Salmon Burger


  • 130-150g salmon fillet, diced
  • 1 celery stalk, diced
  • 1/4 red onion, diced
  • 1 tsp fresh dill, chopped
  • 1 egg white, beaten
  • 2 cups spinach or torn romaine lettuce
  • salt and pepper


Heat some oil on the pan. NB! For foods that need to be fried for longer, I recommend vegetable oil over olive oil as it has a relatively low smoking point Sunflower, rapeseed and avocado oils are better here for they have higher smoking points.

Sauté celery and onions until translucent and allow to cool. In a bowl, combine salmon, celery, onions, dill, egg white, salt and pepper and shape into a patty. Fry or grill the patty for about 5 to 6 minutes on each side until cooked through. Serve with a side of steamed or grilled veg or over a bed of romaine or spinach. You can also turn it into a high carb meal by turning this into a burger – use an English muffin, a slice or two of tomato and a lettuce leaf. It will be delicious whichever way you choose to serve it.

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