Raw Costco Salmon on a Filet-O-Fish?! Viral Hack Test
Raw Costco Salmon on a Filet-O-Fish?! Viral Hack Test 👀 is a easy Japanese‑American Fusion recipe that serves 2. 420 calories per serving. Recipe by The Sushi Guy (photogami) on YouTube.
Prep: 10 min | Cook: PT0M | Total: 15 min
Cost: $7.12 total, $3.56 per serving
Ingredients
- 4 oz Salmon (sashimi‑grade, thinly sliced)
- 1 tbsp Soy Sauce (low‑sodium preferred)
- 0.5 tsp Wasabi Paste (real wasabi or prepared horseradish paste)
- 2 each Filet‑O‑Fish Sandwich (includes bun, fried fish patty, tartar sauce, shredded lettuce)
Instructions
Gather Ingredients and Equipment
Lay out the salmon slices, soy sauce, wasabi paste, two Filet‑O‑Fish sandwiches, and all listed equipment on a clean workspace.
Time: PT2M
Make Wasabi‑Soy Dip
In the small mixing bowl combine 1 tbsp soy sauce with ½ tsp wasabi paste, stirring until the paste is fully dissolved.
Time: PT2M
Prepare Salmon Slices
If the salmon is not already sliced, place it on the cutting board and cut into thin, bite‑size pieces about ¼‑inch thick.
Time: PT2M
Dip Salmon in Sauce
Using tongs, quickly dip each salmon slice into the wasabi‑soy mixture, coating both sides. Let excess drip off.
Time: PT2M
Assemble the Burger
Open each Filet‑O‑Fish sandwich, keep the bun, fish patty, tartar sauce and lettuce in place. Lay the dipped salmon slices on top of the fish patty, then close the bun.
Time: PT2M
Serve Immediately
Place the assembled burgers on a serving plate and enjoy while the bun is still soft and the salmon is fresh.
Time: PT0M
Nutrition Facts
- Calories
- 420
- Protein
- 22 g
- Carbohydrates
- 38 g
- Fat
- 22 g
- Fiber
- 2 g
Dietary info: Pescatarian, Contains gluten
Allergens: Fish, Soy, Wheat, Egg (tartar sauce may contain egg)
Ingredient Substitutions
- Instead of Salmon: sushi‑grade salmon, fresh salmon fillet
- Instead of Soy Sauce: tamari, coconut aminos
- Instead of Wasabi Paste: prepared wasabi, horseradish
- Instead of Filet‑O‑Fish Sandwich: store‑bought fried fish patty with bun and sauce
Equipment Needed
- Small Mixing Bowl
- Spoon
- Plate for Dipping
- Kitchen Tongs
- Knife
- Cutting Board
- Serving Plate
Critical Steps — Do Not Skip
- Slice the salmon thinly to ensure quick dipping and proper texture.
- Do not over‑soak the salmon in the wasabi‑soy dip; a brief coating is enough.
- Handle raw salmon with clean hands and utensils to avoid cross‑contamination.
Chef Tips from the Video
- Use sushi‑grade salmon for the cleanest flavor and firm texture.
- Lightly toast the bun halves for extra crunch and to prevent sogginess.
- Add a thin drizzle of lemon juice over the salmon for a bright finish.
Troubleshooting
Salmon tastes too salty.
Reduce the amount of soy sauce in the dip or use low‑sodium soy sauce.
Bun becomes soggy.
Pat the salmon dry with a paper towel after dipping and assemble just before serving.
Raw salmon has an off odor.
Discard the salmon; ensure you purchase fresh, properly stored salmon from a reputable source.
Storage
Refrigerator: Store any leftover raw salmon in an airtight container for up to 24 hours.
Freezer: Raw salmon can be frozen for up to 2 months; thaw in the refrigerator before use.
Room temperature: Assembled burgers should be eaten within 2 hours of preparation; do not leave at room temperature longer.
Make-Ahead Tips
- Prepare the wasabi‑soy dip up to 2 hours ahead and keep it chilled.
- Slice the salmon and keep it covered in the refrigerator; dip just before assembly.
Frequently Asked Questions
What is the cultural significance and history of the Salmon Filet‑O‑Fish Burger in Japanese‑American fusion cuisine?
The Salmon Filet‑O‑Fish Burger is a modern internet‑driven fusion that blends the Japanese love of raw salmon with the iconic American fast‑food Filet‑O‑Fish. It reflects a trend of repurposing fast‑food items with premium ingredients, a practice that gained popularity on Asian social media platforms.
What are the traditional regional variations of salmon‑based burgers in Japanese cuisine?
In Japan, salmon is often served as nigiri or in sushi rolls, but regional street‑food stalls sometimes offer grilled salmon on rice buns. The salmon burger concept adapts these flavors into a Western‑style sandwich, merging the two traditions.
How is the Salmon Filet‑O‑Fish Burger traditionally served in the United States?
When served in the U.S., the burger is typically eaten hot, with the soft bun, the fried fish patty, tartar sauce, shredded lettuce, and the fresh salmon slice all together, offering a contrast of textures and a mild wasabi kick.
What occasions or celebrations is the Salmon Filet‑O‑Fish Burger associated with in online food culture?
The dish is popular as a novelty snack for weekend gatherings, food‑challenge videos, and Lent‑friendly meals for Catholics who avoid meat on Fridays, as it replaces the beef patty with fish and salmon.
What authentic Japanese ingredients are used in the Salmon Filet‑O‑Fish Burger versus acceptable substitutes?
Authentic ingredients include sushi‑grade salmon, real wasabi paste, and low‑sodium soy sauce. Acceptable substitutes are fresh salmon fillet, prepared wasabi, and tamari or coconut aminos for those who cannot find the originals.
What other Japanese‑American dishes pair well with the Salmon Filet‑O‑Fish Burger?
Pairs nicely with a side of edamame, seaweed salad, or a light miso soup. For a more indulgent meal, serve with sweet potato fries seasoned with sea salt.
What are the most common mistakes to avoid when making the Salmon Filet‑O‑Fish Burger?
Common errors include over‑soaking the salmon in the dip, which makes it mushy, and not keeping the salmon cold, which can lead to food‑borne risk. Also, assembling the burger too early can cause the bun to become soggy.
Why does this recipe use a brief wasabi‑soy dip instead of marinating the salmon for a longer time?
A short dip preserves the delicate texture of the raw salmon while still imparting a subtle heat and umami. Longer marination can break down the flesh, making it overly soft and changing the intended bite.
Can I make the Salmon Filet‑O‑Fish Burger ahead of time and how should I store it?
You can prepare the dip and slice the salmon up to 2 hours ahead, keeping them refrigerated. Assemble the burger just before eating; if you must store assembled burgers, wrap tightly and refrigerate, consuming within 24 hours.
What does the YouTube channel The Sushi Guy (photogami) specialize in?
The Sushi Guy (photogami) specializes in creative sushi‑related hacks, affordable seafood tricks, and Japanese‑style cooking tutorials aimed at home cooks who want restaurant‑quality results without expensive ingredients.
How does the YouTube channel The Sushi Guy (photogami)'s approach to Japanese fusion cooking differ from other cooking channels?
The Sushi Guy (photogami) focuses on budget‑friendly, viral‑style experiments that blend traditional Japanese techniques with everyday fast‑food items, whereas many other channels emphasize classic recipes or high‑end culinary techniques.
Last updated: August 19, 2026
