Swordfish Burgers with Lemon Vinaigrette

Jump to Recipe
Save ItSaved!

These swordfish burgers with lemon vinaigrette are easy to make and are ready in less than 20 minutes. Perfect for lunch or dinner and super healthy.

These swordfish burgers with lemon vinaigrette are easy to make and are ready in less than 20 minutes. Perfect for lunch or dinner and super healthy.Swordfish Burgers with Lemon Vinaigrette

This recipe is great on a grill or skillet for those barbecue nights. You can try making this swordfish recipe with tuna or salmon, or with different herbs for a variety of flavors. It’s also a great way to eat fish if you are not a big fish lover and get those Omega 3s in your diet. You might also like Naked Salmon Burgers with Sriracha Mayo, Aloha Hawaiian Teriyaki Shrimp Burgers, or this very juicy Turkey Burger with Zucchini.

More Burger Recipes:

5 from 2 votes
Did you make this recipe?

Swordfish Burgers

304.3 Cals 33.4 Protein 5.3 Carbs 16 Fats
Prep Time: 10 mins
Cook Time: 8 mins
Total Time: 18 mins
Yield: 4 servings
COURSE: Dinner, Lunch, Salad
CUISINE: American
These swordfish burgers with lemon vinaigrette are easy to make and are ready in less than 20 minutes. Perfect for lunch or dinner and super healthy.


  • 1.5 lbs 24 oz swordfish steaks, skin removed
  • 3 tbsp chopped chives
  • 2 garlic cloves
  • 1 shallot
  • 1/4 cup breadcrumbs
  • lemon zest
  • salt and fresh pepper
  • oil spray
  • mixed greens or chopped romaine

For the Lemon Vinaigrette:

  • 1 lemon, juiced
  • 8 tsp extra virgin olive oil
  • salt and fresh pepper


  • Cut fish into large chunks, and put about 1/4 of the fish into a food processor along with garlic and shallots.
  • Pulse until it becomes almost pasty.
  • Place into a medium bowl.
  • Place the remaining fish into food processor and pulse on and off until chopped.
  • Combine with the rest of the fish in the bowl and add chives, lemon zest, breadcrumbs, salt and pepper.
  • Mix well and form into 4 patties.
  • In a large non-stick skillet, spray a little oil and heat on medium-high.
  • Add fish and cook about 4 minutes on each side.
  • To BBQ: Grill 4-6 inches above the fire on a lightly oiled grill rack.
  • Grill on medium flame, about 4 minutes each side.
  • Whisk vinaigrette ingredients in a small bowl.
  • Serve fish burgers over a bed of greens and drizzle with lemon vinaigrette.


Serving: 1burger, Calories: 304.3kcal, Carbohydrates: 5.3g, Protein: 33.4g, Fat: 16g, Saturated Fat: 3g, Cholesterol: 63mg, Sodium: 148.8mg, Fiber: 0.7g, Sugar: 0.1g
Blue Smart Points: 4
Green Smart Points: 9
Purple Smart Points: 4
Points +: 8
Keywords: easy fish burger recipe, fish burger, fish burger recipe, salmon burgers, Swordfish Burgers with Lemon Vinaigrette

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this Recipe:


  1. It was really an excellent and easy recipe. At only 4 sp a bargain. To heck with the mercury give it a go!

  2. Tried the Swordfish Burgers this evening and loved them! With a glass of beer it was a mere and very satisfying 8 smart points. My wife however was not a fan but that’s okay cause I got to help her 😁

  3. Pingback: Swordfish Burgers with Lemon Vinaigrette - Powerful Handmade site

  4. Yum! Thank you! I made this with canned tuna and at first my hubby wrinkled his nose at it. He then, on his own, went up for 2nds and even 3rds! So much for keeping leftovers for my own lunch!

  5. This was amazing! First of all I used salmon and my husband I'd the finnyisk eater and he loved it…need I say more!❤️

  6. And upon completing the post I see salmon and tuna already mentioned as alternatives.

    Still, the Mercury levels in fish thanks to gold mining and other chemical processes poluting rain water is still worth mentioning as a reason to avoid the large fish.

    I feel bad for the large fish…

  7. What no posts about Mercury poisoning yet? Or did I just miss them when I skimmed over all the responses?

    The larger fish like shark and swordfish tend to lots of the smaller fish which eat the plankton that absorb Mercury falling from the sky in rain and then convert it to something organically soluble and able to be absorbed.

    I know there's danger in everything… but years of gold mining and other Mercury releasing processes have left our rain filled with sometimes hundreds of parts per million Mercury.

