Naked Salmon Burgers with Sriracha Mayo
Naked Salmon Burgers with Sriracha Mayo are a creamy, crispy, easy weeknight dinner that balances flaky salmon with spicy sriracha mayo and buttery avocado. Brightened with lemon juice and held together by panko and egg, these burgers feel light yet satisfying, perfect for summer meals or casual entertaining, a reason you'll reach for them again and again.
Equipment
- Food processor or chopper
- Knife
- Mixing Bowls
- Grill Pan or Skillet
Ingredients
- 3 tbsp light mayonnaise, Hellman's Adds creaminess and binds the sriracha into a smooth mayo for spreading while contributing a mild tang that balances heat; helps moisten the burgers and the sauce for the assembled dish.
- 1 tbsp sriracha Provides concentrated heat and vibrant chili flavor to the mayo, creating a spicy kick; also adds a slightly sweet, garlicky note that complements the salmon.
- 1/4 cup red bell pepper, diced Contributes fresh, crisp texture and a sweet, peppery flavor when diced; adds color and mild crunch to the burger mixture for contrast against soft salmon.
- 1/4 cup yellow bell pepper, diced Provides bright color and a sweet, crunchy element similar to red bell pepper while offering subtle variation in flavor; enhances visual appeal and texture in the patties.
- 6 tbsp panko, or gluten-free panko Offers a light, airy crunch and helps absorb moisture so the salmon mixture holds its shape; contributes texture to the burger without weighing it down.
- 1 clove garlic, minced Imparts sharp, savory depth and aromatic bite to the salmon mixture; helps distribute flavor evenly and complements the umami elements in the recipe.
- 1 pound wild salmon fillet Serves as the primary protein and flavor base, offering rich, oily texture ideal for forming moist patties; supplies the salmon's distinctive savory and slightly sweet taste.
- 1 large egg, lightly beaten Acts as a binder to help the mixture hold together and set during cooking; adds a touch of richness and contributes to a tender burger interior.
- 1/2 tablespoon reduced sodium soy sauce Adds savory umami and a touch of saltiness while enhancing depth of flavor without overwhelming the fish; helps season and balance the overall profile.
- 1 teaspoon fresh lemon juice Provides bright acidity to lift and balance the richness of the salmon and mayonnaise; enhances freshness and rounds out the flavors in the mixture.
- 1/4 teaspoon kosher salt Seasoningly enhances and rounds flavors with subtle saltiness; helps draw out moisture and intensify the overall taste when mixed into the patties.
- cooking spray Prevents sticking during cooking and promotes even browning when applied to the pan or grill; allows for a lighter preparation by reducing added fats.
- 4 cups baby arugula Adds a peppery, slightly bitter leafy component for fresh contrast and textural lift when served; brings a verdant brightness to the assembled burger.
- 4 oz avocado, sliced Contributes creamy, buttery texture and healthy fats with a mild, nutty flavor when sliced atop the burger; enhances mouthfeel and richness in each bite.
Instructions
- Combine mayonnaise and sriracha, set aside.: The aroma of sriracha brightens as it blends into the cool, creamy mayonnaise , releasing a faint tang and peppery scent. Whisk until uniform so the heat disperses evenly, which prevents spicy pockets. This also gives you a glossy sauce that will cling to the burger, providing moisture and a balanced kick. A common mistake is overdoing the sriracha , which can mask the delicate salmon , so taste and adjust carefully.
- Remove the skin from the salmon, and cut about a 4 oz piece off.: You will notice a clean, slightly briny smell as you work. Removing the skin ensures even cooking and a pleasant bite, while cutting into a manageable portion helps with processing. Use a sharp knife to avoid tearing the flesh, and feel for bones as you go. A slip here can leave membrane or scales, so take your time and check the fillet carefully.
- Place in a food processor or chopper to finely chop. This will help hold the burgers together. With a knife finely chop the remaining salmon.: When you pulse the salmon , you will hear a steady, soft whir and see the flesh break into fine flakes that bind more easily. This smoother texture helps the patties cohere without overworking. If you prefer some bite, stop early so small chunks remain; for a silkier mix, process longer. Avoid turning it into a paste by pulsing short bursts, as overprocessing makes the texture gummy.
