These salmon burgers are utterly delicious! When you start with fresh Salmon and combine it with onions, peppers, celery and chives, toss with an egg and dust with almond meal — a star is born.  And if you haven’t had my Tarragon Tartar sauce, you are going to want to get on that right away!

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Whole30 Salmon Burger

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  • Author: nocrumbsleft
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 burgers
  • Category: Dinner
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  •   1 Lb salmon, deboned and skin removed
  •   ¾ cup finely diced celery
  •   ¾ cup finely diced onion
  •   ½ finely diced red pepper
  •   ¼ cup finely diced chives
  •   ¼ tsp salt
  •   2 t Old Bay seasoning
  •   1 egg-mixed well, no strands remaining
  •  1 ¼ cup paleo baking flour (I love to use Bob’s Red Mill Paleo Baking Flour) (or a ¾ cup gluten free flour and ¾ cup gluten free panko breadcrumbs mix if not making Whole30)
  •   Extra Virgin Olive oil for sautéing
  •   Tartar Sauce MAGIC ELIXIRS (recipe below)

Instructions

Cut salmon into medium chunks and place into the food processor. Process for 2 seconds (you don’t want to macerate the salmon).

Place in a bowl and add the celery, onion, red pepper and chives. Mix well and add salt and Old Bay.

When ready to cook, mix in half the egg and form 5 oz. patties. Note: because there are no breadcrumbs in this dish, you don’t need as much egg. You only want enough egg to keep the mixture together when you’re making the patties but if you need more, you can add the whole egg.

Put some of the flour on a plate. Place patties onto the flour and gently turn over, then repeat.

In a medium sauté pan over medium heat, warm the oil, then sauté the patties about 2-3 minutes a side.

If you are not cooking all the salmon at one time, set aside the extra in a mason without the egg. When you are ready to use, just add some egg back in.


Notes

If not making Whole30, you can use any gluten free flour of your choice or  a 50/50 blend of any gluten-free flour of your choice and gluten free Panko breadcrumbs.

If not making the burgers right away, mix without adding the egg and  keep mixture in a sealed container in the refrigerator for no more than 48 hours. Add half a beaten egg when ready to make and enjoy!



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Tartar Sauce in a nocrumbsleft Everything Bowl and Crum-bowl

Whole30 Tartar Sauce Magic Elixirs

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  • Author: nocrumbsleft
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2 cups
  • Category: Dips
  • Diet: Gluten Free

Description

This is one of my favorite Magic Elixirs to use for my Whole30 fish recipes! So easy and so delicious.


Ingredients

  •   1-1/2 cups Whole30 compliant mayo
  •   3 shallots, finely chopped
  •   4 cornichons, finely chopped
  •   18 green olives, pitted and finely chopped (I use Cerignola)
  •   1-1/2 Tbsp fresh tarragon leaves, finely chopped
  •   1 Tbsp cider vinegar, or to taste
  •   Tabasco to taste

Instructions

In a medium bowl, combine all ingredients and stir to combine well.


Equipment