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Salmon Burgers with Soy Mayo and Simple Sesame Slaw Recipe

Salmon Burgers with Soy Mayo and Simple Sesame Slaw

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Average Rating:

Total Reviews: 38

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  • on September 25, 2012

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    Delicious! I added some minced diced red peppers and used 2 good sized frozen sockeye salmon fillets (from costco that I skinned & chopped up finely. I added a sprinkle of a dried sesame ginger mix to the patties after they cooked to add some crunch. Will definitely make this again.

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  • on February 29, 2012

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    Wow!! Great recipe very tasteeee, I have made for large family and friend dinners and this recipe has gone to many different homes. We have fresh/frozen sockeye salmon it is good, you can substitute halibut and for milder fish.

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  • on January 04, 2012

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    I'm a big fan of this recipe. A tasty alternative to hamburgers. And the soy mayo works so well with the salmon.

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  • on August 29, 2011

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    Ooooh, so good & fresh!! I love salmon and have a couple of favorite ways of my own, but needless to say this is the new favorite!!! : I have had this recipe printed out for about a year and did not use it until today due to the uncertainty of wasting a great piece of salmon, boy was I missing out! My husband loved it too! We were not fond of the soy mayo on its own, but went perfectly together!! Salmon will be made at least once a month this way! Served it with baked sweet potato fries. Filling and yummy! Happy cooking to all! Thanks Emeril!

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  • on August 07, 2011

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    I love Emeril's recipes...however, my husband will NOT eat mayo. Any suggestions as to a substitute for mayo, one that goes well with the soy seasoning? Thanks.

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  • on December 29, 2010

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    These were very good. Lots of flavor and pretty easy to make. I followed the recipe exactly, except halved everything, and it still made a ton! I wasn't overly impressed with the soy mayo, but that could be because I used reduced fat mayo which tends to be sweeter than full fat. I served with oven-baked french fries. I would definitely make this again--would be great for a barbecue.

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  • on October 14, 2010

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    This recipe was absolutely fantastic!!! Each step was easy. And the individual flavors of each component...when all put together on the bun/roll was Perfection!! I didn't add or change any of the ingredients. The only thing I did, because I don't like for my rolls to get soft or soggy, and NOT being familiar with this recipe, I heated up 2 tblsp of olive oil and 2 tbspn of butter in a skillet, then placed the inside of the rolls down into the hot oil-butter mixture and toasted them. When golden brown and crunchy I removed. Then added the Soy Mayo, dressed cabbage slaw and the salmon cake.....amazing. Even the left overs were still crunchy and delicious the next day cold....Thanks Emeril!!!

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  • on September 06, 2010

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    I have now made these burgers 5-6 times and they are ALWAYS delicious and everyone raves. This makes too many for just my husband and I but that's ok, because I freeze the burgers individually and we eat them later (and they're still delicious!. When I buy the salmon at the fish counter at my local grocer, I ask them to skin them and they are happy to do that -- it saves me a lot of time.

    After the first time I gave up on the slaw, but may try it again. At the time, it seemed rather blah and I thought I'd find another Asian Slaw recipe and try it, but just never have. The soy mayo is easy to make and adds a nice flavor to the burgers.

    Of course, as with all burgers, the bun can make a huge difference. I always get the French hamburger buns at the Publix bakery.

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  • on July 19, 2010

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    All of my taste buds are in agreement...this was one delicious dish.

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  • on July 08, 2010

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    I made these with 3 cans of salmon but cut back the panko to a scant 1/2 cup...they were perfect. The slaw is just out of this world, I used a small napa cabbage and 1/4 head of green cabbage; just wonderful...didn't change the dressing at all, it was wonderful!!

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