• 45minutes
  • 239calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, P
MineralsNatrium, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pound wild salmon fillet, skinned (see Tip)

  2. 2 tablespoons finely chopped red onion, or scallion

  3. 2 tablespoons chopped fresh cilantro

  4. 1/2 teaspoon finely chopped peeled fresh ginger

  5. 1/4 teaspoon kosher or sea salt

  6. 1/8 teaspoon freshly ground pepper

  7. 1 tablespoon extra-virgin olive oil, or canola oil

  8. 4 tablespoons Green Goddess Sauce, (recipe follows)

Instructions Jump to Ingredients ↑

  1. With a large chef’s knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy) until you have a mass of roughly 1/4-inch pieces. Transfer to large bowl and gently stir in onion (or scallion), cilantro, ginger, salt and pepper, being careful not to 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) before cooking.

  2. 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 with 1 tablespoon Green Goddess Sauce each.


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