Usually, I am pretty basic when it comes to salmon, I love cooking it on a cast iron and creating a crust on the skin. Then I season it with just sea salt and lemon. It’s my go-to when I don’t know what else to make and I have become reliant on it for so long. So, I definitely needed to switch it up when it comes to cooking salmon. Enter these healthy salmon burgers with a wasabi aioli on top and a side of the most simple slaw. This whole dish is perfect for spring and summer because it is light and easy to throw together.
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That Wasabi Though…
I actually made these salmon burgers years ago, although I made them a little differently with wasabi in the burgers themselves. This time, I wanted to try making a wasabi aioli to go on top. It is totally optional, but I think it’s worth it.
For this wasabi aioli, I used raw cashews that had been soaked for about 30 minutes in just boiled water. This keeps the aioli dairy free, but still really creamy. You could also use mayo and mix it with some wasabi paste and a little extra lime juice too. If you’re a fan of wasabi like me, then trust me, you want to make the aioli.
Over the last long weekend in Canada, I went for a short trip to Montreal. It was so much fun and the food was seriously SO GOOD. I have to admit that as spoiled as we are in Toronto with so many food options, I thought Montreal has a lot of options as well. And maybe, just maybe, the food was slightly better over there?! Is that crazy to say? I know everyone raves about the food scene here in Toronto, but personally, I feel it’s a little overrated. Don’t get me wrong, there are great options, but the price definitely reflects it. Whereas in Montreal, I found myself surrounded by the tastiest food and I couldn’t help thinking- if this was in Toronto, it would be way more expensive.
Montreal Food Spots
One of the best meals I had was at a new vegan restaurant called Tendresse. I ordered the savoury waffles made with lots of mushrooms, a balsamic reduction and truffle. It was the best waffle I’ve ever had. Being more of a savoury person than a sweet person, they were cooked to perfection. And did I mention truffle? And I also got to try the carrot pancakes which tasted like carrot cake, they were incredible. I definitely need to recreate both of these at some point.
I also really enjoyed Mandy’s, they have so many salads to choose from and the portions are huge for the price, I had the Caesar and it was delicious!
Another spot to get a quick bite, enjoy the decor and sip on a latte was Tommy. Check out the banana bread and iced chais below!
How to Make These Healthy Salmon Burgers
Ok, enough about all the food in Montreal, let’s get back to these healthy salmon burgers. For this recipe, it is best to use fresh salmon as opposed to frozen. I find when using frozen salmon, there is too much water left in the filets and that will affect the texture of these burgers. They won’t hold together as well if you use frozen.
I also suggest opting for high quality, wild-caught fish that was sustainably caught. This is really important both from a dietary point of view and for the health of our planet. When it comes to fish (and any other type of animal product) I really do believe in eating high quality food.
The Health Benefits of Salmon
Fish, like salmon is high in Omega 3’s which are important for overall health and wellbeing. The omega 3’s come in both DHA and EPA naturally and our bodies can easily absorb them. DHA helps with brain health and cognitive health. EPA helps with joint health and reduces inflammation in the body. These omega 3’s help reduce the risk of cardiovascular disease as well. Salmon is also really high in vitamin B12 and vitamin D.
The Key To Making These Healthy Salmon Burgers: Eggs
For these healthy salmon burgers, I kept them gluten free and paleo by using almond flour. You’ll note then when you are making them, they don’t hold together as well as a regular burger, but do your best to form them into patties and once they are on the cast iron pan, they’re fine. None of mine have ever fallen apart, so trust the process.
The eggs in the recipe are really what help bind them and once they are cooking, they help to keep them together. I haven’t tested these on a grill or BBQ, because I don’t have one at my condo and I don’t really know how to barbecue.
The Simplest Veggie Slaw
As a side, I recommend making the slaw with the easiest dressing ever. To save time, I recommend buying a packaged slaw mix like I did. Then you can just whip up the dressing in about 5 minutes and you are good to go.
I added a few extras to my slaw like peanuts, cilantro and mint for extra flavour. It’s a good idea to add at least one of the herbs to the slaw for more flavour and some type of nut for crunch.
You can also serve the slaw on top of or underneath the salmon burgers. I opted to serve the healthy salmon burgers on Boston lettuce, but if you want a bun, that will work too. Personally, I find these burgers work really well on lettuce or on top of the slaw, but you do you. If I were to go for a bun, go for a lighter one rather than a big brioche bun as that will overwhelm the salmon.
How to Store These Healthy Salmon Burgers
This recipe makes about 8 salmon burgers. These were a little smaller than normal burgers, so if you want to make them bigger, you will of course have less. The choice is yours!
As for the slaw, you can store it in the fridge in a sealed container for up to 3 days. I found it was fine storing it with the dressing, but you could also keep it separate if you need to.
I hope you enjoy these healthy salmon burgers as much as I do. You can freeze the remaining ones in a plastic bag or container, wrapped in parchment paper. They make a great meal prep option too! You can learn more about meal prep and get your own free guide, right here!
If you make these healthy salmon burgers, please let me know in the comments below and tag me on Instagram so I can see!
Healthy Salmon Burgers
For the Salmon
Add the cubed salmon to a large bowl along with the almond flour, garlic, eggs, cilantro, ginger, shallot, lime juice and sea salt. Stir to incorporate and mix well. Using your hands, form into patties and place on a plate.
Heat a cast iron skillet over medium heat and spray with avocado oil. Place patties on the pan (about 4 at a time) and cook for 5 to 6 minutes per side. Remove and set aside while you make the wasabi aioli.
Add the cashews, wasabi, water, lime juice and tamari to a high speed blender and blend on high until smooth and creamy.
To serve, place the salmon burgers on a bun or Boston lettuce and top with wasabi aioli along with green onions or cilantro if desired.
For the Dressing
For the Slaw
- 10 ozs Broccoli Cole Slaw Mix
- 1 bunch Mint fresh, chiffonade
- 1/4 cup Cilantro chopped
- 1/3 cup Peanuts Unsalted
Whisk together the dressing ingredients in a small bowl.
Add the cole slaw mix to a large bowl and add the dressing on top. Top with mint, cilantro and peanuts. Serve and enjoy!