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Salmon Burgers with Ginger Wasabi Mayo | www.tasteandtellblog.com

One thing I love about the summer is that we watch a lot less tv. One thing I don’t like about summer is all the re-runs. This morning, I was feeling like I’m having a Rachael Ray withdrawl because there hasn’t been a new episode of her talk show on in a few weeks. I guess this is a good time to work through some of her recipes off my list that is ridiculously long…

And a good time to start cooking from those cookbooks I got a few weeks back!! This recipe comes from her Book of 10. I actually really like the way this book is laid out – into groupings of her “top 10”. Top 10 comfort foods, top 10 most requested – and top 10 Figure Friendly Faves – the chapter that this recipe came out of. Granted, I would probably skip the fries to make it “figure friendly”, but the fries are a perfect accompaniment to this recipe!

I love Asian flavors, and this burger is packed with them. You cannot skip out on the ginger-wasabi mayo – it is what really makes this meal. In fact, the recipe made quite a bit of it, so I used the extra to dip my fries in. Pure deliciousness!!

Salmon Burgers with Ginger Wasabi Mayo
Prep time
Cook time
Total time
Change up burger night with salmon burgers. And don't forget the ginger-wasabi mayo for an Asian twist.
Serves: 4 servings
  • 1 16-to 18-ounce package frozen french fries
  • 4 tablespoons sesame seeds
  • 1½ pounds fresh salmon fillets, pin bones and skin removed
  • 2 garlic cloves, chopped
  • 3-inch piece of fresh ginger, minced or grated
  • 3 tablespoons tamari
  • 2 scallions, white and green parts, chopped
  • ½ small red bell pepper, cored, seeded and finely chopped
  • 2 teaspoons sesame oil
  • 2 teaspoons grill seasoning
  • coarse black pepper
  • 1 tablespoon light oil (canola, safflower or peanut)
  • ½ to ¾ cup mayonnaise
  • 2 tablespoons wasabi paste
  • juice of 1 lime
  • 4sesame kaiser rolls, split and toasted
  • red leaf lettuce
  1. Preheat the oven according to the directions on the package of fries. Spread the fries out on a baking sheet and cook according to the package directions. 3 minutes before they are done cooking, remove them from the oven, sprinkle them with the sesame seeds, and return to the oven for the remaining 3 minutes to toast the sesame seeds.
  2. Cube the salmon into bite sized pieces. Place in a food processor and process until it is coarsely ground. (It should take on the consistency of ground beef or turkey.) Transfer the salmon to a bowl. Add in the garlic, three-fourths of the ginger, the tamari, scallions, red bell peppers, sesame oil, grill seasoning and black pepper. Combine and form into 4 large patties, 1½ inches thick. Drizzle the patties on both sides with the oil.
  3. Preheat a nonstick skillet or grill pan over medium-high heat. Add the salmon burgers and cook for 5-6 minutes on each side for well done.
  4. Meanwhile, combine the mayo, wasabi paste, lime juice and remaining ginger.
  5. Spread the ginger-wasabi mayo on the buns and top with a salmon burger and red leaf lettuce. Serve with the sesame fries.
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5 Responses to Saturdays with Rachael Ray – Salmon Burgers with Ginger Wasabi Mayo

  1. Kim says:

    My family has just started to enjoy salmon and I think this is one they’d like for sure. I think the ginger wasabi mayo is the star of the show. It sounds delicious!

  2. Cassie says:

    I’m not a big fan of salmon, but I would totally make the sauce just as a dipper for fries — or battered green beans. How good would THAT be?!

  3. Joanne says:

    Now this is a recipe that I KNOW I would love! I’d love a good salmon burger right about now.

  4. sweetlife says:

    a salmon burger, perfect for summer..we also watch less tv in the summer..love the flavors


  5. I love Asian flavors too, so this sounds delightful. Thanks for letting me share my RR recipe!

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