Korean Salmon Burgers with Gochujang Mayonnaise

Pan-seared salmon burgers with a crispy crust and tender center, topped with gochujang mayo, bibb lettuce, and pickled red onions on a toasted bun.

Why You'll Love Korean Salmon Burgers with Gochujang Mayonnaise

It's got everything-heat, crunch, juicy texture, and that bold Korean flavor thanks to gochujang. Bonus: it comes together in under 30 minutes.

Tips and Tricks

• Chill the patties-this helps them hold their shape when cooking.
• Don't over-process the salmon; you want texture, not paste.

Variations

• Add grated ginger or scallions to the burger mix for extra depth.
• Use brioche buns or lettuce wraps to switch up the base.

Substitutions

• Swap salmon for steelhead trout.
• Use Greek yogurt instead of mayo in the gochujang sauce for a tangy twist.

Best served with

• Sweet potato fries or sesame slaw
• Kimchi on the side
• Cold lager or sparkling yuzu soda

How to Store Leftovers

• Store uncooked patties in the fridge for up to 2 days. Cooked patties keep 3 days in the fridge; reheat gently in a skillet.

Common Questions

Korean Salmon Burgers with Gochujang Mayonnaise

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Pan-seared salmon burgers with a crispy crust and tender center, topped with gochujang mayo, bibb lettuce, and pickled red onions on a toasted bun.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 2

Course: Dinner, Main Course, Seafood

Cuisine: Californian, Korean-Inspired

Ingredients Equipment Method Notes

Ingredients

  

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Burger Mixture

• 1 lb Skinless raw salmon ground in food processor
• 1 large Egg
• ½ cup Panko breadcrumbs
• 2 tablespoon Mayonnaise
• ¼ teaspoon Garlic powder
• ½ teaspoon Kosher salt
• ½ teaspoon Crushed red pepper flakes
• ½ Medium lime juiced
• Avocado oil for cooking

Gochujang Mayonnaise

• 1 tablespoon Gochujang
• ½ cup Mayonnaise

To Serve

• 2 Burger buns toasted
• 2 leaves Bibb lettuce
• ¼ cup Pickled red onions

Equipment

• Food processor
• Mixing Bowls
• Nonstick or cast-iron skillet

Method

 

1. In a food processor, combine salmon, egg, panko, mayonnaise, garlic powder, salt, red pepper flakes, and lime juice. Pulse for 10-20 seconds until mixture is cohesive but not paste-like.
2. Form mixture into two patties and place on a parchment-lined plate. Chill for 1 hour to firm.
3. Heat a skillet over medium heat and add a drizzle of avocado oil. Sear patties 3-4 minutes per side, or until golden brown and internal temp reaches 135°F. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready.
4. In a small bowl, whisk together gochujang and mayonnaise to make the sauce.
5. Toast burger buns in the oven at 400°F for 3-5 minutes or face-down in a hot skillet until golden.
6. Assemble: Spread gochujang mayo on bottom bun, add salmon patty, bibb lettuce, pickled onions, and more sauce. Top with other half of bun.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.

Storage: leftover patties keep in the fridge for up to 2 days. Reheat gently in a skillet to bring back the sear, the microwave will make them rubbery. The gochujang mayo keeps in an airtight container in the fridge for about a week.

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