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“I love salmon burgers and have tried several recipes before I came up with this one. I'm particular about the flavors and I like my burgers moist, so these are packed with wonderful flavors! These are a combination of Emeril and Paula Deen's lovely takes on them. They call for fresh salmon fillets, but I make a budget version and used canned when it's on sale (If you used canned, don't use the panko or it will be to dry. You may also need to add more egg to get it to "stick" together). Serve on rolls with mayo, lettuce and tomato and a nice cabbage slaw on top or on the side. Emeril makes a Soy Mayo which is delicious - just heat 1/4 cup of soy sauce and 1/4 cup of sugar in a small saucepan for 2 minutes or until coats the back of a spoon. Cool slightly and add 1/2 the mixture to 1 cup of mayo. Skip the chili paste if you don't like spicy :)”
READY IN:
20mins
SERVES:
4
YIELD:
4 burgers
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl, combine peppers, panko, garlic, cilantro and salmon.
  2. In a small bowl, combine ginger, chili paste, egg, soy sauce, lemon juice, and salt; add to pepper mixture, tossing gently to combine. Form mixture into 4 patties.
  3. Lightly coat a grill pan or skillet with cooking spray. Heat over medium-high heat until hot. Grill or cook patties, 5 minutes per side, or until desired degree of doneness.

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