Chili Lime Salmon Burgers


Chili Lime Salmon Burgers

  • Author: theperksofbeingus


These spicy salmon burgers go great with a simple slaw, or salad on the side. Vary the spices & peppers if you don’t like yours as spicy. Serve them up with a garlic mayo and watch everyone ask for these again.



  • 1 large or 2 small shallots, or 1/2 small red onion finely diced
  • 1 large or 2 small jalepenos, seeded and diced fine
  • ½ poblano pepper, diced (can sub in green or red pepper here)
  • Enough olive oil to lightly coat bottom of 12 inch pan
  • 2 cloves garlic, shredded or minced fine
  • 1 large egg, beaten
  • 16 oz. fresh salmon, chopped
  • 1 tablespoons chili lime seasoning
  • 1 teaspoon toasted garlic seasoning
  • 1 teaspoon fire seasoning
  • 1/2 teaspoon course ground black pepper
  • ¼ cup panko bread crumbs
  • Fine flour, such as wondra
  • 6 brioche rolls
  • Softened butter for rolls
  • 2 tablespoons butter


  • Heat up olive oil in pan
  • Add first 3 ingredients
  • Sweat veggies, while stirring with a flat spoon for about 2 minutes
  • Add in garlic, stir and sweat for another minute or so
  • Be careful with heat not to brown, but just soften
  • Set this mixture aside on a plate to cool
  • Butter sliced brioche rolls and place flat side down on griddle
  • Toast rolls till browned, and set aside
  • Leave grill for the salmon burgers, as the light coating of butter left is perfect!
  • Mix cooled veggies, egg, spices and panko into chopped salmon
  • Use hands to gently combine mixture, being careful not to overmix
  • Form 6 patties, and put onto parchment lined pan
  • Dust on both sides with wondra flour
  • Place in freezer for 20 minutes
  • Pre heat griddle to a medium high heat
  • Cook salmon patties for 2-3 minutes and then flip
  • Cook for another 1 and a half minutes, then add butter to pan, and cover with the upside down cookie sheet to help “butter steam” them
  • Serve with avocado, pickled red onions, and chimmichuri mayo, or your favorite toppings!

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