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Sesame Salmon Burger

Preparation: 15 minutes.
Cook time: 4 minutes.
Servings: 4 servings


4 burger buns

A few leaves of Boston lettuce

500 g of salmon fillet, skinless, finely chopped

3 tbsp or 45 ml of mayonnaise

1 tbsp or 15 ml of sesame oil

1 tsp or 10 ml of sriracha sauce

2-3 mini cucumbers, thinly sliced lengthwise

1/4 cup or 60 ml of vinegar

2 tbsp or 30 ml of white sugar

Chopped cilantro, to taste

1 tsp or 10 ml of chopped ginger

The white part of 3-4 green onions, chopped

The green part of 3-4 green onions, cut into strips, lengthwise

1 clove of garlic finely chopped

1 egg, lightly whisked

1/4 cup or 60 ml of Panko breadcrumbs

2 tbsp or 30 ml of chopped cashew nuts


  1. Make the pickled cucumbers: In a bowl, combine the cucumbers, with the vinegar, sugar and 60 ml (1/4 cup) boiling water. Add a pinch of salt, mix well and marinate until ready to serve.
  2. Make the salmon mixture: In a bowl, combine the salmon, chopped cilantro, egg, chopped green onions, ginger, garlic, breadcrumbs and cashews. Season with salt and pepper and mix well.
  3. Cook the salmon patties: In a skillet over medium-high heat, add a drizzle of olive oil. Form 4 meatballs with the salmon mixture and cook 3–4 minutes on each side.
  4. Make the sauce: In a bowl, combine the mayonnaise, sriracha sauce and sesame oil.
  5. Assemble: Grill the burger buns if desired. Top the buns with the sauce, lettuce leaves, salmon patties, pickled cucumbers and green onions.

Products used