Salmon Burgers with Pickled Ginger + Coriander
Serves 4·Added 5 May 2026 by Tom Melhuish
Main
Ingredients
| 1 | pound | salmon fillet(skin discarded, cut into 1-inch cubes) |
| 2 | tablespoons | drained pickled ginger |
| 1/2 | small | red onion(roughly chopped) |
| 1/3 | cup | cilantro leaves(from about 8 leafy sprigs) |
| 2 | teaspoons | soy sauce |
| 2 | teaspoons | toasted sesame oil |
| 1/2 | teaspoon | coarse sea salt |
| 1/4 | teaspoon | freshly ground black pepper |
| 2 | tablespoons | vegetable oil |
| Sriracha Mayo(for serving (see page 283)) |
Method
1.Place the salmon on a sheet pan or a plate and stick it in the freezer for 15 minutes, just until it gets very cold but isn't frozen solid. While you're at it, place the bowl and blade from your food processor in the freezer, too.
2.Blitz the ice-cold salmon in 2 batches, using your ice-cold food processor blade, until completely minced but not a paste (pulse each batch for a second or 2 about half a dozen times). The cold temperature helps you grind the salmon evenly without its turning into a paste or, worse, starting to cook from an overheated machine.
3.Place the ground salmon in a large mixing bowl. Put the pickled ginger, red onion, cilantro leaves, soy sauce, sesame oil, salt, and pepper in the food processor's bowl and pulse the mixture until it's very finely chopped.
4.Add these aromatics to the salmon and use a rubber spatula or your hands to thoroughly combine.
5.Form the mixture into 4 patties. At this point, it's ideal to refrigerate the burgers for at least 1 hour or as long as overnight, to really get the flavors into the salmon, but they'll still be A-OK if you don't have that extra time.
6.When you're ready to cook, heat a grill or grill pan over medium-high heat. Rub the burgers with the vegetable oil and cook until browned and firm to the touch, about 5 minutes per side. Serve with the Sriracha Mayo.
Recipe Notes
AI · may be inaccurate
Substitutions
- soy sauce → a pinch of salt (Elimination Diet)
- Sriracha Mayo → none (Elimination Diet)
Tips
The cold temperature helps you grind the salmon evenly without it turning into a paste or starting to cook from an overheated machine. Refrigerating the patties for an hour (or overnight) helps develop flavors.
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