"Fish hamburgers" with a twist: baked instead of fried! The health benefits of the omega-3s in the salmon and polyphenols in the seasonings are elegantly presented in this delectable combination of classic tastes.

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  • Preparation Time

    10 + 15 minutes

  • Cooking/Baking Time

    40 minutes

  • Difficulty Rating

    2

  • Serves

    2

Total Shares 0

Ingredients

  1. 5 oz / 140 g salmon, raw
  2. ½ cup / 75 g potatoes, sliced or cubed (to approximately ½-inch thickness) or:
    • ½ cup / 80 g steel-cut oats
  3. ½ tsp / 3 g ground black pepper
  4. 1 medium red/purple onion, finely chopped
  5. 1 tsp / 2 g fresh dill weed, finely chopped
  6. 1 tsp / 5 g fresh chives, finely chopped
  7. 1 tsp / 5 ml fresh lemon juice
  8. 1 tsp / 5 ml olive oil
  9. 4 cups / 960 ml water

Directions

  1. Preheat the oven to 350°F/175°F.
  2. If you are using oats, please skip this step. Steam the potato pieces over 2 cups / 480 ml of water until they are very soft, about 10 minutes. Mash them thoroughly, either with a hand tool or in a mixer, until smooth without any lumps. Cover and set aside.
  3. In a small shallow pan, poach the salmon in 2 cups / 480 ml of water combined with the ground black pepper, for about 5-10 minutes, until the fish flakes easily.
  4. In a shallow bowl, add the mashed potatoes or oats, cooked salmon, onion, dill, chives, lemon juice, and blend well until you get a uniform mixture. Refrigerate for 15 minutes.
  5. After 15 minutes, remove the mixture from the refrigerator, divide into two, and form patties.
  6. Coat a baking sheet with olive oil through an oil mister.
  7. Place each cutlet on the sheet, and place on the middle rack of the oven. Bake for a total of 25 minutes, flipping the cutlets halfway through to ensure both sides are well-browned.

Serve hot.

Serving size: 1 patty

Exchanges per Serving: 1 Carb, 2 Protein, ½ Fat

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Comments 29

  1. nancygurli

    This recipe doesn’t work well. I used potatoes hoping they would hold together (having read someone else’s post), but when I tried to turn them they fell apart. I shaped them again and cooked longer, but didn’t help at all. Finally, I let them cool and added an egg, but they still wouldn’t stay together after another 30 minutes in oven, so I gave up and fried them in a bit of olive oil, about 5 minutes on each side. Better, but still crumbly. At least they were edible at that point. Too much pepper in the recipe as well. If I make these again, will just use a basic salmon patty recipe but use SWG bread crumbs or something.

  4. Ossie-Sharon

    Hi, rubyo, and welcome! The Exchange Lists aren’t currently behind a menu button, but the address can certainly be saved in your browser toolbar for easy access. To see your daily allowance, you can click on the “Exchange view” button in the toolbar above your finished menu.

  5. rubyormerod

    I am new to this. I have seen links to the ‘Exchange List’ in feedback comments but Is it accessible through a main menu bar so that I can find it easily? I would have thought that the list, with a summary of how many carbs/proteins/fats/fruits we are allowed in a day, would be very helpful in helping newbies like myself gain an overview but maybe the Mobile Device view I am using is different to the desktop/laptop view? Anyway, an easy link at the top of the website would be wonderful, if there is such a thing.

  10. Ossie-Sharon

    Hi, hughgo45. Canned salmon is fine. Ritz crackers aren’t ideal, as they are made with high-fructose corn syrup and refined flour (even the whole wheat type), which can work against your efforts here. If you can find a truly whole grain and organic alternative (these are found in health-oriented shops such as Whole Foods Market), you will be good-to-go.

  11. hughgo45

    Can I use can salmon instead of fresh and I make mine with Ritz crackers crumble up, one egg, one small inion diced little salt, little pepper. Put in small thin patties and the bake at 350 for about 45 min. Taste great. Good cold and warm too. Is this very bad for you????

  15. Ossie-Sharon

    Hi, Pauline3180, and anyone else who is interested in using tuna. Yes, you can use it in place of salmon. If you use canned, but be aware that it may be higher in sodium than fresh, and the omega-3s leak out if it is canned in oil, so the ‘canned in water’ type is recommended.

  16. Ossie-Sharon

    Hi, jksncsu, and anyone else who is interested in using canned salmon. Yes, you can use it in place of fresh, but do be aware that it may be higher in sodium than fresh, and the omega-3s leak out in the oil (if it is canned in oil), so do use that oil instead of the olive oil in the recipe.

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