Change up your burger game with these flavor packed Teriyaki Salmon Burgers. Fresh salmon burgers are coated with a sriracha teriyaki glaze and seared to perfection. Topped with a crisp cucumber salad for a salmon burger you’ll want to make over and over again!
Let me introduce you to these crazy and insanely drool-worthy teriyaki salmon burgers. Like, I can’t even find the words for how delicious guys are. I’ve had my share of homemade salmon burger experiences in the past. Some turned out just okay, others were just good, but this salmon burger is, in Guy Fieri’s words… FLAVOR TOWN! They’re made with fresh salmon, cilantro, garlic, ginger and coconut aminos. And then they get coated in a glaze that packs a sweet and savory flavor punch of garlic, ginger, honey and sriracha. Throw em on a bun with some lettuce and a simple cucumber salad for some crisp freshness and you’ll be in salmon burger heaven!
What You’ll Need for These Teriyaki Salmon Burgers
- Garlic
- Ginger
- Cilantro
- Uncooked salmon fillets
- Panko
- Coconut aminos
- Brown rice vinegar
- Honey
- Sriracha
- Cornstarch
- English cucumber
- Toasted sesame oil
- Toasted sesame seeds
- Crushed red pepper
Can I Grill These Teriyaki Salmon Burgers?
YES! It’s gettin HOT out there, so light up your grills and keep your house cool. All you have to do is prepare your grill with a medium fire for direct heat grilling. Be sure to oil (canola works great for a neutral tasting oil) your grates before adding the salmon patties to the grill. It also helps if you oil your hands while forming the patties to help keep them from sticking during cooking. When you’re ready to grill, place them on the grates and grill until browned, about 3 to 4 minutes. Flip and brush the cooked side of the patties with the teriyaki sauce. Continue to grill until cooked through, about 4 to 6 minutes. Turn the patties and brush with the sauce once more.
If you make these Teriyaki Salmon Burgers make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
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Teriyaki Salmon Burgers with Cucumber Salad
- Prep Time: 25 Minutes
- Cook Time: 10 Minutes
- Total Time: 35 minutes
- Yield: About 4 Servings 1x
- Category: Main
- Method: Stove-Top
Description
Throw these flavor packed sriracha teriyaki salmon burgers on a bun with some lettuce and a crisp cucumber salad for an incredibly delicious burger!
Ingredients
For the Salmon Burgers:
3 cloves garlic
1 inch knob fresh ginger
3 Tbsp. fresh cilantro
1 lb. uncooked salmon fillets, cut into large cubes
1/3 c. panko
1 Tbsp. coconut aminos
For the Teriyaki Glaze:
1/3 c. coconut aminos
3 Tbsp. brown rice vinegar
3 Tbsp. honey
2 garlic cloves, minced
1 Tbsp. grated fresh ginger
1 to 2 tsp. sriracha
1 tsp. cornstarch + 2 tsp. water
For the Cucumber Salad:
2 Tbsp. brown rice vinegar
1 Tbsp. coconut aminos
2 tsp. toasted sesame oil
1 tsp. honey
1 tsp. toasted sesame seeds
Pinch crushed red pepper
1/4 c. chopped cilantro
1 english cucumber, thinly sliced
To Build the Burgers:
Buns, toasted optional
Lettuce
Instructions
- For the salmon burgers, add the garlic cloves, ginger and cilantro to a food processor and pulse until minced. Add the salmon, panko and coconut aminos. Pulse until salmon is chopped and everything is evenly incorporated. Divide the mixture into four equal portions and shape into patties. Set aside or cover and place in fridge if making ahead.
- To make the teriyaki glaze, whisk together the coconut aminos through sriracha in small saucepan. Whisk together the cornstarch and water and add to the mixture. Bring to a gentle simmer over medium high heat until it coats the back of a spoon, about 5 to 7 minutes. Set aside.
- To prepare the Cucumber Salad, add the brown rice vinegar through the crushed red pepper to a medium bowl and whisk. Add the cucumber slices and cilantro and toss to coat. Set aside.
- Heat a large non-stick or cast iron pan over medium high heat. Add 1 tsp. canola oil to pan and swirl to coat. Add the salmon patties to pan and cook for about 3 to 4 minutes per side, or until cooked through. Spoon and brush about 1 tablespoon of the sauce over each patty and cook for another minute.
- Add lettuce to the bottom of a bun, top with a salmon burger and cucumber salad. Add top half of bun and serve with extra teriyaki sauce.
Keywords: salmon burgers, salmon, teriyaki, sriracha, cucumber salad, ginger, coconut aminos
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