Why You’ll Love these Ginger-Soy Asian Salmon Burgers
If you’re looking for a break from traditional beef burgers, these Ginger-Soy Asian Salmon Burgers are about to become your new favorite.
I love how the fresh ginger and garlic transform canned salmon into something extraordinary, while the potato binds everything perfectly without needing breadcrumbs.
The best part? They’re ready in minutes, not hours.
The combination of soy sauce and horseradish creates this mouth-watering umami explosion that regular burgers just can’t match.
And talk about versatile—serve them on whole wheat buns with crunchy cabbage, or go carb-free on a salad.
Healthy, budget-friendly, and impossibly delicious. What’s not to love?
What Ingredients are in Ginger-Soy Asian Salmon Burgers?
These Ginger-Soy Asian Salmon Burgers bring together the perfect blend of East-meets-West flavors. What makes these burgers special is how they transform simple canned salmon into something restaurant-worthy with just a handful of pantry ingredients.
The fresh ginger adds a warm, spicy note while the soy sauce provides that umami depth we all crave in a good burger. And don’t worry about fancy equipment—if you can mash potatoes, you can make these gorgeous salmon patties.
Ingredients for Ginger-Soy Asian Salmon Burgers:
- 1 (14¾ ounce) can salmon, skin removed (pink or red)
- 1 medium potato, baked or boiled and peeled
- 2 tablespoons soy sauce
- 1½ teaspoons freshly grated ginger
- 2 cloves garlic, crushed
- ½ teaspoon cracked black pepper
- Olive or canola oil spray for grilling
- Whole wheat buns, for serving
- Shredded cabbage, for serving
For the Asian Sauce:
- 1 tablespoon soy sauce
- 2 tablespoons horseradish or wasabi (Japanese horseradish)
The beauty of these ingredients is their accessibility. Can’t find fresh ginger? In a pinch, ground ginger works too, though you’ll want to reduce the amount to about ½ teaspoon.
And while the recipe calls for a potato as a binder, you could substitute sweet potato for a slightly sweeter flavor profile. The wasabi gives a lovely kick to the sauce, but if you’re sensitive to heat, start with just a teaspoon and adjust to your preference.
How to Make these Ginger-Soy Asian Salmon Burgers
Making these Asian-inspired salmon burgers couldn’t be simpler, and the results are absolutely worth the minimal effort. Start by draining and removing the skin from one 14¾-ounce can of salmon, then place it in a medium bowl. Add your peeled, cooked medium potato and mash everything together until well combined. This potato acts as the perfect binder, helping your patties stay together without needing breadcrumbs or eggs.
Now, pour in 2 tablespoons of soy sauce, add 1½ teaspoons of freshly grated ginger (and oh, that aroma is everything), and crush in 2 cloves of garlic. For the best results, consider using a high end kitchen processor to ensure all ingredients are perfectly blended. Mix all these ingredients until they’re evenly distributed throughout your salmon mixture.
Once everything is well combined, it’s time to shape your mixture into four equal-sized patties. I find that slightly wet hands make this process much easier and prevent the mixture from sticking to your fingers. Who needs fancy burger presses when we’ve perfectly good hands?
After forming the patties, sprinkle ½ teaspoon of cracked black pepper on one side only—this creates a nice peppery crust when cooked. Before cooking, give your patties a light spray with olive or canola oil to prevent sticking and help achieve that beautiful golden exterior.
Grill each patty for about 4 minutes per side until they’re nicely browned and heated through. For consistently perfect results every time, a premium blender can help achieve the ideal texture for your salmon mixture.
While your burgers are cooking, quickly whip up the Asian sauce by mixing 1 tablespoon of soy sauce with 2 tablespoons of horseradish or wasabi. This sauce adds the perfect punch to complement the ginger and soy in the burgers.
To serve, place each patty on a whole-wheat bun, top with a generous portion of raw shredded cabbage for crunch, and drizzle with your freshly made Asian sauce. The contrasting textures of the crisp outside, tender inside, and crunchy cabbage create a burger experience that’s far from ordinary.
And the best part? From start to finish, you can have these on the table in under 30 minutes.
Ginger-Soy Asian Salmon Burgers Substitutions and Variations
While the core recipe for these ginger-soy Asian salmon burgers is fantastic as-is, you’ll be glad to know there’s plenty of room to play with substitutions and variations that can tailor the dish to your preferences or pantry limitations.
Can’t find fresh ginger? Ground ginger works in a pinch (about 1/2 teaspoon). Swap the potato for sweet potato for a hint of sweetness, or try panko breadcrumbs for a lighter texture.
No wasabi? Regular horseradish delivers that nose-tingling kick.
I’m particularly fond of adding chopped green onions or cilantro to the mix—brings a fresh dimension to every bite.
What to Serve with Ginger-Soy Asian Salmon Burgers
So you’ve mastered the art of crafting these flavor-packed salmon burgers—but what should accompany them on the plate?
I love pairing these Asian-inspired burgers with simple sides that complement rather than compete with their bold flavors. A crisp Asian slaw with rice vinegar dressing works beautifully, or try some quick-pickled cucumbers for a cool, tangy contrast.
Steamed edamame makes for perfect finger food alongside, while a small bowl of miso soup turns this into a complete meal.
For a starchier option, consider seasoned rice, or sweet potato fries dusted with five-spice powder. Trust me, it’s magical.
Final Thoughts
These ginger-soy Asian salmon burgers have become a staple in my kitchen rotation, and for good reason.
They’re incredibly versatile, budget-friendly, and packed with flavor that transforms canned salmon into something truly special. The combination of fresh ginger, garlic, and soy sauce gives these patties an irresistible Asian-inspired profile that just works. Unlike traditional ground beef recipes, these salmon patties offer a lighter alternative while still delivering hearty satisfaction.
What I love most is how accessible this recipe is—no fancy techniques required, just simple ingredients coming together beautifully.
You can adjust the heat level with more or less wasabi in the sauce. For a heartier meal option, consider serving these alongside a broccoli rabe dish that incorporates nutritious greens with your protein. Trust me, once you try these, they’ll find a permanent place in your weeknight dinner lineup.
