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To make the red chili mayonnaise, combine all ingredients in a small bowl; set aside in fridge.
To make the salmon burgers, brush the salmon fillets with a little olive oil. Spread salmon with jelly. Place on a hot grill for about 3 minutes each side, depending on the thickness of the salmon or until cooked; do not overcook.
Place buns, cut side down on hot grill and cook until golden. Spread both cut sides of each bun with red chili mayonnaise. Top the bottom half of the bun with salmon, tomato, avocado and onion. Add remaining half of bun. Serves 4.
