This Gochujang Salmon Burger is packed with bold flavours, featuring juicy salmon patties with a kick of Korean gochujang, balanced by a crisp sesame slaw and tangy cucumber pickles. It’s a fresh and spicy twist on the classic burger, perfect for a satisfying weeknight dinner.
If you love bold flavours but don’t want to spend ages in the kitchen, this is the recipe for you. And the best part? You can prep most of the elements ahead of time, making it ideal for busy evenings.
You can watch me making these Gochujang Salmon Burgers here.
Table of Contents
- Gochujang Salmon Burger: Ingredient Breakdown
- The Role of Gochujang in this Salmon Burger
- Making the Perfect Salmon Burger Patty
- The Fresh, Crunchy Element
- Adding Fresh Bite to the Gochujang Salmon Burger
- Kimchi Mayo: The Final Touch
- Assembling the Gochujang Salmon Burger
- Gochujang Salmon Burger: Final Thoughts
- More Burger Recipes
Gochujang Salmon Burger: Ingredient Breakdown
- Sweetheart cabbage (aka pointed/hispi cabbage): Adds a crunchy, fresh base to the slaw.
- Toasted sesame oil: This deep, nutty oil enhances the slaw and gives it a deep, toasty flavour.
- Toasted sesame seeds: Extra crunch and texture in the slaw, with an added layer of nuttiness.
- Cucumber: Thinly sliced for a quick pickle that’s both refreshing and tangy.
- Rice vinegar: Light and bright, it’s perfect for balancing the richness of the salmon patties.
- Sugar: A little sweetness to temper the acidity of the vinegar in the pickles.
- Salmon fillets: The star of the show – providing a rich, buttery base for the patties.
- Gochujang: The heart of the flavour here, bringing spice, sweetness, and umami.
- Soy sauce: Adds saltiness and depth to the patties, complementing the gochujang.
- Panko breadcrumbs: To bind the salmon burger patties.
- Mayonnaise: Creamy and tangy, forming the base of the kimchi mayo.
- Kimchi: Fermented, spicy, and full of flavour, it takes the mayo to the next level.
- Vegetable oil: For brushing the salmon patties before baking or air frying.
- Brioche buns: Soft, slightly sweet buns that complement the spicy, tangy flavours.
The Role of Gochujang in this Salmon Burger
Gochujang has become a go-to ingredient for me because it brings so much more than just heat. It’s spicy, yes, but it’s also sweet and savoury, with a depth of flavour that really enhances the salmon. When you add it to the salmon burger patties, it does more than just season them—it totally transforms them into something extra special and delicious.
But, here’s the thing: because gochujang has sugar in it, you need to be careful when cooking the patties. If you pan-fry them, they might burn on the outside before the inside is ready. That’s why I recommend baking or air-frying. It gives you that crispy exterior without the risk of burning, and the salmon burger patties stay nice and juicy inside.
Making the Perfect Salmon Burger Patty
When making these Gochujang Salmon Burger patties, texture is important. You want them to hold together, but still have some bite. I like to blitz half the salmon in a food processor, so it forms the base of the patty. You dice up the other half and mix it with gochujang, soy sauce, and panko breadcrumbs. This way, you get a combination of textures—the finely minced salmon holds everything together, while the chunks of diced salmon give it that juicy, flaky texture when you bite into it.
You can easily make the patties ahead of time, which is great if you’re meal prepping. Just refrigerate them for at least 15 minutes before cooking, so they firm up and hold their shape when you bake or air-fry them.
The Fresh, Crunchy Element
The sesame slaw adds that much-needed crunch and freshness to the Gochujang Salmon Burger. Sweetheart cabbage is ideal here because it’s crisp, but also softens nicely as it sits in the toasted sesame oil. And don’t worry if the cabbage looks a bit dry when you first mix it—after a bit of time in the fridge, it will soften up and absorb all that flavour.
Toasted sesame seeds and oil are essential here. The oil gives the slaw a nutty richness, while the seeds add a bit of texture. You can make this slaw ahead of time too—it actually tastes better after sitting in the fridge for a while. That’s one less thing to worry about when it’s time to assemble the burgers.
Adding Fresh Bite to the Gochujang Salmon Burger
I love adding quick cucumber pickles to this Gochujang Salmon Burger because they bring that tangy crunch that cuts through the richness. These pickled cucumbers are super simple to make—just toss thinly sliced cucumbers with rice vinegar, sugar, and salt. Let them sit while you prep everything else, and they’ll be ready by the time the salmon burger patties are cooked.
The acidity from the vinegar helps balance out the richness of the salmon and the creaminess of the kimchi mayo. Plus, it adds a fresh, crisp texture to every bite.
Kimchi Mayo: The Final Touch
If you’re a fan of bold flavours, kimchi mayo is going to be your new favourite burger topping. The combination of creamy mayo with spicy, tangy kimchi is a total game-changer. You don’t need much to make an impact, but it’s one of those sauces that ties everything together. The richness of the mayo balances the spice from the gochujang in the salmon burger patties, while the fermented tang from the kimchi keeps everything fresh.
