BBQ Jerk Salmon Burgers

These delicious BBQ Jerk Salmon Burgers are a must-have for any season. These burgers are perfectly jam-packed with bold flavors and can easily be turned into sliders for a gathering or Game day celebration! Made from easy salmon patties that's covered in amazing BBQ Jerk sauce and topped with crunchy chopped red cabbage, poblano peppers, shredded carrot, and finished with a dairy-free garlic herb aioli, these burgers are a sure crowd-pleaser! Gluten-free option.

Disclaimer: This post contains affiliate links via Amazon for products that I wholeheartedly love.

One thing I've learned when making any type of sandwich or burger is that the bun is one of the most important parts, obviously besides the actual "meat" item and toppings. Haha. Normally, I would make a burger with the regular store-bought burger buns (there's nothing wrong with them by the way), however, with these delicious BBQ Jerk Salmon Burgers, I had to pair them with brioche buns------which adds a phenomenal touch!

For the best results, I season each layer of these salmon burger to perfection, chop the topping ingredients into great bite-sized pieces, and of course-----warm my buns over the stovetop with a bit of butter for a nice golden brown! It's just pure GOODNESS. Plus, if you love this burger/slider recipe, then you're sure to love this Baked Jamaican Jerk Chicken Salad, Vegan Jamaican Jerk Walnut Tacos, and Best Jamaican Jerk Chicken Pizza.

Originally, these salmon burgers were sliders, which can still be achieved by making the burger patties smaller and using slider buns, however, I love a good handheld full-size burger and felt like the flavors in these demanded just that. Trust me, you won't be disappointed.

If you've ever tried my Jerk Salmon Tacos + Avocado Cilantro Lime Sauce, then you'll truly love my twist on these burgers! If not, what are you waiting for?

Overall, these BBQ Jerk Salmon Burgers are super easy to make, a great weeknight or weekend option, can be easily personalized with your fave ingredients, can be made into mini sliders for a gathering or event, includes bold flavors, balance between savory, spicy, and sweet, and just plain DELICIOUS for the entire family.

How to Make BBQ Jerk Salmon Burgers

The FOUR parts of these BBQ Jerk Salmon Burgers s are the salmon 'burger patty', + toppings, burger buns, and the homemade dairy-free garlic aioli sauce.

Start by mashing your salmon with the other patty ingredients until they're able to hold together when formed in shape. Sear each side of the patties in a skillet and then top with BBQ jerk sauce until completely covered. Transfer salmon patties to the oven to bake for a few minutes. Meanwhile, prep your ingredients and chop them into bite-sized pieces. Then lightly toast your burger buns, whip together the garlic aioli, assemble and and finally, enjoy!

INGREDIENTS

Here’s what you need for these BBQ Jerk Salmon Burgers:

• Salmon fillets. I like to use wild-caught Sockeye salmon for a tastier flavor. If yours are fresh, defrost them in the refrigerator prior to making burgers and when ready to use, let them sit at room temp. for 30 minutes or so before seasoning + baking.
• Olive oil. you can also use avocado oil or Grapeseed oil, if you prefer.
• Breadcrumbs. You can buy store-bought breadcrumbs or panko. Or see the notes below the recipe to easily make your own breadcrumbs.
• Red cabbage. Chopped cabbage makes for a nice fresh + light topping for these burgers. You can substitute with regular cabbage or shredded brussels sprouts or some sort of slaw.
• Eggs. You'll need 2 large organic eggs to work as a binder. You can also sub with mayonnaise or dijon mustard.
• Jerk seasoning. You can purchase a store-bought blend or make your own using staple herbs + seasonings.
• Poblano. I like the extra spicy flavor. You can also use Jalapeños as well.
• BBQ sauce. Again, it's easy to make your own. See the notes section below the recipe for how to.
• Brioche buns. I love to use brioche buns when it comes to eating them. You can use your fave sandwich bun.
• Carrots. I always use organic carrots. The best way to prep them for these burgers is to shred or grate them for an easy bite!
• Garlic. I prefer fresh, but you could substitute with 1 Tablespoon garlic powder in a pinch for a bold flavor.
• Scotch bonnet. If you don't like spice, use less of the peppers. You can also use habanero peppers if readily available.
• Homemade Garlic Aioli Herb sauce. I love using my easy dairy-free garlic aioli, which both adds a nice finish to these burgers.

What You’ll Love About These Salmon Burgers/Sliders The Most?

• Easy to make.
• Super flavorful.
• A great kick of spice + sweetness without being overwhelming.
• Minimal ingredients to create a fantastic burger experience.
• Fun meal for entire family. Can also be turned into sliders for a gathering or event!
• Has a great gluten-free option.
• Did I mention the burst of flavor? Haha.

