Fresh, flaky & nutritious Salmon Burgers topped with an out-of-this-world tasty Avocado Garlic Sauce. These two simple recipes make a fabulous combo.
Add variety to your weeknight dinners by adding these Salmon Burgers to your menu!
No need to be stuck in a rut with the same ol’ same ol’ dinners week after week. These Salmon Burgers are quick to make (as per usual with many of our recipes) and very nutritious, providing an adequate source of good quality protein and healthy omega-3 fatty acids. Next time Salmon is on the menu, we highly recommend making enough so that you have extras because leftovers work great for making this crazy delicious recipe. These Salmon Burgers with Avocado Garlic Sauce are featured in our 14-day Seasonal Real Food Reboot Spring Edition book amongst many other recipes that we love and know you will too.
This recipe is Whole30 friendly, gluten-free, grain-free and dairy-free.
At Simply Nourished, we do our best to create recipes for all to enjoy while focusing on foods that are wholesome and nourishing. In place of bread crumbs which are found in traditional salmon burger recipes, we use almond flour. Almond flour is a great gluten-free and paleo-friendly option. It’s a go-to ingredient of ours. However, if you have a nut sensitivity or allergy, feel free to substitute a flour of your choice.
Simple, savory and scrumptious.
Toss the ingredient in a bowl, mix, form into patties and cook. So simple! But one quick note on forming the patties. You’ll notice that the patties don’t especially stay together all that well…but no sweat! As you begin to cook the burgers, the eggs will start to cook and hold the burgers together. So you’ll just want to handle them with caution while you form the patties and transfer them to the pan. If you feel that the salmon burger mixture is too ‘watery’ feel free to add an extra tablespoon of almond flour.
Fresh salmon makes perfectly flaky Salmon Burgers.
We’ve tested this recipe with both canned and fresh wild-caught salmon. While they both make for a tasty burger, we’ve found the texture to be flakier and lighter when using fresh salmon. In addition, they also hold together better because there is less moisture in the fresh salmon vs. canned (since it’s packed in water). But by all means, if canned is what you have on hand..go with it! Save yourself a trip to the grocery store. You’ll just want to be sure to drain and squeeze as much liquid out of the salmon as possible.
We love salmon for many reasons! Not just taste, but nutrients too – it’s a nutritional powerhouse for sure!
Here are a just a few nutritional benefits of Salmon:
- Excellent source of Omega-3 fatty acids containing up to 2 grams in 4 oz. – This is 1/2 of most people’s daily needs. The Omega-3’s found in fish come in the form of both DHA and EPA, two Omega-3’s that our bodies thrive on and can easily absorb.
- DHA is known to be the most important fat in the brain. This fat improves both mood and cognitive health. Increased intake has been shown to reduce risk of depression and the cognitive decline that occurs with aging.
- Diets high in Omega-3’s improve cardiovascular health and reduce the risk of heart attack, stroke, high blood pressure, and high triglycerides.
- EPA is known to improve joint health and reduce inflammation in the body which helps to alleviate any pain associated with inflammation.
- Salmon is also an excellent source of Vitamin B12, Vitamin D, and Selenium.
Read more about the nutritional benefits of salmon at www.whfoods.com.
Do you need to supplement with Fish Oil? If you’re lacking fatty fish in your diet (read: not consuming it several times per week), we recommend a Fish Oil Supplement such as VeroVive™ Pure Fish Oil by Real Food Vitamins. Use coupon code SN10 to get 10% off plus free shipping!
Oh, and quality matters too! Choose your Salmon wisely
We plan to write a blog post in the near future on this very topic which will include the importance of purchasing good quality fish. But in short here are a few things to look for:
- Purchase salmon that is lowest in mercury such as wild-caught Alaskan salmon – sockeye, pink and coho.
- Support the environment and make sure it’s sustainable. This is something we feel very strongly about! The Monterey Bay Aquarium in California evaluates fishing practices around the world and rates sustainability based on the following criteria: inherent vulnerability of the fish, effects of fishing on the overall habitat, the status on the stock, and the nature of the by-catch. They have found that wild-caught Alaskan salmon is the most sustainably sourced of all salmon.
- These recommendations also apply when purchasing canned salmon. We like Wild Planet Sockeye Canned Salmon.
