Broiled Salmon Burgers

broiled-salmon-burger Photo: Romulo Yanes


  • 1/2 teaspoon vegetable oil
  • 1 garlic clove, peeled
  • 1 1/2 pounds skinless wild salmon fillets (cut into 2-inch chunks), divided
  • 1 small red onion, chopped
  • 1 red bell pepper, cored, seeded, and chopped
  • 1/2 cup fresh parsley leaves
  • Salt and black pepper
  • Hamburger buns
  • Basil leaves, tomato slices, relish, and yogurt (for serving)


1. Preheat the broiler to medium-high with the rack 4 inches from the heat source. Grease a rimmed baking sheet with the oil.

2. Combine the garlic and one-third of the salmon in a food processor. Process to a purée, stopping to scrape down the sides of the container as necessary.

3. Add the remaining salmon along with the onion, bell pepper, parsley, and a pinch each of salt and pepper. Pulse until the salmon is chopped, but not too finely. Shape the mixture into 4 patties and put on the prepared baking sheet.

4. Broil, undisturbed, until the side exposed to the heat develops a browned crust (3-5 minutes). Carefully turn the burgers and repeat on the other side, cooking until the salmon has turned opaque throughout (3-5 minutes more). Serve on buns with the basil, tomato, relish, and yogurt.

  • Total Time:

  • Bell pepper, red onion, and fresh parsley mix with salmon fillets for form delicious Broiled Salmon Burgers. Top Salmon Burgers with your favorite burger toppings--we chose basil, tomato slices, relish, and yogurt.
  • Yield: Makes: 4 servings (serving size: 1 burger)

Nutritional Information

Calories per serving: 411
Fat per serving: 14.2g
Saturated fat per serving: 2.9g
Monounsaturated fat per serving: 4.1g
Polyunsaturated fat per serving: 5.5g
Protein per serving: 40g
Carbohydrate per serving: 29g
Fiber per serving: 3g
Cholesterol per serving: 95mg
Iron per serving: 4mg
Sodium per serving: 387mg
Calcium per serving: 128mg

Good to Know

Get nearly 100% of your daily requirement of protein. Salmon is rich in hearth-healthy fats, but if it’s too fishy, swap in shrimp. Trade hamburger buns for whole-wheat buns or whole-wheat pitas for added fiber.

Recipes adapted with permission from the publisher, Houghton Mifflin Harcourt, from "How to Cook Everything The Basics" by Mark Bittman. Copyright © 2012