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Salmon Burger Recipe | Healthy Salmon Patties

Salmon burgers with yum yum sauce.

Make these incredible healthy salmon burgers for a tasty meal that everyone will love! Featuring fresh fish and loads of flavor, these salmon patties will be the hero of any barbecue or celebration. Don’t forget the famous yum yum sauce, which gives it a pleasurably spicy kick. Take a look at the video or written instructions below to see how to bring this awesome salmon dish to your kitchen table!

Salmon Burgers Recipe Video

Ingredients you will need for the salmon patties:

  • 1 1/2 lbs. fresh-caught salmon, chopped
  • 1/4 C. panko bread crumbs
  • 2 eggs
  • 1 T. soy sauce
  • 1/4 C. red pepper, chopped
  • 2 green onions, chopped
  • Pineapple slices
  • Avocado
  • Salt and pepper to taste

Ingredients you will need for the yum yum sauce:

  • 1/2 C. mayonnaise
  • 1 T. rice wine vinegar
  • 2 T. sweet chili sauce
  • 1/2 t. paprika
  • Garlic powder
  • Sriracha sauce to taste

Filet and chop salmon.

Jess chops salmon with the Rada French Chef knife.

In a bowl, combine salmon with red pepper, green onions, eggs, soy sauce, salt, and pepper. Form into patties.

Jess mixes salmon ingredients.

On a grill pan, cook salmon patties about 4 minutes on each side, or a little less if you prefer rare.

Jess presses down on a salmon patty with a Rada Spatula.

On the grill pan, cook pineapple rings for several minutes on each side.

Jess cooks pineapple.

In a bowl, combine mayonnaise, garlic powder, paprika, sriracha, sweet chili sauce, and rice wine vinegar.

Jess makes yum yum sauce.

Serve with avocado and enjoy!

Jess poses with completed salmon burger.

Healthy Kale Soup

This kale and potato soup is another healthy dish that’s both easy and delicious! Featuring kale, beans, and the perfect seasonings, you’ll want to make this soup again and again.

Slice, Dice, and Fillet Like a Pro!

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Salmon Burger Video Recipe

Start Video Transcript

Hi, Jess in the Rada Kitchen, thanks for joining me. Today we are going to whip up some fresh salmon burgers. We’re going to top these off with avocados, grilled pineapple, and a delicious sriracha mayonnaise. Now let’s prep our salmon!

So here I have about two pounds of fresh-caught wild salmon. One pound will make four burgers. So I’m going to come in with my Rada Fillet Knife and take the skin off. This knife is super-sharp so I’m going to do this carefully. Get a seam started and just come all the way down.

I went through and picked out the little bones and now we’re going to go through and just chop this. Make sure yours has this beautiful, bright, rich color that you can see ours has. Just a few more run-throughs with my knife and you can see that it is the consistency that you want it to be.

Now we’re going to chop a red pepper and a few green onions. To our mixture we’re going to add some panko bread crumbs. I’m going to use two eggs, here, because we’re going to end up with about eight burgers when all is said and done. Now I’m going to add some pepper and some soy sauce. You could just use salt here, too, if you wanted.

Let’s go ahead and form our patties. We’ll just set these guys right on top of our grill pan. We’re going to cook these about four minutes each side, you can do less if you like yours rare in the middle. Now we’re going to put these pineapple rings down on a hot pan. Just a few minutes each side.

Now we’re going to make our topping for our salmon burgers. This goes by many names. You might know it as yum yum sauce, bang bang sauce, boom boom sauce, those can all be applied. This is my version of those combined. Here we have a cup of mayonnaise and to that we’re going to add some garlic powder and paprika. Some sriracha. Some sweet chili sauce. And some rice wine vinegar.

So here we have our delicious salmon burgers all ready to go. You can mix and match the condiments. This is the perfect meal to serve at your next cookout! Thanks so much for joining me. Be sure to subscribe to our YouTube channel, and visit us at our website at RadaCutlery.com.

End of Video Transcript

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