Sesame Ginger Salmon Burgers are a flavorful and easy salmon burger topped with Ginger Sriracha Mayonnaise and Avocado Cucumber Salsa.
If you enjoy seafood but get stuck on preparation ideas, these Sesame Ginger Salmon Burgers are a great change of pace. They deliver bright, savory flavors—fresh ginger, soy, garlic and sesame—while remaining surprisingly simple to make. I used fresh salmon (skin removed), which gives the best texture and flavor for patties, though canned salmon can work in a pinch.
To prepare the fish, remove the skin with a sharp knife and check for bones. Finely chop the salmon by hand or pulse it a few times in a food processor—you want small pieces, not a puree. Combine the chopped salmon with Panko breadcrumbs, soy sauce, minced fresh ginger, garlic, diced green onions and white sesame seeds, then form the mixture into patties.
Chilling the formed patties for about 30 minutes helps them hold together when cooking and improves texture. While they chill, make the Ginger Sriracha Mayonnaise (mayonnaise mixed with minced fresh ginger and Sriracha) and the Avocado Cucumber Salsa (diced avocado, chopped cucumber, green onion, lime juice and a pinch of salt). Both are quick to assemble and pair perfectly with the salmon.
How to Make Sesame Ginger Salmon Burgers
Form the salmon mixture into four equal patties. Heat olive oil in a large skillet over medium-high heat and cook the patties about 4 minutes per side, until the exterior is golden and the center is cooked through. Serve each burger on a bun topped with the ginger Sriracha mayo and avocado cucumber salsa.
The combination of the warm, savory salmon and the cool, bright salsa is delicious—these quickly became one of my favorite salmon recipes.
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Sesame Ginger Salmon Burgers
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Ingredients
Salmon Burgers
- 1.5 lbs fresh salmon
- ½ cup Panko breadcrumbs
- 2 tbsp soy sauce
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 2 green onions, diced
- 2 tbsp white sesame seeds
- 2 tbsp olive oil
Ginger Sriracha Mayo
- ½ cup mayonnaise
- 1 tbsp fresh ginger, minced
- 1 tbsp Sriracha
Avocado Cucumber Salsa
- 1 avocado, diced
- 1 cup chopped cucumber
- 1 green onion, diced
- Juice from ½ lime
- Dash of salt
Instructions
- If the salmon has skin, remove it carefully with a sharp knife and check for bones.
- Finely chop the salmon by knife or pulse in a food processor until small but not pureed.
- In a medium bowl, combine the chopped salmon, breadcrumbs, soy sauce, ginger, garlic, green onions and sesame seeds.
- Form into four patties, place on a plate, cover and chill for 30 minutes.
- While the patties chill, make the mayo and salsa.
Ginger Sriracha Mayonnaise:
- Combine mayonnaise, minced ginger and Sriracha in a small bowl; refrigerate until ready to use.
Avocado Cucumber Salsa:
- In a bowl, stir together avocado, cucumber, green onion, lime juice and a pinch of salt.
To Cook the Salmon Burgers:
- Heat olive oil in a large skillet over medium-high heat.
- Cook the salmon patties about 4 minutes per side, until golden and cooked through.
- Serve on buns topped with ginger Sriracha mayo and avocado cucumber salsa.
- Enjoy!
Notes
- You can prep the burger mixture, salsa and mayo in advance to make dinner faster.
Nutrition
Carbohydrates: 14 g |
Protein: 38 g |
Fat: 49 g |
Saturated Fat: 7 g
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