Salmon Burgers

These are an all-time favorite in our house! These burgers are great for meal prepping or serving up on a weekend BBQ. The best part, there isn't a lot of prepping/cooking involved. 

Salmon Burgers (serves 4)


Salmon Burgers (makes 4 patties)


1 lb. Wild Caught Salmon, skin removed

1/2 Red Onion, chopped

1/2 Cup Cilantro, chopped

2 tsp. Tamari

1/2 tsp. Sea Salt

1/2 tsp. Pepper


Take salmon and cut into cubes and place into a food processor. Pulse the salmon in the food processor until it is grounded up (but be careful, you don't want to turn into a paste like texture).

Remove salmon from food processor and place in a large bowl.

Next, take the red onion, cilantro, tamari and spices and place in food processor. Pulse the mixture until it is finely chopped. ****Do not over pulse/get too liquidity**** this will cause the burgers to become too liquidity and it won't work. So take it slow and pulse until vegetables and spices are nice and chopped. 

Remove from food processor and add to bowl with salmon. Mix the two mixtures together with your hands and form 4 patties. If you're having a party, feel free to make into small sliders. Sliders are great for parties! We love making them for the 4th of July.


The salmon burger patties should look similar to these:

Place patties in the fridge for at least 30 minutes to 1 hour. If I am prepping these for a party, I like to make them the night prior so the burgers can marinate over night. But, if you don't have time for that, they still taste great if you cook them right away. 

You have two options when cooking the patties, feel free to grill them or use a skillet. I used a skillet to cook them this time around. I sprayed a heated pan with avocado oil and cooked the burgers on each side for 4 minutes (8 minutes total). Cooking time depends on how well done you would like your salmon burgers. 

Serve with homemade sweet potato fries, a side salad with Primal Kitchen Dressing of choice. 









Lauren Waskewicz