Salmon Burgers made in a second!

If you’re like me, making quick healthy food can be a challenge. 

I know you want to feed you family well, yet sometimes don’t have the time to do it.

Welcome to my Salmon Burgers made in a second! 

I created this recipe when needed to make a dinner in a pinch.

Our family always has a serving of protein (chicken, fish, wild game, beef or pork), some kind of starch (ie rice or yams or potatoes), and a bunch of veggies.

Not having previously prepared any protein, I turned to canned wild salmon and made these burgers.

Salmon burgers made in a second (seemed like that anyways because they didn’t take long at all).

Turned out tasty the first time too – so I wanted to share it with you. 

Our family does eat dairy so we served it with slices of melted organic raw milk cheese (from a local farm), pesto and wrapped in large lettuce leaves. Another great idea is having Thai Chili Sauce on hand. Marry’s well with salmon and rice.

Lemon and lime go on everything. So enjoy squeezing some of this into your burgers.

Other kitchen time savers

I did end up soaking the rice in the AM (cuts the cooking time to just 5 min) and had the boys make the veggie plate (saved me time there too)

It was a healthy dinner made in a pinch!

Print Recipe

Salmon Burgers made in a second!

Looking for a healthy meal made fast? Like salmon? Gotta a second? Then check out my Salmon Burgers made in a second! Crazy delicious and super fast to make!

Prep Time

10 minutes

Cook Time

10 minutes

Servings

people

Ingredients

• 4 cups chopped veggies cauliflower, red peppers, cabbage, onions combo
• 1 Tbsp coconut oil or avocado oil
• pinch Celtic or Himalayan salt
• 2 crushed garlic
• 1 whole egg free range, organic
• 2 tsps mixed herbs oregano, rosemary, basil, thyme combo
• 1/2 tsp smoked chill pepper
• 2 cans wild salmon water removed
• 1/2 tsp Celtic or Himalayan salt
• 1/4 tsp black pepper to taste

Prep Time 10 minutes Cook Time 10 minutes Servings people Ingredients 4 cups chopped veggies cauliflower, red peppers, cabbage, onions combo 1 Tbsp coconut oil or avocado oil pinch Celtic or Himalayan salt 2 crushed garlic 1 whole egg free range, organic 2 tsps mixed herbs oregano, rosemary, basil, thyme combo 1/2 tsp smoked chill pepper 2 cans wild salmon water removed 1/2 tsp Celtic or Himalayan salt 1/4 tsp black pepper to taste

Instructions

1. Preheat the oven to 350 degrees F
2. Place chopped veggies, oil and garlic in a medium sized bowl and using your hands, rub until evenly coated.
3. Place on a shallow baking sheet (evenly spaced) and bake for 10 min
4. When soft and a bit cooled (wait 5 min), place veggie mixture into food processor to blend adding herbs, chili peppers, and egg.
5. Blend 1 min then add salmon, salt and pepper. Pulse until evenly mixed..
6. Using your hands, shape into burger patties and fry on medium/low heat for 3 minutes per side (using coconut oil).
7. Serve wrapped in large lettuce or kale leaves, slices of tomato, topped with pesto and grated Parmesan cheese.

Recipe Notes

Add in 1/4 cup of ground flax seeds if you need it to stick together better to make the patties. Or add in one more egg.