Name: Grilled Salmon Burgers with Avocado Salsa – Easy Salmon Recipes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 lb fresh salmon, skin removed and chopped; 1/4 cup Panko breadcrumbs; 1 tablespoon Dijon mustard; 1 clove garlic, minced; 2 tablespoons red onion, finely chopped; 2 tablespoons fresh parsley, chopped; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil (for grilling); 4 burger buns (or lettuce wraps); 1 avocado, diced; 1/4 cup cherry tomatoes, chopped; 1 tablespoon lime juice; Salt and pepper to taste

Jump to Recipe

We’ve all been there: standing in the kitchen, hungry, tired, and eyeing that leftover salmon fillet like it’s a Rubik’s Cube with grill marks. Let me tell you what I discovered—salmon burgers are not only doable, they’re kind of life-changing. One warm summer evening, I grilled these juicy salmon patties while my kids threw Frisbees like Olympic hopefuls in the backyard. And just like that, dinner felt like a tiny victory. These grilled salmon burgers with avocado salsa are light yet filling, and they manage to walk that fine line between healthy and downright craveable. What I love most is how quickly they come together. We’re talking weeknight-worthy quick. It’s the kind of recipe that doesn’t mind if you’re out of fresh buns—it’ll sit proudly on a lettuce wrap and still steal the show. Plus, that avocado salsa? Let’s just say I’ve caught myself eating it with a spoon more than once. If you’re looking for easy salmon recipes that double as crowd-pleasers, or you just want a break from chicken (again?), then trust me—this one’s a keeper.

1) Key Takeaways
2) Easy Grilled Salmon Burgers with Avocado Salsa Recipe
3) Ingredients for Grilled Salmon Burgers with Avocado Salsa
4) How to Make Grilled Salmon Burgers with Avocado Salsa
5) Tips for Making Grilled Salmon Burgers with Avocado Salsa
6) Making Grilled Salmon Burgers with Avocado Salsa Ahead of Time
7) Storing Leftover Grilled Salmon Burgers with Avocado Salsa
8) Try these Grill recipes next!
9) Grilled Salmon Burgers with Avocado Salsa
10) Nutrition

1) Key Takeaways

These easy salmon burgers are grilled, not fried, keeping them light yet flavorful.
Avocado salsa adds brightness, texture, and creamy richness without dairy or mayo.
Perfect for quick dinners, meal prep, or backyard cookouts with a healthy twist.
Great way to use fresh salmon or leftovers in a new, creative way.

2) Easy Grilled Salmon Burgers with Avocado Salsa Recipe

I made these grilled salmon burgers on a hot Tuesday when my grocery list was five days overdue. With a half pound of salmon, a ripe avocado, and just enough Panko left to coat a single shrimp, I pulled it together. And let me tell you, it was the best thing I made that week.

They’re tender inside, just slightly charred outside, and topped with a creamy, bright avocado salsa that takes all of six minutes to toss together. The flavors speak for themselves. You don’t need fancy spices or complicated sauces here. The ingredients do the heavy lifting.

If you’re on the hunt for easy salmon recipes that work just as well for Tuesday nights as they do for Saturday cookouts, this is the one. It’s packed with protein, loaded with healthy fats, and honestly, it just tastes good. I’ve used this recipe more than once for quick and easy recipes that feel like a win.

3) Ingredients for Grilled Salmon Burgers with Avocado Salsa

Fresh Salmon: This is your main star. Chop it fine with a knife or pulse it quickly in the food processor. Make sure you get the skin off before mixing it in.

Panko Breadcrumbs: These help the patties hold their shape and soak up flavor. If you’re out, crushed crackers can work in a pinch.

Dijon Mustard: Adds depth and a slight tang. You could use regular mustard, but Dijon brings a smoother kick.

Garlic: Just one clove, minced. Don’t skip it—fresh garlic gives the whole burger a little backbone.

Red Onion: Finely chopped. Adds crunch and flavor that cuts through the richness of the salmon and avocado.

Fresh Parsley: Brightens things up. If you’re not into parsley, cilantro or dill will do.

Paprika, Salt, Pepper: Simple seasoning, but just enough to round out the flavor. Don’t overdo it.

Olive Oil: For the pan or grill, not the mix. Gives a crisp edge while keeping the burgers juicy.

Burger Buns: Go with soft, lightly toasted buns or skip them for lettuce wraps if you want a low-carb route.

Avocado: Ripe and diced. It’s creamy, mellow, and perfect on salmon.

Cherry Tomatoes: Chopped. They bring acid and a little burst of juice to balance the fat.

Lime Juice: Fresh is best. It ties the salsa together and keeps the avocado from browning.

Salt and Pepper: Season the salsa just like you would a salad—taste as you go.

4) How to Make Grilled Salmon Burgers with Avocado Salsa

Step 1. Combine the salmon, breadcrumbs, mustard, garlic, onion, parsley, and seasonings in a bowl. Mix gently with a spoon or your hands.

Step 2. Shape into four equal patties. If the mixture feels too loose, chill for 10 to 15 minutes to help them firm up before grilling.

Step 3. Heat a grill or skillet with olive oil over medium heat. Place patties down and cook for about 4 minutes per side, until golden and cooked through.

Step 4. While burgers cook, combine avocado, tomato, lime juice, and a pinch of salt and pepper in a bowl. Stir gently so you don’t mash the avocado too much.

Step 5. Toast your buns lightly. Stack a cooked patty onto each bun and top with a generous spoonful of avocado salsa. Serve immediately while still warm.

5) Tips for Making Grilled Salmon Burgers with Avocado Salsa

If the salmon mix feels soft, chill it for a bit before cooking. It makes shaping the patties way easier. I usually do this while I prep the salsa.

Don’t overwork the mixture. Gentle hands mean tender burgers. You’re not kneading dough here—you’re building flavor.

Use fresh lime juice for the salsa. Bottled juice works in a pinch, but fresh adds a zing that’s hard to beat. And toast the buns! That crisp surface brings texture that balances the juicy filling.

6) Making Grilled Salmon Burgers with Avocado Salsa Ahead of Time

You can mix and shape the patties a day ahead. Keep them in the fridge on a plate with plastic wrap. It’s a good idea if you’re planning to make dinner quick after work or guests arrive.

The avocado salsa, though, is best made fresh. But if you must prep it ahead, add the lime juice last-minute to keep it from turning brown. Or try prepping everything except the avocado, then combine just before serving.

If you’re bringing these to a picnic or meal prep session, wrap each component separately and assemble when it’s time to eat. Nobody likes soggy buns.

7) Storing Leftover Grilled Salmon Burgers with Avocado Salsa

Leftover salmon patties store well for up to three days in the fridge. Wrap them tight or use an airtight container. They reheat best in a skillet over low heat to keep the outside crisp.

The salsa doesn’t keep quite as well. If you want to save it, press a piece of plastic wrap directly on the surface of the avocado mix before sealing the container. It’ll slow down the browning.

Skip the microwave if you can. The texture’s better when warmed slowly, and you’ll avoid that odd salmon smell microwaves love to create.

8) Try these Grill recipes next!

9) Grilled Salmon Burgers with Avocado Salsa