I made this recipe for dinner this week on a whim and now I’m wondering why it’s taken me this long to make salmon burgers? Honestly, this recipe came together so easily and so quickly I had to recheck my measurements and timing to make sure I hadn’t missed a step!
Not only are these burgers so simple but I love that they’re made with my go-to canned wild sockeye salmon which is gluten-free, rich in omega-3 fatty acids, protein, and B vitamins. It makes the perfect healthy base for these burgers along with nutty almond flour, some fresh herbs, and a squeeze of lemon.
We enjoyed them with a gluten-free English muffin (partly because I didn’t have any GF burger buns) but it was surprisingly such a good vessel for serving! We also added some perfectly sliced avocado, green onion, and chopped fresh parsley from our garden. So good!
If you need to serve more than 2 people just double or triple the batch for more burgers (also not a bad idea if you want leftovers- which you will!)
Author: The Hungry Happy Mama
Yields: 2 burgers
Prep time: 5 minutes
Cook time: 8-10 minutes
- 6oz canned wild caught sockeye salmon
- 1/4 c almond meal or flour
- 1 large egg
- 1 tbsp lemon juice
- 1 tbsp chopped fresh parsley
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- pinch sea salt
- 1 tbsp avocado oil for pan
- gluten-free and/or grain-free rolls, lettuce, tomato, and/or avocado to serve
- Preheat your skillet over medium-high heat. Drizzle with avocado oil to prevent sticking and to get that nice golden crust.
- In a bowl add all of the ingredients (except the oil) and mash together with a fork until well combined.
- Divide the mixture in half and shape into two burgers.
- Place burgers onto your preheated pan and cook about 4-5 minutes per side until golden. Flip and cook an additional 4-5 minutes until burgers are cooked through.
- Serve warm with your favorite bun and toppings!
Storing: burgers will keep for up to 3 days in an airtight container in the fridge.