Zesty lime salmon burgers


  • Prep Time12 mins
  • Total Time12 mins
  • Makes4 burgers
*PLUS Cooking time: 6 minutes


  • 2 213-g cans salmon, preferably sockeye

  • 1 egg

  • 1/4 fresh cilantro, or basil, chopped

  • 1 green onion

  • 1/4 cup fine dry bread crumbs

  • 1 lime

  • 1 tsp Tabasco sauce, optional

  • 1/2 tsp salt

  • vegetable oil


  • Drain salmon. Remove skin and bones, if you wish, or leave in for an extra boost of calcium. In a medium-size bowl, whisk egg. Chop coriander. Thinly slice onion, then stir both into egg mixture. Add bread crumbs. Finely grate 1 tsp (5 mL) peel from lime. Slice and squeeze out 2 tbsp (30 mL) juice. Add to egg mixture along with Tabasco and salt. Using a fork, break up salmon and stir until evenly mixed. Form into 4 firmly packed burgers, about 1/2 inch (1 cm) thick.

  • Generously coat a large, non-stick frying pan with oil set over medium heat. When hot, add burgers. Cook, uncovered, until a deep golden crust forms on each side, about 3 to 4 minutes per side. Delicious served on a fresh bed of salad greens along with our summery Papaya Mayo (see below) or serve with a Caesar salad and sautéed baby potatoes.

Nutrition (per serving)

Calories 211, Protein 20.2g, Carbohydrates 6g, Fat 11.3g, Fibre 0.4g, Sodium 833mg.

Thank goodness a can of salmon on the shelf is a staple in many homes. In less than 20 minutes you can have yummy salmon cakes on the table.

Papaya Mayo

In a food processor, whirl 1 peeled, seeded and chopped papaya with 1/4 cup (50 mL) light mayonnaise, 1 tbsp (15 mL) lime juice and 1/4 tsp (1 mL) each salt and Tabasco. Whirl, scraping down side until smooth. Stir in 1/2 chopped roasted red pepper and 1/4 cup (50 mL) chopped fresh basil or coriander.