Teriyaki Salmon Burgers with Sriracha Mayo
Published Jun 15, 2017, Updated Jul 29, 2022
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These teriyaki salmon burgers are such a delicious and easy summer meal. Top your burger with Sriracha mayo and avocado slices for added creaminess and a hint of spice! Serve on a bun or lettuce wrap.
Without really planning it this year has been all about experimenting in the kitchen and going outside of my comfort zone with seafood recipes. A few weeks ago Maria and I steamed mussels for the first time and this month we learned how to fillet salmon in order to make salmon burgers using fresh wild-caught salmon. Who knows what’s next? Maybe I’ll try my hand at scallops!?!
Anyhow, back to the salmon burgers!
If you haven’t had a salmon burger before you are certainly missing out because oh my goodness, they are so good — especially with fresh salmon. Canned salmon will likely work, but fresh makes a big difference in the flavor and texture for this recipe.
We used Asian flavors to season the salmon so the burgers have a spiced-up teriyaki vibe going on with tamari, ginger, garlic, Sriracha, honey and sesame oil. I’m not a huge fan of using processed bread crumbs so I loved that we didn’t need any type of filler to hold these burgers together. One egg worked great.
This recipe was a HUGE hit over here and I’m thinking these salmon burgers might be a mainstay for any summer get-togethers we host this year. I feel like guests will be super impressed because it’s not every day you see salmon burgers being served and the flavor of these burgers is amazing, especially when topped with the spicy mayo, avocado and red onion on a toasted bun. I’m usually one to opt for a bun-less burger but I enjoyed this burger on a toasted gluten-free bun and it was quite lovely.
If you do end up making these salmon burgers for a summer party, I highly recommend serving the them with homemade sweet potato fries and a fun drink like this grape and lime sparkling water spritzer. It comes together in a matter of minutes with frozen grapes, sparkling water and a lime wedge. Just make sure your grapes are frozen ahead of time!
For this recipe I ordered everything I needed through Kroger. I know I’ve talked about this online grocery service a bunch, but it’s so awesome and now they’re offering at-home delivery. They’ve teamed up with Uber for this so you order your groceries online and they are delivered by an Uber driver. I tested the service last month and was amazed by how convenient it was. I literally placed my order on Tuesday evening and my groceries arrived via Uber the next morning at 10:00AM. Everything was fresh and my avocados were perfectly ripe, ready to make these salmon burgers.
More EBF Burger Recipes to Try
- Spinach and Feta Turkey Burgers
- Cilantro Lime Chicken Burgers
- Black Bean Sweet Potato Burgers
- The Best Turkey Burger
- Easy Black Bean Burgers
- Curried Pumpkin Black Bean Burgers
- Salmon Burgers
Be sure to check out all of the dinner recipes and salmon recipes here on EBF!
Teriyaki Salmon Burgers
- Salmon Burgers:1 Tablespoon reduced-sodium tamari, or soy sauce
- 1 teaspoon Sriracha
- 1 teaspoon honey
- 1 teaspoon toasted sesame oil
- 1 clove minced garlic
- 1/2 teaspoon grated fresh ginger
- 1 pound salmon fillet, skin and bones removed
- 2 scallions, finely chopped
- 1 egg, lightly beaten
- 4 gluten-free burger buns, optional
- 3 Tablespoons avocado mayo
- 1 teaspoon Sriracha
- 1 avocado, sliced
- 1/4 red onion, sliced
- fresh cilantro, chopped
- Sparkling Grape Spritzer:Kroger or Simple Truth sparkling water, I like the sparkling lime mineral water
- 1/2 cup frozen grapes, halved
- fresh lime, for garnish
- Add tamari, Sriracha, honey, sesame oil, garlic and ginger to a small bowl and whisk to combine. Set aside. In another small bowl combine mayo and 1 teaspoon of Sriracha to use a sauce for your burgers.
- Chop salmon into pieces that are about 1/4 inch thick using a chef’s knife.
- Transfer chopped salmon into to a large bowl. Add scallions, egg and tamari mixture to the salmon and toss to combine.
- Form the mixture into 4 patties using your hands. Don’t worry that the mixture is moist and loose, it will hold together once the first side is cooked.
- Coat a large nonstick skillet with cooking spray. Turn heat to medium and allow pan to heat up for about 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 2-3 more minutes. If you decide you want to try grilling the salmon burgers, I highly recommend using a grill pan as I’m not sure how well they would hold up on a grated grill.
- Serve immediately with Sriracha mayo, avocado slices, red onion and a few pieces of chopped cilantro. Use a burger bun (gluten-free, if needed) or skip the bun all together and use a lettuce wrap instead.
- To make the sparkling grape spritzer: Add ice and sparkling water to four glasses, place a few frozen grapes in each glass and garnish with a lime wedge.
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a sponsored conversation written by me on behalf of Kroger. The opinions and text are all mine.
Thank you! You’ve made these look so easy!
That seems like a lot of oil and the fat content is a bit high for me. I am on a dietary restriction and need to limit my fat. I know salmon is a fattier fish (in a good way) so I was expecting some fat. But I am currently using Trident salmon budgers from Costco (quite good, actually) with 9 grams of fat per burger and some kind of vegetable oil. I was hoping to find a recipe where I could cut out the oil. Do you have any suggestions for substitutions where I could do that? Thanks! Love the site and have tried many recipes – all good. 🙂
Hi, Susan! Looking at the recipe the only added fat to the burger patty itself is the sesame oil so most of the extra fat is coming from the sriracha mayo and avocado. Both of these are burger toppings and are optional. Feel free to omit for a lower fat salmon burger.
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