Name: Spicy Salmon Burgers Recipe
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Cuisine: American
Ingredients: 1 lb skinless salmon fillet, finely chopped; 1/4 cup panko breadcrumbs; 1 egg, lightly beaten; 2 green onions, finely chopped; 2 tablespoons mayonnaise; 1 tablespoon sriracha or other hot sauce; 1 tablespoon soy sauce; 1 teaspoon grated fresh ginger; 1 garlic clove, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons vegetable oil; 4 burger buns; 1/2 cup coleslaw mix or shredded cabbage; 4 lettuce leaves; Sliced avocado and extra sriracha mayo for topping (optional)

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If you’re craving a burger that packs a punch of flavor and freshness, look no further than Spicy Salmon Burgers. Bursting with juicy salmon, zingy ginger, creamy sriracha mayo, and a satisfying crunch from fresh toppings, these burgers bring so much color and personality to your dinner table. Every bite is a celebration of savory, spicy, and bright notes, while the simple technique makes this recipe just as suitable for a weeknight meal as for impressing friends on the weekend. While salmon is the star, it’s the bold extras that give these Spicy Salmon Burgers their unforgettable twist!

Spicy Salmon Burgers Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things delightfully simple, relying on a handful of power players you might already have. Each ingredient is handpicked to elevate the taste, appearance, and texture of the Spicy Salmon Burgers, ensuring rich flavor in every mouthful.

Salmon Fillet: Choose skinless, center-cut fillet for the juiciest, most flavorful patties—fresh or previously frozen both work beautifully.
Panko Breadcrumbs: These Japanese breadcrumbs provide a light crunch and help hold everything together without making the burgers dense.
Egg: Acts as a natural binder so your salmon patties stay intact from skillet to bun.
Green Onions: Bring a subtle onion flavor and a pop of color that looks gorgeous in the finished burgers.
Mayonnaise: Adds creaminess to the mix and keeps the patties irresistibly moist.
Sriracha or Hot Sauce: The secret to the burgers’ bold, spicy kick—adjust to your preferred heat level!
Soy Sauce: This umami booster adds complexity and seasoning to the patty mixture.
Fresh Ginger: Lends brightness and a hint of warmth, balancing out the richness of the salmon.
Garlic: A must-have for depth of flavor and aromatic lift.
Salt & Black Pepper: Essentials for seasoning and bringing all the flavors together.
Vegetable Oil: Makes for perfectly golden, crisp edges when searing the salmon patties.
Burger Buns: Soft buns are ideal for cradling all those juicy layers—toast them for extra flavor!
Coleslaw Mix or Shredded Cabbage: Adds a refreshing crunch and great contrast to the warm salmon.
Lettuce Leaves: Provide crispness and fresh flavor; choose sturdy leaves for the best burger base.
Sliced Avocado (optional): Extra creaminess and a cool, mellow flavor to play off the chili heat.
Sriracha Mayo for Topping (optional): Drizzle on top for a saucy, fiery finish you’ll adore.

How to Make Spicy Salmon Burgers

Step 1: Prepare the Salmon Mixture

Start by finely chopping your salmon fillet until it has a texture similar to ground meat. This step is key to forming juicy, tender patties—don’t be tempted to blitz it into mush in a food processor! Transfer the salmon to a large bowl, and add the panko breadcrumbs, beaten egg, green onions, mayonnaise, sriracha, soy sauce, ginger, garlic, salt, and black pepper. Gently stir everything together until just combined. Being careful not to overmix ensures your Spicy Salmon Burgers stay light and delicate, not dense.

Step 2: Form and Chill the Patties

With clean hands, divide the mixture into four equal portions and form each into a patty just slightly larger than your burger buns. Lay them on a plate or tray, cover, and refrigerate for 15 to 20 minutes. This little chill time makes all the difference, helping the patties firm up so they’ll hold together perfectly in the pan.

Step 3: Sear the Salmon Burgers

Heat the vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Once the oil shimmers, gently lay in the burgers. Cook for about 3 to 4 minutes on the first side, until deeply golden and starting to crisp around the edges. Flip with care, then cook another 3 to 4 minutes until cooked through—salmon should be opaque but still juicy inside. If you love a little grill flavor, you can even cook these Spicy Salmon Burgers on a well-oiled grill pan for added char and smokiness.

Step 4: Toast the Buns

Nothing beats the flavor and texture of a perfectly toasted bun! If you like, wipe out the pan and lightly toast the inside of each burger bun for about 1 minute, until golden and just a little crunchy. This step upgrades your burger and helps hold all those delicious toppings in place.

Step 5: Assemble and Add Toppings

Spread a generous spoonful of sriracha mayo on the bottom bun, lay down a lettuce leaf, then add your sizzling hot salmon burger. Top with coleslaw or shredded cabbage and sliced avocado if you’re feeling extra, then drizzle on more sriracha mayo for unbeatable flavor. Crown it all with the top bun and serve immediately—you’re about to enjoy the best Spicy Salmon Burgers ever!

