This miso salmon burger recipe takes a healthy spin on your traditional ground beef burger. Umami flavor packed with miso, shoyu, garlic, ginger, and green onions. Add this salmon burger to a bun with all your favorite toppings or serve with a side of sticky white rice.
With the new year and many people trying to eat healthier, I thought I’d share my miso salmon burger recipe. I have a recipe for miso glazed salmon that I really love. I thought I would switch things up and make a recipe for salmon burgers using miso for flavoring as well
If you’re looking for another salmon recipe I love lemon caper salmon made in a foil packet.
What do I need to make this miso salmon burger recipe?
- Sesame oil
- Garlic
- Ginger
- Green onions
- White miso paste: Miso is a traditional Japanese seasoning made of fermented soy beans. White miso has a more subtle flavor than its red counterpart. If you want a stronger miso flavor you can opt to use red miso paste, however I would suggest cutting the amount in half.
- Shoyu: Japanese-style soy a sauce made with a mix of soy and wheat, I really like Aloha brand low sodium shoyu.
- Avocado oil or the cooking oil of your choice
- Salmon filet
- Egg
- Panko: Japanese-style bread crumbs
What type of salmon do I use to make salmon burgers?
You can use any type of salmon, but some of the popular species are king, sockeye, and coho. If you are really in a pinch you could make these burgers with canned salmon.
What goes well on a salmon burger?
The good old tomato, onion, and lettuce will. You can also try avocado, mango salsa, spinach, pickles. Really you can add whatever toppings your heart desires.
What condiments go on salmon burgers?
You can’t go wrong with some mayo. You can also try tartar sauce. I like to drizzle with teriyaki or unagi sauce.
What is the suggested temperature of cooked salmon?
The FDA suggest cooking salmon to a minimum of 145F.
How to make a miso salmon burger?
Heat the sesame oil in a medium sized pan over medium-high heat. Add garlic, ginger, and green onions. Saute until onions become translucent.
In a small bowl combine miso and shoyu. Whisk until well incorporated. Then add this mixture to the pan and continue to saute for another minute. Remove from the heat and set aside.
Roughly chop about 1/4 of the salmon and add to a food processor. Pulse just until a paste begins to form. Set aside. Dice the remaining salmon in to small pieces. Combine the salmon from the food processor in to the diced salmon.
Add the miso mixture to the salmon and stir to combine. Then add egg and panko. Mix until well incorporated and you are able to form patties.
Add avocado oil to a medium size pan over medium-high heat. Roll mixture into burger shapes and place in pan. Cook for 2-3 minutes on each side being careful not to overcook the salmon.
Serve immediately on a bun or with a side of sticky white rice. Enjoy!
Miso Salmon Burger
Equipment
” class=”wprm-recipe-equipment-link”>Aloha Low Sodium Shoyu 24 Oz.
” class=”wprm-recipe-equipment-link”>Aloha Low Sodium Shoyu 24 Oz.Ingredients
- 1 teaspoon sesame oil
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- 4 green onions thinly sliced
- 1 tablespoon white miso paste
- 1 table spoon shoyu
- 1 tablespoon avocado oil
- 1 pound salmon filet skinless
- 1 large egg beaten
- 1/2 cup panko
Instructions
- Heat the sesame oil in a medium sized pan over medium-high heat. Add garlic, ginger, and green onions. Saute until fragrant.
- In a small bowl combine miso and shoyu. Whisk until well incorporated. Then add this mixture to the pan and continue to saute for another minute. Remove from the heat and set aside.
- Roughly chop about 1/4 of the salmon and add to a food processor. Pulse just until a paste begins to form. Set aside. Dice the remaining salmon in to small pieces. Combine the salmon from the food processor in to the diced salmon.
- Add the miso mixture to the salmon and stir to combine. Then add egg and panko. Mix until well incorporated and you are able to form patties.
- Add avocado oil to a medium size pan over medium-high heat. Roll mixture into burger shapes and place in pan. Cook for 2-3 minutes on each side being careful not to overcook the salmon.
- Serve immediately on a bun or with a side of sticky white rice. Enjoy!
Notes
Nutrition
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When do we add the sauteed green onion/garlic/ginger to the mix?
Hi Mike. The miso mixture (which includes the garlic, ginger, green onion mix) is added to the diced salmon and salmon paste along with the panko and egg as listed in step #4. Thank you. Have a great day!
Thank you for your recipe. We love it. Three thumbs up from the family. Light and healthy. Love the umami of saute of garlic, ginger and green onions before folding into the patties. And I never thought of taking a portion and making into a paste. It held up while cooking. Please post more recipes. Love you Malasadas too. ❤️
These were amazing! Even my picky kids ate the whole burger! We couldn’t decide on the condiments, so my husband opted for mayo, my daughter and I opted for honey mustard and my 8 year old opted for ketchup. The tomato is a must!
So awesome to hear. Thanks so much for sharing.
Such happy colors, you can tell it’s delicious!
Thank you. It’s one of my faves.