Salmon burgers from Harumi's Japanese Cooking by Harumi Kurihara

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Notes about this recipe

  • Rinshin on January 13, 2014

    I used one regular can of salmon (6 1/2 oz) instead of fresh salmon. Instead of adding a small amount of egg, I added about 1 1/2 T mayo and about 1 T of soy sauce/lemon juice/tobandjan/sugar tare in the mixture too. This sauce is great to drizzle over the pan grilled salmon cakes. Makes for 12 small salmon cakes perfect with salad. I love the idea of using ground pork together to make salmon cakes. Next time, I plan to use ground chicken or ground turkey instead and I know they will taste just fine. It is a simple recipe with satisfying taste perfect for quick meal ready in 20 minutes with salad.

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