Grilled Salmon Burgers with Sriracha Mayo and Pickled Red Onions

Name: Grilled Salmon Burgers with Sriracha Mayo and Pickled Red Onions
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 medium Red onion, thinly sliced; 1 lb Fresh salmon, skin removed and roughly chopped; 0.333 cup Mayonnaise; 4 buns Burger buns; 0.5 cup Quick-pickle brine (apple cider vinegar, 1 tbsp sugar, 1 tsp salt); 2 tbsp Sriracha; 0.5 cup Panko breadcrumbs; 1 large Large egg; 2 stalks Green onions, thinly sliced; 1 whole Lemon (zest for patties; reserve 1 tbsp juice for sauce)

These grilled salmon burgers are juicy, smoky, and packed with fresh herbs and lemon. Topped with a spicy sriracha mayo and quick-pickled red onions, they deliver bold flavors perfect for a casual weeknight or weekend cookout.

0.0(0 reviews)

Prep: 20m · Cook: 10m · Total30 mins

DifficultyMedium

Serves4

AuthorJake

Grilled Salmon Burgers with Sriracha Mayo and Pickled Red Onions

Ingredient Spotlight

Panko breadcrumbs

Panko are Japanese-style breadcrumbs made from crustless white bread that’s processed into large, airy flakes. They fry and bake up much lighter and crispier than regular breadcrumbs and have a neutral, slightly toasty flavor. Find them in the breadcrumb/Asian aisle of most supermarkets or at Asian markets; substitute plain dried breadcrumbs, crushed cornflakes, or crushed crackers if unavailable.

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Ingredient Spotlight

Sriracha

Sriracha is a chili-garlic hot sauce with roots in Thailand but popularized worldwide by brands like Huy Fong; it’s garlicky, tangy, slightly sweet, and moderately spicy. It’s commonly used as a versatile condiment in American and Asian cooking. You can buy it in most grocery stores or Asian markets; a mix of sambal oelek (or another chili paste) plus minced garlic and a touch of sugar or vinegar makes a reasonable substitute.

Jake's note

"This recipe balances the delicate flavor of salmon with bright acidity and spicy, creamy toppings—ideal for backyard grilling or an easy dinner that feels special. Home cooks will love how quickly the pickled onions and sriracha mayo elevate the assembled burgers."

Grilled Salmon Burgers with Sriracha Mayo and Pickled Red Onions

These grilled salmon burgers balance the lush fat of fresh salmon with bright, acidic accents so every bite feels lively rather than heavy. The patties are just coarse enough—thanks to a few pulses in the processor and a modest amount of panko—to keep a tender, flaky texture instead of turning into a paste; lemon zest and green onions lift the flavor while the char from the grill adds a pleasant smoke. The sriracha mayonnaise brings a creamy, vinegary kick that marries well with the quick-pickled red onions, whose crisp tang cuts through the richness and adds welcome crunch.

This version is built for backyard cookouts and weeknight dinners where you want something impressive but straightforward: the patties take minutes to form and grill, and the pickled onions can be made in the time it takes to preheat. It’s a good bridge for folks who love beef burgers but want a lighter, seafood-forward option—or for pescatarians seeking a bold sandwich that stands up to bold toppings and a soft, toasted bun.

Plan your timing

Enter your target meal time:

6:25 pm–6:31 pm→Quick-pickle the red onions

6:31 pm–6:37 pm→Make the salmon burger mixture

6:37 pm–6:43 pm→Prepare the sriracha mayo

6:43 pm–6:49 pm→Grill the patties and toast buns

6:49 pm–6:55 pm→Assemble and serve

Ingredients

Yield

Instructions

Quick-pickle the red onions

Combine the thinly sliced red onion with the apple cider vinegar brine (vinegar mixed with 1 tablespoon sugar and 1 teaspoon salt) in a bowl and toss to coat. Let sit at room temperature for at least 10 minutes while you prepare the patties so the onions soften and develop bright flavor.

For this step

1 mediumRed onion, thinly sliced
0.5 cupQuick-pickle brine (apple cider vinegar, 1 tbsp sugar, 1 tsp salt)

Make the salmon burger mixture

Pulse the chopped salmon a few times in a food processor until coarsely ground, then transfer to a bowl and add panko, egg, sliced green onions, and lemon zest. Gently mix until just combined, shape into four even patties, and chill 5–10 minutes to help them hold together; season lightly with salt and pepper before grilling.

For this step

1 lbFresh salmon, skin removed and roughly chopped
0.5 cupPanko breadcrumbs
1 largeLarge egg
2 stalksGreen onions, thinly sliced
1 wholeLemon (zest for patties; reserve 1 tbsp juice for sauce)

Prepare the sriracha mayo

Whisk together mayonnaise, sriracha, and 1 tablespoon lemon juice from the reserved lemon until smooth and balanced to taste. Refrigerate the sauce until ready to assemble; adjust heat by adding more or less sriracha.

