Cajun Salmon Burger

Salmon burgers can be prepped a day in advance. To save time, ask your butcher to skin and bone the fish. In a pinch, you can also use canned or leftover salmon. For an Italian-inspired burger, substitute fresh basil for the green onions and sun-dried tomatoes or olives for the jalapeños. For a burger with an Asian flair, add a teaspoon of fresh grated gingerroot, and use tamari and cayenne instead of salt and pepper.


Makes six burgers
Preparation time: 30 to 45 minutes


  • 1  1/2 pounds salmon fillets, skin and bones removed, cut into approximately 1-inch cubes (or substitute 16 oz. canned salmon)
  • jalapeño pepper, minced
  • 1/4 cup minced green onion
  • 1/2 cup quinoa flakes
  • 1 tsp. smoked Spanish paprika
  • Salt and freshly ground black pepper
  • Extra-virgin olive oil for cooking
  • 6 whole-grain or gluten-free buns, buttered and toasted
  • 3 cups baby kale or spinach
  • 6 tomato slices
  • 1/2 red onion, thinly sliced
  • 2 tbs. mayonnaise
  • 2 tbs. Dijon mustard
  • 1 tsp. chopped fresh tarragon or Italian parsley


  1. Place a quarter of the salmon in a food processor and blend into a paste. Pulse in the remaining fish, jalapeños, green onions, quinoa flakes, paprika, salt, and pepper until the fish is cut into 1/4-inch pieces.
  2. Shape the mixture into six patties.
  3. Heat the oil in a heavy skillet over medium heat. Cook the patties for three to four minutes on each side until heated through.
  4. Top each bun bottom with greens, a tomato slice, some onions, and a salmon patty.
  5. Mix the mayonnaise, mustard, and herbs together and serve as shown.

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