Asian Salmon Burgers

Treat yourself to a homemade Asian Salmon burger with sriracha mayo and Asian slaw. Our Natural Atlantic Salmon is a great source of Omega 3.
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2 Donegal Catch Natural Salmon Fillets, defrosted and de-skinned

For the burgers

1 garlic clove, grated

1 cm piece of fresh ginger, grated

1 spring onion, roughly chopped

15 grams coriander leaves

1 red chilli, roughly chopped

75 grams panko breadcrumbs

1 egg yolk

1 teaspoon sesame oil

1 tablespoon vegetable oil

For the slaw

¼ red cabbage, finely sliced

1 carrot, julienned

½ red onion, finely sliced

2 teaspoons sesame oil

1 teaspoon toasted sesame seeds

Coriander leaves, chopped

Juice of 1 lime

For the sriracha mayonnaise

100 grams good quality mayonnaise

2 – 4 tablespoons sriracha, depending on how spicy you want the mayonnaise to be

Salt and pepper

To assemble

2 burger buns, toasted

Chips, to serve


  1. For the burgers, place the garlic, ginger, spring onion, coriander, red chilli and breadcrumbs into a food processor and blitz until roughly chopped. Add the defrosted salmon, egg yolk and sesame oil and pulse to bring together - you don’t want the fish to break down completely - you want to retain some texture so only pulse briefly to bring together
  2. Shape the mixture into 2 burgers, place onto a tray lined with parchment and place into the fridge for 1 hour to firm up.
  3. For the slaw, mix all the ingredients together and season with a pinch of salt and pepper then set aside.
  4. For the sriracha mayonnaise mix the mayonnaise and sriracha together and set aside.
  5. To cook the burgers, place the vegetable oil into a frying pan and set over a medium heat. When the oil is hot, add the burgers and cook for 4 - 5 minutes each side.
  6. To assemble, spread the burger buns with some of the sriracha mayonnaise and add some slaw, then top with the salmon burgers and serve with chips.

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