Gluten-Free Salmon Burgers

We love us some salmon around here. We used to eat a lot of farmed Atlantic salmon, then we discovered how outrageously unhealthy it is. So we gave it up. And wild Alaskan salmon doesn’t go on sale very often. As a result, our salmon consumption has gone way down.

Then we found out about canned salmon.

Did you know that canned salmon is wild-caught? As in, safe to eat? Neither did I. (There are some fisheries in Alaska that raise the salmon for a few years and release it to the wild to “finish” it, but still, it’s far healthier than some poor fishy that lived all its life in captivity.) Unlike tuna, canned salmon doesn’t have the toxic build up of mercury so it’s safer to eat more often. And I have yet to find a can of salmon that contains added soy, whereas almost all canned tuna has it.

Canned salmon is also economical. I can grab a 14.75 oz can of pink salmon at the local grocery store for under $3.00. There are several other more upscale options, too, if plain old pink salmon isn’t your thing. But most of it is cheaper than the $20 a lb that wild Sockeye goes for around here. (Yes, I know, I live as far as one can get from Alaska and still be in the U.S., so it’s going to be expensive.)

Anyhow, once I heard about the wonders of canned salmon, I decided we had to try it. And burgers sounded like a good way to start. We made a couple of adjustments so our recipe would be primal-friendly. The results were amazing…

gluten-free salmon burger

Gluten-Free Salmon Burgers
1 14.75 oz can of salmon
1 egg, lightly beaten
1/4 cup ground pecans (you can use gluten-free bread crumbs if you are not grain-free)
1/4 cup diced onion, celery, or combination
pepper to taste
salt if necessary (canned salmon is often salted)
dash of lemon juice

Drain and flake the salmon and remove the skin and bones if desired. Combine all ingredients in a bowl and mix with your hands. Divide mixture into 4 equal parts, and form burgers. Place on an oiled skillet heated to medium. Cook until browned on the first side, then carefully flip (they are fragile) and cook the other side.

Since we are grain free, we used ground pecans. You could probably use any other type of nut you like, the salmon should cover all but the strongest flavors.

We served our salmon burgers with broiled asparagus, hollandaise sauce, and a cucumber yogurt salad. Ooh, these were so good!

About Li

A writer, runner, and Gluten-Free Zealot, I've been helping others navigate the gluten-free lifestyle for many years. Life is meant to be enjoyed, and when you're gluten-free, it's even better!
This entry was posted in entree, gluten-free, primal, seafood. Bookmark the permalink.

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