Grilled Salmon Burgers with Avocado Salsa! Pinned over 150 thousand times! I’m thinking you guys are loving this easy and delicious burger. No special equipment needed…got a knife?
We added a bit of chopped poblano and a heaping scoop of avocado to make these super flavorful Grilled Salmon Burgers with Avocado Salsa!
If you are not familiar with poblano peppers, boy are you in for a treat. I describe them as a cross between a bell pepper and a jalapeño. In fact I’ve given up green bell peppers entirely and just use poblano’s. Pepper love! I am not a huge fan of hot and spicy, so trust me that these are mild. We remove all the seeds and veins inside to reduce the heat, and all you are left with is a ton of flavor!
Below is a picture of these declines burgers naked. With or without their avocado clothes, these burgers are darn tasty!
How much salmon do I need for these Grilled Salmon burgers?
- This recipe calls for a pound of salmon. It makes four nice size patties.
- One pound of salmon is about 1/2 of a large fillet.
- We love steelhead salmon that we buy at Costco. It has a ton more flavor than the Atlantic farmed version and costs about the same.
It is super easy to remove that pesky salmon skin. All you need is a sharp knife and you are on your way. It doesn’t have to be perfect. You are going to mince it all up anyway! Pretty doesn’t matter here…
Once you have removed the skin, simply give it a good chop.
No need to dirty that food processor. In fact the food processor makes it way to mushy. We are going for big chunky salmon flavor here!
What else do I need to know to make these Grilled Salmon Burgers with Avocado Salsa!
- We used panko crumbs as the binder (and you need a binder), but you can substitute almond meal, whole oatmeal (not the quick cook kind), cooked quinoa or couscous. Easy to turn into Paleo, Whole30 or GF.
- It is really hard to mess these up. The only risk is overcooking. Just about 4 minutes on each side should do it. Press on the middle of the patty if it feels firm, it”s done.
- We love this Grill Pan!
- Buy one large poblano for this recipe. You will use half in the burgers and half in the salsa!
What should I serve with these Salmon Burgers?
Such an awesome question! We love these served with:
Fresh and Crunch Corn Salad with MORE avocado!
Here’s to Fast and Fresh Dinners that go yum!
Clink!
Kathi
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Pin RecipeFresh and fast salmon burgers that you make yourself with a creamy avocado salsa topping!
- 1 pound salmon fillet
- 1/2 cup panko crumbs (See above substitutes for Paleo W30 and GF).
- 1 egg
- 2 green onions chopped
- 1/2 poblano pepper seeded and chopped
- 1 tablespoon fresh lemon or lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 large ripe avocado - peeled seeded and chopped
- 1/2 poblano pepper seeded and chopped
- 2 green onions chopped
- 1 tablespoon fresh lemon or lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- Skin and chop salmon fillet.
- Put in large bowl.
Add panko, poblano,egg, green onion, lemon or lime juice, salt and pepper.
- Mix well.
- Heat indoor grill pan or outdoor BBQ to medium high heat.
- Cook for about 4 minutes on each side until cooked through.
- Avocado Salsa
- Combine all ingredients in medium bowl
- Top burgers with salsa. Serve with or without bun.
Poblano peppers: If you have never tried these slightly hot peppers this is great way to introduce them! Remove seeds and veins to reduce the heat or sub with bell pepper.
You will need one pound of salmon for this recipes. One half of a large fillet (like Steelhead salmon) is perfect!
Careful not to overcook! These cook up quickly.
This post may contain affiliate links, which means I might receive a very small commission, at no additional cost to you, should you chose to purchase that linked item. I only link to items I know and trust. Clink!
Just a suggestion for anyone trying poblano peppers for the first time: they can vary unexpectedly in spiciness. I have a favorite southwestern salad recipe and I very gingerly taste my poblano first to decide how much to add. There’s enough to do when company is coming without having to fish tiny pieces of chopped pepper out of a salad! (Ask me how I know).
Love salmon, so thanks for this great idea.
I agree! Removing the veins and the seeds will help a great deal to reduce the heat, but a little taste is a great idea. Thanks!
Hands down, my go-to recipe! I put some vegan mayo and siracha on a fresh brioche bun (from wegmans) and usually serve with corn on the cob. I am not a good cook, but somehow, I have great success with many of your recipes!! I even made one of the Mexican skillets as a vegan meal (used beyond burger instead of the real stuff) and my husband had no idea and loved it. Thanks for helping me out!
I made these for dinner last night and my husband and I loved them! Thanks for the recipe! It will definitely be added to our favorites. We ate them with homegrown black-eyed peas, homegrown green beans, and homegrown green tomatoes-fried. 🙂
Hello! Going to try these tonight! Quick question….have you ever roasted the poblano pepper before using in the salmon and salads? Just curious if it would give it a different flavor. Roasted peppers are always so good. Thank you in asvance!
