EyeSwoon

Miso Salmon Burgers with Sriracha Aioli

Jill Fergus

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  • Ingredients

    • Serves 4 

      For the Miso Sauce:

      • 1 1/2 tablespoons grape seed oil 
      • 1 tablespoon (sweet) white miso 
      • 1 tablespoon dark maple syrup or honey 
      • 2 teaspoons grated ginger or 1 heaping Tbs. chopped pickled ginger 
      • 2 teaspoons tamari 
      • 1 teaspoon mirin 
      • ½ teaspoon sesame oil 

      For the burger:  

      • 1 ½ pounds (wild) salmon fillet, skin removed  
      • 3 tablespoons whole wheat panko bread crumbs (you may substitute gluten free option of choice) 
      • 1 x-large or jumbo egg, beaten 
      • ½ bunch parsley, chopped 
      • ½ bunch cilantro, chopped 
      • 3 tablespoons scallion, chopped 
      • flaky sea salt, to taste 
      • fresh ground pepper, to taste 
      • olive oil

      For the aioli:

      • ¼ cup mayo of choice 
      • 1 teaspoon lemon zest 
      • 1 teaspoon Sriracha (or to taste) and/or ½ tsp Ichimi Togarashi (or to taste) 

  • The Prep

    • For the Miso Sauce:

      1. Whisk grape seed oil, white miso, dark maple syrup or honey, grated ginger, tamari, mirin, and sesame oil together. 
      2. Set aside. 

      For the burger:  

      1. Prepare 1 hour before you plan to cook 
      2. Finely chop salmon, allowing for texture. Do not grind or mince. Season with salt and pepper.
      3. Stir in all chopped greens and miso sauce until fully coated. Mix in beaten egg and breadcrumbs until fully incorporated.
      4. Cover and chill for 1 hour, or more (may be prepared the morning of). 

      For the aioli:

      1. Mix mayo, lemon zest, Sriracha, and/or Ichimi Togarashi  together.
      2. Form into patties and brush with olive oil.
      3. Pan sear or grill over med/high heat, about 3 minutes per side. Burgers will be fragile, so handle carefully with a large (fish) spatula. 
      4. Serve on lightly toasted buns and top with a generous spread of aioli and your favorite fixings. I like crispy greens, fresh in-season tomato, assorted Japanese pickles (carrot, daikon and/or red onion are easy to quick pickle). 

      Notes: 

      1. When you purchase the salmon, ask your fishmonger to remove the skin for you, or you may remove it yourself. Choose wild king salmon when available or sustainable and responsibly raised farmed king salmon. 
      2. The miso sauce may be made the day before. I always make double so I have some in hand for another use- it’s delicious on everything! 
      3. I also make extra aioli. Depending on your eaters, you may serve one mild batch and one spicy batch. The leftover won’t go to waste- this is delicious on sandwiches and alongside any kind of fry, baked or otherwise. 
      4. Try to choose a multigrain bun and avoid processed white flour. 
      5. Ichimi Togarashi (ground red chili pepper) may be found at Asian markets or online. Think of the spicy mayo from your favorite sushi bar.