BBQ Jerk Salmon Burgers

5 from 7 votes

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

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Main Course

Keyword: appetizer, baked, bbq, bites, brioche, burger, classic, easy, food, homemade, indulge, Jamaican, jerk, mini, salmon, sandwich, seafood

Servings: servings

Calories: 930kcal

Author: Shanika

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

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".

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.

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

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!

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!