Miso Salmon Burger with Pineapple Salsa

Miso Salmon Burger with Pineapple Salsa

Serves 4 | Preparation Time: 40 mins


(A) Salmon Patty

  • 1 tbsp Knife Classic Light Soy Sauce
  • 480g fresh salmon
  • Juice of 1 Thai lime
  • 1 inch ginger, grated
  • 2 tbsp white miso
  • 50g Japanese panko breadcrumbs

(B) Pineapple Salsa

  • 1 tsp Knife Pure Sesame Oil
  • 120g pineapple, diced in cubes
  • 1 tbsp red onion, diced
  • 1 spring onion, chopped finely
  • 1 stalk of coriander, chopped finely

(C) Sauce

  • 4 tbsp mayonnaise
  • 2 tsp Sriracha sauce


Cooking steps:

1) Prepare the salmon patty.

  • Dice the salmon into small cubes.
  • Place ⅓ in a mixing bowl.
  • Mince the remaining salmon using a knife until it achieves a paste-like texture. Transfer to the same mixing bowl.
  • Add in the other ingredients in (A), mix evenly.
  • Divide the mixture into 4 portions, shape into patty. Place it onto a plate, cling wrap and let it chill for at least 20 mins.

2) Prepare the pineapple salsa.

  • Prepare the ingredients in (B), give it a good mix. Set aside.

3) Prepare the burger sauce.

  • Mix well ingredients in (C). Add in more Sriracha sauce if you prefer it to be spicier. Set aside.

4) Cook the salmon patty and assemble the burger.

  • Remove the patty from the chiller and let it sit at room temperature for 5 mins.
  • In a medium heated pan, add cooking oil.
  • Place the 4 patties in the pan, cook on medium heat, and cover with lid.
  • 3 mins later, check the patties. Once they are half-cooked, flip over and cook the other side until they are cooked through and golden brown.
  • Assemble the burgers and serve.