Southwest Salmon Burgers

September 12, 2014

This recipe makes 4 servings. Refrigerate burgers for 3 days or freeze for longer. Cook before refrigerating or freezing. Reheat in skillet or oven.



1 lb. skinless salmon fillet
¾ cup almond meal
2 large eggs
1 red bell pepper, diced
1 tablespoon cilantro, minced (optional)
1 tablespoon scallion, finely chopped
1 teaspoon sea salt
1 teaspoon ground cumin
1 teaspoon ground chipotle
1 tablespoon fresh lime juice
2 tablespoon olive or coconut oil


Rinse the salmon, pat dry, and cut into ¼-inch cubes. In a large bowl, combine salmon, almond meal, eggs, bell pepper, cilantro, scallions, salt, cumin, chipotle, and lime juice. Form mixture into 2-inch patties. Heat oil over medium-high heat. Cook patties for 4-6 minutes per side until golden brown. Transfer to a paper towel-lined plate & serve.

Serve on a bed of lettuce & a side of steamed broccoli. You can make an avocado sauce in a blender/food processor with avocado, lemon juice, sea salt, and pepper.

*For an even easier version, try Salmon Dill Burgers: Forget all the veggies & spices.
Use ½ cup almond meal, 1 tablespoon lemon zest, 1 tablespoon finely chopped dill,
and only ½ teaspoon salt.




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