Salmon Burgers | Mark’s Daily Apple

[ad_1]

Salmon burger on white plate

Salmon burgers are the perfect dinner time meal. Not only are they nutritious, but when made on the stovetop are a quick meal to enjoy with the entire family. Plus, salmon includes vitamin D3, B-vitamins, magnesium, iron, and selenium. You can’t beat that. Our recipe also calls for a low-carb bun, but you can always switch it out for lettuce or collard greens. Our patties are so delicious and packed with flavor that we wouldn’t blame you if you even omitted the wrapping all together to eat the burger and and slaw on their own!

How to make salmon burgers

For this recipe we’re using wild-caught salmon filets, which include healthy omega-3 fats and far fewer toxins than farmed salmon. In order to prep the salmon you’ll want to cut the skin of the salmon away from the flesh. Then finely mince the salmon filet with a knife or by pulsing the salmon in a food processor. If you are using the food processor, cut the filet into large chunks, then pulse until a mince forms. Be sure not to over-process! The salmon should look similar to the below photo.

Minced salmon on a cutting board

Next, place the salmon in a bowl along with the egg, almond flour, green onion, bell pepper, mayo, coconut aminos, black pepper, coriander, onion powder, paprika, cumin and salt. Mix to combine. Form the salmon mixture into 4 equal sized patties and place on a sheet pan.

Raw salmon burgers on baking sheet

How to cook salmon burgers

The great part about this recipe for salmon burgers is there are multiple cooking methods! If you’re running short on time and don’t have time for cooking with an oven, throw these patties on the stovetop for an efficient cooking method.

Cook the salmon burgers in the oven: Before you start cooking ensure your oven is preheated to 375 degrees Fahrenheit. Once your patties are formed bake for 18-22 minutes, or until the patties are firm and the salmon is fully cooked, flipping once during cooking. Set aside to cool.
Cook the salmon burgers on the stovetop: You can also make the burgers in a skillet on the stovetop. Heat a tablespoon or so of avocado oil in a skillet over medium heat and add the burgers. Cook for about 4 minutes on each side, or until the burger is cooked through.

Cooked salmon burgers on a baking sheet

Salmon burger toppings

Our salmon burgers also come with a homemade slaw made with broccoli or cabbage slow then tossed with the chipotle lime mayo and squeeze of lemon. You can also add extra minced red bell pepper or green onion to this mixture if you’d like. As for additional toppings, feel free to mix and match based on your liking! We used sliced tomato and red onion this time around.

Salmon burger with bun and toppings

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Description

Salmon burgers are the perfect dinner time meal. Not only are they nutritious, but when made on the stovetop are a quick meal to enjoy with the entire family.

Salmon Patties:

1 lb. wild-caught salmon filets

1 egg

2/3 cup almond flour

1/3 cup chopped green onion

1/3 cup minced red bell pepper

2 Tbsp Primal Kitchen Chipotle Lime Mayo

2 tsp coconut aminos

½ Tbsp Primal Kitchen Avocado Oil

½ tsp black pepper

½ tsp coriander

½ tsp onion powder

½ tsp paprika

¼ tsp cumin

¼ tsp salt

Slaw:

6 ounces broccoli or cabbage slaw

1.5 Tbsp Primal Kitchen Chipotle Lime Mayo

Squeeze of lemon juice

Fixings:

Your favorite low carb bun (we used UnBun) or lettuce for a lettuce wrap

Sliced tomato

Sliced red onion

Primal Kitchen Chipotle Lime Mayo

Preheat your oven to 375 degrees Fahrenheit.
Cut the skin of the salmon away from the flesh and finely mince the salmon filet with a knife or by pulsing the salmon in a food processor. If you are using the food processor, cut the filet into large chunks, then pulse until a mince forms, but do not over-process.
Place the salmon in a bowl along with the egg, almond flour, green onion, bell pepper, mayo, coconut aminos, black pepper, coriander, onion powder, paprika, cumin and salt. Mix to combine.
Form the salmon mixture into 4 equal sized patties and place on a sheet pan.
Bake for 18-22 minutes, or until the patties are firm and the salmon is fully cooked, flipping once during cooking. Set aside to cool.
Toss the slaw with the chipotle lime mayo and squeeze of lemon. You can also add extra minced red bell pepper or green onion to this mixture if you’d like.
Assemble your burgers by stacking the salmon burger on a bun or lettuce wrap, along with sliced tomato, red onion, the slaw and more chipotle lime mayo.

Notes

Lettuce or collard greens would be excellent low carb options to wrap these burgers in, or omit the wrapping all together and just eat the burger and slaw on their own.

You can also make the burgers in a skillet on the stovetop. Heat a tablespoon or so of avocado oil in a skillet over medium heat and add the burgers. Cook for about 4 minutes on each side, or until the burger is cooked through.

Prep Time: 15 minutes
Cook Time: 20 minutes