Salmon Burgers

5 from 2 votes

Delicious and fun homemade teriyaki Salmon Burgers topped with grilled pineapple slices and a creamy sriracha-yogurt sauce.

Prep Time20

Cook Time20

Total Time40

Course: Lunch/Dinner

Cuisine: American

Keyword: grilled salmon burgers, salmon burgers, salmon burgers recipe

Servings:

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

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.
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.
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.