The key to perfect salmon burgers is to handle the fish delicately: don’t overseason, overhandle or overcook it. Cutting the salmon into small pieces by hand takes a little while, but you want it in tender little bits. Serve over a bed of salad greens with the Green Goddess Sauce dolloped on top or as a traditional burger using the sauce as a spread for the bun.

Makes 4 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

1 pound wild salmon fillet, 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
1/8 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil or canola oil
4 tablespoons Green Goddess Sauce (recipe follows)

1. With a large chef’s knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy) until you have a mass of roughly 1/4-inch pieces. Transfer to large bowl and gently stir in onion (or scallion), cilantro, ginger, salt and pepper, being careful not to 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) before cooking.
2. 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 with 1 tablespoon Green Goddess Sauce each.

NUTRITION INFORMATION: Per serving: 239 calories; 13 g fat (2 g sat, 6 g mono); 74 mg cholesterol; 2 g carbohydrate; 26 g protein; 0 g fiber; 255 mg sodium; 653 mg potassium.
Nutrition bonus: Selenium (67% daily value), Potassium (19% dv), excellent source of omega-3s.
0 Carbohydrate Servings
Exchanges: 3 1/2 lean meat, 1 fat

TIP: Tip: Place salmon 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.

MAKE AHEAD TIP: Prepare through Step 1, cover and refrigerate for up to 2 hours.

RELATED RECIPES: Green Goddess Sauce

Excellent Recipe. Everyone loved these, very quick and easy to make. Even my husband who doesn't normally care for salmon ate three burgers!! I am adding this to my recipe rotation. Thank you Eating Well!

JMarcy, NY

I've made the salmon burgers twice for different groups of people and both times everyone loved them. The second time I made them, I doubled the recipe and I still didn't have enough. These are fabulous.

Julie, SLC, UT