Cajun Salmon Burgers

Indy Power's Cajun Salmon Burgers from The Little Green Spoon make for the perfect light supper and are paleo friendly. Plus these fish burgers are gluten and dairy free too!

The Little Green Spoon: Deliciously healthy home-cooking to share and enjoy
Beautiful and delicious everyday meals
Simple, accessible recipes
Guilt-free treats to satisfy a sweet tooth


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.

See more recipes »

More Salmon Recipes

See more recipes »

More Burger Recipes

See more recipes »

More Quick Recipes