Salmon Burgers

Beef burgers are great – like, how can you pass up a big, juicy California burger?! However, though, these teriyaki pineapple and salmon burgers are also quite incredible. Wonderfully moist, savory, zesty salmon patties are grilled, basted with sweet teriyaki sauce, and stacked on top of soft pretzel buns coated in spicy sriracha yogurt sauce. The patties are topped with grilled pineapple, zingy red onion, and crunchy lettuce, creating perfect flavors and textures. Don’t just take my word for it, though. Try them for yourself!

For a complete meal, try serving these burgers with Cajun fries and classic coleslaw. The spicy kick of the fries and the tangy crunch of the coleslaw perfectly complement the sweet and savory flavors of the salmon burgers.

Why I Love This Salmon Burgers Recipe

• Easy. Making salmon burgers might sound intimidating, but they’re actually super simple. You 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 patties themselves are so 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 and the patties hold together perfectly!

What You’ll Need

Time to head to the grocery store and grab the ingredients to make this easy salmon burgers recipe. It’s delicious and you’ll want to make it on repeat.

• Pink salmon fillets – Remove the skin, pat dry the fillets with paper towels, and chop them up. 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 – Adds a tangy flavor to balance the sweetness.
• Lemon juice – Use fresh lemon juice – it really does make a difference.
• Chili powder – Adds a bit of a kick to the salmon patties.
• Fresh parsley –  Feel free to substitute dried parsley flakes if that’s easier.
• Pineapple rings – I use canned pineapple, but fresh will also work.
• Teriyaki sauce – I always reach for the low-sodium version, but you can use what you have on hand or use liquid aminos instead.
• Lettuce greens & Red onion rings – Used for building the burger.
• Pretzel buns – The buns are best toasted.
• Plain yogurt & Sriracha – The two main components of the sauce. If you don’t like a lot of spice, use less sriracha or substitute with ketchup.
• Garlic – I used fresh garlic, but you could use garlic powder instead.
• Salt & Pepper – Simple seasoning that enhances all the flavors.

How to Make Salmon Burgers

Here’s a brief overview of how to make salmon burgers on the grill. 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, and finish with a little more sauce and the top bun.

Serving Suggestions

My crispy air fryer onion rings are the perfect side for any burger, including this one. You should also try my crispy air fryer frozen French fries or, if you’re feeling fancy, these Parmesan truffle fries. My crispy sweet potato wedges are great, too!

This coconut lime cauliflower rice has the ultimate tropical vibe and pairs beautifully with teriyaki grilled salmon burgers. Add a little green to your plate with my grilled zucchini salad or this cabbage cucumber salad. You’ve got the grill on already; go ahead and give it a second job with this grilled zucchini or grilled corn.

How to Store & Reheat Leftovers

Refrigerator. Allow the salmon patties to cool completely before sealing them in separate airtight containers. Close the sauce in its own airtight container. Keep everything in the fridge, unassembled, for up to 3 days. You could also freeze the patties for up to 3 months.

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.

More Salmon Recipes

• 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