Becky Luigart-Stayner
4 servings (serving size: 1 burger)

Give beef a break and try quick, simple salmon burgers. Combine salmon with red onion and fresh basil to make a hearty burger with less than 200 calories. Enjoy on toasted fococcia bread for a gourmet meal that’s ready in 10 minutes. Summer entertaining just got so much easier.

How to Make It

Step 1

Combine first 5 ingredients in a large bowl. Combine hot pepper sauce and egg white in a small bowl; add egg white mixture to salmon mixture, stirring well to combine.

Step 2

Divide the mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add salmon patties, and cook 3 minutes on each side or until desired degree of doneness. Serve patties on toasted focaccia.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

The Winterlake Lodge Cookbook and The Riversong Lodge Cookbook

Ratings & Reviews

Margs24's Review

July 07, 2012
I just made these and while tasty, they did not hold together well at all. Next time, I will take the adivce of others and put in the food processor briefly. Also, they could have used a squeeze of lemon or some other citrus to brighten it up a bit.

suzanneholling's Review

April 07, 2012
These were fantastic! After reading reviews I added garlic, lemon & gorgonzola to them and they were delish! Definite 5 star and we will make again :)

19Ashley86's Review

July 05, 2011
I was so disappointed in this recipe. I followed it to the "T" and the burgers turned out really bland. They need something to kick up their flavor big time. Garlic, old bay, possibly even some lemon.

Linz711's Review

July 29, 2010
Also added some panko and egg to hold the burgers together. We served the burgers with a horseradish-mustard spread made with plain yogurt.

ChristeMack's Review

June 22, 2010
We had a delicious mishap with this recipe. After having our meat dept hand trim a beautiful piece of salmon for the recipe, we left it in the fan and it ended up 1 hr away with my son! So, being hungry, we improvised with delicious results. We used 1 pound of ground Turkey and 1 can of drained and deboned Salmon. The results were delicious, held together well, lower fat and even cheaper! The fresh basil and lots of onion were the key to keep them from being bland. The only thing more delicious than their aroma as they cooked, was biting in. I will make again and again - especially the cheaper alternative with ground turkey!

AmyKL23's Review

June 22, 2010
I added dill and instead of the red pepper sauce, I used 3/4 Tbsp. Sriracha and blended everything together in the food processor. Good flavor, but while the patties held together, I agree the addition of some panko/breadcrumbs would help congeal the patties little better so it's not so "sloppy" & would help the patties to maintain a better shape.

Mama2znc's Review

May 10, 2010
I used a whole egg and about 1/8 cup of bread crumbs, and the patties held beautifully. I served them on whole wheat buns with commercially bottled chili sauce, with steamed peas on the side. They were fabulous and so quick to make. I will definitely make these again.

LeChefTyson's Review

August 09, 2009
great quick meal

mmjboyer's Review

June 16, 2009
These were really delicious! Even my 7 year old liked them. I did find them to be a little bland, so I garnished each one with some fresh dill....made all the difference in the world. I also added some panko, like some of the others suggested. I will definitely keep this recipe to make again.

cjeanbergeron's Review

June 15, 2009
YUM! This was fast and easy to make. I put the salmon in a food processor for a second and the burgers stayed together like any other burger. I had mine with tomato and cucumber on a wheat english muffin but my friends said it would be great served with avocado.