Salmon Burgers on Zucchini Buns

Zucchini bun pan fried salmon burgers with dipping sauce!  You'll want to prepare the burgers at least 2 hours prior to cooking them (OR the night before) in order to refrigerate them.  We love this recipe because it's packed with Omega 3 fatty acids and proteins which are incredible for your skin and help it stay young and resilient.  

Tahini Garlic Mayo 

  • ½ cup real mayonnaise

  • ¼ cup tahini

  • 2 tablespoons lemon juice

  • 1 clove garlic – minced

  • ½ teaspoon salt

  • 2 tablespoons warm water


In a small bowl, whisk together mayonnaise, tahini, lemon juice, garlic and salt.  Slowly drizzle in warm water and continue whisking until mayo becomes smooth and creamy. Add sriracha or other hot sauce for an extra kick! We also added some dill to match the flavors of the salmon burger! Place on the side and get ready to make some burgers!

Salmon Burger Ingredients 

Serves 4

  • 1 pound wild organic salmon finely chopped.
  • 1.5-2 cups of panko bread crumbs 
  • 1 tsp lemon zest
  • 1 minced shallot
  • 1 tsp chopped parsley
  • 1 tsp chopped dill
  • 2 garlic cloves, minced 
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 4 tbsp vegetable oil
  • 2 spiralized zucchinis


Cut salmon into chunks. In food processor, pulse together salmon, shallots, 1/2 of the bread crumbs, parsley, salt, lemon zest, pepper and dill.  Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours or 2 hours prior to dinner).  Spiralize your zucchinis and shape them into patties.  

On a plate place the remaining 1/2 cup of panko.  Coat both side of the salmon burgers one by one. 

In a large nonstick skillet, heat 2 tablespoons of oil. Add 2 salmon burgers to skillet and cook over moderately high heat, turning once, until crispy and browned but cooked in the center, about 8 minutes. 

While salmon cooks, in another skillet place spiralized zucchini patties into hot oil.  Sear both sides until crispy.  Then put on a plate with paper towel to absorb any extra oil.  Wait for salmon burgers which you will place on top of the zucchini.  

See below for pictures along the way! Enjoy!!

Comment below and let us know if you like this recipe or have any adjustments for next time we try this one! xx