Salmon Burger with Sriracha Mayo

Salmon is such a simple and flavorful fish that lends itself to be transformed easily.  It's a fattier fish which makes it easy to form into a burger without completely falling apart and topped with some avocado and sriracha mayo, it's just perfect.  Feel free to throw this on a bun, I thought it was perfect on a bed of lettuce.  


Serves: 4

  • 1/4 cup red bell peppers, diced
  • 1/4 cup yellow bell peppers, diced
  • 6 tbsp panko breadcrumbs (or GF panko)
  • 1 clove garlic, minced
  • 1 lb wild caught salmon, skin removed
  • 1 large egg
  • 1/2 tbsp reduced sodium soy sauce or tamari
  • 1 tsp lemon juice
  • 1/4 tsp salt
  • cooking spray
  • 4 cups baby arugula
  • 1 medium avocado sliced

*Sriracha Mayo*

  • 3 tbsp mayonnaise
  • 1 tbsp sriracha


Cut a 4oz portion off of your salmon filet and place in a food processor.  Pulse until finely chopped.  

Take the remainder of the salmon filet and chop with a knife.  

Combine salmon, diced bell peppers, panko and garlic in a medium bowl.  Mix until combined.  

Combine egg, soy sauce/tamari, lemon juice and salt in a small bowl.  Once well mixed, pour into salmon mixture and mix until combined.  

Form into 4 patties and place in the refrigerator for about an hour to firm up the patties.  

Coat the grill or grill pan with cooking spray and heat over medium-high heat.  Cook patties for 4-5 minutes on each side.  

While patties are cooking, combine your mayo and sriracha and place in the refrigerator until ready to use.  

Put arugula on the plates and top with a salmon patty.  Top each patty with sriracha mayo and 1/4 of a sliced avocado.  



Recipe from Skinny Taste