Asian-Style Salmon Burger BLTs

Asian seasonings add an Eastern touch to BLT salmon burgers.


  • 8 slices good-quality bacon
  • 1 cup regular or vegan mayo
  • 1/4 cup chives, finely chopped
  • 2 tablespoons Tamari (dark soy sauce) or teriyaki sauce
  • 2 tablespoons ketchup
  • 1 tablespoon sweet pickle relish
  • 2 teaspoons Sriracha or 1/2 teaspoon wasabi
  • Sea salt and black pepper or seafood seasoning blend
  • 4 skinless salmon fillets (6 ounces each), cut into chunks
  • 1 1-inch piece of fresh ginger, grated
  • 2 cloves garlic, grated or pasted
  • 2 scallions, chopped
  • A few shiso leaves or a small handful cilantro leaves
  • A handful of cracker crumbs or superfine breadcrumbs
  • 1 tablespoon vegetable oil
  • 4 brioche rolls, split
  • Lettuce, tomato and red onion, for topping


Pre-heat the oven to 375°F.

Bake the bacon on a broiler pan or rack-lined rimmed baking sheet until crisp, 18-20 minutes.

Meanwhile, in a bowl, mix the mayo, chives, Tamari, ketchup, relish, Sriracha, sea salt and black pepper (or seafood seasoning blend).

Using a food processor, pulse the salmon until finely-chopped; transfer to a bowl. Add 1/4 cup of the special sauce, the ginger, garlic, scallions, shiso and cracker crumbs; season with sea salt and black pepper (or seafood seasoning blend). Form into four 1-inch-thick patties.

In a large skillet or griddle pan, heat the oil. Add the patties and cook, turning once, for 10 minutes for medium-rare.

Place the burgers on the roll bottoms and top with the bacon, lettuce, tomato and onion. Spread the roll tops with the remaining special sauce and place on the burgers.

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