Homemade BBQ Sauce

To make your own BBQ sauce for these BBQ Jerk Salmon Burgers is rather simple and doesn't require a lot. Here's what you'll need:

• 1 (15 oz.) can of tomato sauce
• ¾ cups water
• ¼ cup balsamic vinegar
• 2 Tbsps sriracha sauce
• 2 tsps ground mustard
• ⅓ cup agave syrup
• 2 Tbsps pure maple syrup
• 1 teaspoon sea salt
• 1 teaspoon onion powder
• 1 tablespoon red pepper flakes
• 1 teaspoon smoked paprika

DIRECTIONS: Place all ingredients in a medium saucepan on medium-high heat and whisk together until it begins to boil. Reduce heat to low-medium and let everything simmer for about 15 minutes or so, stirring occasionally. Once thickened enough to desired consistency, remove from heat and let cool. Set aside until ready to use or store remainder in an airtight container and refrigerate for up to 2 weeks.

Best Salmon Burgers Toppings

Everyone is different when it comes to burger toppings in general, which is why I love using a variety of ingredients. However, for these BBQ Jerk Salmon Burgers, I like to add ingredients that compliment the bold flavor of both the BBQ + "jerk".

This is a great opportunity to teach children about what they like, how much to add, and helps to develop their palate—which is what I try to do with my son. Plus, maybe they’ll try something new on their own—who knows?!

Some of the most popular burger toppings in my house for these BBQ Jerk Salmon Burgers are:

• Bacon
• Pineapple chunks (Grilled)
• Mango
• Roasted veggies (bell peppers, poblano peppers, jalapeños, etc.)
• Caramelized onions or fresh onion slices
• Cilantro or parsley, chopped
• Green onion, chopped
• Dill pickles
• Sour cream or yogurt
• Slaw
• Avocado
• Cabbage or arugula
• Relish
• Herb roasted tomatoes

How to Make Herb Roasted Tomatoes

The key for this recipe is to start with great-quality tomatoes. Choose a mix of large and cherries, and several different colors if you can find them.

INGREDIENTS

• Tomatoes. You can add as many tomatoes as will fit on your baking sheet.
• Olive oil. Don’t skimp on the oil! It helps concentrate the tomato flavor and makes a nice jammy texture. You can use these roasted tomatoes like a dressing or sauce.
• Dried herbs. I like a mixture of Italian herbs like oregano, basil and parsley. But you can mix up the seasonings with other fresh or dried herbs. Thyme, rosemary, marjoram and tarragon are all delicious with tomatoes.
• Spices. Likewise, feel free to play with different spices in your roasted tomatoes. I like paprika, garlic powder and a pinch of red pepper flakes for a slight kick.

Jamaican Herbs That You Should Always Keep On Hand + Remedies:

When it comes to herbs + plants, there are so many benefits to using them, especially when used for medicinal purposes. This list of Jamaican Herbs That You Should Always Keep On Hand + their Remedies showcases many popular (and not so well-known) herbs that fight everything from colds/flus to pain to acne; traditionally used by many Jamaicans for centuries.

Dairy-Free Garlic Herb Aioli Sauce

If you're thinking about adding a sauce to the mix with these BBQ Jerk Salmon Burgers-----don’t skip the creamy and savory garlic herb aioli sauce. I keep it vegan because I’m avoiding too much dairy and of course, however, you can totally use regular mayo.

Otherwise, this sauce is quick and easy to make with fresh and powdered garlic, lemon juice, and a bit of dried dill, oregano, basil, oregano, and parsley.

For the Homemade Jerk Seasoning (Dry Rub):

To make your own jerk seasoning dry rub, you'll need a handful of herbs + seasonings. Just double or triple ingredients for a bigger batch to store overtime.

Looking for Great Leafy Green Options for these Burgers?

When it comes to vegetables, there are so many benefits as we all know. While some veggies pack a greater punch when it comes to nutrients, we’ve curated a special list of our Our Top 12 Favorite Healthy Green Leafy Vegetables! Most of these are super popular while others are under utilized in many dishes. Lettuce Eat, Shall We?

How To Store Leftover BBQ Jerk Salmon Burgers

Place any leftover ingredients in separate tightly sealed containers in the refrigerator for up to 3-4 days. Warm and Assemble per usual when ready to serve.

Can I Make these Burgers Ahead?

Absolutely! All ingredients can be made and individually stored as meal prep and assembled when ready to serve.

Can I Make these Burgers into Sliders?

Of course! Simply make smaller burger patties (about 2-3 Tbsps) and use slider buns or rolls.

Can I Make these BBQ Jerk Salmon Burgers Gluten-Free?

Yup! To make these burgers gluten-free, simply substitute burger buns with great GF-friendly buns and ensure that breadcrumbs and BBQ sauce are GF-friendly also.

Best Sides to Go with These Burgers!

