Sesame Salmon Burgers with Cucumber Slices and Soy Mayo


  • 16 ounces salmon, skin removed

  • 1 tablespoon ume plum vinegar

  • 1 tablespoon toasted sesame oil

  • 1 teaspoon peeled and minced fresh ginger

  • 1 clove garlic, pressed

  • ¼ cup chopped scallions (white and green parts)

  • ¼ cup toasted sesame seeds

  • 2 large eggs

  • Kosher salt

  • Freshly ground black pepper

  • Grapeseed oil, for frying

  • ½ cucumber, sliced

  • soy mayonnaise, for garnishing


  1. Rinse the salmon with cold water. Pat dry and cut into cubes (about ¼ inches)

  2. Combine salmon cubes, ume, sesame oil, ginger, garlic, scallions, sesame seeds and eggs in a large bowl. Lightly season the mixture with kosher salt and pepper. Toss thoroughly to combine.

  3. Form the mixture into 2 inches patties.

  4. Heat a large skillet over medium-high heat and add 2 tablespoons of grapeseed oil. Add the parties to skillet when the oil is hot. Cook each side of the parties for 4-5 minutes or until golden brown on both sides and the salmon is just cooked through. Remove from heat.

  5. Transfer the patties to a paper tower-line plate.

  6. Serve with warm buns, top with cucumber slices and garnish with soy mayonnaise.


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