Salmon burgers are such a simple dinner to make during the week! I’ve been making them for years, and decided to switch things up with a new flavor combo. These spinach and feta healthy salmon burgers pack in so much flavor and are loaded with veggies, they did not disappoint!
I served them with some crispy oven-baked lemony garlic & herb potatoes, and the simplest garlic aioli. This is truly a dream dinner that I could eat on the regular!
With only one meat eater in the house, I try not to over do it with the fish recipes so that we don’t get bored of it. (and by we I mean my husband because I could eat fish daily)
We’ll usually have fish for dinner 1-2 times a week, and salmon burgers are a great way to switch up your fish game from time to time!
How to make these healthy salmon burgers
You grind up your skinless salmon in a food processor, and toss it in a bowl with fresh spinach, sauteed onions & jalapenos, whole wheat bread crumbs and some seasoning. You form them into patties, and grill them on a pan until they’re perfectly crisp!
They’re really simple to make, and are great make-ahead option to keep in the freezer.
The flavor combo in these salmon burgers gives me all the Mediterranean vibes. They get a crispy outer layer, while staying juicy in the center. The jalapenos give it some heat, but balance out really well with the feta cheese.
You can serve your burgers on a bun with all of your favorite toppings, but I prefer them with the garlic & herb potatoes and garlic aioli.
This was such a winning dinner, and I can’t wait for you all to try it!
Looking for more salmon recipes? Check out some of my other favorites below!
Pan Seared Salmon with Pearled Couscous
Honey Garlic Salmon
Spicy Salmon Burgers
Spinach & Feta Salmon Burgers with Crispy Potatoes
Course: Gluten-Free, Main3-4
servings10
minutes40
minutes50
minutesIngredients
- Salmon Burgers
1 lb raw salmon, skin removed
1/2 cup whole wheat or gluten-free bread crumbs
1 jalapeno, diced
1/2 small red onion, diced
1 cup spinach, chopped
1/3 cup crumbled feta cheese
1 tbsp olive oil
1 tbsp dijon mustard
1 tsp garlic powder
1 tsp salt
1 tsp pepper
- Garlic & Herb Potatoes
2 large russet potatoes
3 tbsp olive oil
1 tbsp dry parsley
2 tbsp lemon juice
1 tsp garlic powder
1/2 tsp salt
- Garlic Aioli
1/4 cup light mayo
2 tbsp lemon juice
1 tsp garlic powder
Pinch of salt
Directions
- Preheat your oven to 400 F.
- Slice your potatoes into wedges and layer on a baking sheet. Toss together with the 3 tbsp of olive oil, lemon juice, parsley, salt & pepper.
- Bake the potatoes for 40 minutes, flipping each one half way through. Sprinkle with more salt once done.
- While the potatoes cook, prepare your salmon burgers. Blend your salmon in a food processor to grind it up. Pour it into a bowl and set aside.
- Heat a large pan with 1 tbsp of olive oil. Choose a pan that you can grill your salmon burgers on to save extra dishes. Saute the onion and jalapeno in the oil until soft, for about 5-7 minutes.
- Pour the onions and jalapenos into the bowl with the ground salmon. Add in your chopped spinach, bread crumbs, feta cheese, mustard, and spices. Mix well until fully incorporated.
- Shape your mixture into 6 palm-sized patties. Heat the pan you cooked the veggies on, and grill each side for about 2-3 minutes on a medium heat. You can grease the pan with a little cooking spray if needed.
- For the aioli, mix all ingredients together in a bowl. If your mixture is too thin, add another tbsp of mayo. Serve fresh with your potatoes and salmon burgers.
- You can prep the salmon burgers ahead of time and freeze them raw, or grill them and freeze for up to 3 months.
Did you make this recipe?
Tag @somethingnutritious on Instagram- I’d love to see your creations!
For this recipe is the salmon raw, skin off or cooked, skin off? Thanks!
Hey Heather, the salmon should be raw!
These were so good! I was a little
nervous about the red onion as I’m not a huge fan, but I followed the recipe exactly and am so glad I did! In the future, I might do a little less lemon juice in the aioli as it resulted in it being more liquidy than saucy.
I’m so glad you enjoyed them, Laura! I’m guessing the type/brand of mayo may play a role since some are thicker than others. Thanks for the feedback, I’ll add a note in the recipe card about what to add if it’s too thin 🙂