These salmon burgers are healthy, delicious, and perfect for eating on their own, without a bun. Serve them on top of quinoa, or simply on a bed of lettuce or rocket (arugula), and top them with avocado. I whipped up some sriracha mayo to dollop on top, and that went perfectly (3 tbsp extra light Hellman’s mayo to 1 tbsp sriracha). I served the burgers with a Quinoa Chickpea Salad.

Handmade Salmon Burgers
Serves 4
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  1. 4 fillets salmon
  2. 1/2 yellow pepper, diced (or 1/4 red and 1/4 yellow)
  3. 6 tbsp panko breadcrumbs
  4. 1 clove garlic, minced
  5. 1 large egg, lightly beaten
  6. 1/2 tbsp soy sauce (low sodium okay)
  7. 1 tsp fresh lemon juice
  1. Remove the skin from the salmon and cut 1/2 of one fillet and set aside. Place the small piece in a food processor to finely chop. This helps hold the burgers together. Finely chop the remaining salmon and place in a bowl.
  2. Add the peppers, panko and garlic to the salmon.
  3. In a small bowl, combine the egg, soy sauce, and lemon juice. Add to the salmon and gently combine.
  4. Form the mixture into 4 evenly sized patties. Put a sheet of parchment paper on a baking tray and lightly coat with cooking spray. Place the patties onto the paper and place the tray in the refrigerator for an hour (at least). This helps the patties to hold together during cooking.
  5. Before cooking, remove the tray from the refrigerator and lightly season the patties with salt.
  6. Coat a grill pan or skillet with cooking spray and place over medium-high heat until hot. Cook the burgers 4 minutes on each side.
  7. Serve with sliced avocado.
Adapted from SkinnyTaste
Adapted from SkinnyTaste
The Pescetonian
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