Salmon Burgers with Avocado Garlic Sauce Recipe
These easy and healthy Salmon Burgers are packed with wild-caught salmon, fresh herbs, and zesty lemon for a flavorful meal. Served with a creamy avocado garlic sauce, they make a perfect protein-rich dish that’s quick to prepare and cook on the stovetop. Ideal for a wholesome lunch or dinner, these burgers offer a nutritious alternative to traditional beef burgers with gluten-free almond flour binding and vibrant, fresh ingredients.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 8 small salmon patties
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Salmon Burgers:
- 12 ounces wild-caught salmon, baked and chopped (may substitute canned)
- 1/2 large lemon, juiced (~2 tablespoons) + ½ teaspoon lemon zest
- 1 small shallot, minced (may substitute 2 cloves garlic, minced)
- 2 green onions, sliced
- 1 tablespoon fresh dill, chopped (may substitute 1 teaspoon dried dill)
- 2 teaspoons Dijon mustard
- ¼ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 2 eggs
- 1/4 cup almond flour
- 1 tablespoon coconut oil or ghee/clarified butter
For the Avocado Garlic Sauce:
- 1 medium avocado, halved and pit removed
- 1/4 cup extra virgin olive oil
- 1/2 lemon, juiced
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh dill (may substitute 1 teaspoon dried dill)
- 2 garlic cloves, minced
- ¼ teaspoon fine salt
- 1/8 teaspoon black pepper
Instructions
- Prepare the Salmon Burger Mixture: In a large bowl, combine the baked and chopped salmon with lemon juice and zest, minced shallot, sliced green onions, chopped dill, Dijon mustard, sea salt, black pepper, eggs, and almond flour. Mix thoroughly to combine all ingredients evenly. If the mixture feels too wet and doesn’t hold together well, gradually add extra almond flour, one tablespoon at a time, until a manageable texture is achieved.
- Form the Patties: Shape the salmon mixture into 8 small, even patties. The patties will be fragile at this stage, so handle them carefully to prevent falling apart. If you’re not cooking the patties immediately, store them in the refrigerator for up to 24 hours to maintain freshness.
- Cook the Salmon Patties: Heat the coconut oil or ghee in a griddle or pan over medium-high heat until hot but not smoking. Carefully place the patties in the pan, ensuring they sizzle upon contact to achieve a good sear. Cook each side for 5 to 6 minutes until golden brown and cooked through, flipping gently halfway through the cooking time.
- Make the Avocado Garlic Sauce (Optional): In a food processor or blender, combine the avocado, extra virgin olive oil, lemon juice, Dijon mustard, fresh dill, minced garlic, salt, and black pepper. Blend until completely smooth and creamy, adjusting seasoning to taste as needed.
- Serve: Serve the cooked salmon patties on buns, atop lettuce greens, or wrapped in lettuce leaves for a low-carb option. Add a squeeze of fresh lemon juice and a dollop of the avocado garlic sauce for extra flavor and creaminess.
Notes
- Wild-caught salmon provides the best flavor and nutritional value, but canned salmon can be used as a convenient substitute.
- If the patties are too fragile to flip, adding a bit more almond flour can help bind them better.
- Use coconut oil or ghee for a rich flavor and to prevent sticking; vegetable oil is an alternative, but the flavor will be less distinct.
- The avocado garlic sauce can be made ahead and stored in the refrigerator for up to 2 days—cover with plastic wrap directly on the surface to prevent browning.
- Serve with fresh lettuce wraps for a gluten-free and low-carb meal option.
- To keep burgers warm after cooking, place them on a baking sheet in a 200°F (93°C) oven.
