These Spicy Salmon Burgers with Grilled Pineapple are wildly delicious! Tender salmon is mixed with a mixture of spicy and flavorful ingredients and topped with a slab of smoky grilled pineapple.
When it comes to summer eats, two things come to mind: burgers and salmon. Sure, a few other things are sprinkled in there (steak, anyone?!), but these two top my list! All this to say, why not combine these two summertime favorites?!
Read on to learn how I make my ultra delicious Spicy Salmon Burgers with Grilled Pineapple!
How To Make Salmon Burgers
Salmon burgers unfairly get an unsavory reputation. The rubbery, dense, fishy pucks that many of us recall when presented with the term “salmon burger” is less than ideal, I’ll admit it. However, when you consider the proper way to make a salmon burger…well, I may use change your mind:
- Use real salmon. What I mean by this is use an actual salmon fillet! By using whole salmon, you get the fresh fish flavor. First, we’ll blend part of it with a handful of other ingredients followed by folding in larger pieces which offers excellent texture.
- Add flavor. Using mayonnaise and aromatics the salmon gets moisture and major flavor.
- Kick it up. The title doesn’t include the term “spicy” for nothing! A whole jalapeño is used in this recipe. You can opt to remove the ribs and seeds of the pepper to omit some of its spiciness.
- Add binder. This burger mixture will be rather wet unless you add something to bind it all together. Panko breadcrumbs offer delicious crunch and texture.
What To Serve With Spicy Salmon Burgers
- Sesame Marinated Cucumbers
- Crispy French Fries topped with Furikake
- Kimchi
- Potato Chips
- Ginger Hibiscus Margaritas
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Spicy Salmon Burgers with Grilled Pineapple
Ingredients
For the spicy salmon burgers:
- 1 lb salmon filet, bones and skin removed
- 1 jalapeno, roughly chopped with ribs and seeds removed if desired
- 1 Tbsp mayonnaise
- 1 tsp lime juice
- 1/4 cup cilantro
- 1 clove garlic, roughly minced
- 1/4 cup red onion, roughly chopped
- 1/2 cup panko breadcrumbs
For the Grilled Pineapple:
- 3 slices fresh pineapple, remaining reserved for munching or another use
For the slaw:
- 1/2 cup shredded green cabbage
- 1/4 cup shredded red cabbage
- 1 carrot, peeled with peeler
- 2 tsp rice wine vinegar
- 1 tsp sesame oil
- Pinch Salt
To serve:
- Brioche hamburger buns
- Sesame Marinated Cucumbers, recipe linked in notes
- Thai Chili Sauce
Instructions
For the spicy salmon burgers:
- Slice salmon into 4 pieces, reserving one and transferring the others to a food processor or blender.
- Add remaining ingredients with the exception of the panko breadcrumbs. Pulse until mixture is combined. You'll be chopping the remaining piece of salmon into chunks to mix into this mixture, so it's ok if the blended mixture is processed finely.
- Add panko breadcrumbs and pulse until just combined. Fold in the remaining salmon piece, which has been cubed.
- Form mixture into 3 equal-sized patties, and place on a parchment-lined baking sheet. Refrigerate for 30 minutes until patties have firmed up.
- When ready to cook, remove from the refrigerator. Add a tablespoon of olive oil to a cast-iron pan set over medium heat, followed by the patties. Cook until golden brown, then flip and repeat on the oter side.
For the Grilled Pineapple:
- Heat a cast iron pan over medium heat. Add pineapple slices to the pan once it's been over the heat at least 3 minutes. You want it to be super hot!
- Keep on eye on the pineapple, adding a splash of water every so often to encourage the pineapple to stay juicy. Flip once charred, repeat on the other side.
For the slaw:
- Add cabbage and carrot to a medium bowl, drizzle with oil and vinegar. Add a pinch of salt and toss to combine.
To serve:
- Top one half of the bun with the salmon burger, grilled pinaepple, and slaw. Spread Thai Chili sauce on other half. Serve with Sesame Marinated Cucumbers.
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