Soy-Glazed Salmon Burgers with Ginger Lime AioliSutter Home Build a Better Burger Contest Winner

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I used canned salmon and OMG these burgers are delicious!!

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The complexity of this recipe reflects the complexity of the flavors. The mellow salmon brushed with the sweet salty glaze topped with the zesty aioli was simply a masterpiece in your mouth! To make life easier I just pulsed chunks of fresh salmon in the food processor, just be careful not to over process. I've passed this recipe onto friends and plan to use it for always.

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based on other people's reviews, I took the egg down to egg white to eliminate the wetness. However, I will NOT use canned salmon, and the flavor of this recipe was not worth the skinning and fine chopping of the salmon. It may not be as low in fat, but salmon patties from left over cooked fillets are much more flavorful and faster and easier!! The alioli is good- it will be good with steamed artichokes too. I don't mind a lot of work, but the end result must show it

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This recipe was ok.

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I thought these were outrageously good and the combo of soy glaze, aoili and the salmon was just amazing---but--I followed the recipe to the tee and my burgers feel apart and were difficult to flip on the grill--short of using more bread crumbs which I dont' want to do--any other ideas??

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Moist, great taste, fantastic alternative for salmon cooking if you are tired of cedar plank...

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We really enjoyed these salmon burgers - as did our dinner guests. The aioli was especially tasty, but these burgers could stand alone and still be tasty.

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This was a lot of work for a weeknight meal but sooooo worth it. What a wonderful combination of flavors! However, the patties were way too soft and impossible to flip over, so I just sort of "re-smushed" them back into shape, finished cooking, and we spooned them onto the buns.

Three minutes each side did seem a little too short, I ended up about five each. I wonder - was the salmon supposed to be pre-cooked?

I made oven-roasted potatoes to go with, and we used the aioli as a dip. Wow, too good!

I'll make these again but may adjust the ingredients so my patties aren't so wet.

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Delicious and pretty easy to make. Make sure you chop the salmon finely - I used a cleaver and pounded it for a few minutes. Didn't have anymint, so I substituted fresh cilantro and they turned out great.

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These were just terrific. It didn't need as much egg, in my opinion, as the recipe called for. I reduced the egg by quite a bit and think next time I'll also cut back on the crumbs to save some calories. I served mine with english cucumber, sauteed mushrooms and pickled ginger as well as the aioli.