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Salmon Burgers – 2 Ways!

There’s nothing like a burger fresh off the grill. Replace that ground beef with heart-healthy salmon and try these 2 different methods for the perfect salmon burger – grilled portions right on the bun, or whip up a salmon patty and pan fry until crispy.

Salmon Fillet Portion Burgers

These scrumptious salmon burgers are a favorite on our local cafe’s menu. They feature Lummi Island Wild Coho Salmon Burgers every week, and they’ve kindly shared their tasty recipe with you! Simple and quick, yet divinely delicious, try serving these burgers at your next cookout!


  • (4) 6 oz Lummi Island Wild Reefnet Coho Salmon
  • (4) Kaiser Rolls
  • 1 medium red onion, sliced
  • 1 heirloom tomato, sliced
  • (4) slices Monterey jack cheese
  • Loose Leaf Lettuce
  • 4 Tbsp Mayonnaise
  • 2 Tsp Salt


  1. Slice onion and tomato, clean and dry lettuce.
  2. Remove skin from salmon (optional), salt aggressively.
  3. Add 1 Tsp avocado oil to a cast iron pan and heat over medium high heat.
  4. Add Salmon and cook on both sides 2-3 minutes, or until cooked through.
  5. Toast kaiser rolls in toaster oven and spread 1 Tbsp mayonnaise on each roll.
  6. Transfer salmon to roll and add desired fixings (cheese, avocado, tomato, lettuce, and grilled onions are great options!)
  7. Enjoy!

Chipotle Salmon Burger Patties

Smoky, slightly spicy, chipotle-seasoned salmon burgers. Pan-fried until crispy with melty Havarti cheese. Sandwiched between toasted brioche buns with creamy, spicy-sweet chipotle mayo, these colorful and fresh salmon burgers are simple to make and full of so much flavor.


  • 4 (6oz) Lummi Island Wild Pink Salmon
  • ½ C Panko breadcrumbs
  • 2 eggs
  • 1 ½ Tbsp chopped chipotle in adobo
  • 1 Tbsp tamari or soy sauce
  • 1 tsp honey
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • ½ C mixed fresh chopped cilantro/dill
  • 3 ½ Havarti cheese slices
  • avocado or olive oil, for cooking
  • kosher salt and black pepper
  • shredded lettuce and avocado, for serving
  • 4 brioche burger buns, toasted

Chipotle Mayo

  • ½ C mayo
  • 1 ½ Tbsp chopped chipotle in adobo
  • 2 tsp honey


1. To make the salmon burgers: In a bowl mix the salmon, Panko, eggs, chipotle in adobo, tamari, honey, garlic powder, chili powder, salt, pepper, and herbs. Form into 3-4 burgers.

2. Heat oil in a large skillet over medium heat. Fry the burgers for 3-5 minutes on each side until crispy. Add a cheese slice to each, cook until melted, 1-2 minutes.

3. For the mayo, combine all ingredients in a bowl.

4. To assemble, layer your toasted buns with chipotle mayo, cheesy burgers, lettuce, avocado, and herbs. Add the top bun. Enjoy with lots of extra mayo. Yummy!