For this step

0.38 cupMayonnaise
2 tbspSriracha

Grill the patties and toast buns

Preheat the grill to medium-high and oil the grates. Grill the salmon patties 3–4 minutes per side until nicely charred and just cooked through (internal temperature ~125–130°F/52–54°C for medium; cook a bit longer if you prefer well done), and toast the buns cut-side down for 30–60 seconds until golden.

For this step

4 bunsBurger buns

Assemble and serve

Spread sriracha mayo on both bun halves, place a warm salmon patty on the bottom bun, and top with a generous mound of pickled red onions. Close, serve immediately, and enjoy with a crisp side salad or fries.

Tips from the kitchen

Don’t over-process salmon

Pulse the salmon just enough to break it into coarse bits—overworking yields a mealy texture that won’t flake properly when grilled.

Chill patties before grilling

Rest shaped patties 5–10 minutes in the fridge so the panko and egg bind and they’re less likely to fall apart on the grates.

Oil the grill grates

A clean, oiled grate prevents sticking and helps get those attractive char marks without tearing the burgers when you flip them.

Use an instant-read thermometer

Aim for about 125–130°F (52–54°C) for medium; salmon will carry overcook slightly and remain juicy at this temperature.

Taste the mayo first

Mix the sriracha mayo and adjust acidity or heat—start with less sriracha, then add more until it complements, not overpowers, the fish.

Variations & substitutions

Gluten-free binder

Swap panko for almond meal or gluten-free breadcrumbs and press the patties slightly firmer; they’ll still hold together and stay moist.

Herb-forward

Stir in chopped dill and parsley with the green onions and replace some lemon zest with a teaspoon of Dijon for a brighter, herbaceous profile.

Spicy chipotle twist

Use chipotle in adobo in the mayo instead of sriracha for smoky heat, and add a touch of cumin to the patty mix to complement the smoke.

Pan-seared alternative

If you don’t have a grill, sear the patties in a hot, lightly oiled cast-iron skillet for 3–4 minutes per side to get a similar crust.

Storage & make-ahead

Leftover cooked salmon patties keep well in an airtight container in the fridge for up to 3 days; store the pickled onions and sriracha mayo separately for best texture. Reheat gently in a 350°F oven on a sheet pan for 8–10 minutes or finish in a hot skillet for a couple of minutes per side to restore some crust without drying out. Patties can be formed and chilled up to 24 hours ahead, and the pickled onions will taste even better after a few hours.

What to serve with it

Serve these burgers with a crisp cabbage slaw or a simple lemon-herb potato salad to echo the citrus notes and add crunch. For a relaxed cookout, offer lime wedges and extra sriracha mayo alongside, and pair with a bright pilsner or a dry Riesling to cut the richness. Keep presentation casual—place the pickled onions heaped on top so their color pops against the toasted bun.

Frequently asked questions

Can I use frozen salmon?

Yes—thaw completely and pat dry before chopping so you don’t introduce excess moisture; slightly drier fish will bind better with the panko.

What if my patties fall apart on the grill?

Make sure they’re chilled and not over-handled; use an oiled spatula and flip only once. If they’re still fragile, add an extra tablespoon of panko or refrigerate longer before grilling.

Is it safe to eat salmon at 125°F?

Many cooks prefer 125–130°F for moistness; if you’re concerned, cook to 145°F for well done, though the texture will be firmer and less juicy.

Can I make the pickled onions ahead?

Absolutely—quick-pickled onions improve after a few hours and will keep in the fridge for up to 2 weeks, becoming milder and more integrated over time.

Can I use canned salmon instead of fresh?

Canned salmon can work in a pinch but has a softer texture and higher moisture; drain and pulse gently, then increase panko slightly to help bind.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Quick-pickle the red onions

Red onion, thinly sliced1 medium
Quick-pickle brine (apple cider vinegar, 1 tbsp sugar, 1 tsp salt)0.5 cup

Step 2: Make the salmon burger mixture

Fresh salmon, skin removed and roughly chopped1 lb
🛒 BuyPanko breadcrumbs0.5 cup
Large egg1 large
Green onions, thinly sliced2 stalks
Lemon (zest for patties; reserve 1 tbsp juice for sauce)1 whole

Step 3: Prepare the sriracha mayo

Mayonnaise0.38 cup
Sriracha2 tbsp

Step 4: Grill the patties and toast buns

Burger buns4 buns

🛒 = paid link — as an Amazon Associate we earn from qualifying purchases.

Nutrition Facts

Per serving: 1 burger

Calories804

Total Fat45.3g

Saturated Fat13.7g

Trans Fat0.2g

Polyunsaturated Fat13.7g

Monounsaturated Fat14.2g

Total Carbohydrates61g

Dietary Fiber3.3g

Total Sugars23.8g

Protein39.3g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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