- Farm-raised fish has a greater risk of being exposed to toxins and diseases and may not support a sustainable and clean environment. However, not all fish farming practices are created equal and many farms are transitioning to using more sustainable practices. Just be sure that you know where the fish comes from and don’t be afraid to ask your grocer if the fish is sustainably sourced. Watch this video to learn more on this topic AND download this app to help you discover sustainable seafood in your area!
- Finally, when purchasing fresh fish make sure it is properly stored at the grocery store. Kept on ice is best. Smell the fish, if it smells ‘off’ and really ‘fishy’, that’s an indication that it’s not all that fresh. Bummer! In areas where fresh fish is not always available, your best option is wild-caught, sustainable frozen fish.
Okay back to the Salmon Burgers with Avocado Garlic Sauce recipe!
Top Salmon Burgers with our delicious and creamy Avocado Garlic Sauce.
Avocado Garlic Sauce is easy to make and goes with these Salmon Burgers like peanut butter goes with jelly. You can never go wrong with avocado and garlic…so yum! This sauce is perfect for dipping veggies into, adding it on top of a garden salad or making a creamy chicken salad with it then adding it to a lettuce wrap and the list goes on. It’s so flippin’ tasty!
Are you ready to give this recipe a try! Great, we know you’ll love it!
Serve these salmon burgers on top of a salad, in a lettuce wrap or simply as is. They even make for a delicious afternoon snack that’s full of protein and healthy fats to keep your blood sugars stable and your body and mind energized until dinner.
- Salmon Burgers:
- 1½ cups (2-5 oz. filets) wild-caught cooked salmon, chopped (may substitute canned salmon)
- juice of 1 lemon + ½ tsp lemon zest
- 1 small shallot, minced (may substitute 2 cloves garlic, minced)
- 2 green onions, chopped
- 1 Tbsp. fresh dill (may substitute 1 tsp dried dill)
- 2 tsp. Dijon mustard
- ¼ tsp. salt
- ¼ tsp. pepper
- ⅛ tsp. cayenne pepper (optional)
- 2 eggs
- 3 Tbsp. almond flour
- 1 Tbsp coconut oil or ghee/clarified butter
- Combine all of the salmon burger ingredients except the coconut oil in a large bowl and mix well. If using canned salmon, drain and squeeze out as much liquid as possible.
- Form burgers into 8 patties. They will easily fall apart until they are cooked. Handle with caution 😉
- Heat oil or clarified butter on a griddle or pan to medium high heat.
- Carefully add burgers to pan and cook for 5-7 minutes on each side or until cooked through.
- To serve, top with 1-2 Tbsp. avocado garlic sauce.
- 2 tsp. lemon juice
- 1 tsp. Dijon mustard
- 1 Tbsp. fresh dill (may substitute 1 tsp dried dill)
- 2 garlic cloves, minced
- ¼ tsp. salt
- ⅛ tsp. pepper
- ⅛ tsp. cayenne pepper (optional)
- 1 medium avocado, halved and pit removed
- 3 Tbsp. extra virgin olive oil
- In a food processor or blender, blend lemon juice, mustard, garlic, salt, pepper, cayenne, dill and avocados.
- Once blended, slowly add the olive oil as you continue to blend until smooth.
Do you like fish? If so, what is your favorite kind of fish? We’d love to know so that we can create recipes based on your favorite kinds of fish!
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You mention dull and vinegar in the avo sauce recipe directions, but not in the ingredients… Could you clarify?
Hi Cole,
Sorry about that! There is no vinegar in the recipe and it should be 1 Tbsp. fresh dill (or 1 tsp. dried dill). I’ve updated the recipe.
Cheers!
These looks fantastic! Love a good salmon burger and the avocado goes so well with fish. Will be trying these for sure.
Thank you! We’d love to hear what you thought of them, Irena!
I love salmon burgers, I can’t wait to make this one!
Oh my goodness they’re so good! And the Avocado Garlic Sauce adds another level of deliciousness! Enjoy!
On several of the ingredients a “?” is listed instead of a true amount of tsp. Can you tell me what those amounts are? It happens in the salmon burger recipe and the sauce recipe. Thanks!
