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I absolutely love these Keto Salmon, Courgette (zucchini in the US) and Chilli burgers. So simple to make and packed with protein and flavour. Plus I squeezed in some hidden vegetables to help up your veggie intake for the day.
Served today with a simple marinated kale salad but you could also try them with this Paleo Spinach Tabbouleh or Low-Carb Garlic & Lemon Roasted Broccoli. I also love them with some smashed avocado and a dollop of homemade mayonnaise. Feel free to customise the sides to your liking.
Option to make these Keto Salmon Burgers with tinned salmon if you don’t have access to fresh.
Hands-on Overall
Nutritional values (per serving)
Net carbs6.2 grams
Protein27.1 grams
Fat21.5 grams
Calories337 kcal
Calories from carbs 8%, protein 33%, fat 59%
Total carbs9.9 gramsFiber3.7 gramsSugars3.2 gramsSaturated fat3.6 gramsSodium299 mg(13% RDA)Magnesium79 mg(20% RDA)Potassium850 mg(43% EMR)
Ingredients (makes 4 servings)
Salmon burgers:
- 1 medium zucchini (220 g/ 7.8 oz)
- 420 g salmon, skinned and roughly chopped (14.8 oz) - option to use tinned salmon without the skin and bones
- 2 tbsp coconut aminos (30 ml)
- 1/4 cup chopped cilantro (15 g/ 0.5 oz)
- 1/4 cup chopped parsley (15 g/ 0.5 oz)
- 1 heaped tbsp coconut flour (12 g/ 0.4 oz)
- juice from 1/2 lime
- 1 small chilli pepper, or to taste (7 g/ 0.2 oz)
- 2 cloves garlic
- 2 spring onions (20 g/ 0.7 oz)
Lemony Kale:
Topping:
- 1/2 cup sauerkraut (71 g/ 2.5 oz)
Instructions
- Remove the skin from the salmon and chop fine. Remove the stalk and seeds from the chilli and dice.
- Grate the zucchini. Place in a muslin cloth and squeeze out the water.
- Place all the salmon burger ingredients in a food processor and blitz until combined. If too wet add a touch more coconut flour and place in the refrigerator for 20 minutes. The mix should be firm enough to roll into patties (4 large or 8 small) but not too dry.
- Heat 1 tablespoon of coconut oil or olive oil in a frying pan on a medium heat, 4 minutes per side or until cooked through. Adjust the heat to ensure they don’t burn, flipping twice.
- Mix the dressing ingredients together in cup. Massage the dressing into the kale and allow to rest for 3 - 5 minutes to wilt slightly and let the flavours infuse. Top with flaked almonds.
- Serve the salmon burgers with fresh sauerkraut and lemony kale. Option to serve with tzatziki or smashed avocado.
Spicy Salmon Burgers with Lemony Kale
Step by Step
Ingredients
- 1 medium zucchini (220 g/ 7.8 oz)
- 420 g salmon, skinned and roughly chopped (14.8 oz) - option to use tinned salmon without the skin and bones
- 2 tbsp coconut aminos (30 ml)
- 1/4 cup chopped cilantro (15 g/ 0.5 oz)
- 1/4 cup chopped parsley (15 g/ 0.5 oz)
- 1 heaped tbsp coconut flour (12 g/ 0.4 oz)
- juice from 1/2 lime
- 1 small chilli pepper, or to taste (7 g/ 0.2 oz)
- 2 cloves garlic
- 2 spring onions (20 g/ 0.7 oz)
- 150 g of kale (5.3 oz)
- 2 tbsp extra virgin olive oil (30 ml)
- 1 tbsp toasted sesame oil (15 ml)
- juice from 1/2 of a lemon
- 1 tbsp of coconut aminos (15 ml)
- dash of apple cider vinegar (1/8 tsp)
- salt and pepper to taste
- 1/3 cup flaked almonds (30 g/ 1.1 oz)
- 1/2 cup sauerkraut (71 g/ 2.5 oz)
Instructions
- Remove the skin from the salmon and chop fine. Remove the stalk and seeds from the chilli and dice.
- Grate the zucchini. Place in a muslin cloth and squeeze out the water.
- Place all the salmon burger ingredients in a food processor and blitz until combined. If too wet add a touch more coconut flour and place in the refrigerator for 20 minutes. The mix should be firm enough to roll into patties (4 large or 8 small) but not too dry.
- Heat 1 tablespoon of coconut oil or olive oil in a frying pan on a medium heat, 4 minutes per side or until cooked through. Adjust the heat to ensure they don’t burn, flipping twice.
- Mix the dressing ingredients together in cup. Massage the dressing into the kale and allow to rest for 3 - 5 minutes to wilt slightly and let the flavours infuse. Top with flaked almonds.
- Serve the salmon burgers with fresh sauerkraut and lemony kale. Option to serve with tzatziki or smashed avocado.
Nutrition (per serving)
Calories337kcal
Net Carbs6.2g
Carbohydrates9.9g
Protein27.1g
Fat21.5g
Saturated Fat3.6g
Fiber3.7g
Sugar3.2g
Sodium299mg
Magnesium79mg
Potassium850mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 6.2 g | 27.1 g | 21.5 g | 337 kcal |
| Salmon, raw |
| 0 g | 22.7 g | 6.2 g | 153 kcal |
| Coconut aminos (substitute to soy sauce) |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Coriander (cilantro), fresh |
| 0 g | 0.1 g | 0 g | 1 kcal |
| Parsley, fresh (spices) |
| 0.1 g | 0.1 g | 0 g | 1 kcal |
| Coconut flour, organic |
| 0.3 g | 0.5 g | 0.5 g | 11 kcal |
| Lime juice, fresh |
| 0.4 g | 0 g | 0 g | 1 kcal |
| Peppers, chile (chili), fresh |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Garlic, fresh |
| 0.5 g | 0.1 g | 0 g | 2 kcal |
| Spring onion, scallion, green onion, fresh |
| 0.2 g | 0.1 g | 0 g | 2 kcal |
| Kale, curly, fresh |
| 1.4 g | 0.7 g | 0.2 g | 11 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 6.8 g | 60 kcal |
| Sesame oil, toasted |
| 0 g | 0 g | 3.4 g | 30 kcal |
| Lemon juice, fresh |
| 0.4 g | 0 g | 0 g | 1 kcal |
| Coconut aminos (substitute to soy sauce) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Apple cider vinegar |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Almonds, nuts (flaked, sliced) |
| 0.5 g | 1.9 g | 4.2 g | 47 kcal |
| Sauerkraut, solids only (fermented cabbage) |
| 0.2 g | 0.2 g | 0 g | 3 kcal |
| Zucchini (summer squash, courgette) |
| 1.2 g | 0.7 g | 0.2 g | 9 kcal |
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