Hawaiian Jalapeno Salmon Burger

Hawaiian Jalapeño Salmon Burger with Sriracha Aioli

Summer wouldn’t be complete without BBQs and burgers. With leftover salmon in the fridge, I was inspired to make a burger that was a spin on classic flavors. I love foods that offer a balance between spicy, sweet, and savory. This burger does just that.

Hawaiian Jalapeño Salmon Burger with Sriracha Aioli

  • Servings: 4
  • Difficulty: moderate
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  • 1 pound skin-less wild salmon fillet, chilled in the freeze for about an hour
  • 1/4 cup scallions, diced
  • 1-2 jalapeños, minced
  • 2 Tbsp plain Greek yogurt
  • 2 tsp tabasco sauce
  • 1 egg, beaten
  • pinch of coarse salt and black pepper
  • 4 pineapple slices, 1/2 inch thick (core removed)
  • 1 1/2 cups arugula
  • Hamburger buns (I used Udi’s Gluten-free hamburger buns)


  • 1/4 cup mayo or plain Greek yogurt
  • 2 Tbsp sriracha
  • 1 Tbsp lemon juice
  • 3 fingered pinch of salt
  1. Whisk together the aioli ingredients. Cover and refrigerate to let the flavors meld.
  2. Heat BBQ to 350 degrees Fahrenheit or medium-high.
  3. Take the salmon out of the freezer and cut into 1/3 inch chunks.
  4. In a medium bowl, gently mix the salmon, scallions, jalapeño, yogurt, tabasco, egg, salt and pepper.
  5. Divide the salmon mixture into quarters and shape into burgers with a rubber spatula or your hands.
  6. Once the BBQ is hot, gently place the salmon patties and the pineapple slices on the grill. Cook the patties for 5 minutes on each side, or until an internal temperature of 160 degrees Fahrenheit. Cook pineapple until warm and soft, about 3-5 minutes on each side.
  7. If desired, toast the hamburger buns on grill
  8. Spread aioli on bun. Add arugula, salmon patty, and grilled pineapple. Enjoy!





Berry Gin and Tonics

Blackberry, Grapefruit, Mint- Gin & Tonics

Seattle has been oh, so beautiful these last few weeks. As summer approaches, all I can think about are the wonderful activities that end up taking over my calendar. The days are long and often spent with friends and family. The PNW, has so much to offer; kayaking, camping, hiking, music festivals, BBQs, and more.

Yesterday, I was invited to meet up with some of my nearest and dearest friends. The time was spent eating, drinking, catching up, and laughing hysterically (as always).

Between these individuals, a common “drink of choice” tends to be a gin and tonic. Cool, crisp, refreshing….and, in my mind, the epitome of summer.

As a contribution to the event, I wanted to create a spin to this classic (and favorite) cocktail. Although, it is impossible to beat the original, I have to say that this embodied the same traits: cool, crisp, and refreshing. Ahhhh, sips of summer…..life is good. 🙂

Blackberry, Grapefruit, and Mint- Gin & Tonics

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 8-12 oz of dry gin
  • 12-18oz of tonic water
  • 8-12 Tbsp grapefruit juice (or juice from 2 medium grapefruits)
  • 20-25 blackberries
  • 16-24 mint leaves
  • (optional: for a sweeter drink- 4-6 tsp of sugar)


  1. Set out 4-6 lowball cocktail glasses
  2. In each glass, add 3-4 blackberries and 3-4 mint leaves (+ 1 tsp of sugar for a sweeter beverage)
  3. Muddle the berries and leaves until paste forms
  4. Add 2 Tbsp grapefruit juice to each glass
  5. Add 2 oz gin to each glass
  6. Add 2-3 oz tonic water to each glass
  7. Add 2-3 ice cubes per glass
  8. Garnish with grapefruit wedge and mint leaves