Superfood Sesame Salmon Burgers are a flavorful fan favorite, filled with healthy ginger, garlic, scallions, and 2 types of sesame. My boys love these burgers and I’ve been making them since they were little. They’re a child-friendly recipe that will get your kids to eat salmon.
The Perfect Low-Carb Meal
These high-protein Sesame Salmon Burgers make an incredible low-carb meal paired with my Garlic Ginger Bok Choy. Typically, I serve these incredible burgers with white rice for my boys, but since I’m on a Low-Carb Diet I skip that. I haven’t eaten rice, corn, or potatoes since 2001.
Superfood Sesame Salmon Burgers
I love making these low-carb burgers because they’re full of highly nutritious wild salmon and packed with superfoods including garlic, ginger, and sesame seeds. Sometimes I prepare the patties the night before, so that the flavors can meld and intensify. Our meal the next day is so easy because all I need to do is cook the patties in a skillet and dinner is ready!
Sesame Salmon Burgers
Ingredients
- 1 pound salmon, skin removed
- 1 tablespoon toasted sesame oil
- 1 tablespoon ume plum vinegar
- 1 clove garlic, pressed
- 1 teaspoon peeled and minced fresh ginger
- ¼ cup chopped scallions, white and green parts
- ¼ cup toasted raw sesame seeds
- 2 large eggs
- 1 tablespoon coconut flour
- coconut oil, for frying
Instructions
- Rinse salmon, pat dry and cut into ¼-inch cubes
- In a large bowl, combine salmon, oil, ume, garlic, ginger, scallions, sesame seeds, and eggs
- Stir coconut flour into mixture
- Use a ¼ cup measuring cup to form mixture into patties
- Heat coconut oil in a 9 inch skillet over medium-high heat
- Cook patties for 4 to 6 minutes per side, until golden brown
- Transfer patties to a paper towel-lined plate and serve hot
Equipment
Easy Gluten-Free Burger Recipes
Here are more easy gluten-free burger recipes for you to enjoy!
Rachael says
Can you use canned salmon for these? Thanks!!
Elana says
Rachael, I haven’t tried that so not sure :-)
Ana Billingsley says
These burgers sound and look amazing. How many burgers is considered a serving?
Elana says
Ana, I usually eat 2-3 depending on how hungry I am :-)
Amelia says
Made these tonight. Baby and I loved them, hubby liked them, 3-year-old refused more than one bite, then demanded vanilla wafers (which she did not receive!). Hubby and I ate them dipped in a sauce of mayo mixed with hot sauce (Frank’s). Wasabi would have been more appropriate but we didn’t have any.
Elana says
Amelia, thanks for letting me know your family enjoyed these :-)
sylvia says
Was the salmon supposed to be cooked in advance? My mix is like soup. Some others added almond flour, so I will try that, but just wanted to check about cooking the salmon. Thanks for the recipes–gluten free is new to me, so your site is very helpful.
Elana says
Sylvia, there is a tablespoon of coconut flour in this recipe which absorbs the moisture :-)
Patty says
Thanks for your wonderful recipes which help so many of us out here in our kitchens. You think of EVERYTHING…all the little details.
We’re each so lucky to learn from your knowledge. You’re the BEST!
I’m so ‘hooked’ on your info and many little tidbits. Take care!
Elana says
Patty, thanks for your lovely comment! I’m so happy you hooked on my website :-)
Sarah says
I found that shaping the patties and placing them in the freezer (I laid them out on a baking sheet with wax paper) for about an hour helped to keep them together nicely when it came time to cook….delicious!
Elana says
Sarah, thanks for letting me know these are delicious!
Amanda says
Stupid question– do you cook the salmon first?
Elana says
Amanda, no. The salmon is cooked when it is with the other ingredients in a burger form :-)
Vanesa says
I dont know where to post this comment but I just wanted to say I am so glad that you do not use soy! I totally agree about it and Im just so thankful for all of your recipes. Each new one I try is my favorite. Thank you!
Elana says
Vanesa, you’re welcome!
Brenda says
These were amazing! I didn’t have the ume plum vinegar (and couldn’t find it at Fresh Market) so I used red wine vinegar instead. I also put have of the mixture in the food processor and added a half cup almond flour to help them stick together. I didn’t have any problem with them falling apart. Thanks for all the great recipes.
Elana says
Brenda, thanks for letting me know these were amazing!
Annette says
Rin & Susan – how big were yours? I just made these, and made mine were very small. I also made sure to pan-fry them properly before flipping – this formed a crust that keeps them together.
They were delicious, although I felt the flavour was a little one-dimensional so will next time add some five-spice powder. I served these with chilli jam for a light lunch and look forward to trying them again, I think they’d also make great “meatballs”.
Thanks Elana!
Elana says
Annette, you’re very welcome!