Naked Salmon Burgers with Sriracha Mayo

Q: Can I use canned or frozen salmon instead of fresh, and what adjustments should I make?

Yes — canned salmon (drained and flaked) is a great shortcut; reduce the panko slightly and squeeze out excess liquid so the mixture isn’t soggy. For frozen salmon, thaw fully and pat dry before mincing; both options work well and you can tweak seasonings or add a little extra panko if the mix feels loose.

Q: How should I store and reheat leftovers for best texture and safety?

Cooked burgers keep in the fridge for 3–4 days in an airtight container and can be frozen up to 2 months (flash-freeze on a tray first, then bag). Reheat gently in a 325–350°F oven for 8–12 minutes or in a skillet over low-medium heat to preserve texture — avoid the microwave if you want to keep the crust crisp.

Q: Are Naked Salmon Burgers with Sriracha a healthy choice and how can I make them lighter?

They’re protein-rich and offer healthy omega-3s from salmon, but the mayo-based sauce and full-fat mayo binder add calories and fat — the recipe as written is roughly 500 kcal per serving. To lighten it up, swap some or all mayonnaise for Greek yogurt, use light mayo, or reduce the sauce portion; also trim sodium by using low-sodium mayo or nixing extra salt if you’re watching sodium.

Q: How spicy is the sriracha mayo and how can I adjust it for kids or spice-averse guests?

Sriracha mayo in this recipe has a bright, moderate heat — you can dial it from mild to fiery by changing the sriracha amount or thinning with more mayo or Greek yogurt. For kids or those who can’t handle heat, reduce sriracha to 1 teaspoon and add a little honey or extra lime for balance, or offer the sauce on the side so everyone can customize.

My Favorite Naked Salmon Burgers with Sriracha Easy Juicy

By Sophie ChenOctober 4, 2025

4.50 (2 Ratings)

Table of Contents

Quick Hook

Naked Salmon Burgers with Sriracha is my go-to weeknight flex. Honestly, who doesn’t love a spicy, creamy kick on flaky fish? The dish tastes bright from lemon and scallion, with a sweet heat finish that steals the show.

I first made this after a lazy farmer’s market haul. I wanted a lighter take on a classic salmon burger. These are served without a bun, so the salmon really sings.

This is a riff on the classic Salmon Burger . Think crisp edges, moist inside, and a dreamy Sriracha Mayo on top. Oh my gosh, it’s simple and punchy.

Brief Overview

This style comes from coastal kitchens that love fresh seafood. It’s part of modern American seafood dishes culture. Many people call them naked salmon burgers or lettuce wrapped salmon patties .

Difficulty is easy medium. Prep takes 15 minutes plus a 20 30 minute chill. Cook time is about 8– 10 minutes total. Yields four burgers. Serve them as mains or wrapped in lettuce.

Main Benefits

Top perk: high in protein and omega-3 fats. A single serving can offer about 1.5 2.5 g of omega-3s. That’s heart friendly and brain friendly.

Perfect for light dinners, casual parties, or a low-carb week. Swap the bun and call them low-carb salmon burgers . They also shine at BBQs when made as a pan-seared salmon patties recipe .

What makes these special is the balance. Lemon and scallion lift the fish. A touch of Dijon keeps things rounded.

The sriracha sauce, basically a sriracha aioli for fish , gives heat without drowning the salmon.

I’ll be honest. The first time I overworked the mix, the patties were gummy. Chill time fixed that. Also, a hot pan makes a golden crust that holds everything together.

If you like crunch, try panko salmon burgers with Dijon . For a zesty twist, call them lemon scallion salmon burgers .

Next up, let’s walk through the ingredients and tools you’ll need.

Ingredients & Equipment

I love making Naked Salmon Burgers with Sriracha Mayo.
Salmon is one of the most popular seafoods. It feels fancy. It’s actually simple.

