Asian Salmon Burgers with Wasabi Mayonnaise are crispy on the outside, tender on the inside, and full of flavor. They’re also surprisingly easy to make!
My appetite follows the seasons. When it’s cold I crave hearty, comforting dishes. As the weather warms, I prefer lighter meals that still satisfy — and fish is perfect for that. It’s protein-rich, quick to prepare, and ideal for busy families during the warmer months.
Salmon is a reliably popular choice, and turning it into a burger often wins over even picky eaters. A food processor speeds up the prep, pulsing the fillets into a chunky mixture. It can look a little odd at first, but trust the process — the finished burgers are moist, flavorful, and worth it.
These salmon burgers have a hint of ginger and scallion, and a crunchy panko coating that makes them irresistibly textured. For serving, you have options: kids often enjoy them on toasted whole wheat buns with a smear of wasabi mayonnaise, while adults may prefer them wrapped in a tender lettuce leaf with a dollop of wasabi mayo and sides like Asian marinated cucumber salad or Asian pickled carrots.
Using a lettuce leaf instead of a bun cuts calories and carbs, which can be handy if you find yourself going back for seconds. No matter how you serve them, these salmon burgers are a crowd-pleaser — especially for warm-weather gatherings like Memorial Day.
Looking for more ways to cook salmon?
Try a smoked salmon pasta salad for warmer days or the air fryer method for a fast and reliable way to cook salmon. Both are great additions to your recipe rotation.
Asian Salmon Burgers with Wasabi Mayonnaise
Rebecca Lindamood
Pin Recipe
Ingredients
For the Salmon Burgers:
- 2 pounds salmon fillets skin and bones removed
- 1 3/4 cups panko breadcrumbs preferably whole wheat, plus more if needed
- 1 bunch green onions washed
- ¼ cup mayonnaise
- 1 tablespoon pickling liquid from jarred pickled ginger
- Oil for pan frying canola, peanut, or vegetable
For the Wasabi Mayonnaise:
- 1/2 cup mayonnaise
- 1-3 tablespoons wasabi paste adjust to taste
Optional Ingredients for Serving:
- Whole wheat buns or tender lettuce leaves
- Asian pickled carrots
- Asian marinated cucumber salad
- Pickled ginger
Instructions
To Prepare the Burgers:
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Cut the salmon into 2-inch chunks and place in the bowl of a food processor fitted with a metal blade. Pulse until the fish breaks down into a chunky puree with pebble-sized pieces (about ¼-inch).
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Scrape the salmon into a bowl.
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Trim and slice the green onions thinly. Add them to the bowl with ½ cup panko, the mayonnaise, and the pickled ginger liquid. Mix until evenly combined.
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Line a baking sheet with plastic wrap or parchment. Divide the mixture into 8 mounds and form into patties about ¾-inch thick. Cover and chill 1–8 hours before cooking.
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Pour the remaining panko onto a plate. Gently press each patty into the panko, coating both sides.
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Heat a large heavy skillet over medium-high. When hot, add about 1 tablespoon oil and swirl to coat.
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Cook the patties in batches (a 12-inch pan should hold four) for about 5 minutes on the first side, until deep golden. Carefully flip and cook another 3–5 minutes until golden and firm at the edges. Transfer to paper towels and repeat with remaining patties, adding oil as needed.
To Prepare the Wasabi Mayonnaise:
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Combine mayonnaise and wasabi paste in a small bowl. Start with 1 tablespoon of wasabi, taste, and add more to reach your desired heat level.
To Serve the Salmon Burgers:
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For a lighter option, serve each burger on a lettuce leaf with wasabi mayo and desired toppings. For a classic approach, place the patty on a toasted whole wheat bun, spread with wasabi mayo, and add your favorite toppings.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the actual ingredients you use if needed.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your creations!
Disclosure: This post is part of an ongoing collaboration as a Kraft Tastemaker. All opinions and recipe content are my own.