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A picture of Spicy Salmon Burgers

Spicy Salmon Burgers

  • Author: Lindsay
  • Total Time: 15 minutes
  • Yield: 4 servings 1x


These Spicy Salmon Burgers are little bundles of flavor! Canned salmon, panko, refreshing lemongrass, and a sweet-spicy zingy combo of red curry paste and brown sugar. So good and so simple! 



For the Spicy Salmon Burgers:

  • 1415 ounces canned salmon
  • 2 eggs (see notes)
  • 1/2 to 2/3 cup panko (start there, add more as needed)
  • 1 tablespoon lemongrass paste
  • 1 tablespoon red curry paste
  • 1 tablespoon soy sauce
  • 1/2 tablespoon brown sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • olive oil for frying

For Serving:

  • buns and toppings like cilantro or sliced cucumber
  • OR bagged salad (like an Asian-style salad)
  • OR shredded cabbage (either homemade or store bought, tossed with olive oil, vinegar, salt, and sugar) <– my personal favorite


  1. Drain the salmon and flake it apart. Mix the burger ingredients together. Form into 4 patties.
  2. Heat a little bit of olive oil in a nonskillet over medium heat. Add the burgers and cook for about 4-5 minutes on each side, until golden brown.
  3. Serve however you like! I love these burgers on a tangy slaw and topped with a dollop of plain yogurt, sour cream, or spicy mayo.


I feel like every batch I make of these is a little different depending on the amount of moisture in the salmon, so just play with the egg / panko ratios as needed. If you find that your mixture is too crumbly or not sticking together well, you can add another half or full egg (to total 3 eggs). I’ve had some 2-egg batches, and some 3-egg batches – both turned out great. You can also add more panko to help things hold, or you can add a little bit of mayo to help the whole thing stick together!

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Pan-Fry
  • Cuisine: Asian-Inspired

Keywords: salmon burger, spicy salmon, salmon recipe