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5 from 4 votes

Asian Salmon Burgers with Spicy Mayo

These Asian Salmon Burgers are made with fresh salmon, sesame, garlic, and ginger, then seared and oven-finished for juicy, flavorful patties. Served with a creamy spicy mayo, they are quick, easy, and perfect for a weeknight dinner or elevated burger night at home.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main
Cuisine: Asian
Diet: Halal, Hindu, Kosher, Low Lactose
Servings: 4 burgers
Author: Brianna May

Equipment

Ingredients

Salmon Burgers

  • 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

Spicy Mayo

  • ½ cup mayonnaise
  • 2 tablespoons sriracha, or to taste
  • 2 teaspoons toasted sesame oil
  • 1 tablespoons Asian sesame dressing (such as Ken’s Steakhouse)

Instructions

  • Chop the salmon: Finely chop ONLY about three-quarters of the salmon by hand into small pieces, about ¼ inch in size.
    1 pound fresh salmon,
  • 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.
    1 tablespoon Ken’s Asian Sesame Dressing,, 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
  • 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.
    2 tablespoons panko breadcrumbs
  • 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.
    Sesame seeds,
  • 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.
    1 tablespoon neutral oil
  • 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.
    ½ cup mayonnaise, 2 tablespoons sriracha,, 2 teaspoons toasted sesame oil, 1 tablespoons Asian sesame dressing

Notes

  • Asian Sesame Dressing: Adds sweetness, acidity, and umami. Substitute with 1 teaspoon soy sauce + 1 teaspoon honey + 1 teaspoon rice vinegar.
  • Toasted Sesame Oil: Provides nutty, aromatic flavor. Do not substitute with regular sesame oil if possible.
  • 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!
  • 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.

Nutrition

Calories: 475kcal | Carbohydrates: 6g | Protein: 24g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 707mg | Fiber: 1g | Sugar: 1g