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.

Lauren Grant
Source: Diabetic Living Magazine, Summer 2019


Recipe Summary

40 mins
40 mins


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; protein 33.6g 67% DV; carbohydrates 39.5g 13% DV; exchange other carbs 2.5; dietary fiber 4g 16% DV; sugars 14.2g; fat 26.1g 40% DV; saturated fat 5.2g 26% DV; cholesterol 169mg 56% DV; vitamin a iu 584.8IU 12% DV; vitamin c 6.3mg 11% DV; folate 56.7mcg 14% DV; calcium 354.5mg 36% DV; iron 3.1mg 17% DV; magnesium 97.2mg 35% DV; potassium 738.1mg 21% DV; sodium 746.8mg 30% DV; added sugar 8.6g.