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August 13 2016

Cajun Salmon Burgers

By Worker Bee

Cajun Salmon 2 A blend of Cajun spices coat these salmon burgers, adding gentle heat to the flavorful, crispy blackened crust. These are pure salmon—no eggs, breadcrumbs or other fillers are needed to hold the juicy burgers together.

When looking for a new way to prepare salmon, don’t forget about burgers. Salmon burgers don’t take much longer to make than a salmon fillet, especially since the cooking time for burgers is only about 5 minutes. Served over salad greens with your favorite dressing, or a dollop of mayonnaise on the side, salmon burgers are a tasty way to get your omega-3s.

Servings: 4 burgers

Time in the Kitchen: 25 minutes


Cajun Spices

  • 1 pound boneless, skinless salmon cut into 1-inch/25 mm cubes (453 g)
  • 2 green onions, thinly sliced
  • ¾ teaspoon salt (3.75 ml)
  • 2 teaspoons smoked paprika (10 ml)
  • 1/4 teaspoon garlic powder (1.25 ml)
  • 1/4 teaspoon onion powder (1.25 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • ¼ teaspoon cayenne pepper (1.25 ml)
  • 2 teaspoons fresh thyme (10 ml)
  • 1/2 teaspoon dried oregano (2.5 ml)
  • 2 – 3 tablespoons of PRIMAL KITCHEN™ Avocado Oil
  • Dollop of PRIMAL KITCHEN™ Mayo


Cajun Spices

Place 1/4 of the salmon pieces in the food processor and blend into a smooth paste. Add the rest of the salmon, the green onions and salt. Pulse several times until the salmon pieces are about 1/4-inch/6 mm in size. Be careful not to over-process the mixture, the texture should remain a little chunky. If the texture becomes too smooth, the salmon won’t hold together into burger patties.

Shape the salmon into 4 patties.

In a small bowl, mix together the smoked paprika, garlic powder, onion powder, black pepper, cayenne, thyme and oregano.

Sprinkle the spice mix over each side of each burger, patting gently with your fingers so the spices stick to the salmon.

Heat a few tablespoons of oil in a non-stick skillet over medium-high heat. Cook 2 minutes per side, then lower the heat and add a lid for 1 minute more until there is no raw, dark pink salmon in the middle. The burgers can also be grilled, just make sure the grates are clean and well oiled so the burgers don’t stick.

Serve Cajun salmon burgers with a dollop of mayonnaise. You can use a side of original PRIMAL KITCHEN™ Mayo, or mix it with lime juice and/or smoked paprika.

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14 thoughts on “Cajun Salmon Burgers”

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  1. These sound like my perfect meal. I would use the Chipotle Lime Mayo. I am totally obsessed. I think I could put that stuff on a paper towel and eat it! Love salmon burgers, and most of the frozen ones you see have a lot of crap in them. I make little salmon cakes sometimes and use egg yolk and a bit of coconut flour to hold them together. I cook them in the oven so they hold together, then make them a little crispy by cooking with butter in a pan. Sooo good.

  2. I love salmon burgers! I usually just stir salt and any spices right in with the salmon mixture instead of sprinkling it on top where it can easily burn. Delicious with mayo or guacamole, plus a tomato and cucumber salad straight from the garden. Yum! .

  3. Nice. The instructions on to not puree the salmon got me thinking “what if?”

    A primal salmon mousseline would be interesting. Add salmon, egg whites, some shallot, fresh ginger, fresh turmeric root and puree away! Chill. Whisk half of the heavy coconut cream, or real cream, set aside. Fold in the other half of non-whisked cream into the puree. Then fold in the whipped cream into the puree. Butter up some ramekins, some bain marie action, cross fingers.

  4. Yum! Love your mayo! It hurts my heart a little bit to blend that beautiful salmon up- but I bet this recipe would make a excellent rub for salmon fillets. (With mayo on the side.. of course!)

    1. Who makes salmon burgers from FRESH salmon? That’s what canned salmon is for.

  5. I grill salmon fillets all the time to use for salads and such. These sound delicious. I use a piece of heavy duty aluminum foil smeared with a little coconut oil and place the salmon on top to cook. Keeps it from sticking and I get to keep all that yummy crispy skin. I think that’s the way I’ll cook these burgers too. I just bought 2 filets yesterday, so perfect timing on my part!

  6. Mmmm…another way to prepare our BC salmon!

    Our local fisherman’s market had a seasonal sale on fresh, wild sockeye recently, and we bought four whole fish. Definitely one of my favorite summertime protein sources!

    1. Where in bc? I’d love to get some sockeye again! I’m in Ladner.

  7. I had trouble getting salmon patties to stay together so I dusted them with potato starch and chilled for an hour. The fix worked and had a nice crispy crust.