These salmon burgers need to be a part of your weekly meal prep menu! Packed with fresh herbs and veggies. They are easy, delicious and come together in no time.
1 lb. fresh coho salmon fillet (skinless) *SEE NOTES
1 tbsp. freshly chopped parsley
1/2 a jalapeno pepper (finely diced)
1 scallion (finely chopped)
4 tbsp. almond flour
2 garlic cloves (finely minced)
1/2 tsp. sea salt
1/4 tsp. cracked black pepper
1/2 tsp. crushed red pepper flakes (optional)
4 tbsp. arrowroot flour
2 tbsp. avocado oil for cooking
1/2 cup Whole30 compliant mayonnaise (I like Primal Kitchen avocado mayo)
1 tsp. spicy brown mustard
2 tbsp. finely diced no sugar added pickles
1/2 tsp. garlic powder
1 tsp. freshly squeezed lemon juice
black pepper to taste
To begin, cut the salmon fillet into chunks and transfer them to a food processor. Pulse the salmon until it is minced but still a bit chunky. Transfer the salmon to a mixing bowl and add parsley, jalapeno pepper, scallion, almond flour, egg, garlic cloves, salt, black pepper and pepper flakes to the bowl. Toss all the ingredients together until they are well combined. Transfer the arrowroot flour to a separate plate and set it aside. Divide the salmon mixture into 4 equal parts and form each section into patties. Dust each patty with arrowroot flour and set them aside.
Now, heat the avocado oil in a castiron pan over high heat. When the oil is hot, add the salmon burgers and lower the heat to medium-high heat. Sear the salmon burgers on both sides for 3-5 minutes until the burgers have a nice golden crust and are cooked through. Do not touch the burgers until they are ready to be flipped. If you go to flip it and it’s stuck to the pan, let it continue to cook for another minute or so. When the fish is ready, it will separate from the pan and you will be able to flip it easily. So don’t touch it. Let it cook for at least 3-5 minutes before you go to flip it.
Remove the burgers from the heat and set aside to rest. Then, add all the ingredients needed for the tartar sauce to a bowl and mix well.
Serve the salmon burgers between lettuce leaves with grilled onions, fresh avocado, and the tartar sauce.
* You can also use canned salmon if you don’t have fresh salmon on hand. (4) 6 ounce cans of wild salmon with the liquid drained out (make sure you squeeze the salmon to remove all the liquid) will equal to 1 pound of salmon needed for this recipe. You do not need to put the canned salmon through the food processor. Just break it apart using your fingers or a fork.
* You can also use fresh king, Atlantic or sockeye salmon for this recipe.
Keywords: Salmon burgers with simple tartar sauce, salmon burgers, whole30 salmon burgers