These teriyaki salmon burgers are a tropical paradise in burger form. Soft pretzel buns are stacked with juicy salmon patties, grilled pineapple, and all the fixings. Add some teriyaki and creamy sriracha sauce to the mix, and you have a flavor explosion.
The Best Grilled Salmon Burgers
Hold onto your hats, everyone. These teriyaki pineapple and salmon burgers are to die for. Wonderfully moist, savory, zesty salmon patties are grilled, basted with sweet teriyaki sauce, and stacked on top of soft pretzel buns coated in just-the-right-amount-of-spicy sriracha yogurt sauce. The patties are topped with grilled pineapple, zingy red onion, and crunchy lettuce to create the perfect symphony of flavors and textures. My oh my, are you in for a treat!
I’ve been searching for the perfect salmon burger recipe for a long time. I find that they often fall apart, come out too dry, or [insert any culinary fiasco here]. This recipe breaks the mold and turns out delightfully moist, cohesive, utterly delicious salmon burgers every time. Don’t just take my word for it, though. Try them for yourself!
Why You’ll Love This Salmon Recipe
The moment you sink your teeth into one of these salmon burgers, you’ll understand why I’m so crazy about them. Allow me to try to put into words what makes them so amazing.
- Easy. It might sound intimidating to make salmon burgers but these are actually super simple to throw together. I love that you can just toss all of the ingredients for the patties into the food processor and let the machine do the work.
- Flavorful. These burgers are the perfect combination of sweet, savory, and ever so slightly spicy. The patties’ savory, herby, lemony flavor is complimented beautifully by the sweetness of the teriyaki sauce and the pineapple. Add a hit of that spicy sriracha yogurt sauce, and you’re in flavor heaven!
- So juicy. The burger patties themselves are so moist and juicy. I’ve had too many dense, dry salmon burgers in my life but these are anything but that.
- The patties actually hold together. I have been experimenting with salmon burgers for a while now and have found that, all too often, they fall apart on the grill. This recipe cracks the code. The patties hold together perfectly!
What You’ll Need
Time to head to the grocery store and grab the ingredients for these mouthwatering burgers. Here’s what you’ll need.
For the salmon burgers
- Pink salmon fillets – Remove the skin, pat dry with paper towels, and chop. You can use frozen salmon if you’d like. Just thaw the fillets in the refrigerator overnight. Before using, pat the fish dry with a paper towel and, once chopped, squeeze out any excess moisture.
- Panko crumbs – Do not use regular breadcrumbs here. It will change the texture and cooking time. If you are gluten-free, I suggest pulsing gluten-free crackers in a food processor to form crumbs.
- Onion – I use yellow onion, but you can also use white or sweet onions.
- Dijon mustard
- Lemon juice – Use fresh lemon juice here! It really does make a difference.
- Chili powder
- Fresh parsley – Feel free to substitute dried parsley flakes if that’s easier.
- Ground pepper
- Pineapple rings
- Low sodium teriyaki sauce – You could use liquid aminos here instead.
- Lettuce greens
- Red onion rings
- Pretzel buns – The buns are best toasted.
For the sriracha-yogurt sauce
- Plain yogurt
- Garlic – I used fresh garlic but you could use garlic powder instead.
- Lemon juice
- Salt & Pepper
How to Make Salmon Burgers
Here’s a brief overview of how to make salmon burgers on the grill. Don’t forget to scroll to the recipe card below for more detailed instructions.
- Make the patties. Pulse the salmon, panko crumbs, onions, mustard, lemon juice, chili powder, parsley, salt, and pepper in a food processor until smooth and well combined. Divide the mixture into 4 patties.
- Grill the patties. Preheat a grill to medium-high heat and oil the grates. Grill the burgers for 4 minutes, flip, and brush with teriyaki sauce. Close the grill and cook for another 4 minutes. Flip, brush with teriyaki sauce, and cook for 1 more minute.
