# Grilled Salmon Burgers with Sriracha Mayo and Pickled Red Onions > 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. Canonical URL: https://www.topshelf.recipes/recipes/grilled-salmon-burgers-sriracha-mayo-pickled-red-onions ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 24, 2026 Last Updated: September 3, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 10 minutes - Total Time: 30 minutes - Servings: 4 - Difficulty: Medium - Category: Grilling ## Ingredients ### Quick-pickle the red onions - 1 medium Red onion, thinly sliced - 1/2 cup Quick-pickle brine (apple cider vinegar, 1 tbsp sugar, 1 tsp salt) ### Make the salmon burger mixture - 1 lb Fresh salmon, skin removed and roughly chopped - 1/2 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) ### Prepare the sriracha mayo - 1/3 cup Mayonnaise - 2 tbsp Sriracha ### Grill the patties and toast buns - 4 buns Burger buns ## Ingredient Guide ### 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. ### 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. ## Instructions ### 1. 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. ### 2. 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. ### 3. 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. ### 4. 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. ### 5. 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. ## Nutrition Estimated nutrition per serving (1 burger): - Calories: 782 kcal - Protein: 38.9 g - Carbohydrates: 56.2 g - Fat: 45.1 g - Saturated Fat: 13.7 g - Trans Fat: 0.2 g - Fiber: 2.7 g - Sugar: 22.9 g - Added Sugars: 0.5 g - Cholesterol: 134 mg - Sodium: 1014 mg - Potassium: 665 mg - Calcium: 201 mg - Iron: 3.8 mg - Vitamin D: 0.3 mcg ## Tips ### 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 and 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. ## Notes 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. ### Storage and 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. ### Serving Suggestions 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. ## Related Recipes and Guides - [Tandoori Yogurt Marinated Grilled Chicken (Tandoori Style on the Grill)](https://www.topshelf.recipes/recipes/tandoori-yogurt-marinated-grilled-chicken) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Bulgogi Smash Burger](https://www.topshelf.recipes/recipes/bulgogi-smash-burger) - [Campfire‑Smoked Potato Salad with Mustard‑Bacon Vinaigrette — A Labor Day Grilling Side for Steak](https://www.topshelf.recipes/recipes/campfire-smoked-potato-salad-mustard-bacon-vinaigrette) - [Hanger Steak with Shallot Sauce](https://www.topshelf.recipes/recipes/hanger-steak-with-shallot-sauce) - [Grilled Pineapple Upside-Down Cake](https://www.topshelf.recipes/recipes/grilled-pineapple-upside-down-cake) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Shakerless Cocktails for Backyard Grilling](https://www.topshelf.recipes/articles/shakerless-cocktails-backyard-grilling) - [Lean Labor Day Grilling Menu](https://www.topshelf.recipes/articles/lean-labor-day-grilling-menu)