Naked Salmon Burgers with Sriracha Mayo
These naked salmon burgers make a light but satisfying dinner that highlights fresh wild salmon and bold flavors. The sriracha mayo adds a creamy, spicy finish while panko and a lightly beaten egg hold the patties together for a juicy, tender texture. Because they’re served without a bun, these burgers are an excellent lower-carb option and showcase the salmon’s natural richness. Pair them with a crisp salad, roasted vegetables, or a simple citrusy slaw.
These salmon burgers can be formed in advance and chilled before cooking, which helps them stay firm. Processing a small piece of the salmon until almost paste-like creates natural “glue” that improves binding without relying on excess starches. Read on for ingredients, step-by-step instructions, tips, and nutrition details for this easy, healthy recipe.
Why this recipe works
Using wild salmon gives these patties a firm texture and a clean, ocean-fresh flavor. A small amount of panko adds light crunch and structure, while a touch of soy and lemon brightens the fish. Chilling the formed patties before cooking prevents them from falling apart on the hot pan or grill. The sriracha mayo brings creaminess and a gentle heat that complements the salmon, and arugula and avocado add peppery and buttery finishes.
More burger recipe ideas
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- Cheeseburger Salad
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Naked Salmon Burgers with Sriracha Mayo — Recipe
Course: Dinner
Cuisine: American
Yield: 4 burgers
Serving size: 1 burger
Prep: 10 mins · Cook: 10 mins · Total: 20 mins
Ingredients
For the spicy sriracha mayo:
- 3 tbsp light mayonnaise
- 1 tbsp sriracha (adjust to taste)
For the salmon patties:
- 1/4 cup red bell pepper, diced
- 1/4 cup yellow bell pepper, diced
- 6 tbsp panko (or gluten-free panko)
- 1 clove garlic, minced
- 1 lb wild salmon fillet, skin removed
- 1 large egg, lightly beaten
- 1/2 tbsp reduced-sodium soy sauce
- 1 tsp fresh lemon juice
- 1/4 tsp kosher salt
- Cooking spray or a little oil for the pan
- 4 cups baby arugula, for serving
- 4 oz avocado, sliced, for serving
Instructions
- Mix the mayonnaise and sriracha in a small bowl. Taste and adjust spice level; set aside in the refrigerator.
- Remove the skin from the salmon. Cut off about a 4 oz piece and pulse it in a food processor or chopper until finely chopped—this creates a paste that helps bind the patties. Finely chop the remaining salmon by hand.
- In a medium mixing bowl, combine the chopped salmon, diced red and yellow peppers, panko, and minced garlic.
- In a small bowl, whisk together the beaten egg, soy sauce, lemon juice, and salt. Add this mixture to the salmon and gently toss until just combined. Avoid overworking the fish to keep the burgers tender.
- Form the mixture into four evenly sized patties. Place the patties on a plate or tray and refrigerate for at least 1 hour; chilling helps them firm up and hold together while cooking.
- Heat a grill pan or skillet over medium-high heat and lightly coat with cooking spray or oil. When the pan is hot, cook the patties 4–5 minutes per side, or until cooked through and lightly browned on the outside. Internal temperature should be safe for fish—cook until opaque and flake easily.
- To serve, place a bed of arugula on each plate. Top each pile with a salmon burger, 1 tbsp of sriracha mayo, and sliced avocado. Serve immediately.
Tips, variations and storage
- Make ahead: Form the patties and refrigerate overnight, or freeze them uncooked on a baking sheet, then transfer to a sealed bag. Thaw in the refrigerator before cooking.
- Binding: If you don’t have a food processor, finely mincing one-quarter of the salmon and mixing it thoroughly into the rest will provide the same binding effect.
- Flavor swaps: Swap panko for finely crushed crackers or almond meal for a lower-carb option. Use lime instead of lemon for a brighter finish, or add chopped fresh herbs like dill or cilantro if you like.
- Cooking: Grill, broil briefly, or pan-sear. Watch carefully as salmon cooks quickly and can dry if overcooked.
- Leftovers: Store cooked patties in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or skillet.
Nutrition (per burger)
Calories: 290 kcal · Carbohydrates: 11 g · Protein: 26 g · Fat: 15 g · Saturated Fat: 1.5 g · Cholesterol: 113 mg · Sodium: 397 mg · Fiber: 3 g · Sugar: 2 g
Notes
Recipe adapted from Paula Deen for Food Network. Use wild-caught salmon when possible for the best flavor and texture. Adjust sriracha level to taste—start with less if you prefer mild heat.
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