I came across an extremely tasty salmon burger recipe while at my Grandma’s a while back. It is a huge hit at my house. The hubs’ eyes roll and bulge when he eats them and he is totally silent until the whole thing is gone. I love making them because they are so good, but also because my hubs turns to putty when he eats them.

The ingredients are simple and you can make the patties in advance. I have used both filleted salmon and canned salmon. Both, surprisingly, are equally good. If you were a participant of the WIC program in your state, then you undoubtedly have a stockpile of canned salmon on your hands :).

I lightly pan fry the patties in a little coconut oil,


and while those cook, I make my side salads. Tonight’s consist of organic spinach, broccoli, onion, avocado and goat cheese {love myself a good goat cheese}. The seaweed snacks are just a little delicious dinner prep snack. Yum! These ones are a hot & spicy variety.


The patties only cook a few minutes on each side.


Dress them up on a bun however you like. If you like mayo, mix a little mayo, diced red onion and lime juice together when you prep the patties and while they cook you will give the mayo mixture flavors time to meld. If you don’t like mayo, just throw some onion and lettuce on the bun, and even a little feta for fun {I did}.

{Sorry about this photo’s bad lighting. Also, use any bun you like, I just happen to need to get rid of these thin style buns. Homemade buns would be great, and probably something I’ll post at a later date.}


Salmon Burgers
Serves 4

1 lb. fresh salmon fillet, skinned {or premium canned, wild caught, pacific salmon if you need to save on prep time}

3/4 cup panko {japanese-style bread crumbs}

2 green onions, thinly sliced

2 Tbsp. snipped fresh cilantro

2 tsp. grated fresh ginger

1 clove garlic, minced

2 eggs, lightly beaten {or 2 Tbsp. flax meal soaked in 6 Tbsp. water as an alternative}

2 Tbsp. reduced-soduim tamari or soy sauce

1 Tbsp. olive oil

1 Tbsp. lemon juice

Whole grain buns, lettuce, tomato, feta, onion….whatever your heart desires.

  • Rinse salmon and pat dry; cut into 1-inch chunks. Place salmon in food processor; cover. Pulse 7 times to coarsely grind {do not overprocess}; set aside. If you use canned salmon, you will add the salmon ‘as is’ when instructed. Do not put canned salmon in food processor.
  • In bowl combine panko, green onions, cilantro, ginger, garlic, eggs, tamari or soy sauce and lemon juice. Stir in salmon.
  • Divide salmon into four mounds on a plate or tray. Shape into 1 inch thick patties. Cover with plastic wrap; refrigerate at least 30 minutes or up to 8 hours {mixture is easier to handle after chilling}.
  • Heat coconut oil, or olive oil, over medium-high heat. Add salmon patties. Cook 4 to 5 minutes per side or until cooked through {160 degrees F}. Serve with toppings and lime mayo if desired.

Lime Mayo: In a bowl stir together 1/4 cup mayo, 2 Tbsp. minced red onion and 2 tsp. lime juice. Refrigerate until ready to use.

I would love to hear if you love them as much as we do!