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Protein: Fish / Seafood
Cut: Salmon
Course: Lunch, Main Course
Prep Time: 20 minutes
Cook Time: 8 minutes


  • 1/4 cup Kewpie mayo (Japanese mayonnaise)
  • 1 Tablespoon Ponzu
  • 1 teaspoon soy sauce
  • 2 teaspoons chopped fresh dill
  • 4 Butcher Box Salmon burgers slightly thawed
  • 1 pineapple peeled, cored and sliced into rings
  • 1 tablespoon vegetable oil
  • 1/4 cup teriyaki sauce
  • 4 burger buns
  • Greenleaf lettuce
  • Hothouse tomatoes sliced
  • Cucumbers Sliced


  • Mix the Kewpie, ponzu, soy and dill in a small bowl. Whisk all ingredients to combine. Set aside in the refrigerator.
  • Heat a griddle over medium-high heat on your stovetop. Drizzle a little bit of vegetable oil and sear the pineapple rings for a minute or two on each side until some browning is achieved. The browning willl help release the sugars. Set aside on a plate when done.
  • Add a little more vegetable oil to the pan. Cook the salmon burgers for about 4 minutes on each side.
  • Brush teriyaki sauce on top of the salmon burger and turn once. Brush the top again and transfer the burgers to a wire rack.
  • Briefly toast the buns on the griddle.
  • Assemble the burgers by layering in this order: toasted bun bottom, lettuce, tomato, cucumbers, seared pineapple, teriyaki salmon burger, a dollop of ponzu mayo and the toasted burger top.
  • Serve and enjoy!
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