- Grill the pineapple rings. Put the pineapple slices on the grill, brush with teriyaki sauce, grill for 5 minutes, flip, brush with teriyaki sauce, and grill for another 4 minutes.
- Make the sauce. Whisk together the yogurt, sriracha, garlic, lemon juice, salt, and pepper.
- Assemble. Spread some sriracha sauce over the bottom bun, top with salmon patties, pineapple, lettuce, and onion Finish with a little more sauce and the top bun.
Tips for Success
Before you jump into the recipe, please take a look at these easy tips and tricks for making the perfect grilled salmon burgers.
- Don’t over-mix. When combining the ingredients for the salmon patties in the food processor, process just until everything is combined. Overworking the mixture will end you with dense, dry burgers.
- Use a clean, well-oiled grill. Clean your grill grates thoroughly with a grill brush, and use a paper towel or a cloth soaked in olive oil to rub it down before cooking. This will help ensure that your patties do not stick and/or take on the flavor of whatever you were grilling last.
- Get the grill nice and hot (but not too hot): Putting your burgers on a properly preheated grill is key. Aim for medium-high (around 375°F). The patties are likely to stick to a grill that is too cool, and a grill that is too hot will likely burn the patties.
- Don’t overcook unless you want dry salmon patties. Use an instant-read thermometer to check the internal temperature of the patties. Aim for 145°F.
- Toast the buns. Use a toaster or an oven, or toss the pretzel buns on the grill just before serving. This really softens them up and gives them a nice crunch that you won’t want to miss.
- Consider your spice tolerance. The sriracha yogurt sauce can be a bit spicy for some. If you want to adjust the heat, use less sriracha or substitute with red pepper sauce or curry ketchup.
So you have questions about salmon burgers, do you? You’re not alone. Here are some of the more frequently asked questions I encounter when the subject comes up. I do my best to answer them.
I highly suggest using a meat thermometer here. Insert it into the center of the burger and look for 145˚F.
The term salmon patty refers to just the salmon mixture that you form into patties and grill. Salmon patties are often prepared to be enjoyed on their own (not in burger form) and are commonly made with canned, flaked salmon instead of fresh.
A salmon patty (usually made with fresh salmon) becomes a salmon burger when you put it in a bun with other tasty fixins (in this case, pineapple, lettuce, red onion, and sriracha-yogurt sauce).
Salmon burgers are actually pretty healthy. Sure the teriyaki sauce has some sugar in it and the pretzel buns pack a fair dose of refined carbohydrates but the patties themselves are a great lean source of protein and omega-3 fatty acids.
If you want to give these burgers a healthier twist, feel free to leave the buns out and wrap the burgers and toppings in lettuce. You could also enjoy the grilled patties sans bun (toppings or not).
Panko. The Panko in these patties is pretty much solely responsible for holding them together. Many people will add eggs to their salmon patties to hold them together. I did not do that here, but you can. Just note that you may need to add a bit more Panko as well to balance out the added moisture.
Wondering what to serve alongside this omega-3-rich, teriyaki-infused main dish? Here are some of my favorites.
- Onion Rings: My Crispy Air Fryer Onion Rings are the perfect side for any burger, including this one.
- Fries. Who doesn’t love a classic burger and fries combo? Try my Crispy Air Fryer Frozen French Fries or, if you’re feeling fancy, these Parmesan Truffle Fries.
- Sweet Potato Wedges: A healthy and totally crave-able side, my Crispy Sweet Potato Wedges add flavor, color, and nutrition to the menu.
- Cauliflower Rice: This Coconut Lime Cauliflower Rice has the ultimate tropical vibe, and pairs beautifully with teriyaki grilled salmon burgers.
- Salad. Add a little green to your plate with my Grilled Zucchini Salad with Corn and Tomatoes or this Cabbage Cucumber Salad.
- Grilled veggies. You’ve got the grill on already, go ahead and give it a second job with this Perfect Grilled Zucchini or Grilled Corn with Herbed Butter.
