Ingredients

• 2 tablespoon reduced-sodium soy sauce
• 1 1/2 teaspoons wasabi powder, (see Note)
• 1/2 teaspoon honey
• 1 pound salmon fillet, skinned (see Tip)
• 2 scallions, finely chopped
• 1 egg, lightly beaten
• 2 tablespoon minced peeled fresh ginger
• 1 teaspoon toasted sesame oil

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Cooking Directions

Step 1

Whisk soy sauce, wasabi powder and honey in a small bowl until smooth. Set aside.

Step 2

With a large chef's knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy). Continue chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl. Add scallions, egg, ginger and oil; stir to combine. Form the mixture into 4 patties. The mixture will be moist and loose, but holds together nicely once the first side is cooked.

Step 3

Coat a large nonstick skillet with cooking spray and heat over medium heat for 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more. Serve immediately.