Sesame Ginger Salmon Burgers With Cucumber Slaw

Imperial May 31, 2026May 31, 2026

Quick Recipe Version (TL;DR)

Yield: 4 salmon burgers
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 50 minutes, including 10 minutes chilling time

Quick Ingredients

Salmon patties: 1 pound skinless salmon fillet, 1 large egg, 1/2 cup panko breadcrumbs, 2 scallions, 1 tablespoon low-sodium soy sauce, 1 tablespoon grated fresh ginger, 1 teaspoon toasted sesame oil, 1 minced garlic clove, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, 2 teaspoons neutral oil for cooking.
Cucumber slaw: 1 small English cucumber, 1 cup shredded red cabbage, 1/2 cup grated carrot, 2 scallions, 1/4 cup cilantro, 2 tablespoons rice vinegar, 1 teaspoon honey, 1 teaspoon toasted sesame oil, 1/4 teaspoon kosher salt, 1 tablespoon toasted sesame seeds.
Soy-ginger glaze: 1/4 cup low-sodium soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon water, 2 teaspoons grated fresh ginger, 1 minced garlic clove, 1 teaspoon cornstarch mixed with 1 tablespoon cold water.
Spicy mayo: 1/3 cup light mayonnaise, 1 tablespoon sriracha, 1 teaspoon lime juice, 1/2 teaspoon grated fresh ginger, 1/2 teaspoon honey.
Assembly: 4 whole-wheat burger buns, 4 butter lettuce leaves, and 1 teaspoon toasted sesame seeds for finishing.

Do This

1. Toss the cucumber slaw ingredients together and let them sit for 10 minutes while you prepare the rest.
2. Stir the spicy mayo ingredients together and refrigerate until serving.
3. Simmer the soy-ginger glaze for 2 minutes, whisk in the cornstarch slurry, and cook 30 to 60 seconds until lightly thickened.
4. Chop the salmon so part is finely minced and part stays flaky, then mix with egg, panko, aromatics, soy sauce, sesame oil, salt, and pepper.
5. Shape into 4 patties, each about 4 inches wide and 3/4 inch thick, then chill for 10 minutes.
6. Toast the buns, then cook patties in a 350°F skillet for 3 to 4 minutes per side, brushing with glaze, until the centers reach 145°F.
7. Build each burger with spicy mayo, lettuce, glazed salmon patty, cucumber slaw, sesame seeds, and the top bun.

Why You’ll Love This Recipe

Light but satisfying: The flaky salmon patty feels hearty without being heavy.
Big flavor, simple steps: Fresh ginger, soy sauce, sesame oil, and a quick glaze do most of the work.
Crunchy and fresh: Cucumber slaw adds cool contrast to the warm glazed salmon.
Easy weeknight upgrade: Everything comes together in about 50 minutes, including chilling time.

Grocery List

Produce: English cucumber, red cabbage, carrot, scallions, fresh ginger, garlic, lime, cilantro, butter lettuce.
Seafood: 1 pound skinless salmon fillet, pin bones removed.
Bakery: 4 whole-wheat burger buns.
Dairy: None required; check your bun label if you are avoiding dairy.
Pantry: Low-sodium soy sauce, rice vinegar, toasted sesame oil, panko breadcrumbs, honey, cornstarch, light mayonnaise, sriracha, toasted sesame seeds, neutral cooking oil, kosher salt, black pepper.

Full Ingredients

For the Flaky Salmon Patties

1 pound skinless salmon fillet, pin bones removed, cut into 1-inch pieces
1 large egg
1/2 cup panko breadcrumbs
2 scallions, thinly sliced
1 tablespoon low-sodium soy sauce
1 tablespoon freshly grated ginger
1 teaspoon toasted sesame oil
1 garlic clove, finely minced or grated
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons neutral oil, such as avocado oil or canola oil, for cooking

For the Cucumber Slaw

1 small English cucumber, about 10 ounces, cut into thin matchsticks or very thin half-moons
1 cup thinly shredded red cabbage, about 2 ounces
1/2 cup grated carrot, from 1 medium carrot
2 scallions, thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons rice vinegar
1 teaspoon honey
1 teaspoon toasted sesame oil
1/4 teaspoon kosher salt
1 tablespoon toasted sesame seeds

For the Soy-Ginger Glaze

1/4 cup low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon water
2 teaspoons freshly grated ginger
1 garlic clove, finely minced or grated
1 teaspoon cornstarch
1 tablespoon cold water, for mixing with the cornstarch

For the Spicy Mayo

1/3 cup light mayonnaise
1 tablespoon sriracha
1 teaspoon fresh lime juice
1/2 teaspoon freshly grated ginger
1/2 teaspoon honey

For Assembly

4 whole-wheat burger buns, about 2 ounces each, split
4 butter lettuce leaves, washed and dried
1 teaspoon toasted sesame seeds, for finishing
Extra cilantro leaves, optional, for finishing

Sesame Ginger Salmon Burgers With Cucumber Slaw – Closeup

Step-by-Step Instructions

Step 1: Make the cucumber slaw

In a medium bowl, combine the cucumber, red cabbage, carrot, scallions, and cilantro. In a small bowl, whisk together 2 tablespoons rice vinegar, 1 teaspoon honey, 1 teaspoon toasted sesame oil, and 1/4 teaspoon kosher salt until the honey dissolves. Pour the dressing over the vegetables and toss well.

Let the slaw rest at room temperature for 10 minutes so the vegetables soften slightly but still stay crisp. If a lot of liquid collects at the bottom of the bowl, use tongs to lift the slaw out when assembling the burgers so the buns do not get soggy.

