Smoky Chipotle Salmon Burgers

These salmon burgers bring a bold, smoky kick thanks to chipotle in adobo, balanced with fresh herbs and a creamy sweet-heat sauce. Pan-seared until golden and topped with melty Havarti, they’re perfect on a toasted brioche bun with crisp lettuce and creamy avocado.

Ingredients (4 Servings)

For the burgers

• 4 Lummi Island Wild Pink Salmon portions (6 oz each), cooked

• ⅓-½  cup Panko breadcrumbs

• 2 large eggs

• 1 tablespoon finely minced chipotle in adobo

• 1 tablespoon tamari

• 1 teaspoon garlic powder

• 1 teaspoon chili powder

• ½ cup chopped fresh herbs (cilantro, dill, or a mix)

• Salt and black pepper

• 4 slices Havarti cheese

• Avocado or olive oil, for pan-searing
  
  

For serving

• Toasted brioche buns

• Lettuce chopped or shredded

• Sliced avocado

• Sliced red Onion

Chipotle Mayo

• ½ cup mayonnaise

• 1 tablespoon chopped chipotle in adobo

• 2 teaspoons honey
  
  

Instructions

1. Make the patties:
   In a mixing bowl, flake the salmon. Add the Panko, eggs, chipotle, tamari, garlic powder, chili powder, herbs, salt, and pepper. Stir to combine, then shape the mixture into 4 patties (depending on how large you prefer them).
   
   

2. Cook the burgers:
   Warm a slick of oil in a skillet over medium heat. Cook the patties for about 3–5 minutes per side, or until they’re nicely browned and holding together. Add a slice of Havarti to each patty and let it melt as the burgers finish cooking.
   
   

3. Mix the mayo:
   Stir together the mayonnaise, chipotle in adobo, and honey until smooth.
   
   

4. Assemble:
   Spread chipotle mayo on the toasted brioche buns. Add a salmon patty, then top with lettuce, red onion, and avocado slices. Finish with the top bun and an extra spoonful of sauce if you like things extra saucy.