Thai Style Alaska Salmon Burger

Thai Style Alaska Salmon Burger
Yield 4
Author Alaska Seafood Marketing Institute
Prep time
3 H & 20 M
Cook time
10 Min
Total time
3 H & 30 M

Thai Style Alaska Salmon Burger

These Thai-style Alaska salmon burgers are a spicy and fun alternative to the classic, especially when topped with Sriracha aioli and pineapple salsa.

Ingredients

Salmon Burgers
  • 1 package of Shoreline Wild Salmon's Flaked Coho Salmon (approximately 1 lb)
  • 3 scallions, both green and white parts finely chopped
  • 1/4 cup cilantro, finely chopped
  • 1 1/2 tablespoons mayonnaise
  • 2 teaspoons red curry paste
  • 2 teaspoons Sriracha sauce, more or less to taste
  • 1 teaspoon kosher salt
  • 1/2 cup rice flour
  • 1-2 tablespoons olive oil for cooking
Sriracha Aioli
  • 1/4 cup mayonnaise
  • 2 teaspoons Sriracha sauce, more or less to taste
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
Pineapple Salsa
  • 1 cup pineapple, finely diced
  • 3 tablespoons red onion, finely diced
  • 1 tablespoon scallions, finely chopped
  • 1 tablespoon serrano pepper, finely diced (substitute with jalapeño if you want less spice)
  • 1/4 cup cilantro, chopped
  • 1 tablespoon lime juice
  • 1/4 teaspoon red curry paste
  • 1/4 teaspoon sesame oil

Instructions

  1. Prepare the salmon: Thaw, remove from package, and pat dry. Transfer the salmon to a bowl.
  2. Combine the seasoning: In a small bowl, mix together the scallions, cilantro, mayonnaise, red curry paste, Sriracha sauce, and salt. Add to the salmon and mix until well combined.
  3. Form patties and chill: Divide the mixture into four equal parts (about 150 g each) and form into patties about 3/4 in thick. Place on a parchment-lined baking sheet, cover with plastic wrap and chill in the refrigerator for about 3 hours.
  4. Prepare the Sriracha aioli and pineapple salsa: Stir together the mayonnaise and Sriracha sauce and season to taste with salt and pepper. In a large bowl, stir together the pineapple, onion, scallion, serrano pepper, cilantro, lime juice, red curry paste, and sesame oil. Keep both the aioli and salsa chilled in the refrigerator until ready to use.
  5. Cook the burgers and serve: Heat the olive oil in a nonstick skillet over medium heat. Lightly dust the salmon burgers with rice flour and tap off the excess. Place in the skillet and cook for about 3-4 minutes per side. Serve the burgers immediately on buns with Sriracha aioli, fresh greens, and pineapple salsa.

Our wild Alaska Flaked Coho Salmon is perfect for salmon burgers— and we ship direct to your door!