FRESH SALMON BURGERS WITH HOISIN AND GINGER (LOW FAT)
Although you can make these in a frypan, they are definitely better grilled, I make these on both my indoor grill as well as outdoor grill, make certain to oil the grill well before cooking them. Serve these on toasted buns with mayo and lettuce and sprinkle extra hoisin sauce over them. You should get about 6-8 patties with 2 pounds of fresh salmon. You can double the amounts. Plan ahead the salmon burgers have to chill for a minimum of 3-4 hours before cooking.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 3h6m
Yield 7 salmon burgers
Number Of Ingredients 9
Steps:
- Place the salmon, hoisin and mayo in a food processor; using on/off turns blend until coarsely ground (don't over process!).
- Transfer to a bowl and add in all remaining ingredients; mix to combine.
- Shape into 6-8 patties.
- Place on a tray, cover and refrigerate for 3-4 hours.
- In a frypan or grill, cook the patties for about 3-4 minutes on each side, or until cooked.
- Delicious!
Nutrition Facts : Calories 199.9, Fat 7.6, SaturatedFat 1.2, Cholesterol 70.8, Sodium 766.6, Carbohydrate 4.9, Fiber 0.5, Sugar 2.4, Protein 26.4
SAVORY HOISIN-GINGER SALMON BURGERS
These are healthy, delicious, and a real crowd-pleaser, even folks who say they don't like salmon say they love these. You can add a slice of avocado to jazz them up too.
Provided by FH Browne
Categories Burgers
Time 4h10m
Number Of Ingredients 14
Steps:
- 1. Make sure the grill is clean, spread a double sheet of heavy-duty aluminum foil over the grill and generously spray the entire surface with nonstick grilling spray. Preheat the barbecue to medium high (350°F to 400°F).In a food processor, combine the salmon, hoisin sauce and mayonnaise.
- 2. In a food processor, combine the salmon, hoisin sauce and mayonnaise. Pulse just until coarsely ground.
- 3. Transfer the salmon mixture to a large bowl and add the Panko crumbs, parsley, onion, ginger, molasses, egg yolk, garlic, salt, and pepper. With a spatula, mix to fully combine. Shape the mixture into 6 to 8 patties.
- 4. Place the salmon patties on a plate, cover with plastic wrap, and refrigerate for 3 to 4 hours. (This is an important step.)
- 5. Grill the patties on heavy-duty foil, on a well sprayed/oiled flat grill, or in a large nonstick skillet for about 3 to 4 minutes on each side. You do not want to overcook these. The insides of the patties should be slightly pink.
- 6. Serve on toasted and buttered onion rolls, with fresh lettuce, freshly sliced tomatoes and a dab of mayonnaise on top. You may also add other garnishes of your choice.
SALMON BURGERS WITH GINGER AND QUICK-PICKLED CUCUMBERS
The food processor is your friend when making these salmon burgers, but the key is to make sure the salmon isn't too smooth when processing so the patties can hold their shape.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Seafood Fish Salmon Hamburger Cucumber Pickles Watercress Mayonnaise Green Onion/Scallion Ginger Food Processor Pescatarian Soy Free Peanut Free Tree Nut Free Dairy Free Kid-Friendly
Yield 4 servings
Number Of Ingredients 17
Steps:
- Process one third of salmon (about 8 oz.) in a food processor, scraping down sides as needed, until very smooth and paste-like. Add remaining salmon and pulse until pieces are no bigger than ¼," 4-5 times (be careful not to make it too smooth). Transfer to a large bowl.
- Remove dark green tops from scallions and finely chop. Thinly slice white and pale green parts and set aside. Add chopped scallion greens, ginger, garlic, 2 Tbsp. mayonnaise, and 1 tsp. salt to salmon and gently mix to combine. Form mixture into 4 patties about ¾" thick. Transfer to a parchment-lined rimmed baking sheet and cover with plastic wrap. Chill at least 1 hour or up to 3 hours.
- Meanwhile, mix sesame oil, 1 tsp. vinegar, remaining ⅔ cup mayonnaise, and a pinch of salt in a small bowl; set aside.
