Some burgers are just meant to be eaten without a bun and these salmon burgers are the perfect example. Served on the bed of salad with tomatoes, avocados and spicy sriracha mayo

450g wild salmon fillets

2 small shallots 

1 egg

1 clove of garlic

2-3 tbsp almond meal or bread crumbs

fresh dill

1 tsp dijon mustard 

few drops of sriracha

salad of your liking 

1 avocado

2 tomatoes 

1 shallot for garnish

spicy sriracha mayo


  • remove the skin from the salmon and then finely chop it 
  • then place it in the bowl and combine with chopped shallots, egg, almond meal, fresh dill, mustard and few drops of sriracha
  • form mixture into patties and refrigerate for about 30 minutes (this will help to keep them better  together while cooking)
  • lightly coat a skillet with some grape seed oil and place over medium high heat
  • cook patties for about 6-7 min per side or until cooked through
  • place salad on each plate, top with tomato, shallots, some sriracha mayo then place salmon burgers on top and garnish with avocado fresh coriander or dill and some sriracha sauce for extra heat