Grilled Asian Salmon Burgers with Sweet Chili Sauce

The recipe combines chopped salmon with minced red onion, garlic, freshly grated ginger, and jalapeño to build a colorful, flavorful burger base. Coconut aminos add a savory soy-like umami, while coconut flour provides a gluten-free binder to hold the patties together. The mixture incorporates sea salt, freshly cracked black pepper, diced green onions, and minced carrots for added freshness and subtle sweetness. The patties, chilled before grilling, help ensure they hold their shape and cook evenly.

Grilling over high heat imparts a slight char and smoky taste while keeping the interior moist and pink. Topping each burger with spicy fermented kimchi adds a vivacious contrast of tang and heat. The optional brioche buns and wasabi mayonnaise contribute creamy texture and mild heat to complement the salmon. These burgers can also be served over cabbage as a bunless option.

The process emphasizes patty chilling and resting after grilling to encourage carryover cooking and juiciness. This dish suits casual meals where a balanced mix of Asian-inspired flavors with grilled salmon offers a distinctive burger experience.