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Healthy Salmon Burgers DF & GF

Quick and easy healthy grilled salmon burgers topped with a fresh pineapple salsa served with avocado on a lettuce wrap.
Prep Time12 minutes
Cook Time8 minutes
Total Time20 minutes
Servings: 5
Author: Nikole Goncalves

Ingredients

Salmon Burgers

  • 2 -170 g cans of wild salmon boneless and skinless
  • 2 large eggs
  • 1/2 cup bread crumbs I used gluten-free rice breadcrumbs
  • 1 small shallot finely diced
  • 2 garlic cloves minced
  • 5 leaves of fresh basil thinly chopped
  • 1/2 lemon juiced
  • 1 tsp grainy dijon mustard
  • 1/4 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tbsp avocado oil

Pineapple Salsa

  • 2 cups of fresh pineapple chopped
  • 1 cup sweet bell pepper chopped
  • 1 cup tomato chopped
  • 1/4 red onion finely chopped
  • 1/4 cup loosely packed fresh cilantro chopped
  • 1 small jalapeno stem and seeds removed finely chopped
  • 1 lime juiced
  • Pinch of sea salt
  • pinch of black pepper

Instructions

Pineapple Salsa

  • 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.

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.

Notes

*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.