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Thai Style Alaska Salmon Burger

Thai Style 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.
  • Prep Time: 3 hours, 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 3 hours, 30 minutes
  • Servings: 4


  • Salmon Burgers

  • 1 1/2 pounds Alaska salmon, skinned and deboned
  • 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
Recipe courtesy of Liren Baker of Kitchen Confidante


  1. Step 1 Prepare the salmon

    Cut the salmon into 1-inch chunks; it doesn’t have to be perfect since you’ll be putting it in the food processor. Take a quarter of the salmon and place it in the food processor. Pulse the salmon until smooth. Add the remaining salmon to the food processor and pulse 3-5 times, taking care to keep the texture of the salmon; you want it to look like coarse ground beef – about ¼-inch pieces and not too smooth. Transfer the salmon to a bowl.

  2. Step 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. Step 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. Step 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. Step 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.

Recipe courtesy of Liren Baker of Kitchen Confidante