These teriyaki salmon burgers are such a delicious and easy summer meal. Top your burger with Sriracha mayo and avocado slices for added creaminess and a hint of spice! Serve on a bun or lettuce wrap.
Without really planning it this year has been all about experimenting in the kitchen and going outside of my comfort zone with seafood recipes. A few weeks ago Maria and I steamed mussels for the first time and this month we learned how to fillet salmon in order to make salmon burgers using fresh wild-caught salmon. Who knows what’s next? Maybe I’ll try my hand at scallops!?!
Anyhow, back to the salmon burgers!
If you haven’t had a salmon burger before you are certainly missing out because oh my goodness, they are so good — especially with fresh salmon. Canned salmon will likely work, but fresh makes a big difference in the flavor and texture for this recipe.
We used Asian flavors to season the salmon so the burgers have a spiced-up teriyaki vibe going on with tamari, ginger, garlic, Sriracha, honey and sesame oil. I’m not a huge fan of using processed bread crumbs so I loved that we didn’t need any type of filler to hold these burgers together. One egg worked great.
This recipe was a HUGE hit over here and I’m thinking these salmon burgers might be a mainstay for any summer get-togethers we host this year. I feel like guests will be super impressed because it’s not every day you see salmon burgers being served and the flavor of these burgers is amazing, especially when topped with the spicy mayo, avocado and red onion on a toasted bun. I’m usually one…