Kris Dovbniak • Chef & Recipe Developer

One of my absolute favorite protein-rich pantry staples to keep on hand is canned salmon. We love grabbing a couple cans when we buy from Thrive Market which is pretty much every month- and they’re awesome to have on hand for quick lunches and dinners.

I usually make them the same way (lemon basil are our go-to) but I was craving something different (meals can get a bit boring when you’re utilizing similar ingredients over and over to avoid going shopping) and the easiest way to mix things up is always to mix up the flavor profile. When my six year old (she’s the best helper) suggested turmeric, I’ll admit I was hesitant at first- but once I mixed up my first test batch, I was sold. Enjoy these delicious pantry-friendly salmon patties with our new favorite rainbow apple cabbage salad, some greens or on a toasted bun.

I can’t wait to see how they taste off the grill, this summer!

Turmeric Golden Ginger Salmon Burgers
Makes 4 large patties

2 cans wild caught salmon (boneless skinless) drained and mashed with a fork
1 egg
1/4 cup almond flour (or breadcrumbs)
1 1″ piece of ginger, grated (or 1/2 tsp ground)2 tsp ground turmeric
1/2 tsp coriander (optional)
1/2 tsp sea salt
1/4 cup green onions, sliced thin

1. Mix all ingredients in a large bowl. Use your hands to form together.

2. Heat oil on a large cast iron skillet or grill pan. Sear for 4-6 minutes on each side until cooked through, or bake in a 375F oven for 12-15 minutes before enjoying.

Print