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Salmon Burgers with Green Goddess Sauce

Salmon Burgers with Green Goddess Sauce

Salmon Burger
  • 1 pound salmon fillet, preferably wild Pacific, skinned (see Tip)
  • 2 tablespoons finely chopped red onion or scallion
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon finely chopped peeled fresh ginger
  • 1/4 teaspoon kosher or sea salt, plus a pinch, divided
  • 1/8 teaspoon freshly ground pepper, plus more to taste
  • 3 tablespoons low-fat mayonnaise
  • 1 tablespoon reduced-fat sour cream
  • 1 anchovy fillet, rinsed and finely chopped
  • 2 teaspoons finely chopped fresh chives
  • 1 teaspoon finely chopped fresh parsley
  • 1 teaspoon capers, rinsed and finely chopped
  • 1/2 teaspoon freshly grated lemon zest
  • 1/2 teaspoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil or canola oil

1. With a large chef’s knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife or the fish will turn mushy) until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl; gently stir in onion (or scallion), cilantro, ginger, 1/4 teaspoon salt and 1/8 teaspoon pepper (do not overmix). Divide the mixture into 4 patties, about 1 inch thick. Chill in the refrigerator for at least 20 minutes (or up to 2 hours).
2. Mix mayonnaise, sour cream, anchovy, chives, parsley, capers, lemon zest, lemon juice, pinch of salt and pepper in a small bowl.
3. Heat oil in a large nonstick skillet over medium heat. Add the burgers and cook until browned on both sides and just cooked through, 4 to 6 minutes total. Serve the burgers with the sauce.

Makes: 4 servings

Per serving: 
Total Fat-10 g
Protein-23 g
Total carbohydrates-3 g
Sugar- 1 g
Fiber-0 g
Sodium- 250mg

Adapted from /