Spicy salmon burgers served with all your favorite fix-ins! These meal prep friendly burgers are my favorite protein to stock the freezer with.
Spicy Salmon Burgers
I love a good handheld dinner during busy weeknights, and these insanely delicious salmon burgers have been a staple for years! They’re simple, quick, and SO satisfying. Plus, they come together within 30 minutes, making them the perfect weeknight meal.
I love serving them with a spicy slaw mix or my sumac red onions.
These salmon burgers are a great make ahead option to keep in the freezer. You can make them into sliders to serve as an appetizer, or toss them onto a salad to lighten things up during the week.
If you’re not a huge salmon fan, you can substitute any other fish in this recipe and it would be just as good. I’m confident that ground chicken or turkey would work well, too!
I love these burgers because they’re quick to make, and nutritious. You get some good quality protein along with heart-healthy omega-3 fats with every serving.
I love them on a bun, over a kale salad, or even in a wrap. I always double the recipe so I have a quick dinner on the table during busier nights.
What to serve with your salmon burgers:
- spicy slaw– I love to incorporate a fresh veggie with my burgers and this super simple spicy slaw is a winner! it’s made with cabbage, jalapeño, mayo, lemon juice and sriracha
- spicy mayo- can you tell we like things spicy around here? 2-ingredient spicy mayo is our favorite condiment on just about everything!
- avocado– I’m not a huge fan of avocados on burgers, unless its a fish burger. The flavors work so well together, and you boost up those omega-3 fats
- pickled or sumac onions– they add the perfect flavor to these burgers
Other topping ideas: fresh or caramelized onions, tomatoes, or pickles. You can serve these burgers as pictured, or on a lettuce bun, wrap, or in a salad. Either way, you’re going to love them!
Salmon Burgers with Spicy Slaw
Ingredients
- 1 lb salmon, skin removed
- 1/4 cup whole wheat breadcrumbs or panko crumbs, use gluten-free if needed
- 1/4 cup coconut aminos or 2 tbsp low-sodium soy sauce
- 2 stalks green onion, chopped
- 1 tbsp dijon mustard
- 1 tbsp sriracha
- 1 tbsp sesame seeds
- 1/2 tsp garlic powder
- Handful fresh parsley, chopped
- Pinch of salt & pepper
Spicy Slaw
- 2 cups shredded cabbage
- 1 small jalapeno, thinly sliced
- 2 tbsp mayo
- 1 tbsp sriracha
- Juice from 1/2 a lemon
- Salt & Pepper to taste
Spicy Mayo
- 1/4 cup mayo
- 2 tbsp sriracha
Serve with:
- Pickled onions or sumac onions
- Whole wheat bun, lettuce, avocado, tomatoes, pickles
Directions
- Grind the salmon in a food processor until fully chopped
- Transfer to a bowl and mix well with remaining ingredients
- Form into 4 palm sized burgers and grill on a lightly greased skillet for about 4-5 minutes per side on medium heat
- Toss together slaw ingredients and serve on top of burgers or as a side. Top with spicy mayo and add-ons of choice!
- You can freeze them cooked or uncooked for up to 3 months!
Do you cook the salmon before putting it in the food processor? If so, pan fry is ok?
The salmon is raw before grinding it! And yes you can pan fry 🙂
I saw this originally on your IG. It looks like you put sesame oil as well in it, but I don’t see it in the recipe here! Wondering if I do want to include, how much?
Hey Alexandra, you can add 1 tsp for added flavor!
Made these for dinner tonight and they turned out amazing! Even added pickles as a topping and sliced avocado and it was delicious. Thank you for the recipe 🙂
Yay! Sounds delicious 🙂