Bethesda’s Food Wine and Co. is one of several restaurants that offer an Asian-style salmon burger. Served at lunch, Food Wine & Co.’s version is topped with miso mayo, pickled Asian slaw and togarashi (Japanese red chili pepper).

Chef Johnny Miele serves ahi tuna burger sliders with sesame, white soy, pickled cucumber and toasted brioche.

The Upstream Run combines ground salmon, Asian slaw, Sriracha aioli, and mixed greens. The buns are made in house.

The Georgetown waterfront restaurant offers two kinds of fish burgers. The seared ahi tuna salad burger is topped with lemon vinaigrette and lemon aioli, celery, red onion, fennel, bread and butter pickle relish, capers, arugula and Dijon mustard. The fried white fish sliders are topped with house made tartar sauce and peanut cider slaw. Both burgers are served on house made buns.

Clyde’s Restaurant Group might be known for their beef burgers, but The Hamilton also serves an Asian-style salmon burger with crispy cucumber slaw and miso aioli served on a multigrain bun.

Proof has offered a shrimp burger for lunch since opening seven years ago. It’s served with jalapeño, shaved cucumber, cilantro, pickled daikon and carrots.

Teddy & The Bully Bar’s braised octopus burger is served with avocado, romesco aioli and wilted kale on a pineapple roll.

The McPherson Square gastropub features a cured sea trout burger with watercress, dijonnaise, smoked crème fraiche and caviar on a dill brioche roll.