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Five Spice Salmon Burgers


These Asian-infused salmon burgers are a new favorite around the office. If you’re not detoxing, make three large burgers and serve them on brioche buns with sriracha mayo.

Serves 3 (makes six small burgers)

1 ½ pounds salmon, skin removed and cut into 1-inch pieces

4 scallions, thinly-sliced

1 garlic clove, minced

1 2-inch piece ginger, peeled and minced

½ teaspoon five spice powder

2 tablespoon gluten-free tamari or coconut aminos

½ teaspoon salt

½ teaspoon toasted sesame oil

1. Place salmon pieces in the freezer for about 10 minutes, until very cold but not frozen. In batches, add the salmon to the bowl of a food processor and pulse until it’s well minced but before it becomes a paste (about 10 one-second pulses).

2. Remove the salmon to a large bowl and blend the remaining ingredients in the food processor until very smooth, about 1 minute. Add this to the bowl with the salmon and use a fork, spatula, or your hands to thoroughly incorporate all the ingredients. Either cook right away or cover and refrigerate for up to two days.

3. To cook, place a grill pan over medium high heat. Form the salmon mixture into 6 equal patties, and when the pan is hot but not smoking, grill burgers for about three minutes on each side.