Last updated on November 30th, 2018
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:
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
- 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.
- 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.
- 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.
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Lisa says
This looks fantastic! Thanks. I love fish.
Kevin Lee Jacobs says
Hi Lisa – If you try this recipe, let me know how it turns out for you.
Pam says
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
Marcia Chambers says
HI, My old food processor has knocked out. Need a new one. What kind is yours??
Claire Sullivan says
I love your blog especially the recipes. Low fat, healthy are top of my list. Thanks. Claire
Pam R says
Low carb meatless recipes, with seafood is okay. I’m running out of ideas! Thanks Kevin!
Sheila Castellini says
Would love more low (saturated) fat, low carb, recipe. This is a must try.
Patti Panuccio says
Thank you for another great recipe.
Kara says
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.
Matt says
I wonder how canned wild caught salmon would work?
Recipe sounds delicious. Trying it today.
Matt
Sherlie A Magaret says
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.
Melody Rae says
Yes to no carb low carb recipes! Thanks Kevin.
Debbie says
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!
Frances says
I can only get aquaculture Atlantic salmon where I live and that is $29.kg. I wouldn’t eat aquaculture fish.
Doris says
That salmon patty will be in my belly manana ,I can almost smell it all the way to Tennessee…….
Carolyn Young says
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!
Anne says
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!
Barb says
Those look wonderful. I will certainly try that receipt.☺️
Shirley says
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.
Phyllis says
Yes please more low-carb healthy recipes would be fantastic!! Thank you.