Naked Salmon Burgers with Sriracha Mayo
User Reviews
5
Naked Salmon Burgers with Sriracha Mayo
Description
Naked Salmon Burgers with Sriracha Mayo use wild salmon fillets that are partially processed in a food processor to help bind the patties. The mixture includes diced bell peppers and panko, which provide a light, moist texture. Egg, soy sauce, and lemon juice are mixed in to season and firm the patties before chilling helps them hold together during cooking. Cooking on medium-high heat yields a nicely seared exterior with a moist, flaky interior. The burgers are finished with a dollop of sriracha-mayo and avocado slices resting on a bed of peppery arugula, creating a contrast of spice, creaminess, and freshness in every bite.
The combination of bell peppers gives a subtle sweetness and crunch that complements the salmon's flavor, while the sriracha mayo adds a mild heat balanced by the mayonnaise. This assembly works well for a light lunch or dinner and can be paired with simple sides or salads.
The recipe benefits from refrigerating the formed patties for at least an hour to ensure they maintain their shape while cooking. Using wild salmon and fresh ingredients provides rich flavor and texture contrast.
Ingredients
- 3 tbsp mayonnaise Hellman's, light
- 1/4 cup red bell pepper (diced)
- 1 tbsp sriracha
- 1/4 cup yellow bell pepper (diced)
- 6 tbsp panko (or gluten-free panko)
- 1 clove garlic (minced)
- 1 pound salmon fillet wild
- 1 egg lightly beaten, large
- 1/2 tablespoon soy sauce reduced sodium
- 1 teaspoon lemon juice fresh
- 1/4 teaspoon kosher salt
- cooking spray
- 4 cups arugula baby
- 4 oz avocado (sliced)
Instructions
- Combine mayonnaise and sriracha, set aside.
- Remove the skin from the salmon, and cut about a 4 oz piece off.
- Place in a food processor or chopper to finely chop. This will help hold the burgers together. With a knife finely chop the remaining salmon.
- In a medium bowl combine the salmon with the bell peppers, panko and garlic.
- In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to salmon mixture, tossing gently to combine.
- Form mixture into 4 patties and refrigerate at least one hour, this will help the burgers become firm and hold together during cooking.
- Lightly coat a grill pan or skillet with cooking spray. Place over medium-high heat until hot. Cook the patties 4 to 5 minutes per side, or until cooked through.
- Place arugula on each plate, top each with salmon burger, 1 tbsp of mayo and avocado slices – enjoy!
Notes
- Chilling the salmon patties before cooking helps them hold together and cook evenly without falling apart.
- The sriracha mayo balances the mild salmon with a creamy, spicy element that complements the freshness of the arugula and avocado.
- Using a food processor to finely chop part of the salmon aids in binding the burgers, while leaving some chunks chopped by hand maintains texture.
- These burgers cook quickly on a hot grill pan—avoid overcooking to keep them moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4burgers
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 1burger | |
| Calories | 290kcal | 15% |
| Carbohydrates | 11g | 4% |
| Protein | 26g | 52% |
| Fat | 15g | 23% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 113mg | 38% |
| Sodium | 397mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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