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Salmon Burgers With Cucumbers and Sesame Mayo

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“From the Star Tribune.”
3hrs 5mins

Ingredients Nutrition

  • Sesame Mayonnaise
  • 12 cup mayonnaise
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon plain rice wine vinegar (not flavored)
  • 1 teaspoon grated orange zest
  • 1 teaspoon orange juice
  • Salmon Burgers
  • 4 salmon fillets, tails each 4 - 5 oz. and 1/2 inch thick with skin
  • 1 12 tablespoons soy sauce
  • 3 tablespoons oil, plus a little extra for grill
  • 1 12 tablespoons chopped ginger
  • 1 12 teaspoons rice wine vinegar
  • 18 teaspoon salt
  • 18 teaspoon cayenne pepper
  • 1 seedless cucumber, peeled (about 12 oz.)
  • 4 hamburger buns, lightly toasted
  • 1 small bunch watercress, cleaned and dried (or desired lettuce)


  1. To prepare Sesame Mayonnaise: In small nonreactive bowl, mix together mayonnaise, sesame oil, vinegar, orange zest and juice. Cover and refrigerate. Bring to room temperature 30 minutes before using. (Can be prepared 3 hours ahead).
  2. To prepare burgers: Place salmon fillets, flesh sides down, in shallow nonreactive pan that will hold them comfortably in single layer.
  3. In small bowl, whisk together soy sauce, 3 tablespoons oil, ginger, vinegar, salt and cayenne. Pour marinade over fish. Cover and refrigerate 2 hours. Bring to room temperature 30 minutes before grilling.
  4. With vegetable peeler, shave thin, ribbon-like strips from cucumber. You will need 3 to 4 strips for each sandwich. (You may not need all of the cucumber; save any extra for another use.) Cover cucumber strips with plastic wrap and leave at room temperature.
  5. Oil grill rack generously and arrange 5 inches from heat source. Prepare grill. When hot, add salmon fillets, flesh sides down, and grill 3 minutes. Turn them over and cook 2 to 3 minutes longer until flesh is opaque and flakes easily when pierced with a knife.
  6. Place salmon on platter. Slide knife between flesh and skin to loosen skin and peel off. Discard skin from each fillet. Cover fillets loosely with foil while you toast the buns.
  7. Spread both sides of each toasted bun generously with Sesame Mayonnaise. Place fillets on bottom of buns. Top with 3 to 4 folded cucumber strips and then with several watercress sprigs. Cover with remaining bun halves and serve immediately.
  8. Note: Fillets can also be cooked in stove-top grill pan or in skillet. Oil grill pan well or pour enough oil into heavy, medium-size skillet to coat it generously. Place pan or skillet over medium-high heat. When hot, add salmon, flesh side down, and cook 3 minutes. Turn and cook about 2 minutes more or until done.

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