Meals · Sandwiches, burgers & wraps
Paleo salmon burgers with avocado
Fresh salmon chopped by hand, so the burgers stay tender and flaky, mixed with parsley, dill, red onion, lemon and a spoonful of Dijon. Seared until golden and served in crisp butter lettuce with ripe avocado and tomato.
- Time
- 45 min (15 prep + 30 cook)
- Servings
- 4
- Per serving
- 394 kcal
- Protein
- 28 g
Ingredients
- 1 1/4 lb salmon fillets, skin removed (about 1 lb of meat) salmon
- 1 large egg, lightly beaten
- 1/4 cup almond flour
- 3 tbsp red onions, finely diced
- 3 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 1 clove garlic, minced
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp avocado oil
To serve
- 8 large leaves butterhead lettuce
- 1 large avocado, sliced
- 1 large tomato, sliced
- 1/4 small red onion, thinly sliced
- 1 lemon, cut in wedges
Steps
- Remove the skin from the salmon. With a sharp knife, chop it by hand into small pieces, fine but still with some texture. A food processor turns it to paste and makes the burgers dense.
- Put the salmon in a bowl with the egg, almond flour, red onion, parsley, dill, garlic, Dijon, lemon juice, salt and pepper. Mix gently with a fork, and stop as soon as it comes together.
- Shape into 4 patties about 1 inch thick, put them on a plate and chill for 20 minutes so they hold together. Slice the toppings in the meantime.
- Heat the oil in a large nonstick skillet over medium heat. Cook the patties for 4–5 minutes a side without moving them until a crust forms, until golden and 160°F in the centre, since the egg binds them.
- Serve each burger in lettuce leaves with avocado, tomato, red onion and a squeeze of lemon.
Good to know
Can I use wild salmon?
Yes, sockeye is leaner and stronger in flavour and lands at about 57 instead of 48. Cook it 1 minute less a side, as it dries out faster.
Can I make them ahead?
Shape the patties up to a day ahead and keep them covered in the fridge, or freeze them raw on a tray and bag them for up to 3 months. Thaw overnight in the fridge before cooking.
Per
- Calories
- 152
- Protein
- (29%)
- 11 g
- Fat
- (62%)
- 10 g
- Carbohydrates
- (8%)
- 4 g
- of which sugar
- 1 g
- Fiber
- 2 g
- Sodium
- 162 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1577 kcal goes into the pot and 1134 g of ingredients comes out as about 1039 g of food: 152 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.