Spicy Salmon Burgers Recipe - Pinch of Yum
Our recipes, your inbox. Sign up

Spicy Salmon Burgers

17 reviews / 4.8 average

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!

SOS Series banner

How secretly great are salmon burgers?

They are golden brown, crispy, spicy, barely sweet and savory little bundles of flavor. You can serve them on a fluffy brioche bun with some spicy mayo and slaw, or just go bun-less and tuck these crispy flavor bombs straight into a salad, which is how I like them – just nestled onto some dressed spring greens, or a bagged salad mix, with a squiggle of spicy mayo on top.

These ones in particular have that umami-rich flavor and a little sweet-spicy zing to them from the combo of red curry paste and brown sugar and lively lemongrass. They are so, so good. I love them, Bjork loves them, toddler loves them. Five-star reviews all around in this house!

Salmon burgers are never the thing you think of, and yet, somehow. when they make their way into your life, they’re always a total dinner star. These ones are shockingly easy thanks to – yes, trust me – CANNED SALMON, and they are crispy, versatile, and super nutritious.

Salmon burgers being scooped up with fork

Long Live The Short Ingredient List

The ingredient list stays short (SOS) but the flavor is big, bold, and fun thanks to soy sauce, curry paste, and, if you can find it, lemongrass. (I use a lemongrass paste, which is very user-friendly and also adds a tad bit of sweetness and it’s just so lovable in so many recipes, especially these salmon burgers.)

Here are the ingredients worth mentioning:

  • canned salmon (or cook fresh salmon and flake it up!)
  • panko
  • eggs
  • red curry paste
  • soy sauce
  • lemongrass paste – not essential but very, very yummy

Likely you already have the rest: olive oil, salt, garlic powder, brown sugar.

And anything else is just the serve-with-it extras, which, to be honest, in our house is often a bagged or deli-purchased salad. No hard feelings! An exciting, vibrant, super delicious meal is on the table. Semi-homemade is the way it is right now. Let’s celebrate it.

Salmon burgers on a plate with a salad and a fork

Spicy Salmon Burgers: FAQs

I can’t find canned salmon. What should I use?

You can use leftover poached, grilled, baked, or steamed salmon here if you have that handy.

Do I really need the panko?

Panko gives a really nice texture to this burgers – highly recommend! If you want to ditch the refined grains, whole wheat breadcrumbs could work as well. If you want a gluten-free option, almond flour could be substituted.

How long do these burgers keep for after they’re cooked?

Leftovers keep really well – 3 days in the fridge or 3 months in the freezer!

Prefer To Watch Instead Of Read?

Click here to see the step-by-step web story instructions for this recipe!

Source notes: These salmon burgers are a play on our well-loved original salmon burgers recipe – except this time with a little bit of Asian-inspired flavor and subtle kick.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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

Recipe Card powered by Tasty Recipes logo


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating


  1. Pinch of Yum Logo

    Do you think I could bake these instead of pan fry? If so, what temp and time do you recommend? Thanks!

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Great question! We haven’t tested them in the oven, so it’s hard to say! We’d maybe try 400 degrees for 20 minutes. Let us know how it goes if you give it a try!

  2. Pinch of Yum Logo
    Carole Lee

    Can I use a chia egg replacement and what would be the proportion please and thanks. I think this will be great to make when we are out on our sailboat for a couple of weeks when supplies are dwindling.

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      We haven’t tested this recipe with a chia egg, so it’s hard to say. If you want to give it a try, here’s a chia egg recipe that might work!

  3. Pinch of Yum Logo

    I learned of the magic of lemongrass paste when I first made your Banh Mi Bowls- they quickly became a go-to in our house. These sound great too!

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Yes! It’s such a great little shortcut! We hope you love the burgers!

  4. Pinch of Yum Logo

    I have a freezer full of salmon that I am looking for recipes for. Do you think I could cook some and flake it and used that instead of canned?

  5. Pinch of Yum Logo

    Curry paste and lemongrass are SO up my alley!! My question was if you could recommend a brand of canned salmon, because I’m sure they are not all equal! However, I followed the link to your original salmon burger recipe and found you recommend Wild Planet. You might want to link it here for your readers!

    Thanks– can’t wait to try it!

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Yes, we’d recommend Wild Planet, but we’ve also tested the recipe using Chicken of the Sea salmon. Enjoy!