• Seasoned Crinkle Cut Fries
• Crispiest Jumbo Garlic Herb Fries
• Crispiest Seasoned French Fries
• Crispy Baked Jerk Potato Wedges
• Blood Orange Kale Salad

MADE OUR RECIPE(S)?

If you make these BBQ Jerk Salmon Burgers, be sure to tag me on Instagram @orchidsandsweettea!

BBQ Jerk Salmon Burgers

February 1, 2023 •

By Shanika

5 from 6 votes

Make the best BBQ Jerk Salmon Burgers with garlic herb aioli for a mouth-watering bite, perfect for the entire family!

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Serves: 4 servings

Units:

US Customary|Metric

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Ingredients

SALMON:

• 1 lb. wild-caught Sockeye salmon (You can also use regular salmon fillets also)
• 2 Tbsps Extra virgin olive oil
• ½ cup panko breadcrumbs, homemade or store-bought
• 2 garlic cloves, minced
• 1-2 scotch bonnet peppers, minced (Reduce based on amount of spicy flavor desired)
• 2 large organic eggs (You can sub with mayo or dijon mustard)
• 1-2 Tbsps Homemade Jerk Dry Rub Seasoning

TOPPINGS:

• 4 brioche burger buns
• 2 cups BBQ sauce, premium (Can be homemade or store-bought)
• 1-2 Tbsps jerk seasoning blend
• organic red cabbage, chopped (I use about 2 cups chopped cabbage)
• 1 medium organic carrot, peeled + grated
• 1 poblano pepper, chopped

GARLIC HERB AIOLI:

• ½ cup vegan mayonnaise (You can also use regular mayo, if desired)
• 4 garlic cloves, minced
• ½ lemon, freshly-squeezed
• 1 teaspoon dried dill
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon garlic powder
• ½ teaspoon dried parsley

Instructions

TO MAKE THE SALMON PATTIES:

• Preheat the oven to 400 degrees Fahrenheit.
• To a bowl, add your washed and patted dry salmon along with the breadcrumbs, eggs, minced garlic, scotch bonnet, and ½ the amount of homemade jerk seasoning, stirring everything together until combined. Then using a spoon or fork, mash the ingredients together until almost "pureed" and everything can be formed into patties. NOTE: If your patties aren't holding together enough, be sure to add a bit of breadcrumbs (¼ cup or so) until it becomes more formed. You can also use a food processor if easier.
• In a large (12-inch) oven-safe cast iron skillet over medium-high heat, add the olive oil. Once heated, add each patty and sear on each side until golden, about 3-4 minutes.
• When both sides are seared, mix together BBQ sauce and 1-2 Tbsps of remaining jerk seasoning and spoon sauce atop each patty until they are fully covered. Transfer skillet to preheated oven and bake for 10-15 minutes or until salmon is cooked through and patties are "firm".

TOAST BURGER BUNS (OPTIONAL):

• In a skillet over medium-high heat, add 1 tablespoon of unsalted butter and let it melt. Add the burger buns to heated skillet (inside faced down) and let them brown until toasted and golden. Remove from heat.

MAKE THE GARLIC HERB AIOLI:

• Add the sauce ingredients to a bowl and whisk until combined and smooth. Set aside.

ASSEMBLY:

• To assemble, prepare your burger buns, top each with a BBQ Jerk salmon patty, chopped red cabbage, grated/shredded carrots, chopped poblano peppers, and garlic herb aioli. Repeat until all servings are made. Serve with your favorite side----fries, sweet potato fries, salad, or whatever! Enjoy.
• Bon Appetit!

Tips & Tricks

• STORAGE: Place any leftover ingredients in separate tightly sealed containers in the refrigerator for up to 3-4 days. Warm and Assemble per usual when ready to serve.
• MAKE AHEAD: All ingredients can be made and individually stored as meal prep and assembled when ready to serve.
• GLUTEN-FREE OPTION: To make these burgers gluten-free, simply substitute burger buns with great GF-friendly buns and ensure that breadcrumbs and BBQ sauce are GF-friendly also.
• JERK SEASONING (STORAGE): You can keep leftovers in a small tightly sealed jar and at room temperature for up to 6 months like your other herbs + spices.
• EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with these BBQ Jerk Salmon Burgers. Everything from my fave high-powered blender, baking sheets, wooden spoons, mixing bowls, and more.
• BBQ SAUCE: If you choose to use a store-bought version, my favorite brand is Stubb’s BBQ Sauce.
• TOPPINGS: You can always add your favorite toppings such as greens, tomatoes, pineapple, etc. See Post for more info!

Nutrition

Calories: 930kcal | Carbohydrates: 110g | Protein: 15g | Fat: 48g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 237mg | Sodium: 3227mg | Potassium: 524mg | Fiber: 4g | Sugar: 50g | Vitamin A: 1721IU | Vitamin C: 11mg | Calcium: 170mg | Iron: 4mg

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