    Small oily fish tend to absorb less Mercury and are healthier in general thanks to Omega 3s. A nice burger of salmon would be better than a large fish 🙂

  8. Hey Gina! I love your blog! I made these tonight with Salmon and they were spectacular, even my super picky husband loved them. Question though, where do you come up with your nutrition counts? I've recently started my own blog with a couple re-made recipes and my own and would love to be able to add this. Any advice/help would be greatly appreciated! Thanks in advance!
    – Jacqui
    ~The Things That Make Life Grand~

  9. Can I use tilapia instead?

  10. Love this recipe…One question…When you say breadcrumbs..do you mean fresh or the dry, shakeable sort?..I have swordfish in the freezer I would love to use for these…My family is not "fish-keen"…and I know this would please their sandwich cravings and my healthy-fish cravings simultaneously!

  11. I cooked these the other night. This was the first time Ive tasted swordfish. Wasnt a big fan. I didnt hate it or anything but it wasnt a favorite. It was fun preparing it though and its a very dense burger so you will not leave the table hungry!

  12. This is a good one for the summer!

  13. Made this for dinner tonight and it was perfectly satisfying and absolutely delicious. I'm probably the only person in my family that actually loves fish and seafood, so I knew it would be something I'd enjoy. Thanks for sharing!

  14. This was such a huge success! Gina, I am having so much fun with your recipes on my blog (always linking back to you of course). Such healthy food! Your directions are always easy to follow for a beginner like me, and great to link to for other beginners. Thanks!


  15. Not yet, protein is usually the same so my guess is it has not changed.

  16. Is this updated for WW Points+? Most recipes I make based on the old system work out to be about 2 points more, so these would be about 7… ???

  17. I personally like this with a big salad or vegetables!

  18. I would love to have some suggestions for sidedish for this meal. Starting WW tomorrrow, this is on my to make list looks great!-Kelly

  19. Gina – Arnold Select makes Whole Wheat / Multi grain Sandwich Thins at 100 calories each. Thomas's also makes "Bagel Thins" at 100 calories each. I have them for breakfast! SO GOOD!!

  20. It's something I started adding later after several requests. My goal is to go back and add it to all my recipes. I'll do this one next.

  21. I love your recipes. I notice that some have calorie..protein..carb count and some don't. I don't follow WW but I have prepared many of your recipes and the family loves them. How can I get c/p/c count on your recipes? Thanks, mkr

  22. I'm not sure if they would stay together. Maybe you could make fish croquettes by mixing fish and parsley together, then dip in egg wash and breadcrumbs and place on baking sheet. Spray a little oil and bake until golden.

  23. Would this turn out ok with left over fish from the night before? I made haddock last night, and this recipe looks wonderful. Just not sure if that's a good idea!

  24. Gosh…just found this one! Although I love, love, love swordfish, don't eat it that often d/t the mercury content…but I will have to try this one!

  25. Oroweat or Arnold depending on where you live make the sandwich thins… they are great!

  26. wow…this looks succulent! Excellent prep and photograph!!!

  27. @IblastBIGrocks Who makes those sandwich thins?

  28. Made these this weekend and absolutely LOVED them. They're great on a bed of baby lettuce but I also toasted one of those whole wheat sandwich thins (1 point!) and put it on there with onion, tomato, lettuce, and dijon mustard. It was awesome. Love the site!! keep the great recipes coming!!

  29. @Michelle, Salmon or Tuna are also great!

  30. That sounds good… except for the swordfish. I can't wait to try this with some other fish but swordfish is still incredibly hard on the ocean environment. Go for something more sustainable that doesn't require longline fishing. =) ooooh…. farmers market tomorrow… i think I'll pick up some fresh fish to try this!

  31. That swordfish burger looks great!

  32. “You can even slice some red onion real thin and let it sit in the vinaigrette, takes the bite out of the onion.”

    Seriously, Y U M!

  33. I love the idea of making fish into a burger. This looks great!

  34. I make it with lime too, it’s so good! You can even slice some red onion real thin and let it sit in the vinaigrette, takes the bite out of the onion.

  35. We buy frozen salmon patties from Costco. Your lemon vinaigrette will be perfect for those. Thanks!

  36. This is a good one for the summer!

  37. This looks amazing, I just love fish burgers, they’re so much lighter than meat! Thanks for sharing!

  38. Ummm! I may try this one with cod (another sturdy white fish) b/c I am not a HUGE seafood eater. This sounds really good, thanks for posting!

  39. This looks wonderful, I don’t think I’ve ever had swordfish, but I really love seafood, so I have a feeling I’d really like it.