Healthy Recipe – Salmon Burgers


For quick-pickled cucumber salad:

  • 1 seedless cucumber, very thinly sliced
  • 2 shallots, thinly sliced
  • ¼ cup white or rice wine vinegar
  • 1 small sprig fresh dill, minced
  • 1 tsp. sugar
  • ¼ tsp. sea salt
  • fresh cracked pepper, to taste

For burgers:

  • 1 pound wild-caught salmon, thawed if frozen, finely chopped
  • ½ cup bread gluten-free bread crumbs
  • 1 egg, lightly beaten
  • 1 large shallot, minced
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ⅛ teaspoon fresh ground black pepper

For sauce:

  • ½ cup plain Greek yogurt
  • Zest of 1 lemon
  • 1 Tablespoon capers, rinsed and drained, finely chopped
  • 1 Tablespoon finely minced dill
  • salt and black pepper, to taste
  • For serving:
  • 4 gluten-free or regular buns
  • 1 cup baby spinach


  • For quick-pickled cucumber salad: place cucumber slices and shallot in a bowl. Add the vinegar, dill, sugar, salt and pepper. Toss to combine. Set aside for 15-20 minutes before serving. Cover and refrigerate leftovers for two to three days.
  • For salmon burgers: using a very sharp, thin knife, remove skin from salmon fillets. Check for any pin bones and remove them. Finely chop the salmon and place it in a medium bowl with the shallot and remaining ingredients. Gently mix with a fork until well-combined.
  • Line a rimmed baking sheet with parchment paper. Move oven rack so it is set 4 inches from the heat source. Set broiler to low. Form the salmon mixture into four evenly sized patties about 3½ to 4-inches in diameter, and about 1-inch thick. Place the patties on the lined baking sheet, and slide it into the oven. Stay close by. Broil for 6-8 minutes, then rotate the baking sheet. Do not turn the burgers over. Broil for an additional 6-8 minutes, or until cooked through. They will be cooked when they are opaque throughout and browned on top.
  • For yogurt caper sauce: while the burgers are broiling, mix together the yogurt and other sauce ingredients in a small bowl.
  • To serve: toast the buns, if desired, and divide the baby spinach between the four buns. Top with salmon burger and a big spoonful of yogurt caper sauce. Serve with the cucumber salad on the side.

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