Incredibly moist and flavorful, these Miso Salmon Burgers with sugar snap peas will quite possibly replace your favorite beef burger recipe, and you’ll never look back.
Miso hungry for these amazing beef burger alternatives. What about you? 😉
These delectable Salmon Burgers are relatively easy to make with a mild salmon taste and a big punch of savory umami flavor thanks to the miso paste.
Once you make them, I bet they’ll be on a regular dinner rotation at your house. Trust me.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Miso Salmon Burgers with Sugar Snap Peas is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
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The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- salmon filet (about 3 pounds) (I used wild-caught, skin removed)
- shallots
- fresh sugar snap peas
- salt and pepper
- teriyaki sauce
- light miso paste
- tahini
- honey
- panko
- mayonnaise
- orange zest
- grapeseed oil (or other light neutral oil)
- buns (optional)
- tomato slices (optional)
- lettuce leaves (optional)
Kitchen tools and equipment needed:
- chef’s knife
- cutting board
- food processor
- filet knife (optional)
- large bowl
- medium bowls
- small bowl
- measuring cups and spoons
- citrus zester
Why this recipe works:
The flavor is outstanding!!
These miso salmon burgers are perfectly balanced when it comes to flavor and consistency.
The sweet and salty umami taste of the miso and the light crunch and sweetness of the sugar snap peas inside these burgers are EVERYTHING, and the flavorful and mild orange sauce is the perfect sauce to brighten and liven an already over-the-moon delicious seafood burger.
This is one seafood burger that will be on your top-10 burger list for many years to come!
How to remove the skin from salmon?
Can these miso salmon burgers be made in advance?
Yes! If you’d like to prepare the burgers and not cook them right away, you keep them in the fridge (well covered) for up to 24 hours.
When ready to cook, allow them to sit at room temperature for 30 minutes, and then follow the recipe’s cooking instructions.
Can these seafood burgers be frozen after cooking?
Yes!
After cooking, cool them completely and then store them in an air-tight freezer container for up to 2 months.
What is miso paste?
Miso paste is a Japanese ingredient made from fermented soybeans. Miso has a deep savory flavor unlike anything else and is a definite flavor enhanser.
Miso paste is a key ingredient in this recipe so I urge you to use it in this salmon burger recipe, especially if you’ve never cooked with it before.
Miso paste can be found in the International aisle of most major supermarkets.
What is tahini?
Tahini sauce (or paste) is nothing more than ground sesame seeds. Tahini lends an Asian flair and flavor to all sorts of savory dishes.
I urge you to use it in this recipe to give the salmon burgers an extra depth of flavor.
Tahini can also be found in the International aisle of most major supermarkets.
How long will cooked miso salmon burgers keep in the fridge?
Store them (without sauce) in a air-tight container in the refrigerator for up to 5 days.
How long will the honey orange sauce keep in the refrigerator?
You can keep it in an air-tight container in the refrigerator for up to 2 weeks.
Can the sugar snap peas be left out of this recipe?
Yes, but I urge you to keep them.
They add a slight sweetness and a fresh and unexpected brightness of flavor, unlike any other salmon burger you’ve ever tried.
Can canned salmon be used in this recipe?
Good question and the honest answer is…I don’t know, as I’ve not tried it.
If you’re willing to take a chance on trying it, please let me know how it works for you.
That said, you may need to play around a little with the amount of panko crumbs used to get the burgers to hold together, but it would definitely make quicker work of these burgers.
However, for me, fresh is best because of all the wonderful texture you’ll be able to achieve by chopping and also processing the uncooked salmon into one delicious burger patty.
How to make miso salmon burgers:
- Assemble the ingredients.
- Trim the strings from the sugar snap peas (optional), and finely chop the peas into small pieces, enough to make approximately 1 cup.
- Finely mince enough shallots to make approximately ¼ cup.
- Place the prepared shallots and peas into a bowl.
- Divide the salmon filet into quarters and cut approximately ¼ to ½ of the salmon into chunks (shown below).
- Place the chopped salmon into the bowl with the shallots and peas. Set aside.
- Place the remaining salmon into the bowl of a food processor and pulse lightly until the mixture is ground, but not a paste.
