These delicious, healthy Healthy Salmon Quinoa Burgers, made with wild salmon, quinoa, and kale are loaded with good-for-you omegas and tons of protein!
Salmon Quinoa Burgers
Salmon is my favorite fish, and I love making salmon burgers to switch things up. I have made a few variations of salmon burgers in my books and website, but I had to share this salmon burger recipe I had for lunch in Santa Cruz, California because I loved it.
If you can imagine spending a weekend with a group of food bloggers means eating lots great food, well you’re right. We worked, cooked, took long walks on the beach and ate REALLY well. Jaden, of Steamy Kitchen prepared this dish for us from leftover salmon and quinoa from dinner the night before and it was so darn good I asked her if I could remake it to share with you.
I don’t recommend using cooked salmon because they fall apart without having to add a ton of eggs and breadcrumbs, so I tested them and used raw wild salmon instead. The results came out perfect! Here I served them over a simple arugula salad with grapefruit, and a mustard-shallot vinaigrette, but any salad greens would be wonderful here.
Are salmon burgers good for you?
Yes! Salmon is an excellent source of several B vitamins, rich in high-quality protein and is one of the best sources of the long-chain omega-3 fatty acids EPA and DHA. It’s also a good source of potassium which helps control blood pressure and prevent excess fluid retention.
How To Make Salmon Quinoa Burgers
More Salmon Recipes
Healthy Salmon Quinoa Burgers
- 16 oz wild salmon fillet, skin removed
- 1 tsp olive oil
- 1/3 cup diced shallots
- 1 cup kale, chopped
- Kosher salt and freshly ground black pepper, to taste
- 3/4 cup cooked quinoa
- 2 tbsp Dijon mustard
- 1/2 tsp Old Bay
- 1 large egg, beaten
For the salad:
- 2 1/2 tbsp olive oil
- 2 1/2 tbsp champagne vinegar
- 2 tbsp minced shallots
- 1 1/ 4 tsp dijon mustard
- salt and pepper, to taste
- 10 loose cups baby arugula
- 1 large pink grapefruit, peeled and diced
- In a small bowl, whisk the olive oil, vinegar, shallots, dijon, salt and pepper.
- Cut about a 4 oz piece off or the salmon and place in a food processor or chopper to finely chop. This will help hold the burgers together.
- With a knife finely chop the remaining salmon, transfer to a large work bowl.
- Heat a large nonstick skillet over medium heat, add the oil and saute shallots and kale. Season with salt and pepper and cook over medium heat until wilted and tender, about 4 to 5 minutes.
- Transfer to the bowl with salmon along with quinoa, Dijon, Old Bay and egg. Mix to combine, then form into 5 patties, about 1/2 cup each.
- Lightly heat a nonstick grill pan or skillet over medium heat, when hot spray with oil and add the salmon patties. Cook the 4 to 5 minutes, then gently turn and cook an additional 4 to 5 minutes, or until cooked through.
- Toss the dressing with the arugula and grapefruit; divide on four plates.
- Top each salad with a salmon burger.