Kevin Lee Jacobs

Gardening, Recipes & Home Décor Tips

Wild Salmon Burgers (GF, Keto)

I had planned to film a cookie recipe this week. Then I remembered that I need to lose a few pounds. So out with the cookies, and in with some delicious, low-carb, gluten-free Salmon Burgers!

Thanks for watching!

And by the way, these salmon burgers invite all kinds of variations. You could, for instance, use cilantro in place of (or in addition to) the parsley component. For zing, you could top the burgers with horseradish sauce instead of remoulade (i.e., tartar) sauce.

Anyone else want to lose a few pounds before the winter holidays arrive? Let me know if you’d like me to film more low-carb/healthy recipes for you.

xKevin

And heeeeere’s the printable:

Print
Wild Salmon Burgers (GF)

Prep Time: 10 minutes

Cook Time: 6 minutes

A delicious -- and perhaps superior -- alternative to an ordinary beef burger.

Ingredients

  • 1/2 bunch flat-leaved (Italian) parsley
  • 1 1/2 lbs fresh, wild-caught salmon, the skin removed
  • Optional: fresh, coarsely-chopped chives (about 3 tablespoons)
  • The grated zest of 1 lemon
  • The juice of half a lemon
  • Salt and pepper to taste
  • 1/4 of one red onion, diced
  • Olive oil -- about a tablespoon for sauteing the patties
  • Optional Garnish: Remoulade Sauce (Tartar Sauce) and snips of fresh chive

Instructions

  1. Making the salmon mixture -- Put the parsley in the bowl of a food processor, and pulse the machine to coarsely chop the herb. Then cut the salmon into large pieces. Put half the cut salmon into the food processor, and run the machine until the salmon is pureed (the fish will have the texture of ground beef). Then add the remaining salmon, plus the optional chives, the lemon zest and juice, and the salt and pepper. Pulse just to break up the salmon without pureeing it. The mixture should contain small (1/4-inch) pieces of salmon. Transfer the mixture to a bowl, add the diced onion, and mix by hand or by spoon until the onion is incorporated.
  2. Forming and sauteing the patties -- Divide the salmon mixture into 4 equal-size patties. Over medium heat, film a large (12-inch) non-stick with a tablespoon or so of olive oil. When the oil is hot but not smoking, add the salmon patties, and let them cook until a crust develops on the underside -- 2-3 minutes. Flip the patties, and cook until done but not over-done -- 2-3 minutes.
  3. Serving -- Put the patties on a bed of spinach greens, top them with a dollop of remoulade or tartar sauce and a squirt of lemon juice, and finish with a sprinkling of chopped chives. Or, use the patties to make ordinary burgers, complete with bun, lettuce, tomato, etc.
https://www.agardenforthehouse.com/2018/10/wild-salmon-burgers-gf/

You may also like:

BY | 20 Comments

Comments

  3. 3

    Hi, Kevin!

    Just seeing an alert to your latest post pop up in my emails brightens up my whole day. Then I have the delight of actually reading it! This one certainly does sound yummy – thanks.

    Pam

  5. 5

    I love your blog especially the recipes. Low fat, healthy are top of my list. Thanks. Claire

  9. 9

    Yes! Time to chuck the excess avoirdupois! Bring on the low carb recipes.
    I’ve made salmon cakes with the canned fish, but fresh is an inspiration (why didn’t I think of that?), and I’m looking forward to tasting the difference. You are always a bright spot when you pop up in the email queue; that you share your talents and abilities in such a sweet way brings joy into so many lives. Thank you.

  10. 10

    I wonder how canned wild caught salmon would work?

    Recipe sounds delicious. Trying it today.

    Matt

  11. 11

    These look yummy. Will have to give it a try, looks like your little friend wants to try one too. We are having our first snow here today. I think it is going to be a long winter. I have one garden bed covered in chopped leaves and three more to do. The leaves haven’t all fallen yet and we suck them up off the driveway to use them. Hopefully a dry week so we can do some more. We have had so much rain here in Southwest Iowa, we haven’t been able to do much.

  13. 13

    Keep these Keto recipes coming Kevin! We’re a Keto household, always looking for new ideas! I can’t wait to try this one…we make Salmon Patties, but these sound so much tastier!

  15. 15

    That salmon patty will be in my belly manana ,I can almost smell it all the way to Tennessee…….

  16. 16

    Thanks for the recipe! I am going to try it tomorrow night. Love your videos, perhaps your local university has an intern that might help you with the camera end of things. They are usually free
    to just get experience but your camera work is very human & endearing! Keep up the good work & thanks for the recipes!

  17. 17

    Thanks so much for this delicious recipe. I would really love to have more
    low carb recipes too. Being diabetic requires me to eat low carb and I am getting tired of the same meals all the time. Everything you share with all of us always tastes wonderful so I am looking forward to what you will come up with!

  19. 19

    OH, POO-LEEZ!! Do not call these “BURGERS”. It is just NOT the thing to do. They are “patties”, and nothing wrong with that name. It conjures up visions of a delicious supper when the cupboard was almost bare when I was a little girl–except for a can of salmon, and my mother magically turned it into wonderful salmon patties. It seemed to be perfect with a cream sauce with peas in it, ladled over the top as the patties were served.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.