They cook along with the salmon and give it some texture so I usually don’t but I think it would be delicious!
Has anyone tried this with canned salmon? My doctor recently advised me to add more omega 3s and said that danned salmon actually is more omega 3 rich than fresh… just wondering!
Wow awesome best meal I’ve has in weeks we paired with asparagus and grilled corn. I watched my daughter cot up the lovely salmon amazed thanks
Beautifully blended flavors, I can’t have a cookout or event without a request for these salmon burgers. The avocado is the perfect compliment. Thanks so much for sharing
Thanks for the nice note Lanesha! We are so glad you loved them!
Am going to add this recipe to my favorites! I love salmon and never thought about problems or addition of salsa…it’s a wonderful recipe! Thank you!
I am new to the salmon world and I saw this recipe. Made it last night, used lime juice and it was truly amazing. The flavor was perfect and we inhaled them lol. Thank you for sharing that. I am already looking forward to making it again. I didn’t use a bun as it really didn’t need it. I paired it was corn on the cob!
I am so glad you liked it Pam! Thanks for the nice note!
Could you cook and freeze these? I am allergic to seafood, but my husband loves salmon and I am always looking for make ahead meals to keep in the freezer for his work lunches. He is tired of the same old same old and can be picky about reheating and eating certain things for lunch.
Hi Nancy! Yes, I think they would freeze great because they are so moist! Can’t freeze the avocado but you can buy some pre packed stuff that pretty good these days and send him with a little packet of mashed avo!
I love Salmon, it is so tasty, thanks
OMG soooooo yummy! Will definitely be making again!
Thank you! I’m so glad you liked it! I make these on a regular basis!
These were the bomb! Fast and easy to make. Looks and tastes like I labored long in the kitchen. Company worthy. Thanks!!
We had these tonight. My husband loves to grill, and these held up really well on the grill. They were delicious! Next time I will double the avocado sauce!
Thank you Kristen! I am so glad you loved them!
BINGO–
WE HAD LAST NIGHT, —–OUTSTANDING—
NEXT TIME WILL DOUBLE THE SALSA AND PREPARE EARLY IN THE DAY–KEEP @ ROOM TEMP * STUR EVERY HOUR-
GONNA HAVE HEXT WEEK WHEN OUR DAUGHTER VISITS-
GORDON
STOWE
Thank you so much for the nice note! Makes this old bloggers heart go zing!
This made for a fabulous meal. Better yet, it was easy to prepare. Everyone agreed these made it onto the egular dinner rotation. I appreciated not having to beat the salmon into a mushy paste. These had a nice texture, and combined with the crunch of the papers and green onion were just perfect!
Loved this! Quick and easy to make, substituted almond meal for Panko without any issue!
Hi Sarah, Thank you for your note! I’m so glad the almond meal worked out!
These look great. Im going to have to give them a try. Although, on the outdoor grill I think im gonna be best off cooking them over indirect heat as cooking directly over charcoal will burn them.
Agree! They are tender and cook pretty quickly. Would be very easy to dry them out. Thanks for your note William!
De-lish! I made these last night & added spinach, red peppers and mushrooms as well. And since I didn’t have any poblano peppers & added siracha to the mix for a little head! They were so yummy. Thanks for sharing this with us!
Hi Shannon! Thank you for the great add-in ideas and I’m so glad you liked them!
This looks SO fresh and flavorful! Love the avocado salsa on top 🙂
Thanks for the nice note Liz!
I always enjoying coming back to old recipes and reinventing them. That reminds me there are a couple of my own I’d like to re-do! This is a fantastic idea though. I’ve never had salmon burgers but I’m a huge fish fan and now wondering why not. Salmon and avocado is also one of my favourite combinations. This really is perfect for me!
Hello Emma, thanks for your nice note! I am hoping to reinvent a few of my old recipes this summer. It’s kinda fun to see how far we have come!
Oh man those salmon burgers look amazing! My kind of meal!
Thank you for the note April!
I love salmon burgers! Love the idea of the avocado salsa topping!
Hi Beth-thank you for the note! Hope you get a chance to try them!
This is fabulous — as healthy as it is gorgeous!
Hi Sue – I’m a huge fan of your blog! Thank you for the note!
My husband would LOVE these, perfect for the warm weather coming up!
Hi Kim – they are a nice change from regular burgers and super quick to make! Hope you get a chance to try them!
These salmon burgers look glorious! Im a huge fan of salmon and avocado together!
Thanks for the note Bethany! Hoping you get a chance to try them!
Salmon and avocado are two of my favourite things they complement each other so well. These look delicious. Thanks for sharing.
Thanks for the nice note Lucy!
This is my kind of meal! With some salmon in the freezer that needs to be used, and avocados ripening on the counter, this is looking like a great meal for dinner tonight. Love that you included adaptations for special diets, too.
Thanks Elaine!