Salmon Burger (with Secret Sauce)

I’ll be the first to admit, the idea of paying for a fresh salmon fillet and then putting it through a food process feels like time and money.

Something we all feel short on!

I debated if I really wanted to go through with a recipe idea I had from a Rachael Ray magazine that was at least 8 years old (but I still had a copy of it?) Her Asian-Style Salmon Burger BLT looks super tasty but still more work (and fat) than I was up for.

When I bought the salmon patty and realized I had one more day to use it or lose it, it was time.

I skimped on several ingredients from the original recipe but found the flavor of fresh salmon still made for an incredible dinner and lunch the next day. 

Here is my official review: it was worth my time and money!

Look for some other seafood recipes?

Here are some other ideas to take a break from chicken, beef and pork.

Jump to Recipe - Print Recipe

Salmon Burgers with Secret Sauce

Course: Main Course, Main Dish

Cuisine: American, Stove Top

Keyword: Dairy Free, salmon

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 Burgers

Calories: 236kcal

Author: Steph Wagner

Fresh salmon burgers topped with savory secret sauce (Hint: teriyaki and light mayo are involved!)

Print Recipe [wprm-recipe-shop-instacart-api style="inline-button" icon="cart-simple-add" border_radius="50px" button_color="#e3853b" border_color="#e3853b"]

Ingredients

• 2/3 cup mayo fat-free
• 1 tsp chives dried
• 1 tbsp teriyaki sauce
• 1 tbsp ketchup
• 1 pinch sea salt
• 1 pinch black pepper
• 1 lb salmon fillets fresh
• 1 tsp garlic powder
• 2 tbsp cilantro fresh, chopped
• 1/2 cup parmesan cheese grated, reduced-fat

Get Recipe Ingredients

Instructions

• In a small bowl combine light mayo, dried chives, teriyaki sauce, ketchup, sea salt and pepper. Set aside.
• Add fresh salmon to a food processor and pulse until finely chopped. Move to a large mixing bowl.
• Add 1/4 cup of the mayo sauce to the salmon. Add garlic powder, cilantro, and grated parmesan cheese. Combine mixture well and form into four patties (or six smaller for preferred post-op portion size).
• Heat a large skillet or griddle pan to medium heat. Add the salmon patties and cook for 8-10 minutes, turning once.
• Serve the salmon burgers with the special sauce on the side or drizzled on top. Add veggies for toppings as desired (tomato, lettuce, red onion, etc).

Notes

Nutrition calculations are for fat-free mayonnaise. If you do not enjoy the flavor of fat-free, try light mayo and reduced the portion size. 

The serving size is for one 3-ounce patty. After bariatric surgery, it's recommended to take small bites, go slowly and stop at fullness despite the portion size. Listen to your natural fullness cues! 

Nutrition

Serving: 3oz | Calories: 236kcal | Carbohydrates: 8g | Protein: 25g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 77mg | Sodium: 761mg | Potassium: 616mg | Fiber: 1g | Sugar: 5g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 1mg