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Try out this fresh water take on a BBQ classic. Cilantro and jalapeño-seasoned salmon patties are grilled over sweet maple wood, loaded onto brioche with all the fixin's and topped with a savory homemade chipotle mayo.
2 Whole scallions, minced
1 Medium jalapeño pepper, seeded and minced
1 Clove garlic, minced
1/2 Tablespoon Traeger Chicken Rub
Salt
Black pepper
1/2 Tablespoon minced cilantro leaves
2 Pound salmon, skin and pin bones removed
1/2 Cup Mayonnaise
2 Whole chipotle peppers in adobo sauce, minced, plus 1 tablespoon sauce
1/2 lime, juiced
Salt
Pepper
butter lettuce
pickled red onion
dill pickles
brioche buns, halved
2 Whole scallions, minced
1 Medium jalapeño pepper, seeded and minced
1 Clove garlic, minced
1/2 Tablespoon Traeger Chicken Rub
To Taste Salt
Pinch Black pepper
1/2 Tablespoon minced cilantro leaves
2 Pound salmon, skin and pin bones removed
: 450 ˚F
: 450 ˚F
1/2 Cup Mayonnaise
2 Whole chipotle peppers in adobo sauce, minced, plus 1 tablespoon sauce
1/2 lime, juiced
To Taste Salt
To Taste Pepper
As Needed butter lettuce
As Needed pickled red onion
As Needed dill pickles
As Needed brioche buns, halved