Avocado Salmon Patties with Spicy Chipotle Avocado Aioli

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 Avocado Salmon Patties with Spicy Chipotle Avocado Aioli

These salmon patties with avocado and spicy chipotle avocado aioli are perfect for an afternoon nosh, a summer bbq, your next bunco night, lunch with your mother-in-law, or just because the salmon at your grocer’s seafood counter looked so good you couldn’t resist. Seriously y’all, make these for yourself, your family, your friends… you can’t go wrong.


Serves: 12
lb.  fresh salmon (preferably sockeye)
  As needed  Olive oil, as needed
1/2  As needed  ripe, Fresh California Avocado, seeded, peeled and mashed
Tbsp.  Dijon mustard
1/2    medium egg, lightly beaten
tsp.  adobo sauce
1/2  cup  panko breadcrumbs
  As needed  Kosher salt, to taste
  As needed  Freshly cracked black pepper, to taste
  As needed  Spicy Chipotle Aioli (see make-ahead recipe below)
    Spicy Chipotle Aioli
1 1/2    ripe, Fresh California Avocados, seeded and peeled
1/2  cup  low-fat mayonnaise
  chipotle pepper in adobo
  lime, juiced
  As needed  Kosher salt, to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Drizzle the salmon with olive oil and lightly season with your favorite seasoning blend. Bake the salmon at 400 degrees F for 14 minutes (or until tender and flaky); remove from oven and set aside to cool.
  2. While the salmon is cooling, mash the avocado.
  3. Flake the salmon while removing the bones (if any).
  4. Place the salmon in a medium bowl, add in the mashed avocado, mustard, egg, adobo, panko, kosher salt and cracked black pepper. Mix by hand until well blended.
  5. Roll the mixture into one-inch balls by hand and flatten into discs.
  6. If you are chilling them for later, place on a wax paper-lined pan and cover.
  7. Grill on a flat top, a cast iron skillet, or your favorite griddle.
  8. Sear the outsides until crispy – takes about 6 minutes (3 minutes per side).
  9. Top with Spicy Chipotle Aioli and serve immediately.

Spicy Chipotle Aioli

  1. In a food processor, place avocado, mayonnaise, chipotle, lime juice and salt (if you are heat sensitive – start with 1/2 a chipotle).
  2. Pulse until smooth.

Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2013, Rachel Matthews

Rachel Matthews2

Recipe by Rachel Matthews of for the California Avocado Commission.

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