Sesame Salmon Burger

sesame salmon burger recipe

The salmon burger…I just cannot make them enough! Perhaps it’s the salmon lover in me, passed down through my father’s genes. My dad’s business was very close to our house, so he’d come back home for lunch a lot. Often, I’d find him sitting at the table in solitude eating a can of salmon with a fork. It would have made quite a picture, now that I think about it: just a dad at the table, a can, a fork, nothing else. He just loved the stuff.

Usually I buy the “picked” salmon at my local fish market, which is the bits and pieces left over once the filets are taken off the whole fish. It’s a great deal because it’s much less money per pound, (I’m always looking for a deal!) and makes super tasty flatbread tacos and wraps, as well as these burgers.

Canned wild salmon makes awesome croquettes too, which my mom would make with a egg, a bit of mayonnaise, some chopped onion, and breadcrumbs. It was a nice summer dinner served on a salad or with some toast.

There’s absolutely no reason why you can’t make your own salmon burgers using a recipe similar to one for croquettes, or, if you’re in a hurry, finding your favorite frozen salmon patty definitely works as well. The simpler the better for this recipe, because the spicy hoisin mayo and a crunchy watermelon slice make for flavorful forces to be reckoned with!

Foldits have become my favorite thing ever for all our burgers this summer. Not only are they delicious, but you don’t feel like you’ve overeaten afterwards. I always feel stuffed after a giant bun. It is summertime, after all, and that means one always has to save room for ice cream treats!

Try this delicious take on a salmon burger, using a Foldit, this weekend!

-Amy at Flatout

Serves: 1
Prep Time:
Cook Time:

Sesame Salmon Burger


  • 1 Flatout Foldit flatbread
  • 1 salmon burger
  • 1 thin (1/2”) slice of watermelon, skin and rind removed
  • 1 teaspoon hoisin sauce
  • 1 teaspoon Sriracha sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds
  • 1-2 leaves Bibb lettuce


Cook salmon patty in a skillet over low heat with the sesame oil. Mix together the hoisin and the Sriracha in a small bowl. To assemble the flatbread sandwich, layer lettuce and salmon patty onto one half of the flatbread, then top with the hoisin/Sriracha sauce. Sprinkle the sesame seeds over that, then top with the watermelon and fold the flatbread in half.

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