Main Ingredients

For the patties:

1 lb (450 g) fresh salmon fillet, skin removed, cut into chunks.
1 large egg ( 50 g ).
1/3 cup (25 g) plain panko breadcrumbs.
2 tbsp (30 g) mayonnaise.
1 tbsp Dijon mustard.
2 3 tbsp (~12 g) finely chopped scallions (green parts only).
1 tbsp (~4 g) chopped parsley or cilantro, optional.
1 tsp lemon zest.
1 tbsp (15 ml) lemon juice.
1/2 tsp kosher salt.
1/4 tsp freshly ground black pepper.
1 2 tbsp (15 30 ml) neutral oil for cooking.

For the Sriracha Mayo:

1/3 cup (80 g) mayonnaise.
1½ 2 tbsp (22 30 g) sriracha.
1 tsp (5 ml) lime juice.
1/2 tsp (~2 g) honey, optional.
Pinch of salt.

Quality tips: use firm, bright salmon. It should smell clean, not fishy. Use fresh lemon. Choose real panko, not fine crumbs.

Seasoning Notes

Essential combo: lemon , scallion , and Dijon .
They let the fish shine. Add a pinch of smoked paprika for depth.

Aromatics	fresh parsley or cilantro lifts the flavor.
For heat	sriracha balances with lime.
Quick subs	panko → almond flour for Low-carb salmon burgers .

Mayonnaise → Greek yogurt for lighter sauce.

Equipment Needed

Essential tools only.

Food processor (or sharp knife and board).
Large mixing bowl.
10 12 inch skillet (nonstick or cast iron).
Spatula.
Measuring cups and spoons.
Plate and plastic wrap for chilling.
Instant read thermometer recommended (145° F ( 63° C) for safety).

Household swaps work. No food processor? Chop with a sharp knife. No cast iron? Use a good nonstick pan. No thermometer? Look for opaque, flaky centers.

A quick note from me: I once skipped chilling. Patties fell apart. Lesson learned. Chill 20 30 minutes next time.

It makes the pan-seared salmon patties recipe so much easier. Trust me.

Cooking Method

Prep Steps

Fun fact: salmon ranks among the top seafood choices. I swear it brightens weeknights. Prep well and the rest is easy.

Get your mise en place ready. Chop scallions, zest a lemon, and measure panko. Cut salmon into 1 inch chunks if not using a processor.

Save time by pulsing salmon briefly. Keep bowls and spatula nearby. Chill a tray for the patties. Safety first always remove skin and bones.

step-by-step Process

Pulse or finely chop salmon until coarse. Do not puree.
Mix salmon, egg, panko, mayo, Dijon, scallions, lemon, salt, and pepper. Fold gently.
Divide into four equal portions. Shape into 3/4 1 inch patties. Chill 20– 30 minutes .
Whisk sriracha mayo. Combine mayo, sriracha, lime, and honey. Chill until serving.
Heat skillet over medium high. Add oil and swirl. Cook patties 4– 5 minutes per side .
Check doneness. Look for a golden crust. Interior must be opaque and flaky. Aim for 145° F ( 63° C) .

Visual cues matter more than fear. Golden edges and a flaky center mean done. If using an instant read thermometer, remove at the target temp. Let patties rest 2– 3 minutes .

Pro Tips

Oh my gosh, don’t over process the fish. Overworking leads to gummy patties. Chill the formed patties to help them hold shape. Use a hot pan and resist flipping too soon.

Try a shortcut: canned salmon works in a pinch. For low-carb swaps, use almond flour instead of panko. Want a crispier edge? Dust patties lightly with panko before searing.

Common mistakes to avoid: pressing the mix too hard, cooking too cold, or skipping the chill. Those make the patties fall apart.

make-ahead option: form patties and freeze on a tray. Store in a bag for up to one month. Thaw in the fridge overnight. Reheat gently in a skillet.

I love serving Naked Salmon Burgers with Sriracha Mayo on butter lettuce. They pair great with a squeeze of lemon.

These are my go-to for simple Seafood Dishes and easy Lemon scallion salmon burgers. Honestly, you’ll want seconds.

Recipe Notes

Fun fact: salmon is packed with omega-3s. It’s tasty and good for your brain. I love that about this dish.

My favorite version is the Naked Salmon Burgers with Sriracha Mayo. It’s bright. It’s simple. It always feels a bit fancy.