  6. Pinch of Yum Logo

    I can’t find lemongrass paste anywhere! Is there a substitute I can use or would it be fine if I just omitted it?

  7. Pinch of Yum Logo

    Should the canned salmon be boneless, or does it not matter? I don’t have any experience with canned salmon, and was a bit surprised to see bones included in the Bumblebee Pink Salmon I bought. I ended up trying to remove any bones I saw. What is your advice?

    1. Pinch of Yum Logo

      Canned salmon usually has bones in it. Growing up, my mom would make salmon loaf with it and leave all of the bones- I could never get over the occasional crunch!
      It is totally fine to leave the bones in since they add calcium. I prefer to take out the round dense bones along the spine, but I leave the pin bones. You won’t notice these tiny little bones in the burgers. Hope this helps!

    2. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Tim! Great question. My understanding is that you can eat the bones in canned salmon because they’re cooked down enough to be eaten safely. We usually use boneless canned salmon for these burgers. We’d recommend looking for a can of salmon that specifies “boneless” on the label.

  8. Pinch of Yum Logo

    This recipe was so delicious and so easy! I eased back on the red curry paste – my spouse doesn’t like anything too spicy – but the flavor adds so much even if you put in just a little. Put it on home-baked buns with tomato & cucumber and a little lettuce. I liked mayo as a condiment. Will definitely add to my recipe box.

  9. Pinch of Yum Logo
    Ashley Latimer

    I thought this was a great, easy meal! Next time I may experiment more with the sauce; spicy mayo was awesome, and we added some TJ’s chili onion crunch too, but I think there are lots of possibilities here!

  10. Pinch of Yum Logo
    Amelia McCabe

    I really want to try these but cannot eat spicy due to GERD. And suggestions to add instead of red curry paste?

  11. Pinch of Yum Logo

    I made these and they were delicious. I served with the prepackaged salad from Aldi just like the recipe said and it was great.

  12. Pinch of Yum Logo

    These were delicious! Can’t wait to make them again. That crunch! First time using that paste; you’re right, it really added something. I’m never getting storebought salmon cakes again.

  13. Pinch of Yum Logo

    This recipe exceeded my expectations. We enjoyed it and will definitely make again. So easy. I used Chicken of the Sea skinless & boneless salmon. Served with a spicy mayonnaise and an Asian flavored cole slaw. Thank you for sharing!

  14. Pinch of Yum Logo

    Love the recipe and very easy to make. But found it very salty. The second time I left out the soy sauce and salt but was still salty (and I love salt).

    Any suggestions as to what ingredients to amend? Thanks

      1. Pinch of Yum Logo

        Thanks. I left out the Kosher salt and soy sauce. I think the pastes must have a lot of salt (soy sauce).

  15. Pinch of Yum Logo

    Looking forward to this recipe.
    Can I freeze this for meal prep? Would you freeze before or after pan-frying?

    Thank you!

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Carrie! Yes, you can freeze the burgers. We’d freeze after frying. Enjoy!

  16. Pinch of Yum Logo

    So good! I am not big on spice so I used 1/2 tbsp curry paste and it was perfect. I didn’t have eggs so I used flaxseed + water and it worked just fine. I froze 2 uncooked for later and I look forward to having them!

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      So glad you enjoyed the burgers and that you were able to make them egg-free!

    2. Pinch of Yum Logo

      These are so easy and delicious. Couldn’t find lemongrass paste at my grocery store, but they were super flavorful without. Also used flax eggs, and that worked out great. Served with a side of roasted veggies and baked sweet potato. Yum.

      1. Pinch of Yum Logo
        Krista @ Pinch of Yum

        Awesome, Janice! Glad it worked out with flax eggs. Thanks for the comment!

  17. Pinch of Yum Logo

    Amazing! Maybe the best salmon burger I’ve ever had. Even our one year old ate his entire burger!

  18. Pinch of Yum Logo

    New favorite recipe!!!!! I didn’t have enough salmon so I also mixed in a can of tuna – super delicious! I also subbed eggs for flaxseed – a little vegan goodness 🙂

  19. Pinch of Yum Logo

    What ratios do you use for cabbage tossed with olive oil, vinegar, salt, and sugar?

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Great question! We’ve never measured it out. You could try 2 cups shredded cabbage, 1/2 tablespoon olive oil, 1 tablespoon vinegar, 1/2 teaspoon sugar, and a sprinkle of salt!