- Toss cucumbers with a pinch of salt in another small bowl. Massage with your hands for a few minutes to soften and expel liquid; discard liquid. Add chile, sugar, and 2 tsp. vinegar and toss to coat. Cover and chill pickles until ready to assemble burgers.
- Heat vegetable oil in a large nonstick skillet over medium-high. Remove salmon patties from refrigerator and sprinkle with flour just to coat the outside (you won't need all of it). The patties will be a little loose but you can always pat them back together with your hands before they hit the pan. Working in batches and adding more oil in between batches if needed, cook patties until golden brown, about 3 minutes per side (watch carefully; you don't want to overcook).
- Toss herbs, watercress, sesame seeds (if using), reserved white and pale green parts of scallions, remaining 1 tsp. vinegar, and a pinch of salt in a medium bowl. Build burgers with buns, patties, herb mixture, pickles, and reserved sauce.
SALMON BURGERS WITH HOISIN AND GINGER
Categories Fish Ginger Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Place first 4 ingredients in processor. Using on/off turns, blend until coarsely ground. Transfer mixture to medium bowl. Mix in next 5 ingredients. Form into four 1/2-inch-thick patties. Cover; refrigerate at least 1 hour and up to 4 hours.
- Heat oil in large nonstick skillet over medium heat. Sauté patties until fish is cooked through, about 3 minutes per side. Meanwhile, toast hamburger buns. Spread bottom halves of buns with additional hoisin. Spread top halves with additional mayonnaise. Transfer burgers to bottom halves of bun; top each with 2 lettuce leaves and top half of bun.
HOISIN-GLAZED SALMON
A spicy hoisin sauce gives this sweet and spicy salmon an Asian flair!
Provided by Lisa Arlotti
Categories World Cuisine Recipes Asian
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk together the soy sauce, hoisin sauce, chili sauce, lemon juice, ginger, garlic, and olive oil in a 9x13 inch baking dish. Place the salmon fillets into the marinade, and turn to evenly coat. Cover the dish with plastic wrap, and marinate in the refrigerator for 30 minutes.
- Preheat an oven to 350 degrees F (175 degrees C). Remove and discard the plastic wrap from the salmon, use a spoon to scoop up the marinade that has collected in the bottom of the baking dish, and drizzle it over the salmon fillets.
- Bake in the preheated oven until the salmon flakes easily with a fork, about 30 minutes.
Nutrition Facts : Calories 382 calories, Carbohydrate 6.9 g, Cholesterol 99.4 mg, Fat 23.1 g, Fiber 0.5 g, Protein 34.6 g, SaturatedFat 4.4 g, Sodium 848.3 mg, Sugar 3.3 g
GINGERY SALMON BURGERS
Homemade salmon burgers are livened up by the spicy-sweet zing of fresh ginger.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 15m
Number Of Ingredients 8
Steps:
- In a food processor, pulse 1 bun until coarse crumbs form; transfer to a plate. Add salmon to processor and pulse until coarsely chopped but not pureed. Transfer to a bowl and add 1/3 cup breadcrumbs, ginger, mustard, chives, 1 teaspoon salt, and 1/4 teaspoon pepper; stir to combine. Form into 4 patties, then coat with remaining breadcrumbs.
- In a large nonstick skillet, heat oil over medium. Add patties and cook until golden brown outside and opaque throughout, 4 minutes per side. Drain on a paper-towel-lined plate. Serve burgers in remaining buns with desired toppings.
Nutrition Facts : Calories 402 g, Fat 17 g, Fiber 1 g, Protein 31 g, SaturatedFat 3 g
SALMON BURGERS
Steps:
- Mix salmon, oats, onion, egg, lemon juice, mustard, salt, and black pepper in a bowl until evenly combined. Divide and shape mixture into four patties.
- Heat vegetable oil in a large skillet over medium-high heat; pan-fry salmon patties until heated through, about 7 minutes on each side.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 12.9 g, Cholesterol 91.9 mg, Fat 10.9 g, Fiber 1.8 g, Protein 27.8 g, SaturatedFat 2.4 g, Sodium 484.5 mg, Sugar 1 g
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