Salmon Burgers with Green Goddess Sauce

By MarineMomX2

  • Salmon Burgers with Green Goddess Sauce (good with fresh squeezed lemon too!)

  • I've been experimenting with salmon lately and finally got a burger/patty recipe that's easy and great tasting.

  • The key to perfect salmon burgers is to handle the fish delicately:

  • don't overseason, overhandle or overcook it. Cutting the salmon into

  • small pieces by hand takes a little while, but you want it in tender

  • little bits. Serve over a bed of salad greens with the Green Goddess

  • Sauce dolloped on top or as a traditional burger using the sauce as

  • a spread for the bun.

  • 1 lb wild salmon fillet, skinned

  • 2 Tbsp finely chopped red onion or scallion

  • 2 Tbsp chopped fresh cilantro

  • 1/4 tsp kosher or sea salt

  • 1/8 tsp freshly ground pepper

  • 1 Tbsp extra-virgin olive oil or canola oil

  • 4 Tbsp Green Goddess Sauce (recipe follows)

  • ~~~~~~~~~~~~~~~~~~~~

  • Green Goddess Sauce - 1g Carbs, 0g Fiber

  • Here's my approach to tartar sauce as a side for any fish or combine it with chunk light tuna as the base of a tuna salad.

  • Makes: A little over a cup

  • 3/4 cup reduced-fat mayonnaise

  • 1/4 cup reduced-fat sour cream

  • 4 anchovy fillets, rinsed and chopped

  • 3 Tbsp chopped fresh chives

  • 2 Tbsp chopped fresh parsley

  • 1 Tbsp capers, rinsed

  • 2 tsp freshly grated lemon zest

  • 1 tsp fresh lemon juice

  • 1/8 tsp salt

  • Freshly ground pepper to taste

  • Combine mayonnaise, sour cream, anchovies, chives, parsley, capers,

  • lemon zest, lemon juice, salt and pepper in a food processor and

  • pulse to combine.

  1. MAKE AHEAD TIP: Prepare your salmon, cover and refrigerate for up

  2. to 2 hours.

  3. With a large knife, chop salmon using quick, even,

  4. straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy) until you have a mass of roughly 1/4-inch pieces. Transfer

  5. to large bowl and gently stir in onion (or scallion), cilantro, salt and pepper, being careful not to overmix. Divide the mixture into 4 patties, about 1 inch thick. Chill in the refrigerator for at least

  6. minutes (or up to 2 hours) before cooking.

  7. Heat oil (recipe calls for oil, I use the spray stuff at a lower heat) in a large nonstick skillet over medium heat. Add the burgers

  8. and cook until browned on both sides and just cooked through, 4 to

  9. minutes total. Serve with 1 tablespoon Green Goddess Sauce each.

  10. TIP:

  11. I use the prepackaged frozen salmon steaks. They're simpler to chop and prepare. If you prefer using the fresh type, by all means do!

Nutritional Facts

Salmon Burger nutrition profile
4 Nutrition per Serving:
239 Calories
13g Fat
2g Sat
6g Mono
74mg Cholesterol
26g Protein
2g Carbs
0g Fiber
255mg Sodium
653mg Potassium
Nutrition bonus
Selenium (67% daily value)
Potassium (19% dv)
excellent source of omega-3s
0 Carbohydrate Servings
3 1/2 lean meat
1 fat
Green Goddess nutrition profile
1 1/4 cups
Serving Size
1 Tbsp
Nutrition per Serving
21 Calories
2g Fat
1g Sat
0g Mono
2mg Cholesterol
0g Protein
1g Carbs
0g Fiber
128mg Sodium
8mg Potassium
0 Carbohydrate Serving
1/2 fat
Cover and refrigerate for up to 3 days

dinner low calorie ultra-low-carb fish fish and seafood salmon cilantro sour cream lemon

3 replies

Avera 2009-09-09 23:58:32 -0500 Report

This is an excellent recipe and contains lots of excellent extra information. I have always liked salmon and fix it in patties. This is a great low carb way to fix it.