Cilantro Salmon Burgers Recipe

Cilantro salmon burgers recipe - Dr. Axe

These cilantro salmon burgers are full of healthy omega-3 fats, gluten-free, grain-free, dairy-free, delicious and so easy to make! Try this great salmon recipe; It’s sure to be a new family favorite!

Cilantro Salmon Burgers Recipe

Total Time: 15 minutes
Serves: 2-4

Ingredients:

  • 12-14 ounces canned wild caught salmon
  • 3 minced garlic cloves
  • 2 tablespoons minced green onions
  • 2 tablespoons chopped fresh cilantro
  • 3 eggs
  • 2 tablespoons lime juice
  • 1 tablespoon mustard
  • ½ teaspoon black pepper
  • 1 teaspoon sea salt
  • ¼ cup coconut flour
  • Coconut oil for greasing pan

Directions:

  1. In a bowl, mix the salmon, garlic, green onions and cilantro.
  2. In a separate bowl, combine the eggs, lime juice, mustard, pepper and salt.
  3. Combine both mixtures until well incorporated.
  4. Add in coconut flour and mix again.
  5. Form four patties.
  6. In a greased pan over medium high heat, add patties.
  7. Cook burgers until browned or reaches an internal temperature of 145 F and then flip (about 4 minutes each side).

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50 Comments

  1. Toni Weel on

    I love the recipe and will definitely try it, but want to use fresh wild salmon. I’m not a fan of anything canned with added salt. I assume cooking salmon with my choice of salt will work just as well.

    Reply
  2. Robert on

    What kind of oil/grease are you suing on the pan? I used a small amount of olive oil and it burned off pretty quick. Seems a layer around 1/4 as high as the burger might work best.

    Reply
  3. Jackie on

    I recently made these and they were really good. We had baked a large salmon one night for dinner and had a lot left over, which I used the next day to make these for lunch. I knew I was going to be making these so I saved the thickest part of the salmon, as it wouldn’t have been quite as well done as the thinner parts (or the ends). I chopped up the salmon and added the remaining ingredients and fried them in a frying pan with coconut oil. I also used chia eggs (1 tablespoon of sprouted ground chia seeds + 3 tablespoons water) and they were perfect, as the patties held together really well.

    Since I am on a strict candida/autoimmune diet and can’t have the yummy looking cream sauce in the picture, I added a squeeze of lime juice and sliced avocados and a sprinkle of himalayan sea salt and they were delicious. I also made lettuce wraps using leaf lettuce and chopped up one of the patties and added the avocado. I also recently used this same recipe to make turkey burgers with. Finding candida/autoimmune safe recipes is always a challenge so I was happy to come across this one. Thanks!

    Reply
  4. Jackie on

    I forgot to mention that I did not add the mustard in order to make it candida/autoimmune safe. There are brands of mustard that use apple cider vinegar and all natural ingredients but seed based spices are believed by some to be a gut irritant so I have chosen to eliminate it. They salmon burgers were still delicious without it!

    Reply
  5. Donna on

    I love these recipes! Thank you!

    Is there any way to change the print setting so that the photo doesn’t take up half the page? I like including the photo and would love one half or one third the size, but it uses up so much printer ink! I’ve been copying and pasting into Word, editing and then printing to make it fit on one page with a smaller photo. I have no idea how hard it would be to set up your recipes to come out like that but thought I would make a suggestion. In any case I love the recipes!

    Reply
  6. Roberta on

    Can you tell me the sodium content of the recipe? My husband is on a very low sodium diet so we have to count everything. Thanks.

    Reply
  7. deana on

    These look awesome and I can’t wait to try the recipe! Thanks so much, Dr. Axe, for all the valuable tips. Love reading your emails and fb helps. I was just wondering how many patties can be made from 2 cans of salmon, please? And would you ever try this same recipe with tuna? Thanks again! God bless you! Deana @ rethinkwellnesshub.com

    Reply
  8. Christine on

    For those not wanting to use mustard because of the vinegar I wonder if you could use dry powdered mustard and just add a little apple cider vinegar?

    Reply
    • Jackie on

      The mustard brand Maison Orphee is made with apple cider vinegar. It’s very good quality with all natural organic ingredients and very tasty.

      Reply
  9. Carolyn on

    Always bought the wild salmon, has lots of bones though, excited to try can.
    My husband wants to grill them, are they made for grilling as well?

    Reply
  10. Dough Parrot on

    Are you kiddin me 1). These are delish ! 2) I like the bigger picture. More appetizing n tempting to try the recipe. WHO wastes paper paper by printing anything. Cut n paste or save this recipie in a digital manner. Oh my….

    Reply
  11. Carol Glenn on

    I definitely agree with Donna The recipe is so big I can read it without my glasses I’m fixing it tonite to go with asparagus that’s on sale Cant wait to try it

    Reply
  12. Kelly on

    Made this for dinner last night. The were very good however mine were a little dry not sure why, I followed the recipe exactly. I wish I knew of some sort of sauce to use on top but wasn’t sure what to do as I’m not much of a cook so I really rely on recipes, any suggestions Dr. Axe?

    Reply
  13. Carolyn on

    I love it on the grill, little crisp on outside moist on inside, used a lettuce wrap and a little Dijon mustard. My husband thought a little dry on grill, but although not healthy, was happy after he put mustard, mayo, and sweet pickle on a bun.
    Next Friday, going to make again with grilled red bell peppers on top with Mexican cheese!
    Thank you so much, Friday fish night just became a whole lot of fun!

    Reply
  14. Peggy on

    The salmon you recommend from Wild Planet comes in 6 ounce cans. The recipe calls for two cans so it calls for 12 ounces of salmon. However in a later response Regarding size of cans, you said they would be 14 ounces Which is what you’re likely to get if you got it in the grocery store. Could you clarify whether or not we use 12 ounces or 28 ounces.

    Thank you. These look delicious and everyone seems to be excited about them. I can’t wait to try them.

    Reply
  15. Pam on

    I am wondering about what size can of samon you use. I saw your earlier response to can size as 14 oz. , but am wondering if you use 2-14 oz cans, or a total or 14 ounces of salmon? Thanks

    Reply
  16. Marki on

    As a couple of posters above, I am curious about the size of the can. Also, do you pick out bones and skin or mix them right in? Thanks.

    Reply
  17. Inez on

    Rosemary instead of cilantro also works. If you don’t have coconut flour substitute almond. flour. Zesting some lemon is also a nice addition. For less oil, these can be broiled, after a quick spray with coconut oil. Also sprinkle some sesame seeds on top to add a nice crunch before broiling the patties.

    Reply
  18. michelle on

    I used spelt flour and they came out. I added red pepper flakes, a little smoked paprika and extra garlic bc it needed some spice to it. So good! Thank you Dr. Axe.

    Reply
  19. Jill on

    I used cilantro from my garden. I also used black truffle oil after cooking for a finishing touch. Excellent! Will definitely make this again!

    Reply

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