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Barbecue Salmon Burgers

  • Yield: 6 1x



For the burgers:

  • 1 1/2lbs salmon, cut into 1″ pieces (uncooked)
  • 1/2c panko breadcrumbs or lightly crushed GF rice krispies*
  • 1 shallot minced
  • 23 Tbsp cilantro, minced
  • 2 Tbsp barbecue sauce*
  • 1 tsp dijon mustard
  • 1 tsp pepper
  • 1/2 tsp salt
  • olive oil

For serving:

  • 6 buns*
  • barbecue sauce*
  • lettuce
  • tomato
  • any other favorite burger toppings


  1. In a food processor, pulse salmon 2-3 times to break the pieces up slightly. Add breadcrumbs, shallot, cilantro, barbecue sauce, mustard, pepper, and salt. Pulse until just combined. Form mixture into 6 patties, handling as little as possible.
  2. To cook, heat a little olive oil over medium heat. Add burgers, working in batches so as not to overcrowd the pan. Cook burgers 3-4 minutes per side, turning once. Serve on buns with additional barbecue sauce and favorite burger toppings.


*Gluten & Dairy Free Notes: If you’re using crisp rice cereal, be SURE it says gluten free. Also, be sure the barbecue sauce you use is gluten and dairy free. I like Bone Suckin’ sauce or Stubb’s brand. Also, be sure to use a gluten free bun.