These salmon cakes are so delicious! We bought too much salmon for our Salmon Caper dinner and decided to try some salmon burgers since our Shrimp burgers turned out so well. We ran out of fresh ginger so actually used ginger powder, which worked fine. Feel free to adjust the amount of wasabi paste you use (depending on how hot you like it) These take about 30 minutes to make, I suggest them to spice up any dinner or lunch! Oh, and I (jessi) got to take this pic - a rarity!
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons wasabi paste (or 1 1/2 tsp of wasabi powder)
- 1/2 teaspoon honey
- 1 pound salmon fillet, skinned
- 2 scallions, finely chopped
- 1 egg, lightly beaten
- 2 tablespoons minced peeled fresh ginger (or 2 tsp ginger powder)
- 1 teaspoon toasted sesame oil
- Wasabi glaze: whisk soy sauce, wasabi powder and honey in a small bowl until smooth. Set aside.
- With a large chef's knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy). Continue chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl.
- Add scallions, egg, ginger and oil; stir to combine. Form the mixture into 4 patties. The mixture will be moist and loose, but holds together nicely once the first side is cooked.
- Put 1 tbsp. olive oil in a large skillet over medium heat. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more. Serve immediately.