These Blackstone Caribbean Jerk Salmon Burgers combine bold, bright island flavors with tender salmon for a quick meal that tastes like a mini vacation.
It’s cold where I am, but dreaming of warm weather inspired this recipe and the tropical seasoning.
How to make Blackstone Caribbean Jerk Salmon Burgers
Start with 1 pound of salmon and remove the skin.
Cut the salmon into 2-inch pieces and place them in a food processor.
Pulse just a few times so the fish holds some texture—you want it mostly combined but not pureed.
Transfer the salmon to a bowl and add 1/4 cup panko breadcrumbs, 1/4 cup sliced green onions, 2 tablespoons soy sauce, 1 tablespoon garlic paste or minced garlic, 1 egg, and 2 1/2 tablespoons Caribbean jerk seasoning. Season lightly with kosher salt and pepper to taste.
Gently combine the mixture with your hands and form into four patties. If you chill the patties on a tray in the freezer for about an hour they’ll hold together better while cooking.
Preheat your Blackstone griddle (or flat top) to medium or medium-low for several minutes. Add a little cooking oil, then place the salmon patties on the griddle.
If a patty crumbles while transferring, simply press it back together on the griddle; freezing first reduces that risk.
Cook the burgers about 4 to 6 minutes per side, until the internal temperature reaches 145°F and the exterior is nicely browned.
When the burgers are done, remove them from the griddle and build your sandwiches.
I like to add a drizzle of spicy mayo, fresh cilantro, and diced mango for brightness. Jalapeño slices bring extra heat if you want a kick.
These Blackstone Caribbean Jerk Salmon Burgers bring a taste of the islands to your dinner table—bright, savory, and slightly spicy.
Blackstone Caribbean Jerk Salmon Burgers will whisk you away to paradise if only for a few moments at dinner 😉
We served ours with jalapeños for heat and a side of tater tots baked in the air fryer for an easy, complete meal.
If you like Blackstone Caribbean Jerk Salmon Burgers, you might also enjoy these griddle recipes…
Blackstone Banh Mi Chicken Burgers
Easy Blackstone Shrimp Pad Thai
Blackstone Garlic Herb Salmon Recipe
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Blackstone Caribbean Jerk Salmon Burgers
Cheri Renee
Equipment
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Blackstone Griddle
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Flat Top Grill/ Griddle
Ingredients
- 1 pound salmon skin removed
- 1/4 cup sliced green onions
- 1/4 cup panko breadcrumbs
- 2 tablespoons soy sauce
- 2 1/2 tablespoons Caribbean Jerk seasoning
- 1 tablespoon garlic paste or minced garlic
- 1 egg
- kosher salt and pepper
- cooking oil of choice
- 4 burger buns
- Toppings of choice such as cilantro, lettuce, spicy mayo, diced mango, and/or jalapeno slices
Instructions
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Cut the skinless salmon into 2 inch pieces, put them in a food processor and pulse a few times so the salmon comes together but is not completely smooth.
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Move the salmon to a bowl and add the green onions, breadcrumbs, soy sauce, Caribbean Jerk seasoning, garlic, egg, kosher salt, and pepper. Gently combine with your hands and form into 4 burger patties. Freezing the burgers for an hour helps them to stay together, but not needed.
Note: Depending on how much salt is in your jerk seasoning, you may only need a small amount of kosher salt.
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Preheat the griddle to medium or medium low for several minutes. Add cooking oil of choice and gently place the salmon burgers on the griddle.
Note: The burgers are delicate, if one falls apart while transferring to the griddle simply form it back together. Freezing the burgers for an hour helps them to stay together.
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Cook the burgers 4 to 6 minutes per side or until the internal temperature is at 145 degrees.
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Serve the salmon burgers on burger buns and add optional toppings such as cilantro, lettuce, spicy mayo, diced mango, and/or jalapeno slices.
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