The kitchen fills with the aromatic scent of sizzling salmon, and I can’t help but feel excited. Salmon burgers have become a favorite in our home, and adding a spicy sriracha mayo elevates them to a whole new level. I remember the first time I tried salmon burgers – the combination of flaky fish, vibrant vegetables, and creamy sauce was a delightful surprise. This recipe is close to my heart because it brings together fresh ingredients and a kick of flavor that transforms a simple meal into something special. What makes these Naked Salmon Burgers truly stand out is their balance between health and indulgence. You can enjoy a delicious burger while still feeling good about what you’re eating.
why make this recipe
Naked Salmon Burgers with Sriracha Mayo are a fantastic choice for a quick weeknight dinner or a summer barbecue. They are light yet satisfying, packed with protein, and perfect for anyone looking to add a healthy twist to their meal. The blend of fresh vegetables and the kick from the sriracha mayo makes each bite exciting. Plus, they are easy to prepare, don’t require any special equipment, and can cater to various dietary preferences. With this recipe, you can impress your family and friends without spending hours in the kitchen.
how to make Naked Salmon Burgers with Sriracha Mayo
Ingredients:
- 3 tbsp light mayonnaise, Hellman’s
- 1 tbsp sriracha
- 1/4 cup red bell pepper, diced
- 1/4 cup yellow bell pepper, diced
- 6 tbsp panko, or gluten-free panko
- 1 clove garlic, minced
- 1 pound wild salmon fillet
- 1 large egg, lightly beaten
- 1/2 tablespoon reduced sodium soy sauce
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon kosher salt
- cooking spray
- 4 cups baby arugula
- 4 oz avocado, sliced
Directions:
- Make the Sriracha Mayo: Combine mayonnaise and sriracha in a bowl and set aside. The sauce should be smooth and creamy. Taste it to get the right balance of flavors, but be cautious not to add too much sriracha.
- Prepare the Salmon: Remove the skin from the salmon and cut a 4 oz piece off. The flesh should feel firm. Use a sharp knife to peel away the skin.
- Chop the Salmon: Place the salmon in a food processor and finely chop it. You want small pieces that can stick together. Alternatively, chop it with a knife, being careful not to over-process.
- Mix the Ingredients: In a medium bowl, combine the chopped salmon, diced bell peppers, panko, and minced garlic. Make sure everything is evenly mixed but don’t mash it.
- Combine Wet Ingredients: In a small bowl, whisk together the egg, soy sauce, lemon juice, and salt. Add this mixture to the salmon mix and gently combine.
- Form the Patties: Shape the mixture into 4 patties and place them in the refrigerator for at least an hour. This will help them stay together when you cook them.
- Cook the Patties: Lightly coat a grill pan or skillet with cooking spray and heat it over medium-high heat. Cook the patties for 4 to 5 minutes on each side until they are cooked through.
- Serve: Place a handful of arugula on each plate, add a salmon burger, top with a spoonful of sriracha mayo, and finish with avocado slices. Enjoy your meal!
how to serve Naked Salmon Burgers with Sriracha Mayo
These burgers are best served immediately while they are warm. The combination of the hot salmon patties with fresh, cool arugula and creamy avocado creates a delightful contrast. You can serve them on their own or alongside sweet potato fries for a classic touch. Feel free to add extra toppings like sliced tomatoes or cucumbers for added freshness.
how to store Naked Salmon Burgers with Sriracha Mayo
If you have leftovers, store the cooked patties in an airtight container in the refrigerator for up to 3 days. You can also freeze the uncooked patties for up to a month. Just ensure they are well-wrapped to prevent freezer burn. When ready to use, defrost in the refrigerator overnight before cooking.
tips to make Naked Salmon Burgers with Sriracha Mayo
- Be sure to use very fresh salmon for the best flavor and texture.
- After forming the patties, the chilling step is crucial to keep them from falling apart while cooking.
- Adjust the amount of sriracha based on your heat preference – start small and add more if you like it spicier!
variation
You can swap the salmon for other fish like tuna or halibut, or even try a vegetarian version using black beans or chickpeas instead of fish.
FAQs
1. Can I make these burgers ahead of time? Yes, you can prepare the mixture and form the patties in advance. Just store them in the refrigerator or freeze them until you’re ready to cook.
2. What can I use instead of sriracha? If you prefer a milder sauce, you can use a different hot sauce or even a mix of mayonnaise and lemon juice for a simpler flavor.
3. Are these burgers gluten-free? You can easily make these burgers gluten-free by using gluten-free panko and ensuring that all other ingredients are gluten-free as well.
These Naked Salmon Burgers with Sriracha Mayo truly brighten up any meal, combining fresh ingredients with simple preparation for a delicious result!
