These fresh salmon burgers are such a delicious and easy summer meal. Top your burger with Sriracha mayo and avocado slices for added creaminess and a hint of spice! Can be served with a bun or lettuce wrap.
- 1 Tablespoon reduced-sodium tamari (or soy sauce)
- 1 teaspoon Sriracha
- 1 teaspoon honey
- 1 teaspoon toasted sesame oil
- 1 clove minced garlic
- 1/2 teaspoon grated fresh ginger
- 1 pound salmon fillet, skin and bones removed
- 2 scallions, finely chopped
- 1 egg, lightly beaten
- 4 gluten-free burger buns (optional)
- 3 Tablespoons avocado mayo
- 1 teaspoon Sriracha
- 1 avocado, sliced
- 1/4 red onion, sliced
- fresh cilantro, chopped
Sparkling Grape Spritzer:
- Kroger or Simple Truth sparkling water (I like the sparkling lime mineral water)
- 1/2 cup frozen grapes, halved
- fresh lime, for garnish
- Add tamari, Sriracha, honey, sesame oil, garlic and ginger to a small bowl and whisk to combine. Set aside. In another small bowl combine mayo and 1 teaspoon of Sriracha to use a sauce for your burgers.
- Chop salmon into pieces that are about 1/4 inch thick using a chef’s knife.
- Transfer chopped salmon into to a large bowl. Add scallions, egg and tamari mixture to the salmon and toss to combine.
- Form the mixture into 4 patties using your hands. Don’t worry that the mixture is moist and loose, it will hold together once the first side is cooked.
- Coat a large nonstick skillet with cooking spray. Turn heat to medium and allow pan to heat up for about 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 2-3 more minutes. If you decide you want to try grilling the salmon burgers, I highly recommend using a grill pan as I’m not sure how well they would hold up on a grated grill.
- Serve immediately with Sriracha mayo, avocado slices, red onion and a few pieces of chopped cilantro. Use a burger bun (gluten-free, if needed) or skip the bun all together and use a lettuce wrap instead.
- To make the sparkling grape spritzer: Add ice and sparkling water to four glasses, place a few frozen grapes in each glass and garnish with a lime wedge.
When buying the fresh salmon, ask an attendant in the fish department to skin and de-bone it for you. If that’s not possible, here’s how to skin a salmon fillet at home: Place it on a cutting board, skin side down. Sprinkle one end of the salmon with salt to make the fish less slippery or use a paper towel. Hold the salted end of the fish and use a sharp knife to cut between the flesh and the skin slowly until the fish pulls away from the skin.
- Serving Size: 1 burger without bun
- Calories: 298kcal
- Sugar: 3g
- Fat: 19g
- Saturated Fat: 1g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 27g