Salmon Burgers with Avocado Aioli

By • June 24, 2014 22 Comments

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Author Notes: This flavorful salmon patty is a light alternative to a beef burger. The avocado aioli is based off of a recipe from Marcella Valladolid, and adds a bit of heat to the burger, along with extra richness. I prepare my salmon in a meat grinder on the coarse setting, so it has a texture similar to ground beef. If you don't have a meat grinder at home, you can finely chop the salmon by hand, or pulse it very lightly in a food processor. Make sure you don't grind it into a paste!Kitchen Sink Diaries

Food52 Review: I liked this recipe a lot. The extra fat from the avocado aioli kept the patty nice and moist, and the addition of red onion gave the whole thing some crunch. I would recommend adding a step to run the raw onion under cold water for a few minutes to mellow it out. I cooked the burger on an outdoor grill, and it worked perfectly. Overall, this recipe has good flavor, and is a great option for those who don't eat red meat. Steve301

Serves 3

Salmon Burgers

  • 1 pound boneless, skinless salmon fillet
  • 2 tablespoons chives, minced
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 red onion, thinly sliced
  • 3 handfuls mixed greens
  • 3 burger buns, toasted
  • Avocado aioli, recipe below
  • Canola oil, for brushing
  1. Cut the salmon into pieces and freeze for about 20 minutes. Pass the chilled salmon through the coarse setting of a meat grinder.
  2. Season the ground salmon with salt, pepper, and chives, then mix to combine. Form the salmon into 3 equal-sized patties and lightly brush them with canola oil.
  3. Preheat a grill or grill pan to high. Grill the salmon for 3 to 4 minutes, then flip and cook for another 2 minutes.
  4. To assemble the burgers, spread some of the avocado aioli on the bottom bun, then top with a patty, a few slices of red onion, a handful of greens, and the top bun.

Avocado Aioli

  • 1 very ripe avocado
  • 1 serrano pepper, de-seeded and chopped
  • 1/4 scant cup mayonnaise
  • 2 garlic cloves, peeled and chopped
  • 2 tablespoons fresh cilantro
  • 1/2 lime, juiced
  1. Scoop the flesh of the avocado and add it, along with all remaining ingredients ,into a blender or food processor. Blend until smooth.
  2. Check for seasoning. Note: You can keep the seeds in the serrano if you want it to be spicier.

Tags: aioli, avocado, burger, salmon

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Comments (22) Questions (0)

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2 months ago Cliff

Wow, one tablespoon of salt must be a typo!! Horribly too salty and I'm a salt freak. Will try recipe again with maybe one teaspoon of salt.

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3 months ago Nan Williams

Oh, used just a scant teaspoon of salt, based on other comments.

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3 months ago Nan Williams

Really quite delicious. Too lazy to dirty up the food processor, so I finely chopped most the salmon and pounded the rest to a pulp inside a zippie. Will make this again!

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3 months ago MJ

Loved to
Loved thatthe


Loved that the actual burger was purely salmon and simple herbs and spices..... but holy cow 1 tablespoon of salt was WAY too much. Will definitely cut back next time..

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3 months ago Maricar Faure

New here! Will most definitely try "ALL" the recipes! One day... At a time! Thank you!

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11 months ago Cristian Marie

Hey everyone! I just wanted to let you guys know I tried this recipe with canned salmon and added some bread crumbs with an egg to ensure the patties held together, and I worked out! Although this was my first time having a salmon burger, it was too fishy for my taste. The cooking technique was spot on though.

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6 months ago Kitchen Sink Diaries

Thanks for letting us know! Using fresh salmon might change your mind about the fishy-ness. Thanks for giving it a shot.

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11 months ago Flora

I found these very salty!

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11 months ago Megan

We tried these and they were great. We didn't have a meat grinder so we chopped the salmon up pretty fine and then pulsed about a third of the mixture in the food processor and mixed it all up. The patties held together wonderfully. I was really pleasantly surprised by how flavorful these were and the avocado aoili was easy and delicious. We tripled this for 9 people and it was a hit. Highly recommend!

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11 months ago Kitchen Sink Diaries

So glad you liked it! Glad that you had success making the patties without the meat grinder.

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11 months ago Sharon Hanna

I have made patties from fresh Alaskan salmon and just chopped it up. Tried a processor and it was way too mushy. Don't have a meat grinder. What I would like to know is how do you keep the patty together? I've always used organic saltines and an egg. I also mix the chopped onion in with the patty. Used to use canned until I moved to Alaska. Wild is so much better.

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11 months ago Kitchen Sink Diaries

Hi Sharon. It looks like some people have had success by grinding a small amount in the food processor and chopping the rest up finely. Hopefully that would work better for you. I agree, wild salmon is much better!

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11 months ago Cristian Marie

Could I possibly use canned salmon?

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11 months ago Kitchen Sink Diaries

I'm really not sure. But if you try it, please let us know how it turns out.

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11 months ago Ellen

Think this would work with canned wild salmon?

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11 months ago Kitchen Sink Diaries

Unfortunately, I'm not sure. If you try the recipe with canned salmon please let me know how it works.

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12 months ago Sarah Cooper

These look delicious. Any suggestions if you don't have a meat grinder?

Thanks

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11 months ago Kitchen Sink Diaries

Thanks Sarah! If you don't have a meat grinder, you can try pulsing the salmon in a food processor or chop very finely by hand. Just make sure that you don't grind the salmon to a paste in the processor.

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11 months ago wietje

If you don't mind some muscle work, you can also use a slotted spoon (with little round holes) over the fillet. Press it a few times.

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11 months ago Kitchen Sink Diaries

Never heard of this method before. Very inventive!

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11 months ago Sarah Cooper

Thanks for the idea.

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12 months ago Kitchen Sink Diaries

Thanks for the Community Pick! @Steve301 - Nice suggestion about mellowing the raw onions under cold water. I am one of those people who actually loves potently raw onions, but I think it's a great idea.