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Salmon or Sword Fish Burgers

Updated: Oct 26, 2020


  • 1 ½ lb of wild-caught salmon or swordfish with skin removed, thawed if frozen

  • 2 eggs

  • 3/4 cup panko crumbs

  • 2 chopped scallions or 1 small onion, chopped

  • 1 Tbsp tamari, Bragg Liquid Aminos or coconut aminos

  • Juice of 1 lime

  • 2 Tbsp expeller pressed coconut oil or light olive oil or butter for frying

Optional – 1 Tbsp fresh basil or cilantro finely chopped.


Combine all ingredients in a food processor. Process until thoroughly mixed. Form flat 3" patties and set them on plate.

In a large sautéing pan, melt the oil or butter. When it is heated, place the fish patties in the frying pan.

Cook for 5 minutes on each side.

These burgers can also be grilled. It is helpful to use a grill tray. Place the burgers on the tray and then place the tray inside the grill. Cook for 5 minutes on each side.

Serve with guacamole and other vegetables.

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