These sweet and savory salmon burgers are proof that big flavors come in small packages.
There was a time when you couldn't pay me enough to eat a fish sandwich. Years of Friday Lent lunches in Catholic school left an unpleasant taste of fried-from-frozen fish in my mouth that lasted for over a decade. Never did I imagine that I would one day voluntarily eat—let alone enjoy—a fish-based sandwich.
To start the recipe, I focus on the glaze, a mix of pineapple juice, brown sugar, and teriyaki sauce. While Kenji saidthat the pairing of teriyaki and pineapple is often too sweet for his tastes, I'm here to proudly admit that it's not too sweet for me. As the glaze reduces, I work on my salmon burgers, which I make by chopping fresh salmon fillets, then folding in mayo and chopped green onion. A food processor makes quick work of this.
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