IE 11 is not supported. For an optimal experience visit our site on another browser.

Salmon Burgers

Nathan Congleton / TODAY
Cook Time:
10 mins
Prep Time:
20 mins

Chef notes

Kids love this recipe! Call anything a burger and kids just can't wait to dig in. These simple burgers are easy to make and put leftover salmon and mashed potatoes to good use.

Technique tip: When searing protein in this case, heat your pan then add the oil. Let the oil heat up and then add the protein. It will make a nonstick surface every time. Hot pan and cold oil = nonstick pan.

Swap option: Swap the cooked salmon and mashed potatoes for raw salmon and follow the recipe as written.


Sriracha Mayo
  • 1/2 cup mayonnaise
  • 1 tablespoon honey
  • 1 tablespoon Sriracha
  • 2 tablespoons lime juice
  • 1/2 teaspoon seasoned salt
  • 2-3 drops sesame oil
  • 1 cup leftover mashed potatoes
  • pounds cooked salmon (recipe linked above)
  • 2 tablespoons pickled ginger, drained
  • 1/2 small red onion, finely chopped
  • 1/3 cup cilantro
  • 2 teaspoons soy sauce
  • 2 teaspoons sesame oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Vegetable oil
To serve
  • buns Burger buns
  • Butter lettuce leaves


For the sriracha mayo:

In a small bowl, mix all ingredients until well combined.

For the burgers:


Add all ingredients except the vegetable oil to a food processor. Process until well mixed, about three 4-second pulses.


Form the mixture into 4 salmon burger patties.


Heat a medium cast-iron skillet. Add vegetable oil enough to cover bottom of the pan. Let the oil get hot and then add the patties.


Let the burgers cook on each side, about 4-5 minutes, until browned and crisp.

To serve:

Top burgers with sriracha mayo and serve on buns with butter lettuce.