Salmon burgers are the perfect dinnertime meal. Not only are they nutritious, but when made on the stovetop are a quick meal to enjoy with the entire family. Plus, salmon includes vitamin D3, B-vitamins, magnesium, iron, and selenium. You can’t beat that. Our recipe also calls for a low-carb bun, but you can always switch it out for lettuce or collard greens. Our patties are so delicious and packed with flavor that we wouldn’t blame you if you even omitted the wrapping all together to eat the burger and and slaw on their own!
How to make salmon burgers
For this recipe we’re using wild-caught salmon filets, which include healthy omega-3 fats and far fewer toxins than farmed salmon. In order to prep the salmon you’ll want to cut the skin of the salmon away from the flesh. Then finely mince the salmon filet with a knife or by pulsing the salmon in a food processor. If you are using the food processor, cut the filet into large chunks, then pulse until a mince forms. Be sure not to over-process! The salmon should look similar to the below photo.
Next, place the salmon in a bowl along with the egg, almond flour, green onion, bell pepper, mayo, coconut aminos, black pepper, coriander, onion powder, paprika, cumin and salt. Mix to combine. Form the salmon mixture into 4 equal sized patties and place on a sheet pan.
How to cook salmon burgers
The great part about this recipe for salmon burgers is there are multiple cooking methods! If you’re running short on time and don’t have time for cooking with an oven, throw these patties on the stovetop for an efficient cooking method.
Cook the salmon burgers in the oven: Before you start cooking ensure your oven is preheated to 375 degrees Fahrenheit. Once your patties are formed bake for 18-22 minutes, or until the patties are firm and the salmon is fully cooked, flipping once during cooking. Set aside to cool.
Cook the salmon burgers on the stovetop: You can also make the burgers in a skillet on the stovetop. Heat a tablespoon or so of avocado oil in a skillet over medium heat and add the burgers. Cook for about 4 minutes on each side, or until the burger is cooked through.
Salmon burger toppings
Our salmon burgers also come with a homemade slaw made with broccoli or cabbage slow then tossed with the chipotle lime mayo and squeeze of lemon. You can also add extra minced red bell pepper or green onion to this mixture if you’d like. As for additional toppings, feel free to mix and match based on your liking! We used sliced tomato and red onion this time around.
If you’re on TikTok and you come across food and recipe videos from time to time, there’s no doubt you’ve seen Emily Mariko’s viral Salmon Rice recipe. Here at Mark’s Daily Apple, we swooned as hard as everyone else, but wanted a lower carb, grain-free option.
We got to work on making a Primal version, and we finally get to see what all the excitement is about. Well, it lives up to the hype, and it’s going into our weekly rotation. The best part is, if you keep salmon and cauliflower rice in the freezer, you’ll probably have the ingredients on hand to adapt the recipe according to what’s in your fridge.
Here’s how to make it.
Low-carb TikTok Inspired Salmon Rice Bowls
2 6oz. wild-caught salmon portions
3 tablespoons Primal Kitchen® No Soy Teriyaki
1 tablespoon sesame oil
4 cups cauliflower rice (I used frozen)
More No Soy Teriyaki or coconut aminos
1 shredded carrot
6 sliced radishes
3 chopped scallions
1 sliced avocado
Shredded bell pepper
3 tablespoons Primal Kitchen Mayo
Sriracha sauce, to taste
Place the salmon portions in a glass dish. Combine the sesame oil and teriyaki sauce in a small bowl and pour the mixture all over the salmon.
Bake the salmon at 375 degrees for about 12-15 minutes, or until the internal temperature reaches at least 145 degrees Fahrenheit.
Roast your cauliflower rice on a sheet pan until it is tender but not too browned.
When the salmon is fully cooked and has cooled for a little bit, shred it with two forks. Toss half of the salmon with the cauliflower rice and place it into two bowls. Place the rest of the salmon on top of the cauliflower.
Add your favorite toppings to the bowl. We used peeled carrot, sliced radishes, scallions, and sliced avocado. You could also use things like kimchi, cucumbers, pickled radishes or onions. Feel free to top with more of the no soy teriyaki or some coconut aminos.
In a small bowl, mix together the mayo with as much or as little sriracha sauce as you’d like. Drizzle the spicy mayo on top of the bowls.
Garnish with sesame seeds or seaweed seasoning and place some nori sheet pieces on the side and enjoy!
These bowls can be made with leftover salmon or other proteins like shredded chicken or steamed or sauteed shrimp. You can also put a fried egg on top.
Topping ideas: radishes, cucumbers, green onion, carrot, daikon, thinly shredded cabbage, avocado, sliced pepper, zucchini noodles, snap peas
This BBQ grilled salmon recipe makes a frequent appearance on my back patio all summer long. It’s easy, it’s quick start-to-finish, and you can’t beat a smoky BBQ sauce against a cool fruity salsa.
You’re just minutes away from a simple and delicious meal the entire family will enjoy! We topped this simple BBQ salmon with a peach and cucumber salsa, but you can use any type of topping you choose! To mix it up, brush the salmon with Hawaiian BBQ or Mango Jalapeno BBQ Sauce.
An artfully arranged rice bowl is a hearty meal that’s packed with a variety of colors, flavors, textures, and even temperatures. The thing is, the good stuff usually sits on top of a packed bed of rice, which could push your carbs over the edge if you’re trying to keep them low. Riced cauliflower is an easy substitute that creates just as satisfying a bowl as the real thing. While it looks like a lot of effort, this shrimp and cauli-rice bowl recipe comes together in just a few minutes.
Warm spiced shrimp against cool greens, crunchy radish, creamy avocado, and bright citrusy slaw is everything you’re craving in one bowl. Make it once, and it will work its way into your regular rotation.
Here’s how to put it together.
