Salmon Burgers with Sriracha-Sesame Mayo

Pulsing skinless salmon in a food processor makes homemade salmon burgers easier and fresher than ever. These are flavored with red onion and jalapeno, but you can add almost any aromatic you'd like. A spicy sesame-laced mayonnaise takes these burgers to the next level.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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Vegetable oil, for brushing

1 1/2 pounds skinless salmon fillet

1/2 cup panko

3 tablespoons minced red onion, plus thinly sliced red onion for serving

1 jalapeno, stemmed, seeded and minced

Kosher salt and freshly ground black pepper

1/2 cup mayonnaise

2 tablespoons sriracha

1 tablespoon toasted sesame oil

4 large hamburger buns, split

Lettuce and sliced cucumber, for serving


  1. Preheat a grill pan, large cast-iron skillet or grill over medium-high heat. Oil the grill grates if using a grill.
  2. Cut the salmon into 1- to 2-inch chunks and transfer to a food processor. Pulse in 1-second intervals until the salmon is finely ground but not yet a paste. Scrape the salmon into a medium bowl. Add the panko, minced onion, jalapeno, 1 teaspoon salt and 1/2 teaspoon pepper; mix well. Form the mixture into 4 patties.
  3. Brush the salmon patties with oil and cook until nicely browned on the bottom, 3 to 4 minutes. Flip the patties and cook until browned and firm to the touch, 3 to 4 minutes longer.
  4. Meanwhile, whisk together the mayonnaise, sriracha and sesame oil in a small bowl; season with salt and pepper.
  5. Transfer the salmon patties to a plate or baking sheet; tent with foil. On the grill, grill pan or in the skillet, toast the buns until lightly browned, 1 to 2 minutes. Put the salmon patties in the buns. Top the patties with sriracha-sesame mayo, lettuce, sliced onion and cucumber and serve. 
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