Thai Salmon Burgers

Thai-style Salmon Burgers are deliciously inspired by Thai fish cakes, made with fresh Alaska king salmon and served with a sriracha aioli! Salmon fishcakes are also delicious on their own!
Thai Salmon Burger served on a bun with sriracha aioli and pineapple salsa on a wooden board.
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5 from 2 votes
Course Dinner, Main Course
Cuisine American, Pescetarian
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 3 hours
Total Time 3 hours 30 minutes
Servings 4 servings
Calories 388kcal
Author Liren Baker


For the salmon burgers

  • 1 1/2 lbs Alaskan salmon skinned and deboned
  • 3 scallions both green and white parts finely chopped
  • 1/4 cup cilantro finely chopped
  • 1 1/2 tablespoons mayonnaise
  • 2 teaspoons red curry paste
  • 2 teaspoons sriracha more or less to taste
  • 1 teaspoon kosher salt
  • 1/2 cup rice flour
  • 1-2 tablespoons olive oil for cooking

For the sriracha aioli

  • 1/4 cup mayonnaise
  • 2 teaspoons Sriracha more or less to taste
  • Kosher salt to taste
  • Freshly ground black pepper to taste

For the pineapple salsa (optional)

  • 1 cup pineapple fine diced
  • 3 tablespoons red onion finely diced
  • 1 tablespoon scallion finely chopped
  • 1 tablespoon serrano pepper finely diced (substitute with jalapeno if you want less spice)
  • 1/4 cup cilantro freshly chopped
  • 1 tablespoon lime juice
  • 1/4 teaspoon red curry paste
  • 1/4 teaspoon sesame oil


Make the salmon burgers

  • Slice the salmon into 1-inch chunks; it doesn’t have to be perfect since you’ll be finetuning it in the food processor. Take a quarter of the salmon and place it in the food processor. Pulse the salmon until smooth. Add the remaining salmon to the food processor and pulse 3-5 times, taking care to keep the texture of the salmon, you want it to look like coarse ground beef, about 1/4 inch pieces, and not too smooth. Transfer the salmon to a bowl.
  • In a small bowl, mix together the scallions, cilantro, mayonnaise, red curry paste, sriracha, and salt. Add to the salmon and mix until well combined.
  • Divide the mixture into four equal parts (about 150 g each) and form into patties about 3/4 in thick. Place on a parchment-lined baking sheet, cover with plastic wrap and chill in the refrigerator for about 3 hours.

Make the sriracha aioli

  • Stir together the mayonnaise, Sriracha and season to taste with salt and pepper. Keep chilled in the refrigerator until ready to use.

Make the pineapple salsa (if making)

  • In a large bowl, stir together the pineapple, onion, scallion, serrano (or jalapeno) pepper, cilantro, lime juice, red curry paste, and sesame oil. Keep chilled in the refrigerator until ready to use.

Cook the salmon burgers

  • Heat the olive oil in a non-stick skillet over medium heat. Lightly dust the salmon burger with rice flour and tap off the excess. Place in the skillet and cook for about 3-4 minutes per side.
  • Serve the burgers immediately on buns with sriracha aioli, fresh greens, and pineapple salsa (if using).


What kind of salmon should I use in salmon burgers?

I make my salmon burgers with Alaska king or coho salmon. King salmon has a delicious flavor but can be more pricey, while coho salmon is a more affordable, yet equally delicious option. 

The patties seem loose, is that ok?

Yes, it’s normal. The salmon fish patties may be a little delicate, but just be sure to not skimp on chilling them before cooking, handle them carefully, and they will be fine. If they fall apart in the skillet, use a spatula to reshape them as they cook.

How do I know the salmon burgers are done cooking?

Salmon burgers cook quickly, just 3-4 minutes per side. The outside should be firm and crispy, and when you press on it, firm to the touch. The inside will be slightly pink, but mostly firm and moist in the center.

Do I need to make the pineapple salsa?

Not at all -- this salmon burger is just as delicious without it, or with your desired toppings. Try it with your favorite pickles -- pickled jalapeno is another delicious salmon burger topping.
Recipe methods adapted from New York Times (use of food processor) and Bon Appetit and traditional Thai fish cake recipes (use of rice flour).


Calories: 388kcal | Carbohydrates: 17g | Protein: 35g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 96mg | Sodium: 744mg | Potassium: 874mg | Fiber: 1g | Sugar: 1g | Vitamin A: 619IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 2mg
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