Salmon Burgers

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

31 g
721 mg
47 g
13 g
6 g
70 mg

1½ lb salmon fillets
1 Tbsp chopped fresh cilantro
1 Tbsp dried basil
2 Tbsp diced red onion
½ tsp red chili flakes
1 Tbsp fish sauce
1 Tbsp fresh lime juice

Scallion Sauce
2 scallions, chopped 
3 Tbsp nonfat sour cream
1 Tbsp canola oil mayonnaise
1 Tbsp diced red onion
¾ tsp prepared horseradish
¼ tsp fresh lime juice
⅛ tsp Worcestershire sauce
Pinch sea salt

1½ Roma tomatoes, thinly sliced
1 onion, thinly sliced
1½ cups green leaf lettuce
6 multi-grain rolls

  1. Dice salmon into 1-inch pieces. Place in a meat grinder or food processor. Grind or chop to ground-beef consistency. Add cilantro, basil, diced onions, chili flakes, fish sauce and lime juice and grind or chop together. Form ground salmon into 4-ounce patties, about ½ cup each.
  2. In a small bowl, combine all ingredients for scallion sauce and mix well. Cover tightly and refrigerate until ready to use.
  3. Preheat oven for grilling or broiling. Grill salmon patties for 3 to 5 minutes on each side to desired doneness.
  4. Arrange 1 salmon patty, 1 tomato slice, 1 onion slice, ¼ cup lettuce and 1 tablespoon scallion sauce on a slice of multi-grain roll. 
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.