Cajun Salmon Burgers

These are so satisfying. The blend of spices is insanely yum
and the zesty lime takes to salmon so perfectly. These quickly
became a weekly occurrence in my house and once you try
them you’ll know why.

Makes 6


1/2 large onion
400 g (14 oz) fresh salmon
1 egg
30 g (1 oz/¼ cup) ground almonds
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
½ teaspoon ground cumin
1 lime, juice, plus extra to serve
coconut oil, for frying
iceberg lettuce, to serve
coarse salt


Chop the onion and salmon fillets into a few big chunks and add them to your food processor. Add in the egg, ground almonds, all of the spices, salt and lime juice too.

Pulse it a few times until everything is broken up and comes together. It should be a bit mushy, but still have some chunks (don’t overblend).

Lay out a sheet of parchment paper on the counter and then wet your hands. Use your damp hands to shape the mixture into patties, laying them out on the parchment paper.

Heat a pan on a high heat and add a little coconut oil. When
it’s hot, add the burgers and cook for 4–5 minutes on each side.

Serve wrapped in fresh crunchy iceberg leaves with a generous
squeeze of extra lime.

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