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Blackened Salmon Burgers with Mango-Jalapeno Salsa, Smashed Avocado, and Chipotle Mayo |

Blackened Salmon Burgers with Mango-Jalapeno Salsa

  • Prep Time: 15 mins
  • Cook Time: 8 mins
  • Total Time: 23 mins
  • Yield: 2 large burgers 1x



For the Salmon Burgers:

  • 1 pound salmon, cut into pieces and processed until ground
  • 1/4 cup Panko breadcrumbs
  • 2 Tablespoons parmesan cheese, shredded
  • 2 Tablespoons olive oil, separated
  • 1 Tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

For the Mango-Jalapeno Salsa:

  • 1 yellow mango, chopped
  • 1/2 jalapeno, minced
  • 2 Tablespoons minced red onion
  • Juice of 1/2 lime

For the Chipotle Mayo:

  • 1/4 cup mayonnaise
  • 1 chipotle pepper
  • 1 teaspoon of adobo sauce from can

Extras: Pretzel buns, avocado, red onions, and any other toppings you want!


    1. Start by making your salsa. Combine chopped mango, jalapeno, and red onion in bowl. Squeeze fresh lime juice over top and stir to combine. Set aside.
    2. Cut raw salmon into large chunks (1-2 inches square) and place in food processor. Pulse until salmon resembles the consistency of ground beef.
    3. Place salmon in a bowl and add Panko, parmesan, and olive oil. Stir with a large spoon until the ingredients are fully incorporated. Shape into 4 small or 2 large patties.
    4. Mix brown sugar, smoked paprika, garlic powder, cayenne, salt and pepper in a bowl. Liberally cover both sides of the salmon burgers.
    5. Heat large skillet with remaining 1 Tablespoon of olive oil over medium-high heat. Cook 3-4 minutes per side. Be careful when you flip the patties – they are delicate.
    6. As the salmon burgers are cooking, make your chipotle mayo. In a bowl, combine mayonnaise, finely chopped chipotle pepper, and adobo sauce, stirring well to combine.
    7. Assemble your burgers – mine stacked up like this: pretzel bun, smashed avocado, mango-jalapeno salsa, chipotle mayo, pretzel bun. YUM.