Quick and easy healthy grilled salmon burgers topped with a fresh pineapple salsa served with avocado on a lettuce wrap made in less than 30 min!
I seriously love fast dinner recipes like these healthy salmon burgers that you can put together with leftovers from your fridge and pantry. That is literally how I came up with this recipe like many of my other creations is just by throwing together leftovers and sometimes the most flavourful recipes are created.
These salmon burgers are both gluten and dairy free! They contain a good source of healthy fats and proteins to keep you full and satisfied. You can of course pop these salmon burgers into a nice toasted bun! Or they are equally delicious served on a soft crunchy butter lettuce wrap. Topped them with a thick slice of avocado and a mountain of my fresh pineapple salsa – delicious!
I love throwing together fresh salsas with a mix of fresh fruit! The sweet combination of mango and pineapple is delicious and adds a kick of flavour to any dish. Homemade pineapple salsa is also a great chip dip! That’s totally how we enjoyed the leftovers after the salmon burgers were devoured.
You can prep these the night before your BBQ party and have them in the fridge ready to grill when your guests arrive. They are also a great addition to your weekly meal prep! Since they are portioned out and easy to pack, just pop them into a reusable silicone bag!
In a large mixing bowl add in all of your ingredients and give it a good stir to mix all the flavours together. Cover and store in the fridge to let the flavours marinate while you prepare the salmon burgers.
Drain any liquid from canned salmon and add it to a large mixing bowl and shred with a fork to make it easier for mixing.
Next, add in breadcrumbs, eggs, garlic, basil, lemon juice, mustard and seasoning and mix well with a wooden spoon or spatula until combined.
Heat up a grill pan or non stick skillet on medium to heat with a drizzle of avocado oil.
While the pan is heating up start forming your salmon patties.
Using a 1/2 measuring cup or large ice-cream scoop evenly section off your mixture and using cleans hands form them into large puck shaped patties and place on a cookie sheet lined with parchment paper.
Cook each salmon burger on the heated pan for 3-4 min per side until golden brown.
Best served with a slice of avocado and pineapple salsa on a butter lettuce wrap.
*you can prepare the salmon mixture the night before, store in an air tight container in the fridge and grill the next day when ready. **the cooked salmon burgers can be stored in the fridge in an air tight container for 3 days or frozen for 1 month.