You’ve likely heard about the many benefits of adding fish to your meal plans. Most notably, those fish that contain Omega-3 fatty acids. Sardines, wild-caught salmon, albacore tuna, mussels and rainbow trout are all good sources of Omega-3.
At our house, fish is not a favorite. I’ve never liked “fishy” tasting fish. It wasn’t until I was an adult that I really acquired a taste for anything other than a fish stick (avoid these!) or a can of tuna. Now, I really like salmon and make it a point to eat it regularly.
If you’ve bought salmon, however, you know that the recommended Alaskan, wild-caught salmon is quite expensive! So, I like to experiment with creating dishes using canned salmon. It’s possible, too, that if you have kids who like tuna they will like the canned salmon as well. Just look for a good brand of wild-caught salmon.
These salmon burgers have cilantro in them. When you taste cilantro you will recognize its distinct, almost citrusy flavor. It’s common in Mexican and Thai dishes. With the addition of lime juice, the two flavors really compliment the fish.
Cilantro has health benefits too! It’s a green leafy and it’s full of antioxidants, vitamins and minerals like vitamin K and potassium. It’s believed that Cilantro helps to remove heavy metal toxins from the body and is sometimes used in detox protocols.
If you’re looking for a little spicy kick to your salmon burger, try my Chipotle variation too!
Now, my challenge with salmon burgers is getting them to hold together well when I cook them in the frying pan. They tend to fall apart. I’ve had some success with refrigerating them for about 20-30 minute before cooking, as well as keeping the burgers small like sliders.
If you’ve got a fail-proof way to keep your salmon burgers together when cooking, be sure to share it in the comments below or on my Facebook page!
Ingredients
- 2 cans wild caught salmon, well-drained
- 3 eggs
- 3 garlic cloves, minced
- 2 T. green onions, minced
- 2 T. lime juice
- 1 T. mustard
- 1/2 tsp cracked pepper
- 2 T. fresh cilantro, minced
- 1/2 tsp seal salt
- 1/4 cup coconut flour
Instructions
- Add the salmon, garlic, green onions, and cilantro to a bowl. Mix well.
- In a small bowl, beat the eggs and add the lime juice, mustard, pepper and salt.
- Add the egg mixture to the salmon bowl and combine all ingredients until well incorporated.
- Add the coconut flour and mix again.
- Shape the mixture into burger patties
- I like to place the burgers on a cookie sheet, put foil over the top, and refrigerate for about 30 minutes. (You could make these the night before and refrigerate until dinner the next night.)
- Lightly oil a frying pan with olive oil or coconut oil and cook the burgers over medium-high heat until lightly browned. (about 4 minutes on each side)
- NOTE: For the Chipotle version of these salmon burgers, eliminate the mustard and add 1 Chipotle chili, finely chopped, plus 1 1/2 T. sauce from the can of Chipotle chili peppers.
Julie Smith is a certified Life Coach, Leadership Coach and Health Coach. She empowers others to create calm and clarity through work and life transitions. Together, they build confidence, create postive change, and greater well-being so they can lead themselves and the organizations and families they serve. Her clients include purpose-driven professionals, leaders and organizations. 
