Soy-Glazed Salmon Burger

Kitchen Tested
  • Yield 4 servings
  • Prep 25 mins
  • Cook 10 mins

An exciting combination of herbal and Asian flavors.

Mark Boughton Photography / styling by Teresa Blackburn

If you want fish, yet are craving a burger too, try this hearty salmon burger from Kristine Snyder of Kihei, Hawaii. It was the 2001 Grand Prize winner in Sutter Home's Build a Better Burger Contest. If you don't have rice vinegar, try lemon or lime juice instead.


Ginger-Lime Aioli:
1/2 cup light mayonnaise
2 tablespoons light sour cream
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1 tablespoon fresh lime juice
1/4 teaspoon salt
Soy Glaze:
1/3 cup low-sodium soy sauce
3 tablespoons honey
1 tablespoon unseasoned rice vinegar
3 teaspoons cornstarch
1 tablespoon water or white wine
1 egg
2 tablespoons light sour cream
1 tablespoon fresh lime juice
1 teaspoon Asian hot chile sauce or hot sauce
1 1/4 pounds skinless salmon fillets, chopped finely
2 green onions, thinly sliced
2 tablespoons chopped fresh mint leaves
2/3 cup fresh bread crumbs
1/2 teaspoon salt
Fresh mint leaves
4 sesame buns, split and toasted
1/2 cucumber, peeled, seeded and julienned


  1. Combine aioli ingredients; mix well. Reserve 2 tablespoons for patties; cover and refrigerate remainder until serving.
  2. To make glaze, combine soy sauce, honey and rice vinegar in a small, heavy fireproof saucepan. Mix cornstarch and water in a small bowl until smooth and add to soy mixture. Place on grill rack and stir mixture until it boils and thickens slightly, about 3 minutes. Set aside.
  3. Combine 2 tablespoons of reserved aioli with egg, sour cream, lime juice and chile sauce; whisk to blend well. Add salmon, onion, mint, bread crumbs and salt. Handling salmon as little as possible to avoid compacting it, mix well; form 4 patties.
  4. Brush grill rack with vegetable oil. Place patties on rack; cook about 3 minutes on each side, basting with soy glaze.
  5. Top each bun bottom with cucumber strips, mint leaves, burger and aioli. Add bun tops and serve.

Recipe courtesy of Sutter Home’s Build a Better Burger Contest,



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