You can adjust the amount of kimchi depending on how much heat and tang you want in the sauce. And like the other elements, you can make this ahead of time, so it’s ready when you’re assembling the burgers.
Assembling the Gochujang Salmon Burger
Once your salmon patties are cooked and your buns are toasted, it’s time to assemble. Start with a generous dollop of kimchi mayo on the bottom bun, followed by a crispy, juicy salmon patty. Add a few slices of pickled cucumber and a handful of sesame slaw. Another layer of kimchi mayo on the top bun, and you’re good to go. These Gochujang Salmon Burgers are best served immediately, so everything stays crisp and fresh.
Gochujang Salmon Burger: Final Thoughts
These Gochujang Salmon Burgers are full of flavour but still easy enough for a weeknight meal. The prep is straightforward, and because most of the components can be made ahead, it’s an stress-free recipe that delivers big on taste. The balance of spicy, savoury salmon with crunchy slaw and tangy pickles is something I keep coming back to. If you’re looking for a way to switch up your burger routine, give these a try—you won’t be disappointed.
More Burger Recipes
If you loved this Gochujang Salmon Burger, here are a few more burger recipes that you might like:
- Harissa Lamb Burgers: Juicy lamb patties spiced with harissa, topped with cumin caramelised onions, minty mayo and rocket – you!
- Chilli Cheeseburger: Loaded with two cheesy patties, a smoky chipotle chilli, chunky guacamole and crispy tortilla chips, this burger is sensational.
- Aubergine Katsu Burger: The golden, crispy aubergine katsu is the star, nestled in a soft brioche bun with a zingy, crunchy cabbage slaw. Finished with rich tonkatsu sauce and creamy kewpie mayo, every bite delivers a perfect balance of zing, crunch, and umami.
- Spicy Teriyaki Tofu Burger: This burger features crispy, sesame-crusted tofu, tossed in a spicy teriyaki glaze, charred pineapple and a vegan sriracha slaw.
Gochujang Salmon Burger
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These Gochujang Salmon Burgers are packed with bold flavours, featuring juicy salmon patties with a kick of Korean gochujang, balanced by a crisp sesame slaw and tangy cucumber pickles. It’s a fresh and spicy twist on the classic burger, perfect for a satisfying weeknight dinner.
- Author: zenak
- Prep Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
- 250g sweetheart cabbage (aka pointed/hispi cabbage), very thinly sliced
- 2 tbsp toasted sesame oil
- 2 tbsp toasted sesame seeds
- 1 cucumber, very thinly sliced
- 2 tbsp rice vinegar (or more, to taste)
- 1 tsp sugar (or more, to taste)
- 500g skinless salmon fillets
- 2 tbsp gochujang
- 2 tbsp soy sauce
- 50g panko breadcrumbs
- 100g mayonnaise
- 100g kimchi, finely chopped
- Vegetable oil
- 4 brioche buns
Instructions
- Prepare the Slaw: In a large bowl, combine the sweetheart cabbage, toasted sesame oil, and sesame seeds. Season with salt and pepper, toss to coat, then refrigerate. The cabbage will soften as it sits, so don’t worry if it feels dry at first.
- Pickle the Cucumber: Place the cucumber, rice vinegar, and sugar in a bowl. Season generously with salt, toss to combine, then refrigerate until ready to serve.
- Make the Salmon Patties: Cut half of the salmon into large chunks and place in a food processor. Add the gochujang and soy sauce, and blitz until finely chopped (alternatively, you can do this by hand). Transfer to a large mixing bowl. Dice the remaining salmon into 1-2cm cubes, then add to the minced salmon mixture along with the panko breadcrumbs. Mix until combined, then form into four 2.5cm-thick patties. Refrigerate for at least 15 minutes, or up to a few hours if making ahead.
- Make the Kimchi Mayo: In a small bowl, combine the mayonnaise and finely chopped kimchi. Refrigerate until ready to use.
- Cook the Salmon Patties: Preheat your oven or air fryer to 200℃ (fan 180℃). Lightly brush or spray the patties with vegetable oil. Bake or air fry for 15-20 minutes, or until the patties are cooked through and caramelised on the outside.
- Assemble the Burgers: Toast the brioche buns in a dry pan until golden. To assemble, spread a generous dollop of kimchi mayo on the bottom bun, followed by the salmon patty, a few cucumber slices, and some sesame slaw. Add more kimchi mayo on top and finish with the top bun. Serve the burgers immediately, with extra kimchi if desired. Enjoy!
Notes
The salmon patties, cucumber pickles and sesame slaw can be made a few hours ahead of time, making this a great option for meal prep!
One Response
Oh My Days!!!
This is so good. One of the best meals I’ve had in a while.
Thank you Zena