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salmon burger with drizzle of sriracha mayo
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4.78 from 9 votes

Spicy Salmon Burgers

These spicy salmon burgers are a popular family meal. Top them with spicy sriracha mayo and serve them on brioche buns.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Entree, Main Course
Cuisine: American, Indian
Servings: 4
Calories: 388kcal


  • 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

To Serve

  • 4 Brioche Buns or any burger buns of your choice
  • ½ tablespoon olive oil
  • 1 cup arugula
  • 1 tomato thinly sliced
  • 1 red onion sliced
  • ¼ cup mayo
  • 1 tablespoon sriracha


  • 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.



  • 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 


Calories: 388kcal | Carbohydrates: 17g | Protein: 26g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 911mg | Potassium: 764mg | Fiber: 2g | Sugar: 5g | Vitamin A: 593IU | Vitamin C: 16mg | Calcium: 62mg | Iron: 2mg
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