Asian Salmon Burger Recipe with Spicy Mayo

Name: Asian Salmon Burgers with Spicy Mayo
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 tablespoon Ken’s Asian Sesame Dressing, (plus more for glazing); 1 tablespoon Dijon mustard; 1 tablespoon ginger paste; 1 teaspoon toasted sesame oil; 4 cloves garlic; ½ teaspoon onion powder; ¼ teaspoon red chili flakes; 1/4 teaspoon Morton Kosher salt; 1 pound fresh salmon, (skin removed); 2 tablespoons panko breadcrumbs; Sesame seeds, (for coating); 1 tablespoon neutral oil; ½ cup mayonnaise; 2 tablespoons sriracha, (or to taste); 2 teaspoons toasted sesame oil; 1 tablespoons Asian sesame dressing ((such as Ken’s Steakhouse))

These Asian Salmon Burgers are one of those recipes that feels impressive but is actually really simple to make. They’re packed with fresh salmon, garlic, ginger, and sesame for tons of flavor, then seared until golden and finished in the oven so they stay juicy and tender. The spicy mayo adds the perfect creamy, slightly spicy kick, making these burgers perfect for an easy weeknight dinner that still feels a little elevated.

Overhead shot of juicy Asian salmon burgers served as patties over a fresh shredded cabbage bed, topped with herbs and sesame seeds.

More Salmon Recipes to Try

Pesto Crusted Salmon with Garlic Lemon Panko: A crispy, flavorful salmon dish that pairs perfectly with salad, bread, or potato sides and is ready in under 30 minutes.
Coconut Lime Salmon: Lightly sweet and tangy, this easy salmon recipe is perfect served over rice, noodles, or with your favorite vegetables.
Teriyaki Salmon Rice Bowl: A quick, Asian-inspired meal that’s perfect for weeknight lunches or dinners and comes together in less than 30 minutes.

🔍 At a Glance

⏱️ Ready in: 30 minutes ( 20 min. prep, 10 min. cook)
👥 Serves: 4 burgers
📌 Main Ingredients: fresh salmon, sesame dressing, garlic & ginger
🔥 Cook Method: stove + oven
😋 Flavor Profile: savory, slightly sweet, tangy, with a mild spicy kick
📝 Great For: easy weeknight dinners, burger night, meal prep, family-friendly meals

More Salmon Recipes to Try
🔍 At a Glance
Why This Recipe Works
Ingredients & Why They Matter
Asian Salmon Burgers Step by Step
💡Tip
Pro Tips for Perfect Asian Salmon Burgers
Common Mistakes
Swap It Up: Variations to Try
What To Serve With This Recipe
Asian Salmon Burgers with Spicy Mayo Recipe
Recipe FAQs
More Fish Recipes

Why This Recipe Works

Fresh salmon creates juicy, tender burgers: Using a mix of hand-chopped salmon and a lightly processed salmon paste gives the burgers structure while keeping them moist and flaky instead of dense.
Layered asian flavors build depth: Sesame dressing, ginger, garlic, and Dijon mustard create a balanced combination of savory, tangy, and slightly sweet flavors in every bite.
Sear + oven finish ensures perfect texture: Pan-searing develops a golden crust while finishing in the oven cooks the burgers through gently, preventing dryness.

Ingredients & Why They Matter

Overhead shot of ingredients for Asian salmon burgers, including fresh salmon, green onions, garlic, ginger, soy sauce, sesame oil, breadcrumbs, and eggs.

Asian Sesame Dressing: Adds sweetness, acidity, and umami. Substitute with 1 teaspoon soy sauce + 1 teaspoon honey + 1 teaspoon rice vinegar.
Dijon Mustard: Adds tang and helps bind the mixture. Yellow mustard can be used in a pinch.
Ginger Paste: Brings warmth and freshness. Substitute with freshly grated ginger.
Garlic Cloves: Adds depth and savory flavor. Use 1 teaspoon garlic powder if needed.
Toasted Sesame Oil: Provides nutty, aromatic flavor. Do not substitute with regular sesame oil if possible.
Onion Powder: Adds subtle savory depth.
Red Chili Flakes: Adds mild heat. Adjust to taste or omit.
Morton Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It’s the best salt for everyday cooking because of its size and flavor. If using table salt, reduce the amount. I highly recommend picking up some kosher salt next time you’re at the store!
Fresh Salmon (Skin Removed): The base of the burgers, providing rich flavor and a tender texture.
Panko Breadcrumbs: Helps bind and keep burgers tender. Substitute with regular breadcrumbs.
Sesame Seeds: Create a crisp, nutty crust. Optional but highly recommended!
Neutral Oil: Used for searing without overpowering flavor. Use avocado or vegetable oil.
Mayonnaise: Creamy base that balances the heat. Use Japanese mayo for extra richness.
Sriracha: Adds heat and tang. Adjust to taste or swap with chili garlic sauce.
Toasted Sesame Oil: Brings a nutty, aromatic flavor. A little goes a long way.
Asian Sesame Dressing: Adds sweetness and acidity for balance. Substitute with 1 teaspoon soy sauce + 1 teaspoon honey + 1 teaspoon rice vinegar.

