Description
Skeptical about canned salmon? So was I. But these Asian-inspired Teriyaki Salmon Sliders made me a believer. Wild canned salmon is affordable and convenient. Combined with teriyaki flavors, these patties cook up in a snap and taste incredible.
Ingredients
Scale
Patties:
- 3 Tbsp minced green onion
- 2 Tbsp low sodium soy sauce
- 1 Tbsp orange juice
- 2 tsp toasted sesame oil
- 1/2 tsp orange zest
- 1/2 tsp minced garlic
- 1 tsp minced fresh ginger (or refrigerated jarred ginger)
- 1 14-oz can wild salmon, drained
- 1/3 cup panko breadcrumbs
- 1 eggs
- 2 Tbsp olive oil
Teriyaki Mayo:
- 1 teaspoon teriyaki sauce
- 1/4 cup mayonnaise, any variety
- 1/2 Tbsp orange juice
6 pretzel rolls or slider size pretzel buns, split in half
Optional garnishes: Bibb lettuce, thinly sliced red onion, avocado, cucumber slices, toasted sesame seeds
Instructions
- In a large bowl, whisk together the onion, soy sauce, orange juice, sesame oil, orange zest, garlic and ginger. Pick through drained salmon to remove any large bones (they are actually edible and full of calcium if you prefer to leave them). Add salmon and breadcrumbs to the bowl and use your hands to combine with the wet ingredients. Add the egg and continue to mix until well combined. Shape into 6 patties, each about the size of a hockey puck.
- Heat 2 Tbsp olive oil in a large, heavy skillet over medium high heat. Once hot, add patties, spacing them evenly in the pan (you may need to cook in two batches). Cook patties over medium heat for about 4 minutes, or until the bottoms have developed a golden brown crust. Flip and cook 3-4 minutes more.
- Meanwhile, whisk together the mayonnaise, orange juice, and teriyaki sauce in a small bowl. If desired, toast pretzel buns in an oven, toaster or toaster oven.
- To serve, place each salmon patty on a toasted pretzel roll and top with teriyaki mayo and garnishes as desired.