-sweet zing of fresh ginger.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 15m

Number Of Ingredients 8

5 hamburger buns
1 skinless salmon fillet (1 pound), cut into 1-inch pieces
3 tablespoons minced peeled fresh ginger
1 tablespoon Dijon mustard
1/3 cup minced fresh chives
Coarse salt and pepper
2 tablespoons olive oil
Toppings, such as mayonnaise and lettuce

Steps:

  • In a food processor, pulse 1 bun until coarse crumbs form; transfer to a plate. Add salmon to processor and pulse until coarsely chopped but not pureed. Transfer to a bowl and add 1/3 cup breadcrumbs, ginger, mustard, chives, 1 teaspoon salt, and 1/4 teaspoon pepper; stir to combine. Form into 4 patties, then coat with remaining breadcrumbs.
  • In a large nonstick skillet, heat oil over medium. Add patties and cook until golden brown outside and opaque throughout, 4 minutes per side. Drain on a paper-towel-lined plate. Serve burgers in remaining buns with desired toppings.

Nutrition Facts : Calories 402 g, Fat 17 g, Fiber 1 g, Protein 31 g, SaturatedFat 3 g

Tips:

  • Choose the right salmon. Fresh, wild-caught salmon is best, but frozen salmon can also be used. If using frozen salmon, thaw it completely before cooking.
  • Don't overcook the salmon. Salmon is a delicate fish, so it's important to cook it gently. Overcooked salmon will be dry and tough.
  • Use high-quality hoisin sauce. Hoisin sauce is a key ingredient in this recipe, so it's important to use a good quality sauce. Look for a hoisin sauce that is thick and flavorful.
  • Make sure the salmon burgers are cooked through. The salmon burgers should be cooked until they reach an internal temperature of 145 degrees Fahrenheit.
  • Serve the salmon burgers immediately. Salmon burgers are best served immediately after they are cooked. They can be served on buns, with rice, or with your favorite side dish.

Conclusion:

These savory hoisin-ginger salmon burgers are a delicious and healthy way to enjoy salmon. They're easy to make and can be served with a variety of sides. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, these salmon burgers are sure to please everyone at the table.

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