These healthy salmon burgers call for canned salmon, which makes them an economical and easy dinner. The quick-pickled cucumbers in this recipe are a great introduction to the world of pickling. If you enjoy them, you can make additional batches by following Steps 1 and 2. Source: Diabetic Living Magazine, Summer 2019

Lauren Grant


Ingredient Checklist


Instructions Checklist
  • Bring water, vinegar, honey, and salt to a boil in a small saucepan over high heat; remove from heat.

  • Combine cucumber and sliced shallot in a medium bowl. Pour the vinegar mixture over the vegetables; set aside.

  • Stir salmon, eggs, breadcrumbs, minced shallot, parsley, dill, garlic, lemon zest, and pepper in a large bowl until combined. Form the salmon mixture into 4 patties.

  • Heat oil in a large nonstick skillet over medium heat. Add the patties and cook until golden brown and an instant-read thermometer inserted in the center registers 145 degrees F, 4 to 5 minutes per side.

  • Drain the pickled vegetables. Spread 1 Tbsp. mayonnaise on each bun. Top with a patty and about 1/4 cup pickles. Garnish with dill, if desired. Serve additional pickles on the side or save for another use. (The extra pickles will keep in the fridge for up to a week, stored in an airtight container.)

Nutrition Facts

527 calories; 26.1 g total fat; 5.2 g saturated fat; 169 mg cholesterol; 747 mg sodium. 738 mg potassium; 39.5 g carbohydrates; 4 g fiber; 14 g sugar; 33.6 g protein; 585 IU vitamin a iu; 6 mg vitamin c; 57 mcg folate; 355 mg calcium; 3 mg iron; 97 mg magnesium; 9 g added sugar;