Jalapeño Salmon Burgers

These easy-to-make Salmon Burgers have a little kick to them, thanks to added jalapeño peppers and they are so delicious! These gluten-free, Whole30 and Paleo-friendly salmon burgers make for the perfect light dinner, served over a bed of lettuce with all of the fixings. This recipe is a must-make this summer!

Healthy Salmon Burgers

I love all burgers, but especially Salmon burgers. I’ve been making these burgers for a few years, and they are my go-to for nights I want something good-for-you but still really, really delicious! Salmon burgers are packed with nutrients, being high in omega-3 fatty acids (DHA and EPA), as well as B vitamins and a good source of protein.

This recipe veers just a little bit outside the realm of traditional salmon burgers. With just the right amount of heat, they are bursting with flavor from the scallions, jalapeños, and fresh garlic. I recommend you serve them over a bed of lettuce with fresh guacamole and some roasted red peppers for a truly fantastic dinner!

Salmon Burger Ingredients

• Canned or Fresh Salmon (see below for recommendations)
• Scallions
• Eggs
• Coconut Flour
• Jalapeño Pepper
• Garlic
• Tomato Paste
• Salt + Red Pepper Flakes
• Cooking Oil

What Type of Salmon to Buy

So I’ve made this recipe using both canned salmon and fresh salmon! And before you get all down on me about canned salmon, there are some good options out there! And what I love about this meal is that you can still make it, even if you don’t have fresh salmon at home. We all love a good pantry meal every once in a while!

In terms of canned salmon, there are a few things you want to look for. First, look for wild-caught salmon. Wild-caught salmon have a higher nutritional value than their farmed counterparts. Wild salmon also have a lower mercury level since they are typically caught while they are younger, thus having less mercury exposure than older fish.

Also, look for a canned salmon labeled as MSC certified. That product must meet rigorous standards for sustainable fishing practices, like limiting by-catch, avoiding overfishing, and protecting marine environments.

And finally, look for canned salmon that is skinless and boneless! While it’s fine to consume the skin and the edible bones found in some canned salmon, it’s best for this burger recipe to avoid it.

And if you are opting to make burgers with fresh salmon, look for wild-caught salmon from the pacific, if possible!

Tips for Making Salmon Burgers

1. Don’t overprocess the salmon! If you are using fresh salmon, just process the salmon enough until there are small pieces left.
2. Similarly don’t overmix the burger mixture if making it with canned salmon. Mix it until it just comes together, and then stop!
3. Don’t make the burgers too thin. They should be about an inch thick, that way they’ll stay juice during cooking!
4. Avoid overcooking the burgers. They should have a nice crust on the outside, while still being juicy inside!

How to Serve Them

You can certainly serve these on a bun if you want! But my favorite way to serve these is over a bed of lettuce with all your favorite toppings! I recommend freshly made guacamole, along with sliced tomato and either roasted red peppers or thinly sliced onion. Trust me on this one!

Watch the video here:

If you like this salmon recipe, check out these others:

• Herb Butter Salmon with Blistered Tomatoes and Green Beans
• 3-Ingredient Dijon Salmon (In 10 Minutes!)
• Salmon and Veggies En Papillote (In Parchment Paper Packs!)
• Horseradish Salmon

Tomato Jalapeño Salmon Burgers

5 from 2 votes

These easy-to-make Salmon Burgers have a little kick to them, thanks to added jalapeño peppers and they are so delicious! These gluten-free, Whole30 and Paleo-friendly salmon burgers make for the perfect light dinner, served over a bed of lettuce with all of the fixings. This recipe is a must-make this summer!

Servings 4

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

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Ingredients

  

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• 2 14.5-ounce cans wild-caught pink or red salmon, or fresh salmon
• 1/4 cup sliced scallions
• 2 eggs
• 1 tablespoon coconut flour
• 1/2 jalapeño pepper seeds removed and finely chopped
• 1 clove garlic minced
• 2 tablespoons tomato paste
• 1/2 teaspoon fine salt
• ½ teaspoon red pepper flakes optional
• Oil for cooking

Optional Serving Suggestions:

• Homemade guacamole
• Roasted red peppers
• Romaine Lettuce shredded
• Tomato sliced
• Red onion sliced thin

Instructions

• Add all burger ingredients to a bowl and mix together.
• Divide mixture by 4 and form each into a burger.
• Heat a splash of oil in a cast-iron skillet over medium-high heat. Cook burgers for 3-5 minutes on each side. 
• Serve burgers either on a bun or over a bed of lettuce with toppings of choice.

Notes

To use fresh salmon, cut into large pieces and place inside of a food processor. Pulse until finely chopped, but not pureed.

To grill burger outdoors, place aluminum foil over grill grates, and brush or spray with avocado oil. Grill about 3-5 minutes each side.

Recipe originally published in 2014 and updated with new photos in 2020.

Nutrition

Serving: 1burgerCalories: 207kcalCarbohydrates: 3.4gProtein: 25.9gFat: 9.4gSaturated Fat: 2.7gCholesterol: 144mgSodium: 1200mgFiber: 1.7gSugar: 0.3g

Course: Dinner

Cuisine: Gluten-free

Author: Lexi Davidson

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