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Mini Wild Salmon Patties with Lemony Avocado Sauce

These kid-friendly mini salmon patties make for some of the healthiest burgers out there! Every bite is a burst of savory, salty, fresh deliciousness. Keep all the ingredients on hand in the pantry and fridge to throw together in minutes or make a few batches to freeze ahead of time. The Lemony Avocado Sauce at the end adds some creaminess to complement the crunchy texture and flavor of the patties.

Yield: 6-7 mini salmon burgers (1/4 cup mixture each) 1x
Prep: 5 minutesCook: 8 minutesTotal: 13 minutes


Salmon Patties:

  • 1 (14.5 ounce) can of wild salmon, skin and bones removed (drain extra liquid)
  • Juice and zest of half a lemon
  • 1/4 cup finely chopped fresh parsley (or 1 tablespoon dried parsley)
  • 2 garlic cloves, minced
  • 1 teaspoon dried dill
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons dried minced onion (or 1/2 teaspoon onion powder)
  • 1/4 cup blanched almond flour/meal (or you can use all-purpose flour if you don’t care if it’s gluten-free)
  • 2 large eggs, beaten
  • Avocado oil (or your preferred cooking oil)

Lemony Avocado Sauce:

  • 1 medium to large ripe avocado, halved and pitted
  • Juice of 1/2 a lemon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried dill
  • 12 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • dash of hot sauce (optional)

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Make It Now:

  1. In a medium mixing bowl, place the salmon, lemon juice and zest, parsley, garlic, dill, Dijon, salt, pepper, minced onion, almond flour, and beaten eggs. Gently stir with a fork until combined.
  2. Use a 1/4 cup measuring cup to scoop out the mixture and then form into small burger patties. Place in a shallow dish, cover, and refrigerate until ready to use. It’s best to chill them for about an hour to help them hold together better, but you can make them fresh.
  3. Make the Avocado Sauce: Mash all the ingredients together in a small mixing bowl using a fork (or mix in the food processor), cover with plastic wrap, making sure to place it directly onto the surface of the sauce to prevent browning. Refrigerate until ready to use. You can make this up to about 2-3 hours prior to making the burgers. It will start to brown after a while, though, so try to make it fresh beforehand.
  4. Pour enough oil into the bottom of a large skillet to cover the bottom. Heat oil over medium heat until shimmering. Once the oil is hot, carefully place some of the salmon burgers in the pan, leaving room between them. Cook on each side about 3-4 minutes, or until a golden crust forms. (Total cook time is 6-8 minutes per batch.) Keep warm on a parchment-lined sheet pan in a warm oven that’s been preheated to 200°F until ready to eat.
  5. Serve warm with Lemony Avocado Sauce on top. For kids: place on a mini wheat bun with a slice of your favorite cheese. Mine even like it with…gasp…ketchup. 🙂

Freeze For Later: Follow Step 1. Use a 1/4 cup measuring cup to scoop out the mixture and then form into small burger patties. Place in a shallow freezer dish or bag in single layers. Use Parchment paper to divide layers, if needed. Cover tightly or seal, squeezing out any excess air. Freeze for up to 3 months.

Prepare From Frozen: Thaw in the refrigerator overnight. Cook according to instructions beginning with Step 3.

© Author: Rachel Tiemeyer
Cuisine: American Method: Saute