- Transfer the ground salmon to a bowl and season with salt, pepper, teriyaki sauce, miso paste, tahini, honey, and panko crumbs.
- Gently mix to combine and then stir in the salmon chunks, shallots and peas. DO NOT over mix, but make sure the shallots and peas are evenly distributed.
- Form the salmon mixture into 8 patties and chill for 30 minutes.
- Add about 1 tablespoon of grapeseed oil into a large skillet over medium-low heat and working in two batches, cook the salmon burgers for 2 – 3 minutes on the first side, flip, and cook the second side for an additional 2 minutes.
- Serve hot, with or without a bun, and along with the Honey Orange Sauce (recipe below).
How to make the honey orange sauce:
- In a small bowl, whisk together ½ cup mayonnaise, 2 tablespoons honey, and 1 – 2 tablespoons orange zest.
- Chill until ready to serve with the miso salmon burgers.
Sides to go along with miso salmon burgers:
*Sunflower Crunch Kale and Cabbage Salad (shown below)
Crunchy, healthy, and completely addictive. This Sunflower Crunch Kale and Cabbage Salad has it ALL going on!! Dig in! You’re going to love this colorful salad!
*Fresh Snap Pea Salad from Homemade & Yummy
*Crispy Rosemary Potato Fritters from Healthy Christian Home
*Roasted Baby Potatoes with Garlic and Herbs (shown below)
These roasted baby potatoes are creamy in the center, and golden brown and crispy on the outside. Pair all that deliciousness with a dipping sauce made of mustard, horseradish, and mayonnaise and you have the perfect side dish or even a fun and unusual party appetizer!! YUM!!
*Lemon Parmesan Roasted Broccoli from The Gay Globetrotter
*Beer Batter Onion Rings from Creative Yum
*Blistered Green Beans with Miso and Sesame (shown below)
Blistered green beans with miso and sesame will hit all the right bells and whistles on your taste buds. This is a delicious and extraordinary side dish that will keep you coming back for more!
*Miso Salmon Burgers with Honey Orange Sauce (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s seafood burger recipe.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
Miso Salmon Burgers with Sugar Snap Peas
Ingredients
- 1 cup finely chopped sugar snap peas string removed
- ¼ cup finely minced shallopt
- 3 pounds salmon fillets skin removed, and cut into (approximately) 5 ounce pieces
- 1½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons teriyaki sauce
- 2 tablespoons light miso paste
- 2 tablespoons tahini
- 3 tablespoons honey
- 3/4 cup panko
- 2 tablespoon grapeseed oil
- To make the Honey Orange Sauce:
- ½ cup mayonnaise
- 2 tablespoons honey
- 1½ tablespoons orange zest
Instructions
- Trim the strings from the sugar snap peas (optional) and finely chop the peas into small pieces, enough to make approximately 1 cup.
- Finely mince enough shallots to make approximately ¼ cup.
- Place the prepared shallots and peas into a bowl. Set aside.
- Divide the salmon filet into (approximate) 5-ounce pieces and cut approximately ¼ to ½ of the salmon into chunks .
- Place the chopped salmon into the bowl with the shallots and peas. Set aside.
- Place the remaining salmon into the bowl of a food processor and pulse lightly until the mixture is ground, but not a paste.
- Transfer the ground salmon to a bowl and season with salt, pepper, teriyaki sauce, miso paste, tahini, honey, and panko crumbs.
- Gently mix to combine and then stir in the salmon chunks, shallots, and peas. DO NOT over mix, but make sure the shallots and peas are evenly distributed.
- Form the salmon mixture into 8 patties and chill for 30 minutes.
- Add about 1 tablespoon of grapeseed oil into a large skillet over medium-low heat and working in two batches, cook the salmon burgers for 2 - 3 minutes on the first side, flip, and cook the second side for an additional 2 minutes.
- Serve hot, with or without a bun, and along with the Honey Orange Sauce.
How to make Honey Orange Sauce:
- In a small bowl, whisk together ½ cup mayonnaise, 2 tablespoons honey, and 1 - 2 tablespoons orange zest.
- Chill until ready to serve with the miso salmon burgers.
Video
Nutrition
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