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Salmon Burgers with Strawberry Salsa

Serves 4.


    Who says burgers are just about the beef? These salmon burgers are sure to become a summer favourite for the grill, while the strawberry-infused salsa will guarantee that nobody will miss the bun.


    For a grill-free option, you can pan-sear the salmon burgers on the stovetop. If you are avoiding wheat or gluten, you can replace bread crumbs with pulverized gluten-free crackers.


    Salmon Burgers with Strawberry Salsa


    • 1 1/2 cups (350 mL) chopped strawberries
    • 1 cup (250 mL) chopped cherry tomatoes
    • 1 yellow or orange bell pepper, diced
    • 1 avocado, diced
    • 1 green onion, thinly sliced
    • 1/3 cup (80 mL) sliced basil
    • 2 Tbsp (30 mL) balsamic vinegar
    • 1/4 tsp (1 mL) salt
    • 1 lb (450 g) skinless centre-cut wild salmon, chopped into 1/2 in (1.25 cm) cubes
    • 3 Tbsp (45 mL) chopped dill
    • 2 shallots, chopped
    • 2 tsp (10 mL) Dijon mustard
    • 1/4 tsp (1 mL) black pepper
    • 2/3 cup (160 mL) panko bread crumbs
    • 4 cups (1 L) arugula
    • 4 lemon wedges


    Per serving:

    • calories394
    • protein30g
    • fat19g
      • saturated fat3g
      • trans fat0g
    • carbohydrates28g
      • sugars7g
      • fibre7g
    • sodium382mg



    In large bowl, toss together strawberries, tomatoes, bell pepper, avocado, green onion, and basil. Stir in balsamic vinegar and salt.


    Preheat grill to medium heat. Place half the salmon, as well as dill, shallots, mustard, and pepper in food processor container and blend into pasty pureeu0301. Add bread crumbs and remaining salmon; pulse machine until just combined. Form into 4 patties and brush with oil. Grill 4 minutes per side, or until just cooked through.


    Divide arugula among 4 serving plates and top with salmon burgers and salsa. Serve with lemon wedges.



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    Tandoori Salmon Tacos with Spicy Lime-Pickled Radish and Onion

    Tandoori Salmon Tacos with Spicy Lime-Pickled Radish and Onion

    For this cross-cultural take on tacos, sockeye salmon is marinated with yogurt and a fragrant but mild tandoori-style spice full of the warm flavours of cumin, coriander, nutmeg, and cardamom. After grilling, omega-3-rich salmon is enclosed in a warm corn tortilla and topped with spicy Mexican-style radishes and red onion pickled with lime juice and jalapenos for a kick of heat.

    Toast your spices

    Toasting whole spices will give you superior fragrance and flavour. If you’re new to this process, try it with some whole coriander and whole cumin. Toast a small amount of each separately in a hot pan until seeds begin to pop and smell fragrant. Remove from heat and allow seeds to cool slightly, then grind using a spice grinder or clean coffee grinder dedicated to this purpose. After grinding, measure out the amount required for the recipe and save the rest.