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. Â It makes four nice size patties.
- Â One pound of salmon is about 1/2 of a large fillet.
- We love steelhead salmon that we buy at Costco. Â 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. Â In fact the food processor makes it way to mushy. Â 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. Â The only risk is overcooking. Â Just about 4Â minutes on each side should do it. Â 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. Â You will use half in the burgers and half in the salsa!
 What should I serve with these Salmon Burgers?
Such an awesome question! Â 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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Grilled Salmon Burgers with Avocado Salsa
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
Nutrition
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!
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!
Yes, I froze a couple extra patties that I’d made. They freeze well, defrost quickly, and cook up nicely.
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!