Teriyaki Salmon Burgers & Caramelized Pineapple Salsa

A flavorful and delicious teriyaki salmon burger on top of a sriracha mayo, then topped with sliced avocado and caramelized pineapple salsa.

This meal gave me all the tropical vibes and made me so excited for Summer food! I can’t wait to start grilling and eating all the fresh fruit. I served my burgers on a sesame seed bun but you can also do lettuce wraps or eat them on your plate… either way it’s yummy!

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Teriyaki Salmon Burgers With Caramelized Pineapple Salsa


Teriyaki Salmon Burgers

1 lb. wild caught salmon, skin off and cut into small pieces

1 egg, whisked

5 tbsp plain breadcrumbs OR flaxseed meal – both work great

1 tbsp coconut aminos OR soy sauce

1 tsp toasted sesame oil

1 tbsp hoisin sauce

1/2 tsp ground ginger

1 tsp minced garlic

salt and pepper to taste

1 tbsp olive oil for cooking them in the skillet

buns or lettuce wraps and sliced avocado for serving

Caramelized Pineapple Salsa

4-5 pineapple spears

avocado oil or liquid coconut oil for brushing onto the pineapple

2 tbsp chopped red onion

1-2 tbsp fresh lime juice

1 tbsp chopped mint leaves

salt to taste

Sriracha mayo

1/4 cup mayo, I use avocado oil mayo

1-2 tbsp sriracha

salt and pepper to taste


First start by preparing your pineapple salsa. Brush some oil on all of your pineapple spears and add to skillet over medium heat (you can also grill them)

Cook pineapple about 2-3 minutes per side or until the sides are golden/caramelized. 

Meanwhile, combine the rest of the pineapple salsa ingredients. When the pineapple is done cooking cut into small chunks and add the to the rest of the salsa. Combine and set aside until ready to use (if it’s going to be longer than 30 minutes, cover and refrigerate)

To make the sriracha mayo, combine the mayo, sriracha, salt and pepper and refrigerate until ready to use.

Next, make the salmon burgers by whisking together the egg with garlic, sesame oil, coconut aminos and hoisin sauce. Add salmon and combine. 

Next add your breadcrumbs OR flaxseed meal. Add ground ginger, salt, and pepper. Stir to combine.

Form into 4 burgers (or you can make more/less depending on the size you make them) pressing the mixture together so the patties are well combined.

Heat oil in a large non-stick skillet over medium heat. Add the patties to the skillet and cook on both sides until they are golden and cooked through. about 4-5 minutes per side.

Assemble burgers by spreading desired amount of sriracha mayo on the bottom bun, then salmon burger, then avocado slice, then pineapple salsa and the top of the bun. Serve immediately and enjoy!!

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