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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.
3.1
https://www.agardenforthehouse.com/2018/10/wild-salmon-burgers-gf/
Copyright 2015 by Kevin Lee Jacobs

You may also like:


  • Sheet Pan Dinner: Salmon and Veggies

  • Limoncello Risotto and Salmon Dijon

  • Honey-Tamari Salmon on Quinoa (GF)

BY Kevin Lee Jacobs | October 11, 2018 20 Comments

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Comments

  1. 1

    Lisa says

    October 12, 2018 at 10:09 am

    This looks fantastic! Thanks. I love fish.

  2. 2

    Kevin Lee Jacobs says

    October 13, 2018 at 7:42 am

    Hi Lisa – If you try this recipe, let me know how it turns out for you.

  3. 3

    Pam says

    October 14, 2018 at 8:58 am

    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

  4. 4

    Marcia Chambers says

    October 14, 2018 at 9:07 am

    HI, My old food processor has knocked out. Need a new one. What kind is yours??

  5. 5

    Claire Sullivan says

    October 14, 2018 at 9:17 am

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

  6. 6

    Pam R says

    October 14, 2018 at 9:57 am

    Low carb meatless recipes, with seafood is okay. I’m running out of ideas! Thanks Kevin!

  7. 7

    Sheila Castellini says

    October 14, 2018 at 10:43 am

    Would love more low (saturated) fat, low carb, recipe. This is a must try.

  8. 8

    Patti Panuccio says

    October 14, 2018 at 11:10 am

    Thank you for another great recipe.

  9. 9

    Kara says

    October 14, 2018 at 11:43 am

    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

    Matt says

    October 14, 2018 at 11:50 am

    I wonder how canned wild caught salmon would work?

    Recipe sounds delicious. Trying it today.

    Matt

  11. 11

    Sherlie A Magaret says

    October 14, 2018 at 11:57 am

    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.

  12. 12

    Melody Rae says

    October 14, 2018 at 3:39 pm

    Yes to no carb low carb recipes! Thanks Kevin.

  13. 13

    Debbie says

    October 14, 2018 at 3:41 pm

    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!

  14. 14

    Frances says

    October 14, 2018 at 8:40 pm

    I can only get aquaculture Atlantic salmon where I live and that is $29.kg. I wouldn’t eat aquaculture fish.

  15. 15

    Doris says

    October 14, 2018 at 8:45 pm

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

  16. 16

    Carolyn Young says

    October 14, 2018 at 10:27 pm

    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

    Anne says

    October 15, 2018 at 12:01 am

    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!

  18. 18

    Barb says

    October 15, 2018 at 10:13 am

    Those look wonderful. I will certainly try that receipt.☺️

  19. 19

    Shirley says

    October 16, 2018 at 12:01 am

    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.

  20. 20

    Phyllis says

    October 16, 2018 at 10:20 am

    Yes please more low-carb healthy recipes would be fantastic!! Thank you.

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Kevin Lee Jacobs

Kevin Lee Jacobs

Kevin is an award-winning food, garden and lifestyle guru who lives in New York's Hudson Valley. His recipes have appeared in dozens of newspapers. He has contributed countless gardening articles to African Violet Magazine, Berkshire Home Style Magazine, and Garden Design Magazine.

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