Prep Time
30 Mins
4 servings (serving size: 1 burger)

Skip the beef and serve a Mexican-inspired salmon burger topped with a fresh lime-cilantro mayonnaise sauce. Cook the salmon patties in a skillet to enjoy this hearty burger year-round. A spinach salad with a sweet, slightly spicy Asian-influenced dressing makes a tasty accompaniment.

How to Make It

Step 1

Combine first 5 ingredients in a small bowl; cover and chill.

Step 2

Place salmon in a food processor; pulse until coarsely chopped. Add breadcrumbs and next 6 ingredients (through 1/4 teaspoon black pepper); pulse 4 times or until well blended. Divide salmon mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty.

Step 3

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 2 minutes. Carefully turn patties over; cook 2 minutes or until done.

Step 4

Spread about 1 tablespoon mayonnaise mixture over bottom half of each hamburger bun. Top each serving with 1 salmon patty, 3 cucumber slices, 1 lettuce leaf, and top half of bun.

Step 5

Spinach salad: Combine 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 2 teaspoons canola oil, 2 teaspoons water, and 1/4 teaspoon chile paste in a large bowl; stir well with a whisk. Add half of 1 (5-ounce) package baby spinach, 1/2 cup yellow bell pepper strips, and 1/4 cup thinly sliced red onion to bowl; toss to coat.

Ratings & Reviews

EllenDeller's Review

June 22, 2012
Made one of these for lunch today, and it was great--really flavorful. Accidentally put the mayo in the food processor with the salmon and was actually glad I did as it kept the burger nice and moist, and with fat free mayo, that's only 15 extra calories. I used a whole TB of jalapeno just for the one burger, so those who like food spicy will want to up the pepper.


July 05, 2015
I made these for a very rainy indoor 4th of July dinner. Used diced green chiles (1/2 a can) instead if the jalapeños, and they were so good! Very moist, and the mayo spread was perfect. The time listed cooked them perfectly.If you're near a Publix, their French hamburger buns, toasted with a little butter, are the perfect bun. Will definitely make again :)

cmfrakes's Review

June 27, 2014
Pretty good. Had problems getting them to cook in the middle, but still enjoyed them. Used canned salmon for simplicity.

PattiMacDonald's Review

May 03, 2012
Best thing you will ever eat! Add 1 egg to hold together better and serve on cracked wheat buns. Yum!!!

Wiannu's Review

March 25, 2013
They were outstanding! I probably added a bit more cilantro than they called for and I used regular mayo... they were wonderful :)

mja489's Review

September 02, 2012
We loved these. I did use 2 small cans Coho salmon instead of fresh. I just diced the other ingredients and mashed together. Took another recomendation and added 1/4 cup egg substitute (or 2 egg whites) to help hold together. Assembled ahead of time and chilled to help hold together. Liked the mayo - we actually thought the cilantro flavor was subtle. Served with the recommended spinach salad (delish) and grilled sweet potatoes.

JeannieAHataway's Review

May 19, 2009
This was a great burger. My meat loving husband raved about it! I cooked it 3 minutes on each side - made it hold together a bit more. Loved the mayo - made the burger pop. Also, used wheat buns - very good.

ZebraElement's Review

June 02, 2012
An abosolute favorite

Shannon1976's Review

January 14, 2011
These were amazing! I made them with a whole jalapeño (didn't measure) and the burgers had just a little heat to them. I even made them with frozen and thawed salmon. My husband and I loved the taste of these and will make them again, great as an everyday meal. We also liked how easy these were to prepare.

eeziepeezie's Review

May 27, 2013
These are really good. I used a little sour cream to help bind them. I didn't use the mayo topping. Instead, I topped the burgers with homemade guacamole and pico de gallo. Very good.