Salmon Burgers with Chipotle

Salmon Burgers with Chipotle

I have been digging deep for some new salmon recipes to use on the Alaskan salmon my hubby brought home recently.  These salmon burgers taste like a gourmet meal at a trendy restaurant, but are easy to make.  They will definitely be a staple in my menu choices from now on!


I doubled the recipe and served the heated leftover burgers on warm low carb tortillas, with the seasoned mayo, then lettuce, then burger with cheese, and avocado on top.  I cut it like a pizza and we ate it that way, which worked great.



  • 14 ounces cooked salmon (canned works but I baked fresh)
  • 1/2 cup Panko breadcrumbs
  • 2 eggs
  • 1-2 tablespoons chopped chipotle in adobo
  • 1 tablespoon soy sauce
  • 1 teaspoon honey
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • salt and black pepper to taste
  • 1/2 cup mixed fresh chopped cilantro
  • 3-4 Havarti cheese slices
  • olive oil, for cooking
  • 3-4 buns or tortillas or bread of choice. I used toasted home made (heim made : ) buns.
  • shredded lettuce and avocado, for serving

Chipotle Mayo

  • 1/2 cup mayo
  • 1-2 tablespoons chopped chipotle in adobo
  • 2 teaspoons honey


  1. To make the burgers. In a bowl mix the salmon, Panko, eggs, soy sauce, honey, garlic powder, chili powder, salt, pepper, and herbs. Form into 3-4 burgers.
  2. Heat oil in a large skillet over medium heat. Fry the burgers for 3-5 minutes on each side until crispy. Add a cheese slice to each, cook until melted, 1-2 minutes.
  3. For the mayo, combine all ingredients in a bowl.
  4. To assemble, layer your toasted buns with chipotle mayo, cheesy burgers, lettuce, avocado, and herbs. Add the top bun. Enjoy with lots of extra mayo.

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