Hoisin-Glazed Salmon Burgers with Pickled Cucumber

I had a lb of salmon I needed to use and most of the other ingredients on hand so did these. I had a jalepeno which I finely diced and added. Forgot to include the egg whites but it didn’t make a difference. I added a bit more tamari to taste. I didn’t have hoison sauce so just drizzled some kecap manis (sweet, thick soy sauce) on them before flipping them and that was perfect. I simmered the cukes a bit longer to soften them up, and I used regular old rather than english, rough chopped them before topping the patties and had to keep from eating them all in one sitting. They don’t even taste like fish.

We live in the Pacific NW an eat a lot of salmon.  I usually make salmon croquettes or salmon salad with the leftover salmon but this recipe is definitely being added to the top of my leftover salmon recipes.

I also doubled the panko and used 2 whole eggs.  This made the patties easier to mold and cook.

The cucumbers were a very nice touch to this recipe and gave the recipe more zip.

I made these tonight & they were amazing. I did add a little extra panko and served them on pretzel buns and they were fantastic. I also formed them and let them sit in the fridge for 4-5 hours prior to cooking them & tmthat helped keep them formed. Very flavorful. I'm putting this in my regular dinner rotation.

I'll admit up front, I cheated a bit. Costco carries some delicious salmon burgers in their freezer section and since I already had them, I decided to try this prep. They were really good. I bet the burgers from scratch are even better. DD didn't care for them, but I'd make this again.

This was TOTALLY YUM! More or less followed it...maybe put in a tad more ginger...but it was great. Got ciabatta rolls and sliced in 1/2 and just used 1/2 for an open face. YUM!

I didn't really like these at all. There are so many better salmon recipes out there. I found the ginger very overpowering of the salmon. The only thing that was ok in this recipe were the pickles, however I would rather just buy pickles then make them. I wouldn't make these again.

These were great. I'm not particularly fond of salmon, but the flavor was great and I loved the crunchy cucumbers on top. Instead of hamburger buns I used a whole grain sour dough bread that I grilled with butter and grated parmesean.

I topped mine with peach salsa - absolutely delicious. The cucumbers looked good, too. I just didn't have any on hand.

These are amazing

Really good. I used fresh salmon and don't skip the pickled cucumbers. It brings out so many flavors.

These were delicious, definitely a keeper! I followed the recipe exactly, although I used a whole egg in place of the egg white, and an extra 1/4 cup of panko. I ate mine over greens with the pickled cucumbers and some chopped avocado. I did the prep work and formed the burgers in advanced, and then kept them in the fridge for a few hours. I think this helped them stay together. Can't wait to eat them again!

Verdict's still out on this one - I generally enjoyed, and an interesting way to use fish (I'm not a huge fan, so always looking for interesting recipes to incorporate more), but didn't love. I mixed some hoisin mixed with chili sauce as a topping for the burger, which made it more flavorful.

I saw this recipe in the latest magazine and had to try it. I don't like soy sauce or hoisan as a rule, but this was really good! I didn't change any of the recipe ingredients. I made the burgers early in the day and let them sit in the fridge until dinner time. They held together wonderfully, and had a great flavor. Not heavy like salmon can sometimes be. Instead of having them on bread, I did a vegie stir fry with water chestnuts and brown rice. It was all too good. Thanks once again!!!