Panko-Crusted Salmon Sliders with Quick Ponzu Cucumbers

salmon burgers
Photography: Mark Boughton / Styling by Teresa Blackburn
  • Yield: 12 pieces
  • Prep: 25 mins
  • Cook: 10 mins

These burgers are great with sweet potato fries.


1tablespoon honey
1/4cup Kikkoman ponzu sauce
2teaspoons sesame oil
1/4teaspoon salt
-- Coarsely ground black pepper
1-- unpeeled English cucumber, thinly sliced  
1 1/2pounds uncooked salmon, skinned
1tablespoon minced garlic
3tablespoons Dijon-style mustard
1/2teaspoon salt
-- Black pepper, to taste
2cups Kikkoman panko breadcrumbs
2tablespoons canola oil
12-- small slider buns or rolls


  1. To prepare cucumbers, combine ingredients in a bowl. Mix well and let stand 15 minutes. Drain before using.
  2. To prepare burgers, chop salmon into medium-size pieces, place in food processor in 2 batches, and pulse to dice. Transfer to a bowl. Add garlic, mustard, salt and pepper. Mix thoroughly.
  3. Divide salmon mixture into 4 portions. Shape into patties.
  4. Dredge patties in Kikkoman panko breadcrumbs.  Gently press crumbs into patties to adhere.
  5. Heat a large skillet over medium-high heat; add oil. When oil is hot, place patties in pan and cook until browned, 3 to 4 minutes per side. (Alternately, place in a grill basket and grill on both sides until thoroughly cooked.)
  6. Toast buns. Top bun bottoms with salmon burgers and soy cucumbers. Place bun tops on top.

Recipe by Chef Jon Ashton.

Nutritional Info *per serving

  • Vitamin C 15%
  • Calcium 8%
  • Iron 15%