These Salmon Burgers are a perfect option for a quick, easy, and nutritious meal. Using fresh salmon instead of canned not only eliminates added salt but also boosts flavor and delivers a more satisfying texture. With a simple mix of Dijon mustard, capers, and scallions, these burgers are light, flavorful, and endlessly versatile.
Keep them on the lighter side by replacing the buns with crisp lettuce leaves or serving the patties over a bed of greens drizzled with fresh lemon juice and olive oil. Whether as a sandwich or a salad, these salmon burgers are a healthy dinner option your whole family will enjoy.
For people with kidney disease, these burgers are perfect because they create a lot of flavor without a lot of sodium and they replace the meaty burgers with seafood. They also are perfect for avoiding the highly processed store bought versions which can be preserved with phosphorus additives. If you want a lower protein version, split the salmon into 6 burgers instead of 4.
Dr. Blake’s Top Tip: To ensure a perfect texture, avoid over-pulsing the salmon mixture. Keeping some larger pieces creates a more satisfying bite. Chill the patties before cooking to help them hold their shape, and always check for doneness carefully to prevent overcooking. These burgers are best served fresh, so cook them just before serving for the best flavor!
- Yield: 4 Burgers
Ingredients
1 pound fresh, skinless salmon filet, cut into large chunks
1 teaspoon Dijon mustard, plus more for serving
1 tablespoon capers, drained
1 scallion, rough chopped, plus more for garnish, optional
Fresh ground black pepper, to taste
1/4 cup panko breadcrumbs
1 tablespoon olive oil
Lemon wedges, for serving, optional
Burger buns or lettuce leaves or salad greens, for serving, optional
Instructions
1 Place ¼ of the salmon in a food processor and process to a finely ground paste. Add the remaining salmon, mustard, capers and scallion. Pulse just until the salmon is chopped, but not ground. Do not over pulse, the salmon pieces should be no less than a ¼-inch.
2 Transfer the salmon mixture to a medium bowl, season with pepper. Using a rubber spatula, fold in the breadcrumbs.
3 Dampen your hands with water and form the salmon mixture into four patties. Place on a plate, refrigerate and chill for 15 minutes.
4 Using a large nonstick sauté pan over medium high heat, heat the oil. Place the patties in the pan and cook until golden brown flipping once, about 3 minutes per side. Check the center for doneness by making a small slit with a paring knife. The salmon should be opaque on the outside and just beginning to flake, but still slightly translucent pink in the middle. The salmon will continue to cook when removed from the heat.
5 Serve as a sandwich or over greens with sliced scallions and lemon wedges, if desired.
Notes
- High Protein
- Low Sugar
- Low Sodium
