Salmon Burgers with Green Goddess Sauce

Salmon Burgers with Green Goddess Sauce

15 Reviews
From: EatingWell Magazine March/April 2008

In this easy salmon burger recipe, ditch the bun and serve the burger over a bed of salad greens topped with a creamy green goddess dressing. The secret to this perfect salmon burger? Handling the fish delicately, seasoning lightly and not overcooking the salmon.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound salmon fillet, preferably wild Pacific, skinned (see Tip)
  • 2 tablespoons finely chopped red onion or scallion
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon finely chopped peeled fresh ginger
  • 1/4 teaspoon kosher or sea salt, plus a pinch, divided
  • 1/8 teaspoon freshly ground pepper, plus more to taste
  • 3 tablespoons low-fat mayonnaise
  • 1 tablespoon reduced-fat sour cream
  • 1 anchovy fillet, rinsed and finely chopped
  • 2 teaspoons finely chopped fresh chives
  • 1 teaspoon finely chopped fresh parsley
  • 1 teaspoon capers, rinsed and finely chopped
  • 1/2 teaspoon freshly grated lemon zest
  • 1/2 teaspoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil or canola oil


  • Active

  • Ready In

  1. With a large chef's knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife or the fish will turn mushy) until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl; gently stir in onion (or scallion), cilantro, ginger, 1/4 teaspoon salt and 1/8 teaspoon pepper (do not overmix). Divide the mixture into 4 patties, about 1 inch thick. Chill in the refrigerator for at least 20 minutes (or up to 2 hours).
  2. Mix mayonnaise, sour cream, anchovy, chives, parsley, capers, lemon zest, lemon juice, pinch of salt and pepper in a small bowl.
  3. Heat oil in a large nonstick skillet over medium heat. Add the burgers and cook until browned on both sides and just cooked through, 4 to 6 minutes total. Serve the burgers with the sauce.
  • Make Ahead Tip: Prepare salmon mixture (Step 1), cover and refrigerate for up to 2 hours. Cover and refrigerate the sauce (Step 2) for up to 3 days.
  • Wild-caught salmon from the Pacific (Alaska and Washington) are more sustainably fished and have a larger, more stable population. To skin a salmon fillet, place the fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

Nutrition information

  • Serving size: 1 burger & 1 Tbsp. sauce
  • Per serving: 197 calories; 10 g fat(2 g sat); 0 g fiber; 3 g carbohydrates; 23 g protein; 16 mcg folate; 57 mg cholesterol; 1 g sugars; 0 g added sugars; 280 IU vitamin A; 3 mg vitamin C; 53 mg calcium; 1 mg iron; 250 mg sodium; 445 mg potassium
  • Nutrition Bonus: Vitamin B12 (81% daily value)
  • Carbohydrate Servings: 0
  • Exchanges: 3 1/2 lean meat, 1 fat

Reviews 15

November 29, 2013
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By: EatingWell User
Super easy but time consuming To my surprise, the burger held together fairly well. I only had to chill it for less than an hour. I didn't think the burger was very tasty without the sauce. A healthy dollop of the sauce made the burger. Pros: easy and the ingredients are very common Cons: chopping of the salmon
August 18, 2013
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By: EatingWell User
Restaurant quality. I did NOT deviate from the recipe and I prepared the Green Goddess Sauce. Wonderful and so fresh tasting!
April 21, 2013
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By: EatingWell User
Divine I am not a salmon eater, though whilst looking for a healthy dinner, I came upon this recipe and thought why not!. I first made the green goddess sauce (which I tried out on my tuna salad lunch for work, It tasted lovely and made a somewhat boring salad into a very refreshing one). Yesterday I decided to go for it and try the salmon burgers. These were divine, not hard to make though a bit time consuming but hey it was a Saturday so have lots of time. My husband (a fly fisher but not a fish eater) tried these and loved them and so did my 13 year old daughter who had earlier turned her nose up at the thought. Will be making these again
March 12, 2013
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By: Supernova
Can I just say that skinning a salmon fillet, rinsing and chopping anchovies, and making a salmon burger withough any kind of binding agent made me nervous? If it hadn't been Spring Break (I'm a teacher,) I never would have attempted this recipe. Thank goodness for Spring Break! This is a recipe for tender salmon with a crispy coating and a savory, luxurious Green Goddess sauce that I will be putting on just about anything I can imagine for the next 30 years.
February 06, 2013
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By: EatingWell User
Right on point Incredible recipe and a good change of pace from the same 'ol - same 'ol marinated salmon on the grill. My 17 yr. old son who doesn't particularly like salmon went back for seconds. High marks from my husband, as well. I highly recommend the Green Goddess Sauce. The burger on a hearty bun calls out for a tasteful sauce. Will keep this recipe in my 'make regularly' file! Pros: Fairly easy and very tasty Cons: None that I can think of
October 12, 2012
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By: EatingWell User
Bones? Sorry, not really a review. I want to try this out, but nobody said anything about the bones! The last salmon I had was grilled, and the bones were a nuisance. If you are chopping up this salmon, how do you get rid of the bones?.
July 09, 2012
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By: EatingWell User
Meaty and delicious My patties didn't hold together too well during the cooking process (possibly because I didn't chop the salmon finely enough?) but this in no way detracted from the dinner, because the salmon tasted delicious atop a bed of greens tossed in balsamic vinaigrette. I added a squeeze of lime to the salmon and also served it with the recommended Green Goddess Sauce (which I highly suggest, as it really added to the meal). These salmon burgers were very meaty and hearty. I prefer these nearly pure-meat salmon 'burgers' to the canned salmon/bread crumb-type cakes I have made in the past, and so does my husband. Pros: Tasted good!, Healthy, Filling Cons: Didn't hold together well
June 07, 2012
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By: EatingWell User
Love this recipe- must try! Very light and delicious meal, even my picky brother ate it and he hates fish.
March 26, 2012
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By: amy.candace
These salmon burgers tasted amazing! They were absolutely bursting with flavor. Served them with steamed broccoli and the chile-garlic sweet potatoes, also from Eatingwell. Cons: The only downside is that these burgers are very small for how expensive fresh salmon is!