Zesty lime salmon burgers

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12 min


4 burgers

* PLUS Cooking time: 6 minutes


  • 2 213-g cans salmon , preferably sockeye
  • 1 egg
  • 1/4 fresh cilantro , or basil, chopped
  • 1 green onion
  • 1/4 cup fine dry bread crumbs
  • 1 lime
  • 1 tsp Tabasco sauce , optional
  • 1/2 tsp salt
  • vegetable oil


  • Drain salmon. Remove skin and bones, if you wish, or leave in for an extra boost of calcium. In a medium-size bowl, whisk egg. Chop coriander. Thinly slice onion, then stir both into egg mixture. Add bread crumbs. Finely grate 1 tsp (5 mL) peel from lime. Slice and squeeze out 2 tbsp (30 mL) juice. Add to egg mixture along with Tabasco and salt. Using a fork, break up salmon and stir until evenly mixed. Form into 4 firmly packed burgers, about 1/2 inch (1 cm) thick.
  • Generously coat a large, non-stick frying pan with oil set over medium heat. When hot, add burgers. Cook, uncovered, until a deep golden crust forms on each side, about 3 to 4 minutes per side. Delicious served on a fresh bed of salad greens along with our summery Papaya Mayo (see below) or serve with a Caesar salad and sautéed baby potatoes.

Nutrition (per serving)

  • Calories
  • 211,
  • Protein
  • 20.2 g,
  • Carbohydrates
  • 6 g,
  • Fat
  • 11.3 g,
  • Fibre
  • 0.4 g,
  • Sodium
  • 833 mg.

Thank goodness a can of salmon on the shelf is a staple in many homes. In less than 20 minutes you can have yummy salmon cakes on the table.

Papaya Mayo

In a food processor, whirl 1 peeled, seeded and chopped papaya with 1/4 cup (50 mL) light mayonnaise, 1 tbsp (15 mL) lime juice and 1/4 tsp (1 mL) each salt and Tabasco. Whirl, scraping down side until smooth. Stir in 1/2 chopped roasted red pepper and 1/4 cup (50 mL) chopped fresh basil or coriander.