Delicious salmon burgers made with leftover salmon mixed with panko, spices, and fresh herbs, fried to perfection, and served on toasted buns with your favorite toppings. Quick and easy recipe that takes just ten minutes.
1: To pickle onions, add onions to an airtight container and cover with vinegar until fully submerged. Close the lid and allow onions to pickle for at least one hour up to overnight.
2: To make chipotle mayo, add mayo, chipotle peppers, cayenne pepper, lemon juice, and salt to a blender and blend until smooth.
3: In a large bowl, add salmon, panko, eggs, parsley, green onion, chile powder, smoked paprika, garlic powder, and onion powder, then mix well.
4: Shape the mixture into four even-sized patties.
5: Heat olive oil on a large skillet over medium heat. Add salmon patties and cook undisturbed until a nice crust forms, then flip and cook until golden on the other side, about 4-5 minutes per side.
6: Toast the burger buns, then add chipotle mayo, a salmon patty, lettuce, avocado, pickled onion, and more mayo if desired.
