Salmon Burgers | jessica-burrell

jessica burrell

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Salmon Burgers

Since my main squeeze is a fisherman, I'm always on the lookout for different recipes for our fish.  I found this one from HALFBAKEDHARVEST.COM and made a few modifications.



2 large fresh, raw salmon filets

1/4 c coconut milk 

2 green onions, sliced thin

2/3 c panko bread crumbs

1 egg

1/4 tsp salt

1/4 tsp pepper


1/2 c. Thai Chili sauce

1/4 c coconut milk​

2 tbsp brown sugar

2 garlic cloves, pressed

2 tbsp almond butter

1 tsp ginger

2 tbsp soy sauce (or coconut aminos)

1 tbsp olive oil


1. Combine all the ingredients for the sauce in a sauce pan and whisk until smooth.  Scoop 1/4 of the sauce and put aside.  Bring the rest of the ingredients to a boil and simmer on low for about 5 mins until thick. 

2. Add salmon to a food processor with the coconut milk.  Pulse until it's somewhat ground, but not entirely.

3. In a large bowl, combine the salmon with the rest of the ingredients for the burgers.  Add the 1/4 c. of sauce you reserved and mix.

4. I use a 1/3 or 1/2 measuring up and scoop out the meat and form them into patties using my hands. The mixture is a little wet, and sticky but will still form a patty.

5. You can BBQ them or preheat an oven to 350 degrees, bake them for 15 mins, flip and bake for an additional 10 mins.

6. Top your burger with the sauce and serve on a bun of your choice, a lettuce bun or no bun at all.