Tomato 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!
Servings: 4
Ingredients
- 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: 1burger | Calories: 207kcal | Carbohydrates: 3.4g | Protein: 25.9g | Fat: 9.4g | Saturated Fat: 2.7g | Cholesterol: 144mg | Sodium: 1200mg | Fiber: 1.7g | Sugar: 0.3g