Teriyaki Glazed Salmon Burgers with Quick Pickled Cucumbers

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 burgers
A lovely, light burger option, this flavourful salmon burger is topped with quick pickled cucumbers. 
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Quick Pickled Cucumbers:

  • 1/3 cup water
  • 1/4 cup cider vinegar
  • 1 tsp sugar
  • 1/2 tsp minced garlic
  • 1/2 tsp minced peeled fresh ginger
  • 1/4 tsp crushed red pepper
  • 24 thin English cucumber slices

Salmon Burgers:

  • 1/2 cup panko bread crumbs
  • 1/3 cup thinly sliced green onions
  • 2 Tbsp chopped fresh cilantro
  • 1 Tbsp soy sauce
  • 1 1/2 tsp grated peeled fresh ginger
  • 1 tsp lemon zest
  • 1 lb. skinless fresh or thawed frozen salmon fillet finely chopped
  • 1 large egg white

For cooking salmon burgers:

  • 1 1/2 teaspoons dark sesame oil

For glaze:

  • 1/4 cup store-bought or homemade teriyaki sauce *see notes for homemade version

For burger:

  • 4 burger buns toasted
  • Additional cilantro leaves for garnish
  • Leaf lettuce


  • Prepare pickled cucumbers by combining the water, vinegar, sugar, garlic, ginger and crushed red pepper in a small saucepan. Bring to a boil over medium-high heat. Remove from heat and add cucumber slices. Let stand 30 minutes, then drain. Refrigerate if making ahead.
  • Prepare the salmon burgers by combining all the the salmon burger ingredients in a medium bowl. Stir well, then divide mixture into 4 equal portions. Gently shape into a 1/2-inch thick, roughly 4-inch diameter patty. Press a thumbprint into the centre of each patty. Cover and refrigerate if making ahead.
  • Heat a large non-stick skillet over medium-high heat. Add sesame oil to pan and swirl to coat. Add salmon patties and cook patties for about 3 minutes on each side, or until cooked through. Top each patty evenly with 1 Tbsp of teriyaki sauce and allow to cook for 30 seconds more.
  • Place a bit of lettuce on the bottom half of bun. Top with a salmon burger, then top with 6 cucumber slices and a few cilantro leaves. Add top half of bun.


Quick Homemade Teriyaki Sauce:
1/2 cup soy sauce
1/2 cup white sugar
1 tsp brown sugar
3 cloves garlic crushed
1 Tbsp fresh ginger minced
Freshly ground black pepper
1/4-1/2 cup water
In a small saucepan, combine all the sauce ingredients. Bring to boil over high heat, then reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool completely. Thin mixture with water to desired thickness (usually 1/4-1/2 cup water).

Nutrition Information:

Calories: 569kcal | Carbohydrates: 70g | Protein: 40g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 1313mg | Potassium: 3146mg | Fiber: 13g | Sugar: 31g | Vitamin A: 1380IU | Vitamin C: 58.8mg | Calcium: 358mg | Iron: 7.1mg