Salmon Burgers With Ginger and Quick-Pickled Cucumbers

Name: Salmon Burgers With Ginger and Quick-Pickled Cucumbers
Total time: 1 h 45 min
Yield: 4 servings
Ingredients: 1½ lb boneless, skinless center-cut salmon; 5 whole scallions; 1 piece ginger; 1 clove garlic; 2 tablespoons mayonnaise; 1 tsp kosher salt; 1 tsp toasted sesame oil; 4 tsp unseasoned rice vinegar; 3 medium Persian cucumbers; ½ whole serrano chile; 1 tsp sugar; ¼ cup vegetable oil; ½ cup rice flour; 2 cups tender herbs; ¾ cup trimmed watercress; 2 tsp toasted sesame seeds; 4 whole brioche buns; lightly toasted

Delicious Asian-inspired salmon burgers featuring fresh ginger, scallions, and homemade quick-pickled cucumbers. These juicy patties are served on brioche buns with a creamy sesame mayo sauce and fresh herbs.

4 servings

1 hr 45 min

Published October 4, 2025

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Salmon Burgers With Ginger and Quick-Pickled Cucumbers - Delicious recipe from Recipe Notes

Ingredients

•1½ lb boneless, skinless center-cut salmon
•5 whole scallions
•1 piece ginger
•1 clove garlic
•2 tablespoons mayonnaise
•1 tsp kosher salt
•1 tsp toasted sesame oil
•4 tsp unseasoned rice vinegar
•3 medium Persian cucumbers
•½ whole serrano chile
•1 tsp sugar
•¼ cup vegetable oil
•½ cup rice flour
•2 cups tender herbs
•¾ cup trimmed watercress
•2 tsp toasted sesame seeds
•4 whole brioche buns
•lightly toasted

Cooking Instructions

1.
Process one third of salmon (about 8 oz.) in a food processor, scraping down sides as needed, until very smooth and paste-like. Add remaining salmon and pulse until pieces are no bigger than 1/4," 4-5 times (be careful not to make it too smooth). Transfer to a large bowl.
10 min
2.
Remove dark green tops from scallions and finely chop. Thinly slice white and pale green parts and set aside. Add chopped scallion greens, ginger, garlic, 2 Tbsp. mayonnaise, and 1 tsp. salt to salmon and gently mix to combine. Form mixture into 4 patties about 3/4" thick. Transfer to a parchment-lined rimmed baking sheet and cover with plastic wrap. Chill at least 1 hour or up to 3 hours.
60 min
3.
Meanwhile, mix sesame oil, 1 tsp. vinegar, remaining ⅔ cup mayonnaise, and a pinch of salt in a small bowl; set aside.
5 min
4.
Toss cucumbers with a pinch of salt in another small bowl. Massage with your hands for a few minutes to soften and expel liquid; discard liquid. Add chile, sugar, and 2 tsp. vinegar and toss to coat. Cover and chill pickles until ready to assemble burgers.
10 min
5.
Heat vegetable oil in a large nonstick skillet over medium-high. Remove salmon patties from refrigerator and sprinkle with flour just to coat the outside (you won't need all of it). The patties will be a little loose but you can always pat them back together with your hands before they hit the pan. Working in batches and adding more oil in between batches if needed, cook patties until golden brown, about 3 minutes per side (watch carefully; you don't want to overcook).
15 min
6.
Build burgers with buns, patties, herb mixture, pickles, and reserved sauce.
5 min

Ingredients

•1½ lb boneless, skinless center-cut salmon

•5 whole scallions

•1 piece ginger

•1 clove garlic

•2 tablespoons mayonnaise

•1 tsp kosher salt

•1 tsp toasted sesame oil

•4 tsp unseasoned rice vinegar

•3 medium Persian cucumbers

•½ whole serrano chile

•1 tsp sugar

•¼ cup vegetable oil

•½ cup rice flour

•2 cups tender herbs

•¾ cup trimmed watercress

•2 tsp toasted sesame seeds

•4 whole brioche buns

•lightly toasted

Cooking Instructions

Process one third of salmon (about 8 oz.) in a food processor, scraping down sides as needed, until very smooth and paste-like. Add remaining salmon and pulse until pieces are no bigger than 1/4," 4-5 times (be careful not to make it too smooth). Transfer to a large bowl.

10 min

Remove dark green tops from scallions and finely chop. Thinly slice white and pale green parts and set aside. Add chopped scallion greens, ginger, garlic, 2 Tbsp. mayonnaise, and 1 tsp. salt to salmon and gently mix to combine. Form mixture into 4 patties about 3/4" thick. Transfer to a parchment-lined rimmed baking sheet and cover with plastic wrap. Chill at least 1 hour or up to 3 hours.

60 min

Meanwhile, mix sesame oil, 1 tsp. vinegar, remaining ⅔ cup mayonnaise, and a pinch of salt in a small bowl; set aside.

5 min

Toss cucumbers with a pinch of salt in another small bowl. Massage with your hands for a few minutes to soften and expel liquid; discard liquid. Add chile, sugar, and 2 tsp. vinegar and toss to coat. Cover and chill pickles until ready to assemble burgers.

10 min

Heat vegetable oil in a large nonstick skillet over medium-high. Remove salmon patties from refrigerator and sprinkle with flour just to coat the outside (you won't need all of it). The patties will be a little loose but you can always pat them back together with your hands before they hit the pan. Working in batches and adding more oil in between batches if needed, cook patties until golden brown, about 3 minutes per side (watch carefully; you don't want to overcook).

15 min

Build burgers with buns, patties, herb mixture, pickles, and reserved sauce.

5 min