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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.

From the book


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.

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½ large onion
400g (14 oz) fresh salmon
1 egg
30g (1 oz/¼ cup) ground almonds
2 tsp paprika
1 tsp cayenne pepper
1 tsp garlic powder
½ tsp 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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From the book: The Little Green Spoon: Deliciously healthy home-cooking to share and enjoy

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