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These Keto Asian Salmon Burgers are a huge hit with family and friends! They’re the perfect summertime dinner for entertaining with gluten-free options too! Bursting with fantastic Asian flavors and topped with a hoisin sriracha mayo, pickled red onions, and garlic ginger pickles. Prefer to grill them? It is the perfect low-carb meal for grilling season!
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Keto Asian Salmon Burgers - the Perfect Low-Carb Summer Grilling Idea!
Living in Western Washington with a fisherman for a husband, salmon in the spring and summer is a frequent star of our meals. If the fishing is good we will have some in the freezer for off-season, but for the most part, we look forward to that fresh caught salmon and the things we can make with it.
This year Asian flavors have been some of our favorites to add to that catch of the day. To me, salmon and Asian flavors just seem to go together like peanut butter and jelly and this Keto Asian Salmon Burger recipe proves that point perfectly. With garlic, ginger, lemon, green onions, Tamari, and chile pepper, the salmon transforms your burger night into something worthy of the fanciest of restaurants and will have your friends and family asking for more.
Serve these Keto Asian Salmon Burgers alongside this Spicy Peanut Cucumber Noodle Salad, or Asian Rainbow Noodle Salad for a low-carb meal that celebrates summer, and grilling season, in the tastiest of ways!
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
In This Post
🥘Keto Asian Salmon Burgers Ingredients
These are the ingredients necessary to make Keto Asian Salmon Burgers.
- Fresh Salmon - fresh salmon will give you the best flavor and texture for these burgers,
- Keto Hamburger Buns - You can use these homemade keto hamburger buns or my favorite store-bought buns.
- Keto Breadcrumbs - I toast a couple of slices of keto bread and grind them in a food processor to make my breadcrumbs.
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Keto Asian Salmon Burgers Instructions
This is a basic breakdown of the steps involved in making Keto Asian Salmon Burgers. You will find the full directions in the recipe card at the bottom of the post.
Using a food processor pulse the salmon in batches to a ground meat/sausage-like texture.
Combine the mayonnaise, hoisin, 1 tablespoon of lemon juice, and Sriracha in a small bowl.
Combine the fresh salmon, keto breadcrumbs, or pork rinds, green onions, cilantro, soy sauce, ginger, lemon zest, and egg.
Carefully add the patties to the skillet, cooking until golden brown.
Helpful Hint: 💡 Make sure to place the salmon mixture in the fridge for at least 30 minutes. This helps the patties stay together as you form and cook them.
Substitutions
- Fresh Salmon - if you cannot find fresh salmon you can use frozen thawed. The texture might be a little different but they will still taste good.
- Fresno Chile - if you cannot find a Fresno chile pepper you can use a jalapeno in its place. Make sure to remove the ribs and seeds if you want to reduce the heat level.
- Keto Breadcrumbs - you can use ground pork rinds if you want to lower the carb count or make these burgers gluten-free.
🍽Equipment
This is the equipment you will need to make Keto Asian Salmon Burgers.
- food processor
- small mixing bowl
- measuring cups and spoons
- large cast iron skillet
- large mixing bowl
- fish spatula
Storage
Cooling: Allow the salmon burgers to cool completely at room temperature before storing them.
Refrigeration: Place the cooled burgers in an airtight container or wrap them tightly in plastic wrap or aluminum foil. Store in the refrigerator for up to 3 days.
Freezing: For longer storage, individually wrap the burgers in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months.
Reheating: To reheat, thaw the burgers in the refrigerator overnight if frozen. Reheat in a skillet over medium heat, or the oven at 350°F (175°C) until warmed through, about 10-15 minutes. Avoid using the microwave as it can make the burgers rubbery.
💭Top tip
Insert the thermometer into the thickest part of your burger. When the salmon burger reaches 145 degrees F, it is done. – If you don't have a thermometer, check that your burger is lightly crisp on the outside. The meat inside can be slightly pink.
FAQ about Keto Asian Salmon Burgers
Yes, just make sure that it is completely thawed and pat the filets dry with a paper towel before using them. The text will be slightly different but the flavor will be there.
Yes, you can grill the salmon burgers. Preheat your grill to medium-high heat and lightly oil the grates. Grill the patties for about 4-5 minutes on each side or until they reach an internal temperature of 145°F.
Use ground pork rinds in place of the keto breadcrumbs, and make sure your hoisin sauce is gluten-free. Also, use lettuce leaves instead of burger buns or gluten-free buns.
More Tasty Salmon Recipes
Looking for other recipes like this? Try these:
- Low-Carb Salmon BLTS with Lemon Dill Mayo
- Keto Salmon Patties
- Lemon Garlic Salmon Foil Packs
- Sheet Pan Salmon and Asparagus
- Grilled Salmon with Strawberry Salsa
- Creamy Keto Tuscan Salmon
Pairing with Keto Asian Salmon Burgers
These are my favorite dishes to serve with these Keto Asian Salmon Burgers:
- Spicy Peanut Cucumber Noodle Salad
- Asian Rainbow Noodle Salad
- Cucumber Kimchi
- Kung Pao Brussels Sprouts
- Low-Carb Asian Slaw
- Keto Asian Salad
Keto Asian Salmon Burgers
Equipment
Ingredients
For the burgers
- 1 1/4 lb fresh salmon fillet skin removed
- 3 tbsp keto mayonnaise
- 1 tbsp gluten-free hoisin sauce
- 1 lemon juiced and zested
- 1 to 2 tsp sriracha sauce depending on desired spice level
- 3 tbsp avocado oil
- 2 cloves garlic minced
- 1 Fresno chile pepper seeded and minced, can sub a jalapeno
- 1 rib celery finely chopped
- 1 cup keto breadcrumbs or ground pork rinds
- 4 green onions chopped
- 1/4 cup fresh cilantro leaves chopped
- 1 tbsp Tamari or coconut aminos
- 1 tbsp ginger paste or 1-inch fresh grated ginger
- 2 eggs lightly beaten
For serving
- 4 keto hamburger buns
- Fresh cilantro leaves optional
- Pickled red onions optional
- Garlic and Ginger Pickled Cucumbers optional
Instructions
- Using a food processor pulse the salmon in batches to a ground meat/sausage-like texture.
- In a small bowl, combine mayonnaise, hoisin, 1 tablespoon of lemon juice, and Sriracha. Cover and refrigerate.
- Heat 1 tablespoon of avocado oil in a skillet over medium heat. Add the celery, chile pepper, and garlic. Cook until it softens, 3 to 5 minutes. Remove from heat and let cool.
- In a large bowl, combine fresh salmon, keto breadcrumbs or pork rinds, green onions, cilantro, soy sauce, ginger, lemon zest, and egg. Combine with your hands then add the cooled celery/chili mixture and combine. Cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes to an hour.
- Divide the salmon mixture into 4 equal parts and shape into patties.
- Heat the remaining avocado oil in a large skillet over medium heat.
- Let the pan come to temperature (about 5 to 8 minutes) and carefully add the patties to the hot oil, cooking for about 3 to 4 minutes on each side, or until golden brown on the outside. Remove to a plate.
- Meanwhile, toast the buns under the broiler.
- Place a patty on a toasted bun. Top with hoisin mayo, pickled onions, pickled cucumbers, and cilantro leaves.
Notes
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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Sissy
These burgers are so delicious! They are even tasty reheated the next day!!