Naked Salmon Burgers with Sriracha Mayo Recipe

Naked Salmon Burgers with Sriracha Mayo Recipe

How To Make Naked Salmon Burgers with Sriracha Mayo

These naked salmon burgers are made with bell peppers, soy sauce, and lemon juice, then served on a bed of arugula and avocado slices.

Preparation: 10 minutes
Cooking: 10 minutes
Chill Time: 1 hour
Total: 1 hour 20 minutes



For the Spicy Sriracha Mayo:

  • 3tbsplight mayonnaise,Hellman’s
  • 1tbspSriracha

For the Salmon Patties:

  • ¼cupred bell pepper,diced
  • ¼cupyellow bell pepper,diced
  • 6tbspPanko,or gluten-free panko
  • 1clovegarlic,minced
  • 1lbwild salmon fillet
  • 1large egg,lightly beaten
  • ½tbspsoy sauce,reduced sodium
  • 1tspfresh lemon juice
  • ¼tspkosher salt
  • cooking spray
  • 4cupsbaby arugula
  • 4ozavocado,sliced


  1. Combine mayonnaise and sriracha. Set aside.

  2. Remove the skin from the salmon, and cut about a 4-ounce piece off.

  3. 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.

  4. In a medium bowl combine the salmon with bell peppers, Panko, and garlic.

  5. In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to salmon mixture, tossing gently to combine.

  6. Form mixture into 4 patties and refrigerate for at least 1 hour to make the burgers firm.

  7. Lightly coat a grill pan or skillet with cooking spray. Place over medium-high heat until hot. Cook the patties for 4 to 5 minutes per side, or until cooked through.

  8. Place arugula on each plate, top each with a salmon burger, 1 tablespoon of mayo, and avocado slices. Enjoy!


  • Calories: 314.72kcal
  • Fat: 18.10g
  • Saturated Fat: 3.08g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 7.84g
  • Polyunsaturated Fat: 5.78g
  • Carbohydrates: 9.34g
  • Fiber: 2.47g
  • Sugar: 1.45g
  • Protein: 27.83g
  • Cholesterol: 97.53mg
  • Sodium: 391.66mg
  • Calcium: 76.09mg
  • Potassium: 711.24mg
  • Iron: 1.28mg
  • Vitamin A: 90.47µg
  • Vitamin C: 28.14mg
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