Total Time
50mins
Prep 20 mins
Cook 30 mins

I saw something kinda like this on Food Network, with tuna...and I hate tuna, so I decided to try it with salmon instead!

Ingredients Nutrition

Directions

  1. Combine pineapple juice, vinegar, ginger, soy sauce, and brown sugar in a small saucepan and bring to a boil.
  2. Reduce heat to low and simmer for about 30 minutes until volume is reduced by half.
  3. Whisk in 1 T of mustard, then remove from heat and add lime juice and white pepper.
  4. Allow to cool while you make the patties.
  5. Puree the chipotle pepper in a blender or food processor until smooth.
  6. Grind the salmon in a food processor until it's about the consistancy of ground beef.
  7. Combine salmon, 1 t chipotle puree, 1 T mustard, honey, oil, and green onions in a large bowl, and season with salt and pepper.
  8. Refrigerate for about 30 minutes until firm, then shape into 4 patties.
  9. (The cold with help them hold their shape while grilling.) Barbecue for about 3 minutes on each side, brushing often with the glaze.