Usually, I am pretty basic when it comes to salmon, I love cooking it on a cast iron and creating a crust on the skin. Then I season it with just sea salt and lemon. It's my go-to when I don't know what else to make and I have become reliant on it for so long. So, I definitely needed to switch it up when it comes to cooking salmon. Enter these healthy salmon burgers with a wasabi aioli on top and a side of the most simple slaw. This whole dish is perfect for spring and summer because it is light and easy to throw together.
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I actually made these salmon burgers years ago, although I made them a little differently with wasabi in the burgers themselves. This time, I wanted to try making a wasabi aioli to go on top. It is totally optional, but I think it's worth it.
For this wasabi aioli, I used raw cashews that had been soaked for about 30 minutes in just boiled water. This keeps the aioli dairy free, but still really creamy. You could also use mayo and mix it with some wasabi paste and a little extra lime juice too. If you're a fan of wasabi like me, then trust me, you want to make the aioli.
Over the last long weekend in Canada, I went for a short trip to Montreal. It was so much fun and the food was seriously SO GOOD. I have to admit that as spoiled as we are in Toronto with so many food options, I thought Montreal has a lot of options as well. And maybe, just maybe, the food was slightly better over there?! Is that crazy to say? I know everyone raves about the food scene here in Toronto, but personally, I feel it's a little overrated. Don't get me wrong, there are great options, but the price definitely reflects it. Whereas in Montreal, I found myself surrounded by the tastiest food and I couldn't help thinking- if this was in Toronto, it would be way more expensive.
Ok, enough about all the food in Montreal, let's get back to these healthy salmon burgers. For this recipe, it is best to use fresh salmon as opposed to frozen. I find when using frozen salmon, there is too much water left in the filets and that will affect the texture of these burgers. They won't hold together as well if you use frozen.
I also suggest opting for high quality, wild-caught fish that was sustainably caught. This is really important both from a dietary point of view and for the health of our planet. When it comes to fish (and any other type of animal product) I really do believe in eating high quality food.
Fish, like salmon is high in Omega 3's which are important for overall health and wellbeing. The omega 3's come in both DHA and EPA naturally and our bodies can easily absorb them. DHA helps with brain health and cognitive health. EPA helps with joint health and reduces inflammation in the body. These omega 3's help reduce the risk of cardiovascular disease as well. Salmon is also really high in vitamin B12 and vitamin D.
For these healthy salmon burgers, I kept them gluten free and paleo by using almond flour. You'll note then when you are making them, they don't hold together as well as a regular burger, but do your best to form them into patties and once they are on the cast iron pan, they're fine. None of mine have ever fallen apart, so trust the process.
The eggs in the recipe are really what help bind them and once they are cooking, they help to keep them together. I haven't tested these on a grill or BBQ, because I don't have one at my condo and I don't really know how to barbecue.
As a side, I recommend making the slaw with the easiest dressing ever. To save time, I recommend buying a packaged slaw mix like I did. Then you can just whip up the dressing in about 5 minutes and you are good to go.
I added a few extras to my slaw like peanuts, cilantro and mint for extra flavour. It's a good idea to add at least one of the herbs to the slaw for more flavour and some type of nut for crunch.
You can also serve the slaw on top of or underneath the salmon burgers. I opted to serve the healthy salmon burgers on Boston lettuce, but if you want a bun, that will work too. Personally, I find these burgers work really well on lettuce or on top of the slaw, but you do you. If I were to go for a bun, go for a lighter one rather than a big brioche bun as that will overwhelm the salmon.
If you are looking for a different type of burger,paleo deconstructed burger bowl salad recipe!
This recipe makes about 8 salmon burgers. These were a little smaller than normal burgers, so if you want to make them bigger, you will of course have less. The choice is yours!
As for the slaw, you can store it in the fridge in a sealed container for up to 3 days. I found it was fine storing it with the dressing, but you could also keep it separate if you need to.
I hope you enjoy these healthy salmon burgers as much as I do. You can freeze the remaining ones in a plastic bag or container, wrapped in parchment paper. They make a great meal prep option too!
If you make these healthy salmon burgers, please let me know in the comments below and tag me on Instagram so I can see!
These easy and healthy salmon burgers are great for meal prep and a quick dinner. Don't forget the wasabi aioli on top!
For the Salmon
For the Wasabi Aioli
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