Salmon Burger w/ Teriyaki Glaze & Wasabi Mayo and Warm Asian Slaw

A perfect combination of flavors!

Serves 2.


  • 500 grams fresh salmon (steak or fillet)
  • 2 eggs
  • 2-3 cloves garlic, rough chop
  • 1 small onion, rough chop
  • 3 tbsp oyster sauce
  • 2-3 tbsp sesame oil
  • 2 tbsp good, smokey, hot chili oil (I get the stuff with black beans in it)
  • 1 tsp Maggi seasoning
  • 1 tsp Chinese 5 spice powder
  • 2-3 tbsp mustard powder
  • 4-5 tbsp soy sauce
  • 1-2 tsp Nước mắm
  • 2 tsp plain unflavored gelatin
  • 1/2-3/4 cup panko
  • 2-3 tbsp corn starch
  • Salt and pepper to taste
  • Baby spinach leaves
  • 1/2 cup mayo
  • Wasabi powder (to taste)
  • English muffins
  • Two old empty tuna cans, cleaned
  • Warm Asian slaw
    • 1/4 head of red cabbage, julienne
    • 2-3 large carrots, julienne
    • 2 tbsp soy sauce
    • 1 tbsp rice wine vinegar
    • 2 tsp Asian sesame oil
    • 1-2 tsp fresh ginger, peeled and minced (or grated)
    • 1-2 tsp hot chili oil
    • 1/4 cup creamy peanut butter
    • 1 teaspoon sugar
  • Teriyaki Glaze
    • 1/4 cup mirin (Japanese sweet rice wine)
    • 1/4 cup + 2 tablespoons soy sauce
    • 1-3/4 teaspoons rice vinegar
    • 1/2 teaspoon sesame oil
    • 2-3 tablespoons white sugar (to taste)
    • 2-1/2 cloves garlic, minced
    • 1 teaspoon minced fresh ginger
    • 1/4 teaspoon red pepper flakes
    • black pepper (to taste)
    • optional: corn starch to thicken it to preferred glaze consistency.
  1. First take the salmon and cut it into chunks, being careful to remove the bones
  2. Then take the salmon and all ingredients down to the gelatin and add them all into a food processor. Pulse a few times until it gets a homogenous creamy consistency with some large chunks in it.
  3. Add the panko and corn starch and process again. The goal is to get it mostly creamy and smooth but leave a few good chunks of salmon in it.
  4. Set the mixture in the fridge while you prepare the teriyaki glaze, mayo, and slaw.
  5. Start with the teriyaki glaze by bringing mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Set aside (Note: can store in a tightly sealed container in the refrigerator for extended times).
  6. For the wasabi mayo, just add wasabi powder (or the paste) to the mayo mixing until it has the kick you want.
  7. For the slaw, prepare the sauce by whisking together the soy sauce, rice wine vinegar, ginger, sesame oil, ginger, hot chili oil, peanut butter, and sugar until smooth.
  8. In a skillet on medium-high heat, add a splash of sesame oil and then toss in the carrots, cooking until slightly browned on the edges (about 2 mins). Then add in the cabbage, tossing frequently and cooking until just wilted and warmed through (about 3-4 mins). Then add in the dressing, toss a few times and set aside, covered.
  9. Take the tuna cans and cut out the bottom so you have a ring (like an egg ring but much deeper) and place them on a plate or cutting board. Scoop in the salmon mixture and compress it down to remove the big air bubbles and smooth over the top. Get a non-stick pan nice and hot with some sesame oil in it and then gently shake the molded salmon patty into the pan. Cook until golden brown and flip (approximately 3-4 minutes per side)
  10. Toast the English muffin, spread on the wasabi mayo, lay down a bed of spinach, and then place the salmon patty on top. Drizzle on some of the teriyaki glaze and complete with a side of the slaw.
  11. Bon ap!

Excellent with chilled white wine!


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