Bursting with the flavors of pineapple, teriyaki, and sriracha, these Teriyaki Pineapple and Salmon Burgers are the ultimate summer grilling masterpiece!
Easy Grilled Salmon Burgers
I’ve been on a salmon bender lately. And a pineapple bender. Plus, as you guys know, I’m totally a teriyaki junkie! But you know what? I realized that allll my favorites actually go perfectly together, especially on a hot grill.
That’s right, these festive and flavorful ingredients all marry perfectly in my super-special, super-flavorful recipe for the perfect grilled salmon burgers! Each freshly-made salmon burger patty is not only seasoned to perfection, but also brushed with teriyaki sauce. To top the burgers, juicy pineapple rings get the teriyaki treatment as well, and the whole delicious creation is drizzled with spicy sriracha-yogurt sauce.
Feeling hungry? Me too! Let’s get cooking!
What You’ll Need
While a lot of salmon burger recipes use canned salmon, for this one we’ll be using fresh salmon fillets. The raw salmon gives our burgers a luscious, juicy texture and bright flavor.
For the Salmon Burgers:
- Salmon Fillets: You’ll need four salmon fillets, about 4 ounces each, to make this recipe. Pat them dry with paper towels, remove the skin, and coarsely chop.
- Panko: You’ll need one cup of original Panko crumbs, or you can use gluten-free for a low-carb version.
- Onion: I use yellow onion, but you can also use white, red, or sweet onions.
- Dijon Mustard: Dijon mustard’s wine-like, intense flavor adds the perfect touch to fresh salmon burgers.
- Lemon Juice: Bottled will work, but fresh is even better!
- Chili Powder: To season the burgers, use ⅛ of a teaspoon (just a pinch or two) of chili powder.
- Fresh Parsley: Chopped fresh parsley adds beautiful color, and rounds out the flavor of this recipe with a nice herbal note. Feel free to substitute dried parsley flakes, if that’s easier!
- Salt and Pepper: To taste.
- Pineapple Rings: You’ll need four pineapple rings, one to top each burger. If you like, have some additional pineapple on hand for grilling on the side. Yum!
- Teriyaki Sauce: For a flavor that will wow your mouth, we’ll be brushing our burgers with teriyaki sauce while they grill. You’ll need about ⅓ cup of your favorite homemade or prepared teriyaki sauce.
- Lettuce and Red Onion Rings: For serving.
- Pretzel Buns: Toast these up or toss them on the grill for a moment before serving.
For the Sriracha-Yogurt Sauce:
- Yogurt: I use a cup of nonfat, plain yogurt.
- Sriracha Sauce: To taste; plan on using 1-2 teaspoons.
- Garlic: Mince or press one clove of fresh garlic.
- Lemon Juice: You’ll need a tablespoon or so.
- Salt and Pepper: To taste.
Can I use frozen salmon fillets?
Yes, you can! Just thaw them out overnight before using, and be sure to pat and/or squeeze excess moisture out of them, using paper towels.
Recipe Instructions
This recipe is so festive! There are a lot of colorful components going on here, but never fear! Putting them together is super easy, and super and fun.
How to Make Salmon Patties
To make the burger patties, we’ll be using a food processor. Can you say fast and simple? Love it!
- Place Salmon Burger Patty Ingredients in Food Processor. That includes the chopped salmon (be sure to chop it before you put it in the food processor, or the mixture will be lumpy), as well as the Panko, onions, mustard, lemon juice, and seasonings.
- Pulse Until Smooth and Combined. It’s okay if the mixture has some texture to it, but you want it to be smooth enough to shape into patties. It shouldn’t fall apart.
- Shape into Patties. Divide the mixture into four equal portions, and shape each portion into a burger-sized patty.
- Grill the First Side. Heat the grill to 375°F. Lightly brush the grates with oil, and place the patties on the grill. Close the lid and cook for 4 minutes.
- Grill the Second Side. Open the lid, turn the patties, and then brush them with a little bit of teriyaki sauce. Close the lid again, and grill with the lid closed for about four more minutes, or until the patties are nearly cooked through. (Don’t overcook!)
- Turn Once More. Flip the patties one more time, brush with teriyaki, and cook for one more minute to seal in the flavor. Set the patties aside.
Make the Pineapple Rings and Sriracha-Yogurt Sauce
You can make the pineapple rings while the salmon burgers are cooking.
