Recipe of The Month: The Barbecues Galore Salmon Roll Burger Recipe

  • 1 pound salmon
  • 1 Tablespoon soya sauce
  • 2 Tablespoons pickled ginger
  • 2 Tablespoons wasabi (more if you like it or less if you don't)
  • 1 Tablespoon Olive Oil
  • Nori sheets
  • Some other burger fixin's (you know, buns and stuff)

First, catch a salmon

Lay out your ingredients.


Filet your fish. Remove the skin, bones, fins, guts and stuff. Although, these are burgers after all - a few bits of salmon that typically don't pass the aesthetic filters in your house could probably sneak into the mix here.

Place your fish in a food processor. Add one Tablespoon soya sauce.

Add two Tablespoons pickled ginger. If, like those of us at The Hot Line, you share your meals with a person who, completely by mistake, a few years back, accidentally got a thick piece of pickled ginger stuck in their right nostril and couldn't get it out for two solid hours; then you should NOT tell them that you're putting pickled ginger into their hamburgers. They say that our sense of smell is one of the most powerful memory triggers that humans have.

Add two Tablespoons wasabi. It's green.

Pulse your food processor until ingredients are mixed thoroughly. Don't be seduced by the fun "vooosh" sound that the food processor makes - it's too easy to get carried away and liquefy the fish. Stay strong.

Form your salmon mixture into patties. In retrospect I wish I would have made at least one fish-shaped burger. Next time.

Using the help available to you, place your burgers on the grill and cook for about five minutes per side over medium heat.

While the burgers are cooking. Make some sweet potato tempura. The recipe we used is here.

The fish we used had very little fat in it. So, we garnished with lots of mayo. Then (and this is important) we used Nori as our base garnish. Between that, and a bit of extra wasabi on the top, this burger was sushi-tastic.

This recipe is a five-star, award winning, Michelin-guide favourite.

This recipe is a five-star, award winning, Michelin-guide favourite. Don't get me wrong, if you've got fresh salmon, I still think you should cedar-plank it almost every time. It's just too perfect that way. However, if you've got an abundance of fish (say maybe your brother the wacko angler filled your freezer last time he was in town), this is the way to do it. Officially now my second favourite way to grill salmon.
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