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Open salmon burger with avocado cilantro, sriracha mayo, and purple onion.
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4.12 from 9 votes

Teriyaki Salmon Burgers

These fresh 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! Can be served with a bun or lettuce wrap.
Prep Time15 minutes
Cook Time8 minutes
Servings: 4


  • 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.


When buying the fresh salmon, ask an attendant in the fish department to skin and de-bone it for you. If that’s not possible, here’s how to skin a salmon fillet at home: Place it on a cutting board, skin side down. Sprinkle one end of the salmon with salt to make the fish less slippery or use a paper towel. Hold the salted end of the fish and use a sharp knife to cut between the flesh and the skin slowly until the fish pulls away from the skin.


Serving: 1burger without bun | Calories: 298kcal | Carbohydrates: 8g | Protein: 27g | Fat: 19g | Saturated Fat: 1g | Fiber: 3g | Sugar: 3g