How to Serve Spicy Salmon Burgers

Garnishes

For a simple finish, shower the patties with extra sliced green onions or a squeeze of fresh lime juice. Add a few cucumber ribbons or radish slices for a cool crunch that cuts right through the heat. A sprinkle of sesame seeds not only looks stunning, but adds a nutty bite to these vibrant Spicy Salmon Burgers.

Side Dishes

Keep things bright and light with simple sides. A tangy Asian-inspired slaw, sweet potato fries, or a quick cucumber salad are all perfect matches for the spicy, savory flavors. For a hearty meal, serve your Spicy Salmon Burgers with crisp oven-roasted potatoes or a pile of lightly salted edamame—simple, refreshing, and just a little bit unexpected!

Creative Ways to Present

Take your burger game up a notch by serving mini Spicy Salmon Burgers as sliders at your next gathering, or swap the bun for lettuce wraps for a lighter, carb-smart option. Layer everything into a grain bowl with rice, avocado, and crunchy veggies for a deconstructed, bowl-food spin, or make a DIY burger bar where guests choose their own toppings for fun, interactive meals.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Spicy Salmon Burgers in foil or airtight containers and store them in the refrigerator for up to 2 days. To best preserve their texture and flavor, place a layer of parchment between the patties and keep the toppings and buns stored separately.

Freezing

If you’re planning ahead, uncooked salmon patties freeze beautifully! Lay them flat on a baking sheet lined with parchment, freeze until firm, then wrap individually and store in a freezer bag for up to 2 months. When you’re ready, cook straight from frozen—just add a minute or two to the cooking time.

Reheating

To reheat, gently warm the patties in a skillet over medium-low heat with a splash of oil to restore their crispy exterior, or use a 350°F oven for 10 minutes. Avoid the microwave if possible, as it tends to make fish burgers a little rubbery. Add fresh toppings and buns for a vibrant, just-cooked feel.

FAQs

Can I use canned salmon instead of fresh?

You can substitute good-quality canned salmon (drained well and flaked) if fresh isn’t available. The flavor is a bit different, and the burgers will be more compact, but it’s a tasty, speedy alternative for Spicy Salmon Burgers in a hurry.

How spicy are Spicy Salmon Burgers?

They’re zesty and lively, with a noticeable kick from sriracha, but not overpoweringly hot. If you crave serious spice, add extra sriracha to the mix or even a pinch of crushed red pepper flakes. Likewise, you can scale back the heat for a family-friendly version.

What’s the best way to keep the burgers from falling apart?

Refrigerating the formed patties for at least 15 to 20 minutes is the magic trick! This helps the mix bind and set, ensuring your Spicy Salmon Burgers hold together beautifully when cooked. Don’t skip the panko and egg—they’re key, too!

Can I grill these instead of pan-searing?

Absolutely! Brush your grill or grill pan generously with oil, preheat it well, and carefully grill the patties over medium-high heat. Handle them gently with a thin spatula, as they’re more delicate than typical beef burgers.

What are some sauce options besides sriracha mayo?

A zippy yogurt-dill sauce, wasabi mayo, or even a mango salsa are fantastic with Spicy Salmon Burgers. They help complement the salmon and balance the spice, each offering a new twist on traditional burger toppings.

Final Thoughts

These Spicy Salmon Burgers are a true treat for anyone who loves a big, bold flavor and a bit of heat with their fish. They come together quickly, look gorgeous, and are so much fun to customize with your favorite toppings. Give them a try, and see how wonderfully they liven up your burger nights—you might just discover a new favorite in your weekly rotation!

Spicy Salmon Burgers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 22 reviews

Author: Emma
Total Time: 28 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Spicy Salmon Burgers are a delicious twist on traditional beef burgers, packed with flavor from sriracha, soy sauce, and fresh ginger. Topped with creamy avocado and zesty sriracha mayo, they are perfect for a quick and tasty meal.

Ingredients

Scale

Salmon Patties:

1 lb skinless salmon fillet, finely chopped
1/4 cup panko breadcrumbs
1 egg, lightly beaten
2 green onions, finely chopped
2 tablespoons mayonnaise
1 tablespoon sriracha or other hot sauce
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil

For Serving:

4 burger buns
1/2 cup coleslaw mix or shredded cabbage
4 lettuce leaves
Sliced avocado and extra sriracha mayo for topping (optional)

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Instructions

Prepare the Salmon Patties: In a large bowl, combine the salmon, breadcrumbs, beaten egg, green onions, mayonnaise, sriracha, soy sauce, ginger, garlic, salt, and pepper. Form into 4 patties and refrigerate for 15–20 minutes.
Cook the Patties: Heat vegetable oil in a skillet over medium-high heat. Cook patties for 3–4 minutes per side until golden and cooked through.
Assemble the Burgers: Toast buns if desired. Spread sriracha mayo on the bottom bun, add lettuce, a salmon patty, coleslaw, avocado, more sriracha mayo, and the top bun.