Find the full ingredient list and exact measurements in the recipe card below.

Asian Salmon Burgers Step by Step

Overhead close-up of finely chopped fresh salmon in a mixing bowl, ready to be mixed for Asian salmon burgers

Overhead image of salmon mixture blended into a slightly chunky paste with green onions, garlic, and seasonings—ready to form into Asian salmon burgers for a flavorful, tender texture.

Chop the salmon: Finely chop ONLY about three-quarters of the salmon by hand into small pieces, about ¼ inch in size.
Make the flavor base and salmon paste: Add the Asian sesame dressing, Dijon mustard, sesame oil, ginger paste, garlic cloves, onion powder, salt, and red pepper flakes to a food processor. Pulse until the garlic is finely minced and the mixture is well combined. Add the remaining one-quarter of the salmon and pulse just until the mixture holds together but still contains small chunks. Do not overprocess or the mixture will become pasty and the burgers may turn out dense.

💡Tip

Be sure to reserve some of the salmon for pulsing! This will help bind the patties.

Overhead image of chopped salmon pieces mixed with salmon paste, showing a chunky, well-combined mixture ready to shape into patties for Asian salmon burgers.

Overhead image of formed Asian salmon burger patties arranged on a tray, showing a lightly textured mixture of salmon, herbs, and seasonings ready to cook for flavorful Asian salmon burgers.

Combine salmon: Transfer the mixture to a large bowl and gently fold in the panko breadcrumbs and the chopped salmon until evenly incorporated. Divide into 4 equal portions and shape into patties about 1 inch thick. Press a shallow indent into the center of each patty to prevent doming as they cook.
Form patties and chill: Divide into 4 equal portions and shape into patties about 1 inch thick. Press a shallow indent into the center of each patty to prevent doming as they cook. Spread the sesame seeds on a plate and press both sides of each patty into the seeds to coat. Place the patties on a parchment-lined plate or tray and freeze for 20 to 30 minutes, until firm but not frozen solid. Preheat the oven to 400°F (205°C) while the patties chill.

💡Tip

Chilling the patties before cooking ensures they do not fall apart.

Overhead image of perfectly cooked and seared Asian salmon burgers with crispy edges and tender centers.

Sear the burgers: Heat the oil in a large oven-safe skillet (10–12 inches) over medium heat. Add the patties and sear for 2-3 minutes per side, until deeply golden brown and the sesame seeds are toasted.
Glaze and finish in the oven: Brush the tops lightly with additional Asian sesame dressing. Transfer the skillet to the oven and bake for 5 to 7 minutes, or until the internal temperature reaches 145°F and the burgers are firm and opaque in the center. While the burgers bake, whisk together the mayonnaise, sriracha, toasted sesame oil, and Asian sesame dressing in a small bowl until smooth.

Pro Tips for Perfect Asian Salmon Burgers

Chill the patties before cooking: Even 20 minutes makes a big difference in helping them hold their shape.
Don’t skip the sesame seed coating: It adds a nutty flavor and creates a lightly crisp exterior.
Press an indent in the center: This keeps the burgers from puffing up and helps them cook evenly.
Use medium heat for searing: Too high and the outside will burn before the inside cooks through.

Common Mistakes

Overprocessing the salmon: This creates a dense, paste-like texture instead of a tender burger.
Overcooking the burgers: Salmon dries out quickly—pull them at 145°F for the best texture.
Not drying the salmon: Excess moisture can make the mixture too wet and harder to form.
Crowding the pan: This prevents proper browning and can cause uneven cooking.

Swap It Up: Variations to Try

Make it spicy: Add extra sriracha or a dash of chili crisp to the salmon mixture.
Add herbs: Mix in chopped green onions or cilantro for freshness.
Switch the sauce: Try wasabi mayo, teriyaki glaze, or a soy-ginger drizzle.
Swap the fish: Try steelhead trout or finely chopped tuna for a similar texture and flavor.

Close-up overhead image of a golden-brown Asian salmon burger patty with visible flakes of salmon, green onions, and sesame.

What To Serve With This Recipe

These Asian salmon burgers would pair perfectly with these sides:

Spicy Cucumber Salad: The perfect balance of heat, salt, acid, and sweetness.
Seasoned Tater Tots: This recipe is a great way to doctor up a frozen bag of tots. No more soggy bland boring tater tots.
Air Fryer Sweet Potato Cubes: The perfect balance of salty and sweet – roasted till crispy and brown.
Cucumber Tomato and Feta Salad: This salad is light, zesty, and bursting with fresh summer flavor.

Serve the salmon patties over rice with cucumbers, avocado, and spicy mayo for an easy bowl, or keep it classic and build them into burgers.

Recipe FAQs

Can I make these Asian salmon burgers ahead of time?

Yes. You can form the patties and refrigerate them for up to 24 hours before cooking. You can also freeze the uncooked patties for longer storage.

What’s the best way to keep salmon burgers from falling apart?

Use a mix of chopped and processed salmon, add breadcrumbs for binding, and chill the patties before cooking. This helps them hold their shape while searing.