Ingredients
- 2 (14.75 ounce) cans salmon
- ½ red bell pepper, minced
- ¼ cup minced sweet onion
- ¾ cup bread crumbs
- 2 eggs, slightly beaten
- 1 tablespoon soy sauce
- 2 teaspoons Sriracha hot sauce
- 2 teaspoons ground ginger
- 1 teaspoon sesame oil
- 1 teaspoon dried mustard powder
- 1 teaspoon garlic powder
- 1 tablespoon vegetable oil
Why This Recipe Is So Tasty
Pro Kitchen Tips
- Chill the patties before cooking to help them hold together better.
- Cook over medium heat to avoid burning while ensuring the salmon cooks through.
Step 1
Set a colander over a bowl and adding the salmon, breaking it up a little so the excess liquid can drain out. Let it sit for about 10 minutes, then discard the liquid. Transfer the salmon to a large bowl.
Step 2
Mix in the bell pepper and onion, then add the bread crumbs, eggs, soy sauce, Sriracha, ginger, a teaspoon of sesame oil, mustard powder, and garlic powder. Stir everything together until well combined. Shape the mixture into five patties, place them on a cookie sheet, cover with plastic wrap, and pop them in the fridge for at least an hour (or overnight if you have the time).
Step 3
When you’re ready to cook, heat some vegetable oil along with another teaspoon of sesame oil in a 12-inch nonstick skillet over medium-high heat. Carefully add the patties, turn the heat down to medium, and cook them for about 7 to 9 minutes on each side, flipping just once, until they’re nicely browned.
Step 4
Once they’re cooked through, transfer the burgers to a serving platter and get ready to enjoy!