- In a medium bowl combine the salmon with the bell peppers, panko and garlic.: The finely chopped salmon presents a moist, packable texture that responds well to gentle shaping. The surface will appear slightly tacky, which is good for forming patties. Be mindful not to add too much pressure when compacting, since squeezing out moisture can dry the interior.
- In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to salmon mixture, tossing gently to combine.: Hand chopping yields irregular pieces that add pleasant texture and visual interest. You'll notice a firmer feel compared to processed fish, and those small chunks create contrast in the finished burger. Take care to keep your knife sharp for clean cuts, and avoid large uneven pieces that can make forming inconsistent patties.
- Form mixture into 4 patties and refrigerate at least one hour, this will help the burgers become firm and hold together during cooking.: The scent of raw garlic and sweet bell peppers mingles with the oceanic salmon , creating a layered aroma. Toss gently to distribute ingredients so the panko can absorb moisture evenly, which prevents soggy centers. Overmixing is a frequent misstep, it compacts the mixture and yields dense burgers, so fold with care.
- Lightly coat a grill pan or skillet with cooking spray. Place over medium-high heat until hot. Cook the patties 4 to 5 minutes per side, or until cooked through.: The wet ingredients brighten and glue the mixture, with the egg adding structure and the soy sauce supplying umami. You may smell the citrusy pop of the lemon juice as you fold, which balances richness. Combine just until homogenous; too vigorous mixing can break down the panko and cause tough patties.
- Place arugula on each plate, top each with salmon burger, 1 tbsp of mayo and avocado slices – enjoy!: The chill firms the fats and bonds the proteins, making patties that sear without falling apart. You will feel the texture tighten under your palms as they cool, and the surface becomes less tacky. Skipping the chill often leads to collapsing burgers, so resist the urge to cook immediately.
- Lightly coat a grill pan or skillet with cooking spray: Heating the pan until it is hot creates immediate contact so the exterior browns quickly, producing a satisfying sizzle and caramelized edges. A well heated surface prevents sticking and encourages an even crust. If the pan is not hot enough, the patties will absorb oil and steam instead of sear, resulting in a pale finish.
- Place over medium-high heat until hot: You will hear a bright sizzle when the patties hit the surface, and a toasted aroma will develop as proteins brown. Maintain medium-high heat so the exterior crisps while the center cooks through. Too high heat will char the outside before the interior reaches a safe temperature, while too low heat yields a greasy, underbrowned patty.
- Cook the patties 4 to 5 minutes per side, or until cooked through: As they cook, watch for the edges to turn opaque and golden, and listen for a consistent, even sizzle. The patties will firm slightly and release easily when ready to flip. If you press the center and juices run clear, that is a good sign of doneness. A common error is flipping too often, which prevents proper crust formation.
- Place arugula on each plate, top each with salmon burger, 1 tbsp of mayo and avocado slices – enjoy: Assemble while the burger is warm so the avocado softens and the sriracha mayo integrates, creating a glossy, inviting finish. The peppery bite of arugula against the creamy avocado and spicy sauce is pleasingly balanced. Serve immediately, because letting the burger sit will cool the crust and reduce textural contrast.
Notes
- Make it milder: Reduce the sriracha in the mayonnaise to one half teaspoon to keep a gentle warmth that complements rather than dominates the salmon.
- Gluten free: Use gluten free panko as listed to maintain the same airy texture while keeping the patties accessible to those avoiding gluten.
- Chunky texture: Chop half the salmon by hand and pulse the rest so you preserve pockets of flaky fish for a more rustic bite.
- Extra binding: If your mixture feels too loose, add another tablespoon of panko and a touch more egg, chilling longer to firm up the patties before cooking.
- Brighten it: Add an extra quarter teaspoon of fresh lemon juice to the patty mix for a livelier finish that lifts the oily notes of the salmon.