Asian-Style Salmon Burgers

Make a big batch of Roasted Salmon and Vegetables and use the leftovers for this speedy supper later in the week.

  • Servings: 4

Photography: Standard

Source: Everyday Food, January/February 2012


  • 4 reserved roasted salmon fillets from Roasted Salmon and Vegetables recipe
  • 1 cup reserved roasted vegetables from Roasted Salmon and Vegetables recipe, finely chopped
  • 1 can (8 ounces) water chestnuts, drained and finely chopped
  • 1 large egg white
  • 1 tablespoon finely grated peeled fresh ginger
  • 2 tablespoons soy sauce
  • 1/4 cup all-purpose flour (spooned and leveled)
  • Nonstick cooking spray
  • 4 hamburger buns, lightly toasted
  • Bibb lettuce
  • Chinese mustard (optional)


  1. In a large bowl, flake and mash salmon fillets. Stir in roasted vegetables, water chestnuts, egg white, ginger, and soy sauce until combined. Add flour and stir to combine. Divide into 4 patties. Lightly coat a large nonstick skillet with nonstick cooking spray and heat over medium; add patties and cook until golden brown and cooked through, about 8 minutes, flipping halfway through. Serve burgers on buns with lettuce and Chinese mustard, if desired.

Cook's Notes

A smear of hot Chinese mustard adds a nice kick to this sandwich. Look for it in your international aisle.


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