Step 2: Stir together the spicy mayo

In a small bowl, stir together the light mayonnaise, sriracha, lime juice, grated ginger, and honey until smooth. Taste and adjust with another 1/2 teaspoon sriracha if you want it hotter, or another 1/2 teaspoon lime juice if you want it brighter. Cover and refrigerate until you are ready to build the burgers.

Step 3: Cook the soy-ginger glaze

In a small saucepan, combine 1/4 cup low-sodium soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon water, 2 teaspoons grated ginger, and 1 minced garlic clove. Set the pan over medium heat and bring the mixture to a gentle simmer, about 212°F, stirring often. Simmer for 2 minutes.

In a separate small bowl, stir 1 teaspoon cornstarch with 1 tablespoon cold water until completely smooth. Whisk the cornstarch slurry into the simmering glaze and cook for 30 to 60 seconds, just until the glaze lightly coats the back of a spoon. Remove from the heat. Transfer half of the glaze to a small bowl for brushing the salmon patties and keep the remaining glaze separate for serving.

Step 4: Chop and mix the salmon patty mixture

Place the salmon pieces on a cutting board. Finely mince about one-third of the salmon until it becomes sticky and paste-like; this helps the patties hold together without making them dense. Roughly chop the remaining two-thirds into small 1/4-inch pieces so the finished burgers stay flaky.

Transfer all of the chopped salmon to a large bowl. Add the egg, panko breadcrumbs, sliced scallions, soy sauce, grated ginger, toasted sesame oil, minced garlic, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Use a fork or clean hands to mix gently until everything is evenly combined. Try not to mash the salmon too much; visible pieces of fish are what give the burger its tender, flaky texture.

Step 5: Shape and chill the patties

Divide the salmon mixture into 4 equal portions, about 5 ounces each. Shape each portion into a patty about 4 inches wide and 3/4 inch thick. Press a shallow dimple into the center of each patty with your thumb; this helps the patties cook evenly and keeps them from puffing up in the middle.

Place the patties on a plate or small sheet pan, cover loosely, and refrigerate for 10 minutes. This short chill helps the panko hydrate and makes the patties easier to move into the skillet without breaking.

Step 6: Toast the buns and cook the salmon patties

Heat a large nonstick skillet or well-seasoned cast-iron skillet over medium heat until the surface is about 350°F. Place the split buns cut-side down in the dry skillet and toast for 1 to 2 minutes, until lightly browned. Transfer the buns to a plate.

Add 2 teaspoons neutral oil to the skillet and swirl to coat. Add the chilled salmon patties and cook for 3 to 4 minutes on the first side, until the bottoms are browned and the patties release easily. Flip carefully with a wide spatula. Brush the cooked side of each patty with a little of the reserved glaze from the small brushing bowl.

Cook the second side for 3 to 4 minutes more. During the final minute, brush the tops again with a thin layer of glaze. The patties are done when an instant-read thermometer inserted into the center reaches 140°F; let them rest for 2 minutes off the heat so carryover cooking brings them to a safe final temperature of 145°F.

Step 7: Assemble the burgers

Spread about 1 tablespoon spicy mayo on the bottom half of each toasted bun. Add 1 butter lettuce leaf, then place a warm glazed salmon patty on top. Spoon a little of the clean reserved soy-ginger glaze over the patty if you like a saucier burger.

Use tongs to add a generous mound of cucumber slaw, allowing excess dressing to drip back into the bowl first. Sprinkle each burger with toasted sesame seeds and a few extra cilantro leaves if using. Spread a little more spicy mayo on the top bun, close the burger, and serve right away while the patty is warm and the slaw is crisp.

Pro Tips

Keep the salmon cold: Cold salmon chops more cleanly and helps the patties stay firm. If your kitchen is warm, chill the chopped salmon for 5 minutes before mixing.
Do not overmix: Mix just until the ingredients hold together. Overworking the mixture can make the patties feel heavy instead of flaky.
Use a wide spatula: Salmon patties are more delicate than beef burgers, so a wide fish spatula or pancake turner makes flipping much easier.
Glaze lightly while cooking: The honey in the glaze can darken quickly. Brush on thin layers near the end of cooking instead of soaking the patties early.
Drain the slaw before topping: A juicy slaw is delicious, but too much dressing can soften the bun. Lift the slaw with tongs and let the extra liquid fall away.

Variations

Extra spicy: Add 1 teaspoon chili garlic sauce to the glaze and increase the sriracha in the mayo to 1 1/2 tablespoons.
Gluten-free: Use gluten-free panko, gluten-free tamari instead of soy sauce, and gluten-free burger buns.
Lettuce-wrap option: Skip the bun and serve each patty in 2 stacked butter lettuce leaves with slaw, glaze, and spicy mayo for an even lighter meal.

Storage & Make-Ahead

For best texture, assemble the burgers right before serving. Cooked salmon patties can be refrigerated in an airtight container for up to 3 days. Reheat in a 325°F oven for 8 to 10 minutes, or in a covered skillet over medium-low heat for 3 to 4 minutes per side, until the center reaches 145°F. The uncooked patties can be shaped up to 8 hours ahead, covered, and refrigerated. The glaze and spicy mayo can be made up to 4 days ahead and stored separately in the refrigerator. The cucumber slaw is best within 24 hours; for the crispest texture, keep the dressing separate from the vegetables until 10 to 20 minutes before serving. Toast the buns fresh if possible.

Nutrition (per serving)