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Pan-Fry

Teriyaki Salmon Burgers with Zoodle Salad
Ingredients
Make easy and flavorful salmon burgers at home using your food processor. Store-bought zucchini noodles make for a quick and simple veggie side.
1 1/4 lbs. salmon fillets, skins removed
2 Tbsp. nonfat plain Greek yogurt
3 green onions, chopped
2 Tbsp. teriyaki sauce, divided
2 (10-oz.) packages zucchini veggie spirals
2 Tbsp. sesame oil, divided
1 Tbsp. rice vinegar
4 hamburger buns, toasted
8 leaves butter lettuce (about 1/2 head)
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Teriyaki Salmon Burgers with Zoodle Salad

Teriyaki Salmon Burgers with Zoodle Salad

Teriyaki Salmon Burgers with Zoodle Salad
Three Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:8 minutes
directions
Cut salmon into 1/2" chunks. Add half of salmon to a food processor along with Greek yogurt, green onions and 1 tablespoon teriyaki sauce. Season with salt and pepper. Pulse until pasty.
Add remaining salmon chunks and pulse until salmon is finely chopped. Transfer to a medium bowl. Using wet hands, form into 4 patties. Place on a parchment-lined plate and freeze 10 minutes.
Meanwhile, in a large bowl, combine zucchini, 1 tablespoon sesame oil and vinegar. Season with salt and pepper to taste. Let stand.
In a 12" nonstick skillet, heat remaining 1 tablespoon sesame oil over medium. Add salmon patties and cook 3 to 4 minutes per side, until cooked to desired doneness. Brush patties with remaining 1 tablespoon teriyaki sauce. Serve on buns with lettuce and zucchini salad.
Source: Hannaford fresh Magazine, July August 2025
 
 
 
 
 
 
 
 
 
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