How to Store & Reheat Leftovers
- Refrigerator. Allow the salmon patties and grilled pineapple to cool completely before sealing them in separate airtight containers. Close the sauce in its own airtight container. Keep everything in the fridge for up to 3 days. I would wait to slice the red onions until you are ready to assemble the burgers.
- Freezer. Once the grilled patties and pineapples have cooled, seal them in separate freezer bags, pressing out as much air as possible. Store them in the freezer for up to 3 months. The sauce doesn’t freeze well, so make it just before serving. Thaw the pineapples and the patties in the refrigerator before reheating.
- To reheat. Heat a tablespoon or two of olive oil in a large skillet over low heat. Arrange the patties and pineapples in the skillet and cook until just heated through. Careful not to overcook or the salmon dry out.
More Salmon Recipes
Salmon is a wonderful source of protein. It’s packed with omega-3 fatty acids, B vitamins, potassium, and more. Plus, it tastes delicious. These burgers are amazing, but remember to try some of our following salmon entrees.
- Oven Baked Pesto Salmon
- Air Fryer Salmon with Mustard Sauce
- Lemon Butter Grilled Salmon
- Crab Stuffed Salmon
- Salmon in Sundried Tomato Sauce
- Grilled Salmon with Avocado Salsa
- 4 (4-ounces each) salmon fillets, skin removed, coarsely chopped (If salmon is wet, pat it dry with paper towels)
- 1 cup panko crumbs
- 1 small yellow onion, chopped
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- ⅛ teaspoon chili powder
- 1 tablespoon chopped fresh parsley
- salt and fresh ground black pepper, to taste
- 4 pineapple rings
- ⅓ cup low sodium teriyaki sauce
- lettuce greens
- red onion rings
- pretzel buns, toasted
- 1 cup nonfat plain yogurt
- 1 to 2 teaspoons sriracha
- 1 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- salt and fresh ground black pepper, to taste
- In the bowl of a food processor, combine salmon, panko crumbs, onions, mustard, lemon juice, chili powder, parsley, salt and pepper; process until mixture is smooth and combined.
- Divide the mixture evenly into 4 patties.
- Heat an outdoor grill to medium-high; about 375˚F.
- When the grill is ready, rub the grates with vegetable oil. (I dip paper towels in vegetable oil and rub across the grate.)
- Transfer the salmon burgers to the grill, close the grill, and cook for 4 minutes.
- Flip the burgers and brush them with teriyaki sauce.
- Close the grill, and cook until the patties are cooked through, about 4 minutes.
- Flip again and brush with teriyaki sauce; continue to cook for 1 more minute.
- Place pineapple slices on oiled grates; brush with teriyaki sauce and grill for 5 minutes.
- Flip the pineapple slices, brush again with teriyaki sauce, and continue to grill for 4 minutes.
- In a mixing bowl, combine yogurt, sriracha, garlic, lemon juice, salt, and pepper; whisk until smooth.
- Beginning with the bottom bun, spread a tablespoon of sriracha yogurt sauce, top with salmon, add a pineapple slice, lettuce, onion, one more tablespoon of sriracha yogurt sauce, and top it off with your toasted top bun. Serve.
- Salmon: I use salmon fillets for my salmon burgers, but if you want to use canned salmon, you’ll need one 15-ounce can.
- Avoid over-mixing the salmon mixture to prevent dry patties.
- Ensure grill grates are clean and oiled to prevent sticking.
- Maintain medium-high grill heat (around 375°F).
- If you don’t have a grill, you can use a grill pan.
- To avoid dry patties, don’t overcook. Aim for an internal temperature of 145°F.
- Adjust the sriracha in the sauce based on your spice preference.
- For a light, healthier, nutritious meal, leave out the hamburger buns and wrap the burgers in bibb lettuce instead.
- Storage: Cool the salmon patties and pineapple rings to room temperature, then store them in separate airtight containers and keep them in the fridge for 3 days or in the freezer for up to 3 months. Avoid freezing the sauce. For reheating, use a skillet with olive oil, ensuring not to overcook the patties.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.