Serving Suggestions

Serve the patties plated or as lettuce wrapped salmon patties . They sing with a squeeze of lemon. Try a side of crisp sweet potato fries.

A citrus cabbage slaw cuts the heat. If you want bun vibes, a brioche works. For wine, a crisp Sauvignon Blanc is perfect.

I often make this as lemon scallion salmon burgers . Scallions lift the flavor. A dollop of Sriracha Mayo brings the kick.

Honestly, I’ve handed these out at backyard lunches, and they vanish.

Storage Tips

Cool leftovers quickly. Refrigerate in an airtight container. Eat within 3 days . To freeze, flash freeze patties on a tray. Then bag them. Freeze up to 2 months .

Reheat gently. Use a low oven or skillet. Keep the heat moderate. Overcooking dries them out. Check the center while reheating.

Variations

Want low-carb? Make Low-carb salmon burgers by swapping panko for almond flour. For extra crunch, try Panko salmon burgers with Dijon .

Use Greek yogurt instead of mayo for a lighter sauce. In winter, swap scallions for roasted shallots. Summer? Add fresh dill and cucumber.

I once tried a smoky chipotle twist. It was unexpected and brilliant.

Nutrition Basics

This is a protein rich Seafood Dishes pick. Expect healthy fats from salmon. Rough estimate: about 25 g protein per burger. Fat varies with mayo choice. Swapping light mayo cuts calories.

Key benefits: omega-3s, vitamin D, and lean protein. Great for heart and brain health.

I learned one big thing while making this. Don’t overwork the fish. Chill the patties 20 30 minutes before cooking.

Sear in a hot pan and aim for 145° F ( 63° C) internal temp. That keeps them moist and safe.

Go make these. You’ll feel proud and full. Serve them naked or wrapped. Either way, they’re a winner.

Frequently Asked Questions

What exactly are Naked Salmon Burgers with Sriracha and how are they served?

"Naked" salmon burgers are simply salmon patties served without a bun plated or wrapped in lettuce and in this recipe they're finished with a creamy sriracha mayo for a bright, spicy kick.

Expect crisp, golden edges and a moist, flaky center; serve with lemon wedges and simple sides like a cabbage slaw or sweet potato fries for a pub-style feel at home.

How can I stop the patties from falling apart when I cook them?

Key tricks are to pulse or finely mince the salmon (don’t puree), add a binder like egg and panko, and chill the formed patties 20 30 minutes so they firm up. Use a hot skillet, minimal flipping to form a good crust, and an instant read thermometer to avoid overcooking if they’re fragile, cook in a ring mold or dust lightly with panko before searing.

Can I use canned or frozen salmon instead of fresh, and what adjustments should I make?

Yes canned salmon (drained and flaked) is a great shortcut; reduce the panko slightly and squeeze out excess liquid so the mixture isn’t soggy. For frozen salmon, thaw fully and pat dry before mincing; both options work well and you can tweak seasonings or add a little extra panko if the mix feels loose.

How should I store and reheat leftovers for best texture and safety?

Cooked burgers keep in the fridge for 3 4 days in an airtight container and can be frozen up to 2 months (flash freeze on a tray first, then bag). Reheat gently in a 325 350°F oven for 8 12 minutes or in a skillet over low-medium heat to preserve texture avoid the microwave if you want to keep the crust crisp.

Are Naked Salmon Burgers with Sriracha a healthy choice and how can I make them lighter?

They’re protein rich and offer healthy omega-3s from salmon, but the mayo based sauce and full fat mayo binder add calories and fat the recipe as written is roughly 500 kcal per serving.

To lighten it up, swap some or all mayonnaise for Greek yogurt, use light mayo, or reduce the sauce portion; also trim sodium by using low-sodium mayo or nixing extra salt if you’re watching sodium.

How spicy is the sriracha mayo and how can I adjust it for kids or spice averse guests?

Sriracha mayo in this recipe has a bright, moderate heat you can dial it from mild to fiery by changing the sriracha amount or thinning with more mayo or Greek yogurt. For kids or those who can’t handle heat, reduce sriracha to 1 teaspoon and add a little honey or extra lime for balance, or offer the sauce on the side so everyone can customize.