When I get the craving for a really good burger, these homemade Spicy Salmon Burgers hit the spot every time. They are the perfect combination of comfort food that still feels light and fresh and won’t weigh you down. The pure satisfaction of a crisp juicy patty with fresh toppings, and spicy sauce on a soft toasty bun is too good to be missed!
Nothing frozen can compare to a fresh salmon patty–crispy on the outside yielding to a silky soft and juicy center. Topped with creamy sriracha mayo on a warm toasted brioche bun, this is simply one of the most delicious pairings there is. Ultra ripe tomatoes and spicy arugula add that fresh cool contrast to the hot juicy burger that is pure heaven.
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If you’re concerned that making salmon burgers from scratch is a big project, let me put you at ease. Everything gets thrown in the food processor and comes out the perfect texture for patties. Fresh really is best and nothing beats homemade. With a recipe this easy, the best salmon burger you’ve ever had is at your fingertips.
Whole Ingredients
Most importantly, salmon is the star of this burger–as it should be. Fresh jalapeno, red onion, cilantro, ginger, and garlic add amazing aromatic flavor and a little breadcrumb holds everything together. By making these from scratch you know exactly what’s going into them: pure, whole ingredients and no fillers or stabilizers.
These Spicy Salmon burgers are one of my family’s favorite meals so I make them at least a few times a month. After sharing photos of these burgers a few times on my Instagram stories, so many people requested the recipe– so here it is! I hope you enjoy them as much as we do!
Why Salmon?
Salmon has the right texture and fattiness to make a great burger and stay juicy when cooked properly. It’s also incredibly healthy food and part of our regular diet. It is an excellent source of Omega-3 fatty acids that our body needs, but cannot produce naturally. Omega 3s are responsible for brain, muscle, joint, skin, and heart health. Salmon is an excellent source of protein and also has as much potassium as a banana. Potassium is linked to healthy blood pressure and preventing muscle cramps. Also contains Vitamin B12, iron, and Vitamin D.
Tips
- A food processor makes mixing up the ingredients for the salmon patties so much easier. Simply pulse the ingredients so it keeps some texture to the salmon.
- Do not overprocess otherwise the salmon will get pasty.
- Do not use a blender for this recipe.
- If you do not have a food processor, use a knife to chop up the salmon into really small pieces by hand. Finely mince Jalapeno, onion, cilantro, ginger, and garlic
Substitutions
- Bread crumbs can be substituted with a gluten-free variety
- For a low-carb meal, serve the delicious burger wrapped in lettuce leaves or serve over a bed of arugula, tomatoes drizzled with spicy sauce and
Instructions
In the recipe card, I share three different ways you can cook the salmon burgers. You can make them on the stovetop, in the oven, or even cook them on a grill. Here are my step-by-step instructions, along with a few photos of making them on the stove or the oven.
- Process the Jalapeno, onion, cilantro, ginger, and garlic in the food processor. Pulse it 4-5 times (photos 1 and 2).
- Add the salmon and salt. Pulse another 8-10 times or until the salmon is roughly chopped (photos 3 and 4).
- Add the bread crumbs and pulse 3-4 more times or just until they are combined with the rest of the ingredients (photos 5 and 6).
- Make the salmon patties by flattening the mixture and dividing it into 4 equal parts, forming each part into a patty (photos 7 and 8).
- If cooking on the stove top, heat oil in a nonstick pan and cook for 3-4 minutes on each side (photos 9 and 10).
- If baking them in the oven, place the patties on a parchment-lined baking tray, brush oil on them, and bake in the oven at 425 degrees F for 15 minutes, turning halfway (photos 11 and 12).
Serving
- Brush the buns with olive oil and lightly toast them on a stovetop griddle or outdoor grill. Place arugula on the bottom bun. Place the masala salmon patty on top, place onion and tomato slices. Pour over a spoonful of sriracha mayo. Put the top of the bun over and enjoy!
- To serve Low Carb: Skip the bun altogether and serve over a bed of arugula, topped with onion, tomatoes, and sriracha mayo, or serve the burger wrapped in lettuce leaves.
Serve with any of these side dishes for a completely delicious meal:
- Spicy Mango Salad
- Air Fryer Masala Fries
- Air Fryer Broccoli with Garlic
- Instant Pot Masala Mac and Cheese
FAQ
This is an easy recipe to make keto-friendly. Just replace the breadcrumbs with pork rind crumbs. Then, serve the salmon patties on large-leaf lettuce instead of a bun.
Store the salmon patties and the sauce and toppings separately. Keep the cooked salmon patties in an airtight container (or plastic resealable bag) in the refrigerator for up to 4 days.
I discovered that my patties don’t fall apart very easily when I make them in the food processor. If yours are still falling apart, you can add one egg to the recipe to bind it all together.
There are two ways to make sure your salmon patties are completely cooked. The first way is the most accurate – use a meat thermometer. Stick the thermometer into the thickest part of your burger. When it reaches 145 degrees F, it is completely cooked.
If you don’t have a thermometer, you can check to see that your burger is crispy on the outside and meat is pink and flaky on the inside.
Related Recipes
Recipe
Spicy Salmon Burgers
Equipment
Ingredients
- 1 jalapeno chopped deseed for less spicy burgers
- 1 small red onion chopped
- ½ cup cilantro chopped
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- 1 LB salmon skinless & boneless cut into 2 inch pieces
- 1 teaspoon salt
- ½ cup bread crumbs
- 1 tablespoon oil for cooking
Instructions
- Secure the "S" blade inside the food processor. Add jalapeño, onion, cilantro, ginger, and garlic. Pulse 4 to 5 times.
- Add salmon and salt. Pulse 8 to 10 times or until the salmon is rough chopped. Add bread crumbs and pulse 3 to 4 times or just until they are combined with the rest of the ingredients. If the salmon is already over-processed from the earlier step you can also mix in breadcrumbs with a small spatula.
- Carefully remove the S blade. Flatten the mixture and divide into 4 equal parts. Carefully pick up the mixture from one part and shape it into a patty on the palm of your hands. Repeat with the remaining mixture. If you like smaller burgers you can make 6 patties instead of 4.
3 Cooking Options
- Stovetop – Heat oil in a wide nonstick pan. Spread evenly and then place patties without overcrowding. You can cook them in 2 batches. Cook for 3 to 4 mins on each side
- Bake – Place the patties on a parchment-lined baking tray. Brush with oil and bake in the oven at 425 degrees F for 15 minutes, turning halfway.
- Grill – cook them on an outdoor grill over a grilling mat
To Serve:
- Whisk together mayo and sriracha.
- Brush the buns with olive oil and lightly toast them on a stovetop griddle or outdoor grill.
- Place arugula on the bottom bun. Place the salmon burger on top, place onion and tomato slices. Pour over a spoonful of sriracha mayo. Put the top of the bun over and enjoy!
- To serve Low Carb: Skip the bun altogether and serve over a bed of arugula, topped with onion, tomatoes, and sriracha mayo, or serve the burger wrapped in lettuce leaves.
Video
Notes
- I used sockeye salmon for this. I also stock on individually portioned frozen salmon fillets. They come in handy for quick meals. I simply thaw them overnight in the refrigerator and then they are ready to use.
- You can also use gluten-free bread crumbs
- The total calories do not include the buns as it will vary for different types of buns
Dolly Mathew says
Delicious salmon burger and very easy to make. The family loved it…. I spiced it up with few more chilliess in addition to the jalapeños:) . Thank you for sharing the recipe.
Archana says
You are most welcome and thank you for the feedback!