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Laughing Spatula / Recipe Index / Burgers / Grilled Salmon Burgers with Avocado Salsa

Grilled Salmon Burgers with Avocado Salsa

By Kathi & Rachel

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Grilled Salmon Burgers with Avocado Salsa! These Grilled Salmon Burgers with Avocado Salsa are packed full of flavor! Grill them indoors or out. Super healthy, and super easy!

Grilled Salmon Burgers on a grill pan

Ingredients Salmon Burger Recipe –

  • 1 pound salmon – fresh or frozen thawed is best
  • poblano pepper – or regular bell pepper can be substituted
  • egg
  • panko crumbs
  • avocado
  • lemon juice
  • green onion

 

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!

Poblano Pepper

How do you keep salmon burgers from falling apart?

  • Using a ‘binder’, like egg and panko crumbs.
  • Try not to overhandle the burgers.  Gently form into patties.
  • Sear the patties without touching them, .Don not flip the patties until the edges are brown

Salmon Burgers without salsa on a grill pan

How much salmon do I need for these Grilled Salmon burgers?

  • This recipe calls for one pound of salmon.  It makes four nice size patties.
  •  One pound of salmon is about 1/2 of a large fillet.
  • Fresh salmon is best but frozen thawed will work.  Pat the salmon with paper towels to remove any excess liquid caused by thawing.

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…

Salmon Burgers Fillet with skin removed

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!

how to chop salmon for salmon burgers

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 Strawberry Salad

Easy Chickpea Salad

Fresh and Crunch Corn Salad with MORE avocado!

 

Here’s to Fast and Fresh Dinners that go yum!

Clink!

Kathi

 What do you think about this recipe?Have questions?Comment below!Don’t forget to like us on Facebook, and connect with us on Instagram and  tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics! 

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Grilled Salmon Burgers with Avocado Salsa

Fresh and fast salmon burgers that you make yourself with a creamy avocado salsa topping!
4.80 from 62 votes
Print Pin Rate
Prep Time: 20 minutes minutes
Cook Time: 8 minutes minutes
Total Time: 28 minutes minutes
Servings: 4
Author: Kathi & Rachel

Ingredients

For Salmon Burgers

  • 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

For Avocado Salsa

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

Serving: 4g | Calories: 353kcal | Carbohydrates: 12.4g | Protein: 25.4g | Fat: 22.9g | Saturated Fat: 4.5g | Cholesterol: 62.4mg | Sodium: 520.5mg | Fiber: 4.3g | Sugar: 1.7g

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!

 

 

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Filed Under: Burgers, Fast and Fresh, Fish, Gluten Free, Healthy Recipes, Main Course Recipes, Most Popular Recipes, Paleo, Whole30

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Reader Interactions

Comments

  1. Barbara says

    September 7, 2020 at 1:03 pm

    Have made these salmon burgers several times.They are sooo good.Was wondering if they could be made ahead of time and refrigerated or even frozen uncooked.

    Reply
  2. Barbara says

    September 6, 2020 at 1:51 pm

    Can these be frozen after making before or after cooking?

    Reply
    • Kathi & Rachel says

      September 6, 2020 at 3:12 pm

      You can freeze them both ways depending on whether your salmon was fresh or frozen to begin with. Fresh yes. Previously frozen, best not to freeze again. Wrap them in plastic wrap individually and then into a freezer bag for up to 3 months.

      Reply
  3. Michele S says

    August 31, 2020 at 11:48 am

    would canned salmon work for this recipe?

    Reply
    • Kathi & Rachel says

      September 1, 2020 at 7:06 am

      Yes, canned salmon would work!

      Reply
  4. Jessie Georges says

    July 24, 2020 at 5:41 am

    4 stars
    Yummy & healthy. I didn’t have fresh salmon so subbed two cans of wild caught salmon, which made burgers a little bit dry. Served over a dollop of sricha aoli with a side of roasted veggies. Will definitely make again!

    Reply
  5. Mandy says

    January 30, 2020 at 1:50 am

    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.

    Reply
    • Kathi & Rachel says

      January 30, 2020 at 6:54 am

      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!

      Reply
  6. Steph says

    September 16, 2019 at 4:20 pm

    5 stars
    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!

    Reply
  7. Fiona Studebaker says

    July 16, 2019 at 4:34 am

    5 stars
    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. 🙂

    Reply
  8. Jo says

    January 21, 2019 at 10:22 am

    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!

    Reply
    • LaughingSpatula.com says

      January 21, 2019 at 12:24 pm

      They cook along with the salmon and give it some texture so I usually don’t but I think it would be delicious!

      Reply
  9. Ali says

    August 30, 2018 at 9:57 am

    5 stars
    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!

    Reply
  10. Bettytjohnson says

    August 15, 2018 at 9:44 pm

    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

    Reply
  11. Lanesha Hargraves says

    June 9, 2018 at 3:44 am

    5 stars
    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

    Reply
    • Kathi @ LaughingSpatula.com says

      June 11, 2018 at 9:47 am

      Thanks for the nice note Lanesha! We are so glad you loved them!

      Reply
  12. JoAnn Johnson says

    May 27, 2018 at 9:16 am

    5 stars
    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!

    Reply
  13. Pam Tay says

    August 30, 2017 at 12:28 pm

    5 stars
    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!

    Reply
    • Kathi @ LaughingSpatula.com says

      August 30, 2017 at 2:24 pm

      I am so glad you liked it Pam! Thanks for the nice note!

      Reply
  14. Nancy B says

    June 19, 2017 at 3:16 pm

    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.

    Reply
    • Kathi @ LaughingSpatula.com says

      June 19, 2017 at 3:22 pm

      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!

      Reply
    • Mark Pellegrino says

      July 31, 2022 at 5:58 pm

      Yes, I froze a couple extra patties that I’d made. They freeze well, defrost quickly, and cook up nicely.

      Reply
  15. Sabung Ayam Online says

    May 21, 2017 at 10:36 am

    I love Salmon, it is so tasty, thanks

    Reply
  16. Karyn says

    April 23, 2017 at 9:49 pm

    OMG soooooo yummy! Will definitely be making again!

    Reply
    • Kathi @ LaughingSpatula.com says

      April 24, 2017 at 6:25 pm

      Thank you! I’m so glad you liked it! I make these on a regular basis!

      Reply
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