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Teriyaki Salmon Burgers
Panko-Crusted Teriyaki Salmon Burgers
Category
Seafood
Servings
4
Prep Time
20 minutes
Cook Time
15 minutes
Salmon burgers sometimes get a bad rap for being dry but I am hoping that this recipe will change that perception. These burgers contain nothing but hand chopped salmon, our Polynesian Pineapple seasoning, scallions and a little soy sauce. This recipe is heavily inspired by the salmon burger recipe by Daniel Gritzer on Serious Eats. They are the teriyaki salmon burgers that I have been dreaming of...
You can serve them as traditional hamburgers with buns, lettuce and tomato or simply serve them on top of dressed salad greens. I like to serve them with a dipping sauce made with mayonnaise, sriracha, soy sauce and a drop of honey.
Author:Fiona Kennedy
Ingredients
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1 ¼ lb salmon filet, skin and pin bones removed
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4 Tbs. Polynesian Pineapple Rub (7302)
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2 green onions, thinly sliced
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2 tsp. soy sauce
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1 cup panko bread crumbs
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¼ cup vegetable oil
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4 hamburger buns and your desired burger fixings
Directions
Slice salmon filet into thin strips and then slice the strips crosswise into small pieces. Roughly chop mixture until most pieces are no larger than a ¼-in. Place chopped salmon in a medium mixing bowl and add Polynesian Pineapple Rub, chopped green onions and soy sauce. Use a spatula to gently mix.
Place panko in a small mixing bowl. Divide salmon mixture into 4 equal parts and form them into balls. Gently press down on the balls to form a ¾-in. thick patty. Gently place a patty into the panko, and sprinkle some more panko on the top. Carefully flip the patty in the panko, and gently press down on the patty to make the breadcrumbs stick to all the surfaces. Transfer the breaded salmon patty to a parchment-lined pan. Repeat with the remaining 3 patties. Place sheet pan with breaded salmon patties into the fridge for 30 minutes to firm up a little.
Heat a large non-stick skillet over medium heat. Add oil and heat for 1-2 minutes (you want the oil to be very hot but not smoking). Carefully lay the salmon patties in the pan, making sure not to crowd them. Cook them for about 6-8 minutes, flipping them gently about 2-3 times. The salmon patties will be done when they reach an internal temperature of 115-120F and are golden brown on both sides. Remove patties from the skillet and place on a wire rack to rest before plating. Serve with your desired burger fixings and condiments.