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A grilled salmon burger on a plate with another behind it being topped with red onion and lettuce.

Salmon Burgers

Katerina | Diethood
Delicious and fun homemade teriyaki Salmon Burgers topped with grilled pineapple slices and a creamy sriracha-yogurt sauce.
Servings : 4
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients
  

For the salmon burgers
  • 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
  • teaspoon chili powder
  • 1 tablespoon chopped fresh parsley
  • salt and fresh ground black pepper, to taste
  • 4 pineapple rings
  • cup low sodium teriyaki sauce
  • lettuce greens
  • red onion rings
  • pretzel buns, toasted
For the sriracha-yogurt sauce
  • 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

Instructions
 

For The Salmon Burgers
  • 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.
In the meantime, grill the pineapple slices.
  • 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.
Prepare the Sriracha Yogurt Sauce.
  • In a mixing bowl, combine yogurt, sriracha, garlic, lemon juice, salt, and pepper; whisk until smooth.
Build your burger.
  • 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.

Notes

  • 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.

Nutrition

Serving: 1 burger | Calories: 426 kcal | Carbohydrates: 51 g | Protein: 30 g | Fat: 11 g | Saturated Fat: 2 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 3 g | Cholesterol: 77 mg | Sodium: 1266 mg | Potassium: 887 mg | Fiber: 3 g | Sugar: 17 g | Vitamin A: 186 IU | Vitamin C: 12 mg | Calcium: 160 mg | Iron: 2 mg

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.

Course: Lunch/Dinner
Cuisine: American
Keyword: grilled salmon burgers, salmon burgers