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Easy Jalapeño Cheddar Salmon Burgers

Cook Time:
15 mins
Prep Time:
5 mins
5 burgers

Chef notes

Beef, turkey and veggie burgers, it’s not you — it’s us. We’re in our salmon burger era, and we’re ready to tell the world. If you’re looking for a healthy alternative to your favorite cheeseburger, or just want to mix up your regular dinner routine, these jalapeño cheddar salmon burgers are definitely the place to start. They’re packed with flavor and plenty of good-for-you protein. 

It all starts with fresh salmon — not canned — which Curry prepares two ways: some is pulsed in a blender and the rest roughly chopped, to preserve some of the salmon’s texture. He then mixes both varieties of salmon with shredded cheddar cheese, spices and diced jalapeño peppers for both heat and texture. Once the patties are formed, simply cook them on a hot skillet or  grill until done. If you decide to grill, place the burgers in the freezer for 20 minutes beforehand to help preserve their shape. 

Technique Tip: If you prefer a spicier burger, don’t remove the seeds from the jalapeño peppers. Once the ingredients are folded together, you should still be able to see chunks of salmon — it should not look like minced meat. This is both so: (a) people can see that they are eating fish); and (b) the patty is not as dry since over-mincing can dry out the burger once cooked.

Swap Option: You can use regular panko breadcrumbs if you can’t find gluten-free panko. In a pinch, finely ground breadcrumbs will work too.


  • 20 ounce raw, center-cut, skinless salmon filets, reserve 5oz of salmon filet to roughly chop
  • 1 cup gluten-free panko breadcrumbs
  • 1 tablespoon smoked paprika
  • teaspoon sea salt
  • teaspoon freshly ground black pepper
  • cup chopped green onion
  • 1 jalapeño, diced ¼-inch thick
  • 1 cup shredded cheddar cheese
  • 5 hamburger buns, split
  • Lettuce leaves, for serving
  • 1 tomato on the vine, ¼-inch slice
  • 1 avocado, ¼-inch slice
Fulfilled by



Add 15 ounces of salmon to a high-powered blender or food processor. Using the Pulse setting, blend until the salmon is sticky but not totally homogeneous. Transfer to a mixing bowl.


Add remaining ingredients — including 5 ounces of roughly chopped salmon — to the bowl and stir until just combined.  


Evenly divide the mixture to create 5 patties. Place on a plate, cover and chill in the fridge for at least 20 minutes to become firm.


Set oven to 425 F.


In a large nonstick skillet set over medium heat, spray with neutral oil and gently add the salmon burgers. Sear for 1 to 2 minutes and then flip, continuing to cook for 1 to 2 minutes, or until the edges of the salmon burger turn brown and crispy.


Transfer the patties to a parchment-lined sheet tray and bake for 6 to 10 minutes, depending on the thickness of the burgers and your preference of doneness.
Once cooked, place each burger on a bun with lettuce, sliced tomato and avocado.