Raw fish, when done right, is one of the most delicious ways to get your protein. You may be more than willing to visit a sushi or poke restaurant, but the idea of making poke bowls at home can be intimidating. Once you try it once, you’ll realize it’s incredibly fast and easy. If you can get your hands on some high-quality tuna, you can make all of your salty, sweet, and tangy poke dreams come true. What Is Poke? Poke is a traditional Hawaiian dish that’s made with fresh raw fish, usually tuna, marinated in a salty and sweet soy-based sauce. A typical poke bowl starts with a bed of rice, layered with artfully arranged marinated fish and your choice of toppings like avocado, radish, cucumber, sesame seeds, seaweed, scallions, cilantro … the possibilities are endless. If you’re following a Primal lifestyle, you might hesitate to get behind the ingredients you find in most poke, like sugar-sweetened soy sauce marinades and the high-carb bed of rice. But you probably know by now that living Primally doesn’t mean you have to miss out. With a few simple swaps, we created a poke bowl that won’t derail your progress. If you can cut a sushi-grade tuna portion into cubes, you can make this tuna poke bowl recipe. Soon, you’ll get creative with toppings and make it your own. Let’s get started. Tuna Poke Bowl Recipe Time in the kitchen: 2o minutes Serves: 2 Ingredients 10 oz. cubed yellowfin tuna 1/4 cup Primal Kitchen® Sesame Ginger Dressing 2 Tbsp. coconut aminos 1/2 Tbsp. sesame oil 1 tsp. rice wine vinegar or coconut vinegar ¼ tsp. salt 2 Tbsp. scallions 2 tsp. sesame seeds 1/2 thinly sliced or chopped cucumber 1 bunch thinly sliced radishes (about 1 cup) 1 large carrot sliced into ribbons 3 cups roasted cauliflower rice 2 Tbsp. Primal Kitchen® Mayo (classic or vegan) 1 Tbsp. Primal Kitchen® Buffalo Sauce (or sriracha to taste) Additional sliced scallions and sesame seeds to garnish Additional garnishes: avocado, seaweed wraps, chopped mango or pineapple Directions In a bowl, combine the Primal Kitchen Sesame Ginger Dressing, coconut aminos, sesame oil, rice wine vinegar and salt. Fold in the tuna along with the scallions and sesame seeds. Allow the tuna to marinate while you prepare the rest of the dish. Roast the cauliflower rice in a 375 F degree oven until browned. Slice the cucumbers and radishes and use a vegetable peeler to peel the carrot into ribbons. Mix together the Primal Kitchen Mayo with either the Primal Kitchen Buffalo Sauce or a squeeze of Sriracha sauce until it reaches your desired spiciness. Arrange a bowl with the tuna, raw veggies and cauliflower rice. Top with scallions and sesame seeds as well as a drizzle of the spicy mayo. Tips Always use sushi-grade fish if you are consuming fish raw. Sushi-grade tuna is handled appropriately to ensure raw quality. If you aren’t a fan of tuna, you can use salmon. If raw fish isn’t your … Continue reading “Tuna Poke Bowl Recipe”
Fancy fish dishes have their place, but we’d rather roll up our sleeves and dive into a salty, crunchy, no-fuss Fish and Chips platter any day. It’s the perfect rainy-day comfort food. Crispy pan-fried coating wrapped around tender white fish – it’s the perfect combination for dipping. When you first go Primal, Keto, paleo, or other version of grain-free, it’s easy to assume fried food is off the table. We think that you can eat virtually anything you want, as long as you find the right way to make it with ingredients that won’t slow you down. Here’s a Primal spin on Fish and Chips with all the flavor and none of the fried food hangover. Grain-free Fish and Chips Recipe Serves: 4-5 Time in the kitchen: 50 minutes, including 25-35 minutes bake time Ingredients 1 lb. cod, cut into 5 pieces 2 eggs 1/2 cup + 2 tbsp tapioca starch 2 Tbsp fine almond flour ½ tsp baking soda 1/2 tsp lemon juice 1/4 tsp salt 1/4 tsp black pepper 1/4 cup Primal Kitchen® Avocado Oil, divided 1/4 cup salted butter 1.5 lbs russet potatoes Salt and pepper Primal Kitchen Tartar Sauce, Cocktail Sauce, or our favorite Spicy Ketchup for dipping Directions Preheat your oven to 400 degrees Fahrenheit. Cut the potatoes into fries and spread them out on a large parchment covered sheet pan for 10 minutes. Toss the potatoes in 2 tablespoons of Primal Kitchen Avocado Oil, salt and pepper and lay them spread out in a single layer so they aren’t overlapping or touching one another. Roast for 10-15 minutes, then flip them over. Continue roasting for about 10 minutes or until they are golden on the outside and soft on the inside. While the potatoes are roasting, prepare the fish. Combine the tapioca starch, almond flour, baking soda, salt and pepper in a large bowl. Whisk in the eggs and lemon juice. Heat the butter and remaining avocado oil in a pan over medium-high heat. While the butter and oil are heating, dredge the fish portions in the batter. When the fat in the pan begins to bubble, dredge and add the fish portions to the pan one at a time. Wait 10 seconds or so after adding each portion to the pan. Try to have the butter and oil mixture heating in the pan while you are dredging the fish portions in the batter, that way you can quickly move the fish from the batter to the hot pan to get that nice crispy and light fried coating. The temperature of the pan and oil will decrease as you add each piece of fish to the pan, so wait 10 seconds or so before adding each additional portion so the oil stays hot enough. Cook the fish portions for about 3 minutes on each side. Check the internal temperature of the thickest portion of fish with a meat thermometer. You are aiming for an internal temperature of 145 degrees. If your fish is not … Continue reading “Grain-free Fish and Chips Recipe”