Wasabi Salmon Burgers paleo dinner recipe

Salmon Wasabi Burgers

Salmon Wasabi Burgers are perfect if you adore spicy food, and enjoy the pungent, hot taste of wasabi and ginger. I make these spicy burgers with wild caught salmon and just a few other healthy ingredients, and serve them sans buns. When I do need a bun, I use lettuce or other greens as a serving vehicle for my burger recipes, and find that crispy Romaine lettuce works especially well. Boston, or bibb lettuce also works superbly for this purpose.

Using greens in place of high-carb bread is a win-win in my book. Of course, I could make hamburger buns using almond flour or coconut flour, however, I’ve been in the habit of using healthy vegetables as buns for so long that I really don’t see the point. Further, lettuce buns are great at holding loads of condiments up against a burger. And I love smothering my burgers in condiments. These salmon cakes however, need no condiments as the spicy wasabi is already inside them, along with cilantro, scallion, and lime!

I serve these Salmon Wasabi Burgers with my Asian Cole Slaw recipe, the flavor combination is absolutely fabulous, and this is how I depicted these fish burgers in the photo above!

Salmon Wasabi Burgers
Serves: 4
  • 1 pound skinless salmon filet
  • 1 tablespoon fresh ginger, peeled and minced
  • ¼ cup fresh scallions, finely chopped
  • ¼ cup fresh cilantro, minced
  • 2 large eggs
  • 1 tablespoon freshly squeezed lime juice
  • ½ cup blanched almond flour
  • 1 teaspoon celtic sea salt
  • ¼ cup wasabi powder
  • 1 tablespoon water
  • coconut oil for frying
  1. Rinse salmon, pat dry, and cut into ¼ inch cubes.
  2. In a large bowl, combine salmon, ginger, scallions, cilantro, eggs, lime juice, almond flour, and salt
  3. In a small bowl, combine wasabi powder and water to form a paste
  4. Mix wasabi paste into salmon mixture
  5. Form batter into 2-inch patties with your hands
  6. Heat oil in a large skillet over medium high heat
  7. Sauté patties in batches until golden brown, 6 to 8 minutes per side
  8. Serve

These burgers are very, very spicy. If you don’t like spicy food I would not recommend them. If you’re making them for small children, you may wish to experiment with omitting the wasabi altogether, or simply make my quick and easy Sesame Salmon Burger recipe instead.

In addition to serving these spicy salmon cakes with my Asian Slaw, I sometimes switch it up and pair them with my  Roasted Broccoli and Carrot Fries –which are two of my boys’ favorite recipes. What will you serve with this healthy salmon burger recipe?


  1. Anna Orvarsson says

    WOW! We made these for dinner the other night and they were FANTASTIC! We can’t wait to make them again!! We also LOVED the asian slaw and the carrot/sweet potato fries with them — the PERFECT MEAL!

  2. Mo says


    I have been following your blog and trying recipes for a couple of months now. My husband and I are always impressed with all the flavor you pack into these healthy and gluten free meals. We tried this burgers last night and they were fabulous! It is by far the best salmon burgers we have had!! Thank you for all the creativity and easy to follow recipes.

  3. Alyssa says

    I love dill with my salmon, so instead of scallions and cilantro, I used 1/4 cup of fresh dill, and lemon instead of lime juice. It’s a great twist on this recipe if you’re a dill lover like me!

  4. scilla happygf says

    Just curious where would you find Wasabi powder? I’ve only seen in a paste like form . thanks !!

  5. Winifred says

    I made these for dinner tonight. They were good. Next time I make them I intend to triple the seasons (ginger, cilantro and green onion) and cut the salt in half. I didn’t add the wasabi just because my kids wouldn’t like the heat. We added hot sauce to the top of our own. The Asian coleslaw was good too, I used peanut butter and added kefir lime leaves for a Thai twist. It was good, but again I would at least double the seasonings, but we like our food to be really rich in flavours. I just ordered your Almond Flour cookbook from amazon.ca after a couple years of checking out your recipes online. I’m super excited to get started with it. Thank you for all your work:)

  6. tajm says

    Made these a few nights ago, totally delish! Don’t deviate from the recipe, seems like alot of wasabi powder but its not the same as wasabi paste. We’ll be making these again and again. And the Asian coleslaw was a huge hit with my very traditional Asian boyfriend…who would have thought?!

  7. Kimberleynoah says

    Made these tonight for dinner with a side salad. I went light on the wasabi but wish I went all in!! Next time! They were amazing and heloed me eat the often too dense wild caught salmon!! Thanks for a great recipe!!!

  8. says

    No joke, we were just talking about new ways to make salmon. I love everything about this recipe and it’s already been printed. I can probably eat 20 of those at once! Very excited

  9. MamaCassi says

    how did you know i’ve been trying to find more and more ways to eat wasabi?

    actually ate rice for a whole month (which wasn’t a great idea, but pregnancy will make you do crazy things) making sushi rolls and asian foods to eat wasabi and other ginger/garlic flavors with!!!

    stepped away from the rice and still going strong on asian flavors and craving fish so this is PERFECT! even have a jar of asian cabbage (non-spicy) whole leaves to use as wrappers for burgers.

    now to try salmon burgers! i know my son and youngest daughter and i will enjoy it, and honestly, if the non-fish-lovers in our family don’t join in, our attitude is totally ‘More for us!!!’

  10. Janice says


    I would like to make these, but there is an almond allergy. If I was to substitute GF flour would it be the same amount as the almond flour. Or would coconut flour be appropriate?

    Thank you,


  11. Rebecca says

    This looks amazing!!!

    I think I will try making with ground chicken.

    Thank you for your great recipes. .
    Always look forward to new posts.

  12. Courtney says

    I made these without wasabi because a couple of my kids are anti-heat, and they were just great. I was astounded that they actually held together in the pan, but I did not have a problem. I was also wondering if it would work to pulse the salmon in a food processor because I doubled the recipe and the salmon-chopping process took a while. This (and the recommended slaw) was the first recipe I’ve made from this site, so I was very excited to have it work so well!

    • Jessie says

      I made these last night for dinner using only 2 Tbs of wasabi powder. They had wasabi flavor, but not the heat. I’ll go for the full 1/4 cup next time.

      They held together really well and tasted amazing.

  13. says

    Looks delicious! Can this recipe be made with canned salmon and what brand of wasabi powder are you using? Can’t wait to try it as I love spicy food.

  14. Barbara Trask says

    Are we talking fresh salmon for this recipe or an already cooked filet. We are big salmon fans and love salmon recipes so I want to do it right. thanks

  15. Sofia says

    This recipe looks great! What would you recommend in place of eggs. I’m gluten, dairy and egg free.

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