Spicy Salmon Burgers
These Spicy Salmon Burgers are easy to make and loaded with flavor. Perfect any night of the week, this recipe is guaranteed to be a family favorite.
If you love my Air Fryer Spicy Hasselback Salmon recipe then you’re going to love this easy salmon burger recipe as well. It combines all the same flavors you love in the Hasselback salmon but in burger form.
Why You’ll Love This Recipe
Loaded with flavor. The salmon burgers are well seasoned with a slight kick. Which tastes amazing with the bright avocado cucumber salad, spicy creamy sauce, sesame seeds and freshly torn cilantro.
Perfect for meal prep. Extra salmon burgers can be reheated and enjoyed throughout the week. Extra spicy creamy sauce can be stored covered in the refrigerator for up to three- four days.
Satisfying. This meal is well balanced and totally satisfying. It will keep you feeling full and nourished.
Recipe Ingredients
Salmon Burgers
- Salmon: You’ll need 12 ounces of salmon for this recipe. Remove the skin.
- Panko: Panko breadcrumbs help bind the burgers together.
- Onion: Finely diced almost minced onion adds flavor and moisture to the salmon.
- Spice Blend: Combine dried oregano, paprika, garlic powder, cayenne, kosher salt and black pepper. Mix well.
Spicy Creamy Sauce
- Mayonnaise: This recipe calls for mayonnaise. Option to use kewpie mayonnaise if you prefer.
- Sriracha: You’ll need sriracha for this recipe.
- Low Sodium Soy Sauce: Low sodium soy sauce adds a hint of umami and flavor to the sauce.
- Maple Syrup: Add good quality maple syrup for a hint of sweetness.
Avocado Cucumber Salad
- Cucumber: This recipe calls for diced cucumber. Remove the core before dicing.
- Jalapeno: Finely diced jalapeno adds flavor and a hint of heat.
- Avocado: Creamy avocado tastes great in this salad.
- Lime Juice: Adds flavor and help prevent the avocado from browning. Fresh squeezed work best.
- Seasoning: Season with a pinch of kosher salt and cracked black pepper.
Garnishes and Sides
- Rice: Serve these burgers over a bed of rice.
- Sesame Seeds: Garnish the burger with sesame seeds.
- Cilantro: Freshly torn cilantro is a nice addition.
Variations
Enjoy on a bun. Swap the rice and enjoy on a toasted bun instead.
Keep it lower carb. Skip the rice altogether for a lower carb option.
Expert Tips
Remove the salmon skin and cube it before adding the salmon to a food processor. Gently pulse the food processor so you do not over process the salmon. You want small pieces the size of a dime.
How to Make
Prep the Burgers
Remove the salmon skin and cube it before adding the salmon to a food processor. Gently pulse the food processor so you do not over process the salmon. You want small pieces the size of a dime.
Add the chopped salmon to a mixing bowl. Add the panko breadcrumbs, finely diced almost minced onion, and spices. Garlic powder, cayenne, dried oregano, paprika, kosher salt and black pepper. Mix well and form the burgers. Cover with saran wrap and refrigerate for 20-30 minutes.
Make the Salad
While the burgers are chilling, combine diced cucumber, finely diced jalapeno, cubed avocado, fresh squeezed lime juice, kosher salt and a few turns of cracked black pepper. Gently toss. Cover and refrigerate until ready to use.
Make the Spicy Creamy Sauce
Combine mayonnaise, sriracha, low sodium soy sauce and maple syrup. Whisk until well combined. Cover and refrigerate until ready to use.
Cook the Burgers
Heat a skillet over medium high heat. Add avocado oil to the pan. Once hot add the burgers. Cook for 3 minutes per side. Cooking time will vary based on the thickness of the burgers. I was able to make 4 burgers from this recipe.
Once cooked to your liking assemble the bowls. Add rice to the bottom of a bowl, top it with a salmon burger, avocado cucumber salad, spicy creamy sauce, sesame seeds and fresh torn cilantro. Serve and enjoy.
