Dill & Caper Salmon Burgers


Serves: 2


  • 350g Salmon fillets

  • 1 tsp Dijon mustard (Ensure garlic free if following Low-FODMAP)

  • 1 tbsp dill, finely chopped

  • 1 tsp capers, drained

  • 1 jalapeno pepper, seeds removed – finely chopped

  • ¼ tsp rock salt

  • lemon wedge to garnish

  • 1 tsp coconut oil



  1. Cut salmon into chunks and put a quarter into the food processor with the mustard. Pulse into a smooth paste

  2. Add the remaining salmon and ingredients and pule too break up salmon into small chunks rather than a smooth paste.

  3. Shape the salmon into two burgers. If the burgers are very moist, brush lightly with coconut flour

  4. Heat a skillet over a medium heat. Add the coconut oil and fry the burgers gently for 3-5 minutes until firm and easy to flip. Turn and repeat.

  5. Serve with a wedge of lemon

Recipes, 30martin cohenProtein