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Teriyaki Salmon Burgers Recipe

Teriyaki Salmon Burgers Recipe

"My teenage son absolutely loves these burgers," Resia Ayres confirms from Lexington, Kentucky. "We also like to top the patties with melted cheese."
TOTAL TIME: Prep: 10 min. + chilling Grill: 10 min. YIELD:4 servings


  • 1/4 cup DOLE Canned Pineapple Juice
  • 2 tablespoons brown sugar
  • 2 tablespoons reduced-sodium teriyaki sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic pepper blend
  • 1 salmon fillet (1 pound), skin removed and cubed
  • 1/2 cup soft bread crumbs
  • 6 teaspoons fat-free mayonnaise
  • 4 hamburger buns, split
  • 4 lettuce leaves
  • 4 tomato slices
  • 1 red onion slice, separated into rings


  • 1. In a large resealable plastic bag, combine the first five ingredients; add salmon. Seal bag and turn to coat; refrigerate for 1 hour.
  • 2. Drain and discard marinade. Place salmon in a food processor. Add bread crumbs; cover and process until blended. Shape into four patties; cover and refrigerate for 1 hour.
  • 3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill patties, uncovered, over medium heat or broil 4 in. from the heat for 6-7 minutes. Turn and grill or broil 3-5 minutes longer or until a meat thermometer reads 140°.
  • 4. Spread 1-1/2 teaspoons mayonnaise on each bun. Serve patties on buns with lettuce, tomato and onion. Yield: 4 servings.

Nutritional Facts

1 burger equals 383 calories, 15 g fat (3 g saturated fat), 68 mg cholesterol, 565 mg sodium, 33 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.