Description
Succulent Grilled Salmon Burgers with Avocado Salsa bring coastal California flavors to your summer menu. Fresh Pacific salmon, zesty cilantro, and creamy avocado combine for a light, protein-packed meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1 pound (454 grams) salmon fillet, skin removed
Binders and Aromatics:
- ½ cup panko breadcrumbs (or almond flour for a gluten-free option)
- 1 egg, lightly beaten
- 2 green onions, finely chopped
- ½ poblano pepper, seeded and chopped (or bell pepper as a milder substitute)
Seasonings and Cooking Ingredients:
- 1 tablespoon fresh lemon or lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Olive oil, for grilling
- 4 burger buns (optional)
Avocado Salsa Ingredients:
- 1 large ripe avocado, peeled, pitted, and diced
- ½ poblano pepper, seeded and chopped
- 2 green onions, chopped
- 1 tablespoon fresh lemon or lime juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Carefully deconstruct the salmon fillet into coarse chunks, maintaining a rustic texture that will provide interesting mouthfeel to the burger.
- Thoroughly blend ground salmon with panko, whisked egg, finely minced green onions, diced poblano, citrus juice, and seasonings, ensuring even distribution of ingredients throughout the mixture.
- Gently form the salmon mixture into four uniform patties, handling the delicate protein with care to prevent breaking.
- Heat the grill to medium-high, creating a clean, lightly oiled surface that will prevent the salmon patties from adhering and promote beautiful caramelization.
- Carefully place salmon patties on the hot grill, allowing each side approximately 4 minutes to develop a golden-brown crust and cook through completely.
- While salmon grills, craft a vibrant avocado salsa by tenderly combining diced avocado, poblano, green onions, and citrus, seasoning with salt and pepper to enhance natural flavors.
- Quickly toast burger buns on the grill’s edges to add a crisp, warm foundation for the salmon patties.
- Assemble burgers by nestling each grilled salmon patty onto the toasted bun and crowning with a generous spoonful of fresh avocado salsa.
- Serve immediately to preserve the salmon’s perfect temperature and the salsa’s bright, fresh characteristics.
Notes
- Minimize handling the salmon to maintain its delicate texture and prevent the patties from becoming tough during mixing and shaping.
- Chilling the salmon patties for 15-30 minutes before grilling helps them hold together better and reduces the risk of falling apart.
- Opt for fresh salmon with firm flesh to ensure the best binding and most robust flavor in your burger patties.
- Substitute gluten-free breadcrumbs or almond flour for a celiac-friendly version that keeps the patties perfectly crisp and cohesive.
- Use a fish spatula or carefully slide a thin spatula under the patties to prevent breaking when flipping on the grill.
- For a smoky boost, add a sprinkle of smoked paprika to the salmon mixture or use cedar planks while grilling for extra depth of flavor.
- Create a dairy-free alternative by replacing the egg with mashed sweet potato or ground flaxseed mixed with water as a binding agent.
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 70 mg