Crispy Salmon Burgers with Spicy Sriracha Slaw
These hand-chopped Salmon Burgers with Sriracha Slaw are juicy, crispy, and ready in 30 minutes for a perfect summer dinner.
Too hot to turn on the oven? This one’s for you. These Salmon Burgers with Sriracha Slaw are the ultimate summer upgrade.
Forget those dry, frozen patties from the store. You deserve something fresh and vibrant tonight. We are talking about juicy, hand-chopped salmon with a major flavor punch.
Why You’ll Love This Recipe
You will love how these taste like a high-end bistro meal. They take only 30 minutes from start to finish. This makes them perfect for busy weeknights when you are tired.
The Sriracha slaw adds a creamy, spicy kick you will crave. It balances the rich salmon perfectly with every single bite. This recipe is the ultimate healthy reset for your routine.
It is impressive enough for a romantic date night too. Your partner will think you spent hours in the kitchen. In reality, you were relaxing with a cold drink.
Simple Cooking Method
Making these is surprisingly simple and very fun. You just chop the salmon and mix it with fresh herbs. There is no fancy food processor required for this recipe.
Just use a sharp knife and a single non-stick pan. You can master this technique on your very first try. The texture of hand-chopped salmon is worlds better than ground fish.
The slaw comes together in seconds while the pan heats up. It is a foolproof way to get dinner on the table. You are going to feel like a pro chef tonight.
Ingredients You’ll Need
Most of these items are likely already in your pantry. We are using fresh seasonal produce to keep things bright.
- 1 lb skinless fresh salmon fillet, finely chopped
- 1/2 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 cups shredded cabbage mix
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha sauce
- 1 tablespoon lime juice
- 1 teaspoon honey
- 4 brioche buns, toasted
Step-by-Step Directions
- Prepare the slaw by whisking mayonnaise, Sriracha, lime juice, and honey in a bowl; fold in the cabbage until coated and refrigerate.
- Using a sharp chef’s knife, finely chop the salmon into 1/4-inch pieces.
- In a large mixing bowl, combine the chopped salmon, panko, egg, mustard, dill, salt, and pepper; mix by hand until just incorporated.
- Form the salmon mixture into four equal patties, approximately 4 inches in diameter and 1 inch thick.
- Heat olive oil in a non-stick skillet over medium-high heat.
- Sear the patties for 3 to 4 minutes per side until the exterior is golden brown and the internal temperature reaches 145°F (63°C).
- Place each patty on a toasted bun base, top with a generous portion of Sriracha slaw, and cover with the bun top.
Best Ways to Enjoy It
Serve these beauties on buttery, toasted brioche buns. Add a side of sweet potato fries for a treat. A crisp cucumber salad also pairs perfectly for summer.
You can even serve the patty over a large green salad. This keeps things low-carb but still high in flavor. This meal is guaranteed to impress any dinner guest.
Storage & Reheating
These burgers are definitely best when eaten fresh and hot. If you have leftovers, store the patties separately from the buns. Keep the slaw in an airtight container for two days. Reheat the patties gently in a pan to keep them crispy. Avoid the microwave if you want to keep that texture.
Tips for Best Results
- Use fresh salmon for the absolute best flavor and texture.
- Do not overwork the meat when you are forming patties.
- Make sure your skillet is nice and hot before adding oil.
- This ensures a perfect golden crust every single time.
- Keep the salmon cold until you are ready to chop it.
- Cold salmon is much easier to slice into uniform pieces.
- Toast your buns with a little butter for extra indulgence.
- Double the slaw recipe because you will want extra later.
Ways to Switch It Up
- Swap panko for almond flour to make these gluten-free.
- Add minced jalapeños to the salmon for extra spice.
- Use lemon juice instead of lime for a different citrus.
- Try serving these as sliders for your next big party.
- Mix in some chopped capers for a salty, briny pop.
Common Questions
Can I use canned salmon?
You can, but the texture will be very different. Fresh salmon provides a restaurant-quality experience you can’t beat.
Can I grill these salmon burgers?
Yes, but use a clean, well-oiled grill grate. Or, use a cast iron skillet on the grill. They are more delicate than beef burgers.
How do I know the salmon is done?
Use a meat thermometer to check for 145 degrees. The center should be opaque and slightly flaky.
These Salmon Burgers with Sriracha Slaw are the ultimate summer vibe. You need to make these tonight! — Jasmine
Ingredients
Method
- Prepare the slaw by whisking mayonnaise, Sriracha, lime juice, and honey in a bowl; fold in the cabbage until coated and refrigerate.
- Using a sharp chef's knife, finely chop the salmon into 1/4-inch pieces.
- In a large mixing bowl, combine the chopped salmon, panko, egg, mustard, dill, salt, and pepper; mix by hand until just incorporated.
- Form the salmon mixture into four equal patties, approximately 4 inches in diameter and 1 inch thick.
- Heat olive oil in a non-stick skillet over medium-high heat.
- Sear the patties for 3 to 4 minutes per side until the exterior is golden brown and the internal temperature reaches 145°F (63°C).
- Place each patty on a toasted bun base, top with a generous portion of Sriracha slaw, and cover with the bun top.
