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Banh Mi Salmon Burger

bahn mi salmon burger

Banh mi sandwiches are a byproduct of French colonialism in Indochina, combining French and Vietnamese ingredients and flavors. Banh mi sandwiches are my favorite sandwich and I cannot get enough of the lip-smacking sweet-sour and savory deliciousness. This is my latest Banh mi variation. I like to use a combination of fresh Wild salmon and smoked salmon (not lox) for my salmon burgers. The briny fresh salmon alone would be “blown away” by the hot smoky grill or even a hot grill pan, but in combination with a smoked salmon, the fresh flavor shines through the smoke and is a brightly flavored alternative to a beef burger. I use an aioli to bind my ingredients. The fat, in this case the egg yolks and oil, keep the patty intact and add moisture to the mix. I do not use starchy binders like breadcrumbs or flour as the delicate salmon texture would be lost to the gummy starch. I added lime and ginger to my aioli for my rendition of the classic Vietnamese/French sandwich. I like the bright and “sunshiny” flavors.

  • Duration
  • Cook Time
  • Prep Time
  • 4-6 ounce patties ServingsServings


  • 4 ounces WILD smoked salmon (not lox), cut into chunks and chilled
  • 20 ounces boneless, skinless WILD salmon fillets, cut into cubes and chilled
  • 2 scallions, cut into 2-inch segments
  • 1 1-inch piece of fresh ginger, peeled and grated
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked pepper
  • Lemon Ginger Aioli
  • Roasted Shiitake Mushrooms


1. Place the salmon in the work bowl of a food processor with the scallions and ginger. Pulse until the mixture is rough chopped and no large pieces remain.

2. Place the salmon mix and about 3⁄4 cup of Lemon Ginger Aioli in a mixing bowl. Lightly mix together until the salmon holds together and the mix does not look dry. You may need to add a bit more aioli.

3. Lightly form the patties and chill before cooking.

4. Preheat a grill or grill pan to medium-high. Brush the heated grill several times with toasted sesame oil.

5. Place the salmon burgers on the preheated grill and DO NOT TOUCH or they will fall apart. After 3-5 minutes, gently turn the burger over and grill on the other side for 3 minutes. Transfer to a baking sheet and grill the bun.

6. Assemble the burger by schmearing the bun with aioli, top with roasted shiitake mushrooms, and pickled carrots and daikon and fresh cilantro sprigs. Eat!

Recipe published in JOY of KOSHER with Jamie Geller Magazine Summer 2013 SUBSCRIBE NOW

Summer 2013 Magazine