These blackened salmon burgers can be made in a pinch with canned wild salmon for a healthy meal any time of day.
What does it mean when food is blackened?
Blackened spice, creole spice and cajun spice blends all have flavors rooted in the cayenne pepper and paprika family with some other spices thrown in like onion powder, sweet basil, garlic and oregano. There are TONS of different variations you can buy or make yourself.
This recipe uses: Blackened Seasoning by Tiny Little Chef
The one thing they all have in common is that they leave a beautiful dark sear on whatever proteins you use them on by creating a delicious spice crust. I love cooking with these flavors because they are unique and spicy with a depth of flavor my palate can handle.
These blackened salmon burgers are made VERY simply. I used 15oz can of wild salmon that still contained the skin and bones. I find that buying canned salmon this way is cheaper and the salmon doesn’t dry out. I know a lot of people get freaked out about the bones and seeing the spine of the salmon, but you can easily pick them out of the mix before making these blackened salmon burgers. I tend to take as many bones out as I can while still leaving the skin on and taste no difference!
One thing unique about these blackened salmon burgers is that they don’t have any bread crumbs or anything that would bind everything together besides eggs. Without the breadcrumbs, the patties are gluten free and Whole30 compliant. This makes them much more delicate so be gentle with them while transferring them in and out of the pan. Once a crust is formed, they stick together effortlessly and can easily make a bunless salmon burger or excellent protein topping to a salad.
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Blackened Salmon Burgers
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Blackened Salmon Burgers
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Total Time: 30 minutes -
Yield: 4 Patties -
Category: entree, protein, appetizer -
Cuisine: whole30, paleo, healthy, low carb
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Pin RecipeDescription
These blackened salmon burgers can be made in a pinch with canned wild salmon for a healthy meal any time of day.
Ingredients
- 15oz Canned Wild Salmon (with or without skin and bones)
- 2 Eggs
- 1 tsp Dried Parsley
- 1/2 tsp Garlic Powder
- 3 tbsp Blackened, Cajun or Creole Seasoning
- 2 tbsp Ghee or Avocado Oil
Instructions
- Drain canned salmon and remove skin and bones if desired.
- In a large bowl add salmon, eggs and spices and mash with a fork until the mixture can be formed into patties. Can be done in stand mixer.
- Form mixture into 4 patties. They will be delicate until they are cooked.
- Sprinkle blackened seasoning on each side of the patties making sure it is pressed in.
- Heat prefered oil over medium high heat and add salmon patties.
- Cook 4 minutes on each side or until a nice crust forms on both sides.
- Store leftovers in fridge for up to 4 days.
- Can be eaten hot or cold.
Valerie Skinner is a Whole30 approved personal chef & recipe developer that bridges the gap between healthy eating and busy lives by providing simple healthy meals and recipes for you and your family.
Thyme and JOY is a parnter with the Whole30 Approved program. For more information about the Whole30 reset and Personal chef services in Charleston check out these links:
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