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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Fresh 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!
I love Salmon, it is so tasty, thanks
Salmon and avocado are my favorities. These look delicious. Thanks for sharing.
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!
I’ve learned of an easy way to get the skin off of the salmon. Use a flat cooking sheet (cookie sheet, etc.) and heat it real hot, then place the salmon skin side down on the hot sheet for s few seconds. Pick up the salmon and the skin will hand peal right off. Some of it might stay on the hot sheet, but easily scrapes off when washed.