Summer nights call for something fresh, zesty, and incredibly satisfying. These Salmon Burgers with Sriracha Slaw deliver a gourmet experience right in your kitchen. You can skip the heavy beef and enjoy a light, protein-packed meal tonight.
This recipe transforms fresh fish into juicy, golden-brown patties. They are perfect for a quick weeknight dinner when you want flavor fast. You will love the contrast of warm salmon and chilled, spicy cabbage.
Why You’ll Love This Recipe
These burgers are a total game-changer for your healthy meal rotation. Hand-chopping the salmon creates a silky, chunky texture that beats any store-bought patty. It feels elegant enough for guests but stays simple for a busy Tuesday.
The spicy slaw adds a refreshing crunch that cuts through the rich fish. You only need 30 minutes from start to finish. It is a fantastic way to hit your protein goals while feeling light and energized.
The Easy Cooking Process
Don’t let the idea of making fish burgers intimidate you. We use a simple hand-chopping technique for the best results. A quick sear in a hot skillet creates a perfectly golden crust every time.
The slaw comes together in one bowl while the salmon rests. You can even prep the cabbage mix ahead of time. This keeps your cleanup minimal and your stress levels low.
Simple Ingredients
- 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 Instructions
- 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.
How to Serve It
Serve these Salmon Burgers with Sriracha Slaw while the patties are hot and juicy. They pair beautifully with crispy sweet potato fries or a simple cucumber salad. For a lower-carb option, try serving the patty inside large butter lettuce leaves.
Add a few slices of creamy avocado for extra richness. These are a hit at summer backyard gatherings. Your friends will be impressed by the fresh, vibrant flavors.
Keep It Fresh
Store any leftover salmon patties in an airtight container in the fridge. They will stay fresh for up to two days. Keep the slaw in a separate container to maintain its crunch. Reheat the patties gently in a skillet over low heat.
Avoid using a microwave to prevent the fish from becoming rubbery. You can also freeze the uncooked patties for later. Simply thaw them in the fridge before searing for a faster meal prep option.
Tips for Best Results
- Don’t skip the fresh dill for that signature zesty flavor.
- Avoid over-mixing the salmon so the patties stay light and tender.
- Use a very sharp knife to chop the salmon easily.
- Toast your brioche buns to prevent them from getting soggy.
- Chill the slaw for at least 15 minutes to let flavors meld.
- Press a small dimple in the center of patties for even cooking.
Make It Your Own
- Swap panko for gluten-free breadcrumbs if you have dietary needs.
- Add extra Sriracha to the slaw for a bigger spicy kick.
- Use lemon juice instead of lime for a different citrus note.
- Try adding minced ginger to the salmon for an Asian-inspired twist.
Common Questions
Can I use canned salmon?
Fresh salmon provides the best texture and flavor for these burgers. Canned salmon works but the patties will be much softer. Stick to fresh for that gourmet seafood feel.
How do I know the burgers are done?
The patties should feel firm to the touch and look opaque. Use a thermometer to check for an internal temperature of 145°F. This ensures they stay juicy without being undercooked.
Are these burgers family-friendly?
Yes, children usually love the mild flavor of salmon. You can serve the Sriracha slaw on the side for kids. This allows them to control the level of spice they enjoy.
I hope you love these vibrant burgers as much as I do. They are the perfect way to celebrate fresh flavors this season. Happy cooking!
— Emily
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.
