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Spicy Salmon Burgers

Spicy Salmon Burgers

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These Spicy Salmon Burgers are simple yet absolutely loaded with flavor. A ginger, garlic salmon burger topped with quick pickled cucumbers, spicy mayo, sliced avocado and shredded cabbage sandwiched between a toasted brioche bun.
Course Mains & Entrees
Cuisine Asian-inspired
Keyword asian salmon burger, burgers, salmon burgers, seafood burger
Prep Time 20 mins
Cook Time 6 mins
Total Time 26 mins
Servings 4 burgers
Calories 664
Author Laurie McNamara

Ingredients

FOR THE SALMON PATTIES:

  • 1 pound salmon filet
  • olive oil spray
  • kosher salt
  • freshly ground black pepper
  • 1/2 cup panko breadcrumbs I like whole wheat
  • 1/4 cup chopped green onion
  • fresh ginger grated
  • 1 teaspoon fresh garlic grated
  • 2 tablespoon coconut aminos or sub with low-sodium tamari or soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 egg lightly beaten

FOR THE PICKLED CUCUMBER:

  • 2 tablespoons rice vinegar
  • 2 tablespoons water
  • 1 tablespoon honey
  • 1 pinch red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/2 English cucumber thinly sliced

FOR THE BURGERS:

  • 4 brioche burger buns toasted
  • 1/4 cup spicy mayo see notes
  • 1 small avocado thinly sliced
  • 1/2 cup or so shredded cabbage

Instructions

PREPARE THE PATTIES:

  • Preheat your oven to 400°.
  • Pat the salmon filet dry with paper towel and place on parchment paper set onto a small rimmed baking sheet. Lightly spray with olive oil and season with kosher salt and freshly ground black pepper. Bake for 10 minutes.
  • Let cool and flake. Discarding the skin. (while cooling prepare the pickeled cucumber)
  • Once cool add to a bowl with panko, green onions, ginger, garlic, coconut aminos, sesame oil and egg. Use a fork to combine thoroughly.
  • Divide into fourths and shape into patties.
  • Preheat a griddle to 375° and coat lightly with extra light olive oil
  • Sear the salmon burgers 3 minutes a side or until golden and the internal temp has reached 160°

PREPARE THE PICKLED CUCUMBERS:

  • In a medium bowl, whisk the rice vinegar, water, honey, pepper flakes and salt until dissolved. Add in the cucumber slices, tossing to combine.
  • Set aside, tossing the cucumbers every so often.

BUILD THE BURGERS:

  • Top each toasted bottom bun with 1 tablespoon spicy mayo, 1/4 sliced avocado and then the salmon burger.
  • Then top the burger with the pickeld cucumbers (as much or little as you like), shredded cabbage and top toasted bun.

Nutrition

Serving: 1g | Calories: 664kcal | Carbohydrates: 62g | Protein: 19g | Fat: 39g | Saturated Fat: 12g | Polyunsaturated Fat: 24g | Cholesterol: 170mg | Sodium: 968mg | Fiber: 7g | Sugar: 15g