Naked Salmon Burgers

Naked Salmon Burgers from SkinnyTaste


  • For the Spicy Sriracha Mayo:

    • 3 tbsp light mayonnaiseHellman’s
    • 1 tbsp sriracha

    For the salmon patties:

    • 1/4 cup red bell pepperdiced
    • 1/4 cup yellow bell pepperdiced
    • 6 tbsp pankoor gluten-free panko
    • 1 clove garlicminced
    • 1 pound wild salmon fillet
    • 1 large egglightly beaten
    • 1/2 tablespoon reduced sodium soy sauce
    • 1 teaspoon fresh lemon juice
    • 1/4 teaspoon kosher salt
    • cooking spray
    • 4 cups baby arugula
    • 4 oz avocadosliced


    • Combine mayonnaise and sriracha, set aside.
    • Remove the skin from the salmon, and cut about a 4 oz piece off.
    • Place in a food processor or chopper to finely chop. This will help hold the burgers together.  With a knife finely chop the remaining salmon.
    • In a medium bowl combine the salmon with the bell peppers, panko and garlic.
    • In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to salmon mixture, tossing gently to combine.
    • Form mixture into 4 patties and refrigerate at least one hour, this will help the burgers become firm and hold together during cooking.
    • Lightly coat a grill pan or skillet with cooking spray. Place over medium-high heat until hot. Cook the patties 4 to 5 minutes per side, or until cooked through.
    • Place arugula on each plate, top each with salmon burger, 1 tbsp of mayo and avocado slices – enjoy!

Original recipe from SkinnyTaste


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