Skip to main content
  • Free Shipping on All Orders $49+ πŸ”₯

Moonlynn Tsai x Omsom: Salmon Yuzu Misoyaki Scallion Burger

By Emily Chan

15 min
serves 4


  • medium pan
  • medium bowl


Salmon Patties

  • Omsom Japanese Yuzu Misoyaki Starter
  • 4 Partybus Bakeshop Scallion Buns or burger buns
  • 1 lb ground salmon or 1/4 lb salmon filet 
  • 1/2 purple onion, minced
  • 4 cloves garlic, minced
  • 1 tomato 
  • 1/2 pineapple
  • 1 pinch black pepper

Quick Pickled Asian Pear & Cabbage Slaw

  • 1/2 head purple cabbage, thinly sliced
  • 1/2 Asian pear thinly sliced into matchsticks
  • 1/4 cup apple cider vinegar
  • 1 pinch salt 
  • 1 pinch black pepper
  • 1 tablespoon white sugar

Serve with:

Top patties with sliced tomatoes, pineapple, and slaw.


We partnered with Moonlynn Tsai β€” co-owner of Kopitiam + co-founder of Heart of Dinner (the nonprofit providing hot meals and care packages to low-income Asian-American homebound elderly in NYC) β€” to create this damn delicious salmon burger recipe featuring our Japanese Yuzu Misoyaki Starter.

Recipe by Moonlynn Tsai

  1. Mix all pattie ingredients in a medium-size bowl and let sit for at least 15 minutes or overnight for maximum flavor.
  2. Divide ground salmon into 4 portions. 
  3. In a medium bowl, mix shredded cabbage, Asian pear, salt, apple cider vinegar, and white sugar. Let sit for 15 minutes.
  4. Slice pineapple into rings and slice tomato. 
  5. Heat the pan to medium-high, lightly oil, and place cook patties for 2 minutes before flipping.
  6. Flip patties and lightly press down. Cook for 3 more minutes. If necessary, flip back and cook until the patty is thoroughly done. Set patties aside. 
  7. Slice buns lengthwise and toast. 
  8. Put patties onto buns and top with sliced tomatoes, pineapple, slaw, and enjoy! 
  • Hungry for More?
  • Hungry for More?

Let's play with fire πŸ”₯

Subscribe to treat your inbox to fire recipes, spicy deals, + hot takes