These salmon burgers are a go-to meal on weeknights when I need a low-fuss dinner that delivers big on taste. Because there’s only four ingredients, I can whip them together in no time.
What makes them Healthyish
Swap the bun with butter lettuce to reduce the carbs and stick with light, fresh ingredients. I recommend rounding out the recipe by replacing mayonnaise with a bright, tangy yogurt sauce to shave off some calories.
So, let’s get started!
What you’ll Need: Makes 2 Burgers
- .5 lb. of fresh Scottish Salmon
- 1 tablespoon of Dejon mustard (or similar)
- ¼ of a small white onion
- 2 tablespoons of Italian breadcrumbs
- 1 head of butter lettuce
- 1 red onion
- 1 ripe tomato
- Fresh parsley
Yogurt Sauce – Optional but recommended
- ½ cup of plain yogurt
- Juice from ½ a medium sized lemon
- Handful of fresh chopped parsley
- Combine ingredients together and add a dollop to the top of your cooked Salmon burgers
1. Deskin and remove bones from salmon filet, if it’s not already done for you. Next, cube salmon into medium-sized pieces and set aside.
2. Add cubed salmon to processor, followed by Dijon mustard. Lightly chop. (Be careful to not over chop salmon. It will make the patties get too dense when cooked.)
3. Remove salmon and mustard mixture and place in a small bowl. Then, evenly dice white onions into small pieces. Gently fold them and the bread crumbs into the salmon mixture.
4. Form salmon mixture into 2 evenly sized burger patties and season with salt and pepper. Lightly spray a skillet with cooking spray and cook patties for 4-5 minutes on each side over medium heat. (This will give you a medium-temperature burger.)
5. For the yogurt sauce, combine plain yogurt, lemon juice and chopped parsley in a small bowl. Add toppings of your choice to burgers and finish with a dollop of yogurt sauce.
Serve and Enjoy!
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!