Smoked Salmon Paleo Burgers
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Smoked Salmon Paleo Burgers

Adapted from Melissa Hartwig’s popular No Fuss Salmon Cakes, this recipe is simple and satisfying without requiring much effort. Buying canned smoked salmon is much cheaper than whole fillets, but it can take some searching to find it in stores. Make sure to stock up when you find it, because this recipe is great to throw down when you’re looking for a delicious and leftover-friendly recipe. I often make up a batch as part of my rotation of weekly meal preps, using whatever fresh herbs I have on hand to mix things up a bit.


Smoked Salmon Paleo Burgers

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Nutrition per portion

  • 1 Sweet Potato - about 2 cups cooked total
  • 1 Yellow Onion - small
  • 1 bunch Spring Onions
  • 1/2 cup Chopped Fresh Herbs (Dill, Parsley, Sage, Thyme work great)
  • 3 cans (6 oz) Smoked Salmon
  • 1 Large Egg
  • 1/2 cup Almond Flour (also known as Almond Meal)
  • 1 tsp Salt
  • 1 tsp Pepper
  • Lemon Wedges for Garnish
  1. Preheat the oven to 375F and line a baking sheet with parchment paper.
  2. Poke holes in the sweet potato with a fork and microwave on high for 3 minutes. Check on it, turn, and microwave for another 2 minutes. Repeat until the sweet potato is cooked through and soft.
  3. Grab a cutting board and mince the yellow onion and the spring onions. Use both the green tops and the white stalks of the spring onions. Chop up the herbs finely, and add everything into a large bowl.
  4. Once the sweet potato is cooked, slice in half and scoop out the flesh with a spoon into the large bowl.
  5. Pick through the canned smoked salmon to remove bones, while also breaking it into smaller bits. Add into the large bowl.
  6. Add the salt, pepper, almond flour, and egg to the bowl and mix well. If the mixture seems too loose add more almond flour. If it seems too dry, add another egg.
  7. Using your hands, form the mixture into small patties and place on the parchment lined baking sheets. Bake for 20 - 25 minutes and then flip and bake for another 10 -15 minutes.
  8. Serve with lemon wedges, a sprinkling of fresh herbs or with a lemon-dill yogurt sauce.
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