An Easy Low FODMAP Recipe for Salmon Burgers
We have been on a burger kick, so we knew we had to make a salmon burger!
If you haven’t checked out our Lamb Burgers with Feta Tzatziki Sauce yet, we highly recommend them. Hopefully by now you know that low FODMAP recipes can be varied and interesting – and of course delicious!
We are crazy about these Salmon Burgers for so many reasons: they are super quick to make, easy enough for a work night dinner but special enough for guests, FODMAPers and non alike.
You can serve them on a bed of greens, as we did here, or if you like a more classic burger presentation you can use a low FODMAP gluten-free bun. The patties also freeze well raw, so make a bunch, freeze a few and then dinner will even be quicker next time around.
Low FODMAP Breadcrumbs
Whenever you come across a low FODMAP recipe that calls for breadcrumbs make sure to read the recipe carefully.
Is the recipe calling for dry breadcrumbs or fresh? They are not the same!
Dry breadcrumbs can be purchased, are very dry and texturally are a very fine crumb. You can find dry breadcrumbs that are low FODMAP in well-stocked supermarkets (we like Ian’s and Gillian’s in particular).
Fresh breadcrumbs have to be made, but it is easily done.
They are made from fresh, soft bread to make soft, fluffy crumbs and I always turn to Udi’s white sandwich bread to make them. Simply take defrosted white bread, tear into hunks and pulse on and off in a food processor fitted with a metal blade until fluffy.
Take care to not turn the crumbs into a paste, which can happen quite easily especially if you turn the machine on, leave it on, and do not take care to use the pulse technique.
Also, if you are taking the time to make them, why not make a bunch of breadcrumbs because they can be frozen for future use if sealed well in an airtight zip top bag or container.
Topping Your Burger
When you eat a traditional beef-based burger you might be used to reaching for ketchup, mustard and/or pickle relish and they are all low FODMAP (check out our Condiments article) but they might not be right for these salmon burgers.
I have included a garlicky mayonnaise, an aioli, for you to try on top of these burgers.
I love it and IT IS a LOW FODMAP RECIPE!. Caveat: it is very garlicky!
Since garlic has probably not been part of your diet for a while, it might even taste too garlicky!
One thing for sure is that the finished aioli’s flavor will entirely depend on the Garlic-Infused Oil that you use.
For another easy salmon dish, check out our Salmon Potato Salad, Salmon Nourish Bowls!
Easy Low FODMAP Salmon Burgers
These Easy Low FODMAP Salmon Burgers are quick to make but make great party fare too. Don’t overlook the low FODMAP recipe for aioli – garlic mayo!
Ingredients:
- 1 batch Aioli garlic mayo
Salmon Burgers:
- 2 pounds (910 g) fresh salmon filet, skinned
- 1 cup (50 g) low FODMAP fresh breadcrumbs
- 2 tablespoons chopped scallions, green parts only
- 1 tablespoon brine based capers, drained
- 1 tablespoon Dijon mustard
- 1 tablespoon Garlic-Infused Oil, made with olive oil, or Fody Garlic-Infused Olive Oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter
Preparation:
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Take about a generous half of the salmon (do this by eye) and cut into small dice (about 1/4-inch/6 mm in size) and place in a mixing bowl. Add breadcrumbs to the bowl and set aside.
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Take the remaining salmon and cut into large chunks, then place in food processor fitted with metal blade. Add the scallions, capers, mustard, oil, lemon juice and lemon zest and process, pulsing on and off, until it forms a paste. Scrape paste into mixing bowl with salmon chunks and fold together well. Season with a little salt and a generous amount of pepper.
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Form into 6 patties; dampening your palms will help.
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Melt butter in a large skillet (I like nonstick) over medium heat. (Depending on the size of your skillet, you might need to do this in two batches, in which case use 1 tablespoon of butter for each batch). Add salmon burgers, allowing space so that they do not crowd the pan. Cook over medium heat for about 3 minutes or until golden on the bottom. You should also be able to see from the side that the burgers are getting cooked through. Flip and cook until second size is browned. You can cook them until well done, in which case there will be no translucency left. I like to leave them a tad rare in the middle; your choice. Allow burgers to rest for a couple of minutes before serving. Serve with low FODMAP condiments of choice – we love the aioli!
Notes:
Tips
- Make sure to use soft, fresh breadcrumbs. Dry breadcrumbs won’t work.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Can this be done with canned salmon?
You know, I would try it! I think canned salmon is an under utilized convenience product! Canned salmon is cooked and ready to eat, so you would really just have to heat them through.
Thanks!
What is pictured as the side? Is that potato salad? This meal looks amazing!
Yes, it is a potato salad. I will add that to the caption, thank you for pointing it out! We hope you try the burgers.
Holy fish burgers, Batman! I may never eat a beef-chicken-pork burger again. These are amazing. Wonderful texture. Cooked perfectly on the grill – 5 minutes per side. The worst part was skinning the salmon fillet because I did not know what I was doing. These are definitely going on the regular rotation menu.
Leslie, you made my day! What an enthusiastic note. Thank you for taking the time to write – and hopefully it will inspire others. So happy we are helping you eat well. I haven’t made these in a while – you inspired me! Next time have the fish counter person skin the fish for you:) I do that when I remember.