I adapted this recipe from NYTimes website, baked them in the oven at 425 for fantastic salmon burger sliders. (https://cooking.nytimes.com/recipes/1014051-tuna-or-salmon-burgers) I make them in the oven, just because I really hate frying. These cakes have nice Asian kick to them, and spicy too.
These flavorful and ultra healthy salmon burger sliders make for great starters at your dinner party and can also be enjoyed for lunch. Best served with Mango Salsa.
- 1 pound wild caught salmon, skin and small bones removed *(I used Kirkland brand frozen, wild caught salmon, peeled the skin off and chopped it finely with a knife)
- 1/4 cup shallot or green onion, finely minced
- 2 tablespoon capers, drained, rinsed and coarsely chopped
- 2 tablespoon fresh ginger, grated
- 1 tablespoon low-sodium soy sauce * (could use coconut amino, actually adds a bit of sweetness to the recipe)
- Freshly ground pepper to taste
- 1 tablespoon sesame oil
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chopped cilantro
- 2-3 tablespoons Olive oil or coconut oil *(I used coconut oil, for added flavor and fat, wild salmon tends to be very lean)
- Lime wedges for garnish
- Whole grain hamburger buns/mini burger buns *(can also be enjoyed as is)
- 2 pitted peeled mango, diced into small cubes
- 1/2 red bell pepper, diced into small cubes
- 2-3 green onions, chopped
- 1/4 cup fresh cilantro. chopped
- 2 tablespoons fresh lime juice
- 4 teaspoons olive oil
Mince the fish using a sharp knife. Do not use a food processor. Add the remaining ingredients (lime wedges) and blend together with a spatula or spoon. Shape into 1/2-inch thick patties and refrigerate, if possible, for 1 hour.
Note: for this part, I decided to make mini sliders, so I used a 2-inch cookie cutter to shape my sliders, for 2-inch wide and 1-inch tall sliders
Preheat oven to 425 degrees. Line baking sheet with parchment paper and brush with oil. Preheat to 425 degrees, 10 minutes on each side, and check for doneness.
Mix all ingredients in small bowl. Season with salt and pepper.
Stores well in refrigerator, can be made 6 hours ahead. Cover and chill.
Serve with condiments of your choice...Enjoy!
Also, you can put 1/4 of the salmon into a food processor to add binding to the mixture.
Side note: I made mine using the whole bag of Kirkland salmon, which is about 3lbs. Just remember to triple the recipe based on the weight of the fish used. I froze the leftover formed patties between sheets of clear plastic wrap. Pop them back in the oven at 425 after defrosting them for 1 hour.
Side, side note: This goes well with a mango salsa.
This recipe was adapted from: