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Salmon Burgers

50 Minutes

4 Servings

464 Calories

48g Protein

44g Carbs

30g Fats

Salmon Burgers


  • Preheat the oven to 200°C.

  • Season the salmon fillets with a little salt and pepper and place onto a baking tray with parchment paper.

  • Peel and cut the sweet potatoes into fries, try to make them of equal size to ensure an even bake. Place the sweet potatoes onto a baking sheet lined with parchment paper. Drizzle with oil and sprinkle with salt, pepper and garlic powder.

  • Place the salmon on the top rack of the oven and the sweet potato fries on the middle rack and bake for 15 minutes.

  • While the salmon is cooking, slice the tomato and half a red onion for the burger toppings. Also rinse 8 lettuce leaves. Set aside on a serving tray.

  • Place a non-stick frying pan over a medium heat and sauté the onions, red bell pepper and garlic for 3 minutes. Then transfer to a large mixing bowl.

  • Add the egg, panko crumbs, dill, lemon, salt and pepper to the bowl and mix.

  • Remove salmon from the oven and set it aside to cool for 5 minutes.

  • Stir the sweet potato fries and pop the tray back into the oven to cook for another 5-10 minutes after this time turn off the oven to keep them warm.

  • While the salmon is cooling, make the sauce by adding yoghurt, dill, lemon juice, onion powder, and spices to a bowl and mixing well to combine.

  • Once the salmon has cooled, remove the skin and flake the salmon into smaller pieces. Add the flaked salmon to a bowl along with the panko breadcrumbs, egg, and onion mixture. Mix well to combine, breaking up any clumps. Form this mixture into 4 salmon patties. Ensure to press them firmly or they will split.

  • Quickly rinse the pan used to cook the onion mixture. Spray lightly with oil and then place the patties in the pan and cook on each side for approximately 4 minutes, or until golden brown.

  • To assemble, place a piece of green lettuce on the plate. Top with salmon burger patty, sauce, tomato and then the onion. Top with another piece of lettuce. Using a knife and fork is the easiest way to eat these burgers.

Tip: Want to save time? Omit the dill sauce and replace with store-bought tzatziki instead.

Substitution: Omit the lettuce leaves and replace with a regular burger bun instead.

Allergy: For a gluten-free diet use Gluten Free Panko crumbs.


Salmon Patties:

  • 620g fresh salmon fillet

  • 75g yellow onion, chopped

  • 75g red bell pepper, chopped

  • 1 garlic clove, crushed

  • ⅛ tsp. salt and pepper

  • 2 tbsp. fresh dill, chopped

  • ½ lemon juiced

  • 60g panko crumbs

  • 1 egg

Burger Toppings:

  • 8 pieces of green leaf lettuce

  • 1 large tomato

  • 1 small red onion

Yoghurt Dill Sauce:

  • 245g plain full fat Greek yoghurt

  • 2 tbsp. fresh dill, chopped

  • ½ lemon juiced

  • 2 cloves of garlic, crushed

  • ½ tsp. onion powder

  • pinch of cayenne pepper (optional)

  • pinch of salt and pepper

Sweet Potato Fries:

  • 4 medium sweet potatoes

  • 1 tbsp. olive oil

  • ½ tsp. garlic powder

  • ¼ tsp. salt

  • ⅛ tsp. pepper

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