“Aloha” Salmon Burgers

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.

Salmon fillets and steaks tastes great grilled; so why not serve them grilled as a burger as well.They are one of the few fish dishes that hold up well as a patty. Salmon dishes have an affinity for Asian ingredients. One special kind of dish I know is the lomi lomi salmon. My burger is an inspiration of this Hawaiian dish along with my special ingredient- pineapple.


1 (15 1/2 ounce) can pink salmon- skinless and deboned
1/2 cup panko flakes
1/3 cup pickled ginger- diced
1/3 cup green onions- diced
1 egg
2 tablespoons mayonnaise
2 teaspoons wasabi paste
1 tablespoon teriyaki sauce
2 teaspoons sweet chili sauce
6 slices canned pineapple rings (drained)
6 “Kings Hawaiian” brand sweet rolls


Place a meshed grilled screen on the grill to prevent the patties and pineapple from falling through the gas grill.
Set the gas grill to low heat

In a large bowl, add the salmon, panko flakes, pickled ginger, green onions, egg, mayonnaise, wasabi paste, teriyaki sauce, and sweet chili sauce.

Mix well with hands until all the ingredients are incorporated. Form into 6 evenly sized round flat patties. Make sure the patties are as big as the pineapple rings.

Make sure the grill is hot.
Place the patties and pineapples on the meshed screen. Grill the patties and pineapples 5 minutes on each side. Use a spatula to flip the patties and pineapples.

Place each salmon patty on the bottom half of each roll. Then, place each pineapple on top of each patty. Finally, place the top half of the roll to make a burger.