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




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

1 burger + 1 bun + about 1/2 cup pickled vegetables
527 calories; protein 33.6g; carbohydrates 39.5g; dietary fiber 4g; sugars 14.2g; fat 26.1g; saturated fat 5.2g; cholesterol 169mg; vitamin a iu 584.8IU; vitamin c 6.3mg; folate 56.7mcg; calcium 354.5mg; iron 3.1mg; magnesium 97.2mg; potassium 738.1mg; sodium 746.8mg; added sugar 8.6g.