Photo of Salmon Burgers with Peach Salsa by WW

Salmon Burgers with Peach Salsa

Points® value
Total Time
33 min
25 min
8 min
Canned salmon is much cheaper and involves much less prep work than fresh salmon. It’s perfect for burgers and you get a big calcium boost from the bones, too.



2 large, diced

Jalapeño pepper

1 small, cored, seeded and finely chopped (do not touch seeds with your bare hands)

Fresh lemon juice

1 tsp(s)


1½ tsp(s)

Table salt



2 tbsp(s), fresh, chopped

Canned salmon

14¾ oz, red, drained, broken into small chunks

Uncooked scallions

1 medium, finely chopped

Lemon zest

2½ tsp(s)

Raw egg

1 large, beaten

Black pepper

¼ tsp(s)

Dried plain breadcrumbs

3½ tbsp(s), whole wheat


  1. To prepare salsa, combine peaches, jalapeno and lemon juice in a medium bowl. Add sugar and mix well. Stir in salt and cilantro and toss gently to mix; set aside.
  2. Preheat grill.
  3. To prepare burgers, mash salmon bones with the back of a fork. Combine salmon, scallion, lemon zest, egg, black pepper and bread crumbs in a medium bowl; mix well. Shape salmon mixture into four 1-inch-thick patties.
  4. Gently place burgers in a grill basket or on a grill rack and grill at medium-high heat for 3 to 5 minutes. Flip burgers and grill about 3 minutes more, until golden brown on both sides. Serve salmon burgers with peach salsa on the side. Yields 1 burger and about 1/2 cup of salsa per serving. (Note: The burgers can be broiled instead of grilled, if desired. Coat a broiler rack with cooking spray, preheat broiler and broil 4 inches from the heat for 2 to 3 minutes per side.)