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    Great for lettuce wraps too!


    4 Servings


    For burgers:

    2 cans (15oz total) Natural Sea® Wild Pink Salmon, drained
    ½ cup dry bread crumbs
    ½ cup finely chopped fresh cilantro
    1 large egg
    1 tablespoon chili powder
    2 garlic cloves, minced or grated
    Finely grated zest and juice of 1 small lime
    ½ teaspoon fine sea salt
    2 tablespoons preferred vegetable oil

    For wasabi mayonnaise:
    ½ cup mayonnaise
    2 teaspoons wasabi paste

    4 hamburger buns, lightly toasted
    4 butter lettuce leaves
    1 large avocado, pitted and thinly sliced
    1 cup radish sprouts


    1. In a large bowl combine salmon, crumbs, cilantro, egg, chili powder, garlic, lime zest and juice, and salt. Mix well to combine. Shape into 4 patties.
    2. In a large nonstick skillet heat oil over medium. Panfry burgers, turning once, until browned on both sides, about 4 minutes per side.
    3. In a small bowl mix together mayonnaise and wasabi paste.
    4. To serve, spread buns with wasabi mayonnaise, then top with lettuce, salmon burgers, avocado, and radish sprouts.