Chipotle Salmon Burgers
Founder / Chef / Everyone’s Best Friend
Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
When it comes to weeknight dinners, salmon is always a winner. But let’s be honest, sometimes the same old recipes need a little shake-up. Try these Chipotle Salmon Burgers for a tasty and exciting way to enjoy salmon with a spicy, smoky flavor. If you’re craving bold flavors with a kick, this one’s for you!
These Chipotle Salmon Burgers are everything you want in a burger: juicy, flavorful, and satisfying. The chipotle adds a smoky heat that pairs perfectly with the rich salmon, while fresh herbs and lime zest bring a burst of brightness. These burgers are quick to make and guaranteed to get the family excited about fish night.
Why You’ll Love These Chipotle Salmon Burgers
First off, these Chipotle Salmon Burgers are packed with flavor. The chipotle peppers in adobo sauce add a smoky flavor and a bit of heat to the patties. It’s spicy but not too hot, just enough to wake up your taste buds. The combination of fresh salmon and chipotle creates a harmony that’s hard to beat.
Another reason to love these burgers is their versatility. You can eat them on a bun with your favorite toppings or on greens with lime crema for a lighter option. Either way, you’re in for a treat.
And let’s not forget how easy they are to make. With just a few simple ingredients and a hot pan, you’ll have these homemade salmon burgers on the table in no time. Perfect for those busy weeknights when you want something quick but still packed with nutrition.
Ingredients You’ll Need
To make these flavorful Chipotle Salmon Burgers, you’ll need:
- 1 lb salmon, diced
- 2 chipotle peppers in adobo, minced
- ¼ cup red onion, finely chopped
- 3 cloves garlic, minced
- ¼ cup fresh basil, chopped
- ¼ cup green onions, chopped
- Zest of 1 lime
- 1 tsp salt
- ¼ cup panko breadcrumbs
- 1 egg, lightly beaten
- Olive oil for cooking
How to Make Chipotle Salmon Burgers
- Prep the Salmon: Start by dicing your salmon into small, bite-sized pieces. This will give the patties a nice texture and help them hold together during cooking.
- Mix diced salmon, chipotle peppers, red onion, garlic, basil, green onions, lime zest, salt, panko, and beaten egg in a large bowl. Combine all the ingredients together. Make sure everything is well mixed. Mix everything together until well combined.
- Form the Patties: Divide the mixture into four equal portions and shape them into patties. If the mixture feels a bit too wet, you can add a touch more panko to help bind it. I like to use ring molds but that’s just me!
- Cook the Burgers: Heat a generous amount of olive oil in a large skillet over medium heat. Once the oil is hot, add the salmon patties. Cook for about 5 minutes per side, or until golden brown and cooked through.
- Serve: These salmon burgers are fantastic served on toasted buns with your favorite toppings. I love adding avocado slices, a dollop of chipotle mayo, and a handful of fresh greens. For a lighter option, serve the patties over a salad with a squeeze of lime.
Other salmon recipes you will love!
BBQ Salmon Bowl with Sweet Mango and Avocado Salsa
Spiced Salmon Bowl with spicy mayo
Ingredients:
- 1 lbs salmon, diced
- 2 Chipotle peppers in adobo sauce, chopped
- 1/4 cup red onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup Fresh basil, chopped
- 1/4 cup green onions, sliced
- 1 lime, zested
- 1 tsp salt
- 1/4 cup panko
- 1 egg
Instructions:
- In a bowl mix together all of the ingredients. Using your hands or a ring mold, form the burgers into patties. You can get 4 burgers out of this mix.
- Place an oiled non stick pan over medium high heat and gently place the burgers in. Cook each side for around 5 minutes or until nice and browned.
- Now build your burger! I added lime zest to mayo and topped with red onions, lettuce, and avocado!
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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WOW!! JUST WOW!! My husband said that these were the BEST salmon burgers I’ve made and I’ve made plenty!!!! It was so simple and tasty and loved that it was’nt canned salmon!! Such a huge difference in flavor and texture!! Love the chipolte pepper in adobe sauce addition to it as well!! Thank you for sharing this gem of a recipe!!
Ahh, love this, Helene! So glad you and your husband enjoyed them—fresh salmon really does make all the difference. Thanks for the amazing feedback and for making the recipe.
Can I use canned salmon?
Yes, you can use canned salmon, Mil! Just make sure to drain it well and remove any skin or bones if needed. The texture will be a bit softer, so you might want to add a little extra panko to help the patties hold together. Still delicious!