Chili Lime Salmon Burgers

Year’s ago we had salmon burgers at a restaurant for the first time. And there was something about the zesty flavor, and the toasty bun that had us wanting more.

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 or chipotle mayo and watch them disappear!

We hope you enjoy our these salmon burgers as a nice change of pace for your burger night!

salmon burger


salmon burger

Chili Lime Salmon Burgers

  • Author: theperksofbeingus
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 3 burgers 1x


  • 1 large or 2 small shallots, or 1/2 small red onion finely diced
  • 1 large or 2 small jalepenos, seeded and diced fine
  • Β½ 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
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon course ground black pepper
  • 1/2 cup plus 1 tablespoon panko bread crumbs
  • Fine flour, such as wondra
  • 3 brioche rolls
  • Softened butter for rolls
  • 2 tablespoons butter


salmon burger

  • 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 3 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 β€œbutter steam” them
  • Serve with avocado, pickled red onions, and chimmichuri mayo, or your favorite toppings!


You can make large burgers, or 6 mini burgers with this recipe

  • Category: seafood
  • Cuisine: american

Keywords: salmon burgers

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.