Frequently Asked Questions
Store leftovers covered in the refrigerator for up to four-five days. Reheat in the microwave. Store any leftover spicy creamy sauce in a separate container in the refrigerator for up to 4 days. And finally, store leftover salad covered in the refrigerator for up to two days. The avocado will begin to brown over time.
If you do not want the avocado cucumber salad and spicy creamy sauce topping, try my Green Chili Mac and Cheese.
Other Salmon Recipes to Consider Trying
- Spicy Salmon Loaf
- Salmon Tacos with Apple Cabbage Slaw
- Air Fryer Spicy Hasselback Salmon
- Blackened Pulled Salmon Sandwich
- Spicy Salmon Roll Bowls
- Pan Seared Salmon with Creamy Spinach
Spicy Salmon Burgers
Equipment
- 3 mixing bowls
- 1 skillet
- 1 food processor
Ingredients
Salmon Burgers
- 12 ounces salmon, remove skin, cube and pulse in a food processor
- ¼ cup panko breadcrumbs
- ¼ cup yellow onion , finely diced almost minced
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne
- 1-2 tablespoons avocado oil, for cooking the burgers
Spicy Creamy Sauce
- ¼ cup mayonnaise
- 1 tablespoon sriracha
- 1.5 teaspoons low sodium soy sauce
- 1-2 teaspoons maple syrup
Avocado Cucumber Salad
- ½ cup English cucumber, diced small
- 2 tablespoons jalapeno, finely diced
- 1 small avocado, diced small
- 1 tablespoon lime juice, fresh squeezed
- pinch kosher salt, to taste
- few turns cracked black pepper, to taste
Garnishes and Sides
- 1 cup uncooked rice, cooked and split among the bowls
- 1 teaspoon sesame seeds, divided among the bowls
- 2 tablespoons cilantro, freshly torn and split among the bowls
Instructions
How to Make
Prep the Burgers
- Remove the salmon skin and cube it before adding the salmon to a food processor. Gently pulse the food processor so you do not over process the salmon. You want small pieces the size of a dime.
- Add the chopped salmon to a mixing bowl. Add the panko breadcrumbs, finely diced almost minced onion, and spices. Garlic powder, cayenne, dried oregano, paprika, kosher salt and black pepper. Mix well and form the burgers. Cover with saran wrap and refrigerate for 20-30 minutes.
Make the Salad
- While the burgers are chilling, combine diced cucumber, finely diced jalapeno, cubed avocado, fresh squeezed lime juice, kosher salt and a few turns of cracked black pepper. Gently toss. Cover and refrigerate until ready to use.
Make the Spicy Creamy Sauce
- Combine mayonnaise, sriracha, low sodium soy sauce and maple syrup. Whisk until well combined. Cover and refrigerate until ready to use.
Cook the Burgers
- Heat a skillet over medium high heat. Add avocado oil to the pan. Once hot add the burgers. Cook for 3 minutes per side. Cooking time will vary based on the thickness of the burgers. I was able to make 4 burgers from this recipe.
- Once cooked to your liking assemble the bowls. Add rice to the bottom of a bowl, top it with a salmon burger, avocado cucumber salad, spicy creamy sauce, sesame seeds and fresh torn cilantro. Serve and enjoy.
Notes
Store leftovers covered in the refrigerator for up to four-five days. Reheat in the microwave. Store any leftover spicy creamy sauce in a separate container in the refrigerator for up to 4 days. And finally, store leftover salad covered in the refrigerator for up to two days. The avocado will begin to brown over time.
4 Comments on “Spicy Salmon Burgers”
Sooooo good! Made these for dinner the other night and they were a huge hit! So tasty. Sarah always does an amazing job putting together excellent recipes that are not overly complicated and relatively quick to make.
Highly highly highly recommend!!
Thank you so much, Kim!
Can you use canned salmon in place of fresh?
I would advise against it. Canned salmon is already cooked. So the burgers might dry out.