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Salmon Burgers

Serves: 4-5
Course Main Dishes
Cuisine Carnivore, Keto, Low Carb, NSNG, Paleo


  • 1/2 cup almond flour
  • Zest of 1 lemon, minced
  • 1/2 cup mayonnaise, divided
  • 1 egg
  • 2 tablespoons finely chopped dill
  • 1/4 onion, minced
  • 1 pound wild caught salmon, skin removed and flesh chopped into small pieces
  • Salt and pepper
  • 2 tablespoons olive oil
  • Juice of 1/2 lemon
  • Butter lettuce leaves
  • Sliced avocado


  • In a large bowl, whisk together almond meal, lemon zest, 1/4 cup of mayonnaise, egg, dill, and onion. Fold in salmon pieces and mix. Press into burger patties, lay flat on a large plate or baking sheet, and refrigerate for 20-30 minutes.
  • Heat olive oil in a cast iron pan or griddle on medium high heat, gently place salmon burgers clockwise in pan, cook for 4-5 minutes per side, gently flipping. Remove burgers to a paper towel lined plate.
  • Whisk together remaining 1/4 cup mayonnaise and the lemon juice. Serve salmon burgers wrapped in butter lettuce leaves with a dollop of lemon-mayo and avocado slices.
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