Salmon Burgers with Pineapple Salsa and Sriracha Aïoli

Grilled Salmon Burgers with Pineapple Salsa with Sriracha Aïoli

Jul 3 2018


25 mn

Serves 5

I find that this is a great alternative to a traditional burger and is perfect with July 4th and summer right around the corner. Have it with or without a bun and pair it with a fresh corn, tomato and pineapple salad and done!


  • 1 lb of cooked wild salmon ( you could use can salmon as well, I have done it)
  • 1 egg
  • 1/4 cup of panko breadcrumbs
  • 1 lemon, zested and juiced
  • 1/4 cup of chopped fresh herbs : parsley, cilantro and chives
  • 1 ear corn, grilled or 3/4 cup frozen thawed
  • 1 avocado, peeled and cut in small cubes
  • 1 cup of cherry tomatoes, cut in 2
  • 1 cup of small pineapple cubes
  • 1 bunch of fresh basil, chopped
  • 1/2 cup of mayo
  • 1 tsp of sriracha
  • 4 tbsp of olive oil
  • 5 brioche buns


In a large bowl, flake the salmon and add the egg, panko, fresh herbs, lemon zest and 1 tsp of the juice, some salt and pepper and combine. Form the patties and put the in the fridge for 15 minutes until they set.

Meanwhile make the salad,  by cutting the corn of the cob, and tossing it with the pineapple, tomatoes, avocado, the rest of the lemon juice and 2 tbsp of the olive oil. Drizzle the basil, some salt and pepper. Taste and adapt seasoning!

Make the aïoli by mixing together the mayo and sriracha sauce.

Grill the burger for 2-3 minutes on each side. When ready serve with a big spoon of the aïoli and salad on the side!!

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