Cut salmon into 1/4-inch pieces and place in the bowl of a food processor fitted with a metal blade. Add TABASCO® Original Red Sauce, cream, salt, pepper, cayenne, and cilantro and pulse until coarsely chopped. Transfer to a bowl and refrigerate for 30 minutes.
In a small bowl combine the mayonnaise, TABASCO® Chipotle Sauce, and lime juice and set aside. Split the baguette, brush with the TABASCO® Green Sauce, and set aside.
Heat grill to medium. Shape the salmon mixture into 4 oval shaped burgers and place atop an oiled piece of foil on the grill. Cook about 7 minutes per side or until desired doneness. During the last 2 minutes of cooking place the bread, sauced side down, directly on the grill until toasted, about 2 minutes.
Remove bread from the grill, spread with the mayonnaise, top with the salmon burgers and onions. Cut the baguette into four pieces and serve right away.
Makes 4 servings.