Spicy Sesame Salmon Burger

Spicy Sesame Salmon Burger topped with cucumber, spicy mayo and red cabbage

Check out my latest salmon burger. My first salmon burger was jerk-flavored with grilled pineapple; try it as soon soon as possible. This time, I kept it spicy but went with more Asian flavors. 

Ingredients for Spicy Sesame Salmon Burger topped with cucumber, spicy mayo and red cabbage

To make this recipe gluten-free, use gluten-free soy sauce or an alternative like tamari sauce or coconut aminos. Try this recipe and let me know what you think.

Prep Time: 15 mins . Cook Time: 30 mins . Yield: 5 Servings

1 1/2 Lbs Salmon, uncooked
1 Tbsp Reduced Sodium Soy Sauce
1 Tbsp Sriracha
1 Tsp Sesame Seed Oil
1 Tbsp Sesame Seeds
1 Tbsp Ginger, minced
2 Egg Yolks
3 Stalks Green Onions, chopped
1/4 Cup Cilantro, chopped
4 Cloves Garlic, minced
Salt and Black Pepper to taste
Cooking Oil for greasing skillet

Suggested toppings:
Red Cabbage
Cucumber Sliced
Spicy Mayo

1. Prepare the salmon by first removing the skin then cutting it into large chunks. Separate about one-quarter of salmon.

2. Place one-quarter of salmon in a food processor. Pulse until the salmon is pureed. Add the remaining salmon. Pulse until well combined and salmon is cut into small chunks.

3. Place salmon mixture in a bowl. Add egg yolks, green onions, ginger, garlic, soy sauce, Sriracha, sesame oil, salt and black pepper. Mix until well-combined.

4. Divide and form the salmon mixture into 5 patties. Refrigerate for at least 1 hour.
Remove the salmon from the fridge a few minutes before grilling. Sprinkle uncooked patties with sesame seeds.

5. Heat oil in a skillet over medium heat. Add patties and cook for about 4 to 5 minutes on each side. Patties are done with the internal temperature of 140 F.

6. Make your salmon burger with whole wheat buns and your favorite toppings.

Nutrition info per patty (no bun or toppings): 272 Cals, 15g Fat, 3g Carbs, 2g Fiber, 30g Protein

About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.


  1. This is a fantastic recipe! My daughter told me that I could open a restaurant with this one!

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