- Grill the Pineapple Rings. Just place them on the heated grill, and cook for 5 minutes on one side, and 4 minutes on the other side. Brush both sides with teriyaki as they grill.
- Combine the Sauce Ingredients. Mix together the yogurt, sriracha, garlic, lemon juice, salt, and pepper in a small bowl. Beat lightly with a fork or whisk until well combined.
Tips for Success
Wait just a second! Before you jump into the recipe, take a second to look over these easy tips for making the perfect Teriyaki Pineapple and Salmon Burgers.
- Heat is Everything: It’s key to put your burgers on a properly preheated grill! If you don’t, they are likely to stick or burn. Also, check the temperature of the burgers using an instant-read thermometer before you take them off the grill: 145°F is the perfect temp.
- Watch the Spiciness: The sriracha yogurt sauce can be a bit spicy for some. If you would like to adjust the heat, use less sriracha, or try using a substitute like red pepper sauce or curry ketchup.
- Go Low-Carb: These salmon burgers also make an elegant and delicious main course! Just place each patty on a bed of lettuce, and top with grilled pineapple and a drizzle of the sriracha-yogurt sauce.
Serving Suggestions
Wondering what to serve alongside this teriyaki-infused main dish? Don’t worry, I’ve got you covered. Here are some great ideas!
- Onion Rings: My Crispy Air Fryer Onion Rings are the perfect side for any burger, including teriyaki-salmon burgers!
- Sweet Potato Wedges: A healthy and totally crave-able side, my Crispy Sweet Potato Wedges add flavor, color, and nutrition to the menu.
- Cauliflower Rice: This Coconut Lime Cauliflower Rice has the ultimate tropical vibe, and pairs beautifully with teriyaki grilled salmon burgers.
How to Store and Reheat Leftovers
- Refrigerate leftover salmon patties, pineapple, and sauce in separate airtight containers or zip-top bags, for up to three days.
- Reheat leftover patties and pineapple in a covered skillet over low heat, cooking until just heated through. Do not overcook or the salmon will be dry.
Can I Freeze Salmon Burgers?
Yes, you can! Just place leftover salmon burger patties in freezer bags, pressing out as much air as possible. Do the same with the grilled pineapple rings. (The sauce doesn’t freeze well, and needs to be made fresh for serving.)
Thaw overnight in the refrigerator before reheating.
Teriyaki Pineapple and Salmon Burgers with Sriracha-Yogurt Sauce
Ingredients
- 4 (4-ounces each) pink salmon fillets, skin removed, coarsely chopped (If salmon is wet, please pat dry with paper towels)
- 1 cup panko crumbs
- 1 small yellow onion , chopped
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- 1/8 teaspoon chili powder
- 1 tablespoon chopped fresh parsley
- salt and fresh ground pepper , to taste
- 4 pineapple rings
- 1/3- cup low sodium teriyaki sauce
- lettuce greens
- red onion rings
- pretzel buns , toasted
- 1 cup nonfat plain yogurt
- 1 to 2 teaspoons sriracha
- 1 garlic clove , minced
- 1 tablespoon lemon juice
- salt and fresh ground pepper , to taste
Instructions
- In the bowl of a food processor, combine salmon, panko crumbs, onions, mustard, lemon juice, chili powder, parsley, salt and pepper; process until mixture is smooth and combined.
- Divide mixture evenly into 4 patties.
- Heat an outdoor grill to medium high; about 375F.
- When the grill is ready, rub the grates with vegetable oil. (I dip paper towels in vegetable oil and rub across the grate)
- Transfer salmon burgers to the grill, close the grill, and cook for 4 minutes.
- Flip the burgers and brush with teriyaki sauce.
- Close the grill, and cook until the patties are just cooked, about 4 minutes.
- Flip again and brush with teriyaki sauce; continue to cook for 1 minute longer.
- Place pineapple slices on oiled grates; brush with teriyaki sauce and grill for 5 minutes.
- Flip the pineapple slices, brush again with teriyaki sauce, and continue to grill for 4 minutes.
- In a mixing bowl combine yogurt, sriracha, garlic, lemon juice, salt and pepper; mix until smooth.
- Beginning with the bottom bun, spread a tablespoon of sriracha yogurt sauce, top with salmon, add a pineapple slice, lettuce, onion, tablespoon of sriracha yogurt sauce again, and top it off with your toasted top bun.
- Serve.
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