Sorry about that! We are having that issue with the 1/3 and 1/8 fraction. All should be updated now! Thanks for the catch 🙂
So excited to make these, but dumb question; if you are using fresh salmon instead of canned, do you cook the salmon first? Trying to figure out how to make the burgers with a fresh slab of fish – cut it up? Thank you!
Hi Jenn,
Not a dumb question at all! You can do it one of two ways:
1.) Cook the salmon first (either bake, poach or broil just until it’s done, being careful not to overcook it)
2.) Chop the raw fish into small chunks (1/4-1/2 in) then mix into the remaining ingredients. You may need to cook the patties a bit longer to ensure they’re cooked through.
Hope that helps! Enjoy!
these are SOOOO delicious! my kids and neighbors love them too! no need to measure ingredients , put in what you have on hand. omg yummy!
We’re so happy to hear you, your kids and neighbors love them! Thanks so much for the feedback.
How long will the avocado sauce last before it turns black?
Hi Lois,
The sauce should last at least a day or two before it darkens. I always press a small piece of parchment paper onto the surface of the sauce before putting the lid on the container – that seems to keep the surface from browning as quickly. Hope that helps!
Had the salmon cakes tonight. The best I have ever eaten and my husband agreed!
Would love to see some recipes using cod.
Thank you so much for making it possible for us to have a delicious dinner tonight!
Thanks, Marie!
We love hearing when our recipes are a hit! Great suggestion for recipes with cod – we’ll see what we can whip up!
Quick, easy, and tasty! Thank you for another fabulous recipe.
Thanks, Melanie!
Glad you loved them!
I have made these for dinner before and we devoured them! Absolutely delicious! Just wondering if you think they would reheat okay in the microwave? Thinking of making a batch for lunches at work…. thanks!
Awesome! Yes, you certainly could reheat them in the microwave. Perfect for leftovers!
Just made and enjoyed these tonight. The use of avocado garlic aioli for a topping, mixed with the traditional flavors of lemon and dill that compliment the salmon, did not disappoint! Hubby said “it’s a keeper!” We used canned salmon. I served the patty on top of a pretty hefty bed of raw power greens (baby kale, chard, arugula, etc) that was lightly dressed with olive oil, salt and pepper. I liked the idea of cayenne pepper, but didn’t want it to over take the flavors, so I put a dash of cayenne on top of the avocado aoili prior to serving. Just right for us since we don’t “do” lots of spice. Also we added gently steamed fresh broccoli as a side. Thank you!
That sounds delicious! Glad you and your hubby enjoyed this recipe!
We made these last night and really loved them! My boyfriend is very good at not overworking a mixture that I’ll make and makes some great patties. He was worried about how wet they were at first, but once the egg began to cook, they held together so well. I love salmon burgers and these will definitely be in my bi-weekly meal rotation. PS- the cheapest and tastiest wild sockeye is in the frozen section at Trader Joes. Defrosts quickly too. Thank you!
Awesome Audra! Happy to hear you and your boyfriend enjoyed the Salmon burger. When I use canned salmon in this recipe I really try to drain as much liquid off as possible. That will make the salmon easier to handle and form into patties. Good to know about the Trader Joes find…I’ll keep that in mind! Thank you!
Hi,
Instead of cooking the patties in the pan, is it possible to cook them in the oven?
Thank you! Can’t wait to try the recipe!
You sure can. The cooking time may be longer and your won’t get as crispy of a crust on them but it will work.
Is there a way to make these without the egg?
Hi Brandy,
Being that this recipe starts with cooked salmon, it’s imperative to have some type of binder to hold the salmon together (thus, eggs). There’s two way you can go about this recipe without eggs:
1) Use an alternative binder like mashed potatoes (white or sweet) or mashed chickpeas (hummus would also work). Stir enough into the salmon mixture so that you’re able to form a patty that will hold it’s shape when you add it to the pan with oil, or
2) Start with raw salmon that has been diced finely or even pulsed in the food processor a couple times. Then stir in the remaining ingredients and use oiled or wet hands to carefully shape the salmon mixture into patties for frying.
These are the two ways I’ve done fish (and crab) cakes being that I can’t eat eggs either. I hope that helps!
JUST made these tonight. DELICIOUS!! The avocado sauce complements the patties perfectly!! Love!!
Awesome! Great to hear you enjoyed this recipe. The avocado sauce is so so good and is very versatile.