Salmon Sliders with Wasabi Cream


For the Salmon Burgers:

  • 1 lb Cooked and flaked salmon
  • 1 Egg
  • ¼ Cup mayonnaise
  • ¼ Cup diced red peppers
  • ¼ Cup diced yellow peppers
  • I tablespoon chopped pickled ginger
  • 2 Tablespoons chopped cilantro
  • 1 Tablespoon fresh squeezed lemon juice
  • 1 Tablespoon taosted sesame seeds
  • 2/3 Cup bread crumbs
  • Salt and pepper
  • Oil to fry

For the Wasabi Cream:

  • 1 Cup sour cream
  • ¼ Cup diced onion
  • ¼ Cup diced cucumber, skin on
  • 1 tablespoon wasabi
  • Salt and pepper
  • 8 Mini burger buns
  • Bibb lettuce
  • Sliced tomatoes
  • Sliced onions


For the Salmon Burgers:

Place all the ingredients into a large mixing bowl and mix together well. Taste and season with salt and pepper as desired. Divide the mixture into 8 equal portions (+/- 3 oz portions). By hand, mould the salmon into balls and then flatten out into patties. In a large pan over medium heat sauté the salmon cakes for two to three minutes on each side or until golden brown. Place on a paper towel and keep warm.

For the Wasabi Cream:

Mix all of the ingredients together. Taste and season with salt and pepper as desired.


Build the salmon sliders as you would any regular beef burger. Garnish with salad.

Makes 8 mini burgers.

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