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Tomato Jalapeño Salmon Burgers

A salmon burger topped with guacamole and roasted red peppers.

5 from 2 reviews

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!

Ingredients

Scale
  • 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

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