SAvory salmon burgers


1 lb fresh wild salmon (uncooked)

2 Tbsp chopped fresh parsley

2 Tbsp capers (liquid drained), chopped

1/2 cup gluten free plain panko crumbs

1 egg

2 tsp dijon mustard (you can also use horseradish mustard if you like spicy)

1/4 tsp sea salt

1/2 tsp black pepper

1 large tomato, sliced

2 large romaine lettuce leaves

1 Tbsp canola or olive oil

Tartar Sauce ingredients

1/2 cup light mayonnaise or vegannaise

1 Tbsp fresh lemon juice

2 Tbsp chopped capers (or chopped pickles)


Chop fresh salmon into small pieces. Add to a large mixing bowl. Add the ingredients down to black pepper in the bowl and mix to combine. Once combined, press the patties to the size of your palm and a 3/4" thickness. To keep the patties from falling apart, refrigerate for at least 10 minutes. Heat a large non-stick skillet with oil. Cook the patties for 2-3 minutes on each side on medium high heat.

Prepare the tartar sauce ingredients by combining mayonnaise, lemon juice and capers.

Serve burgers with tomato, lettuce and tartar sauce. Serve on toasted gluten free bread or buns, if desired.