Photo of Salmon burgers with peach salsa by WW

Salmon burgers with peach salsa

SmartPoints® value per serving
Total Time
33 min
25 min
8 min
When summer peaches arrive at the farmer's market run, don't walk, to get a basket to get this fabulous dish ready in about 30 minutes. The thick salmon patties are rich with flavor thanks to the onions and lemon zest. The sweet peaches are perfectly paired with the spicy jalapeno peppers. If spice is not for you, switch out those peppers for standard green bell peppers to preserve the crunch. Add an endive or frisee salad or serve the burgers over a bed of greens and top with the salsa in place of dressing. This dish makes a wonderful lunch but is hearty enough to be the star of your next summer cookout.



2 large, diced

Jalapeño pepper(s)

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

Fresh lemon juice

1 tsp


1½ tsp

Table salt



2 Tbsp, fresh, chopped

Canned salmon

14¾ oz, red, drained, broken into small chunks

Uncooked scallion(s)

1 medium, finely chopped

Lemon zest

2½ tsp


1 large egg(s), beaten

Black pepper

¼ tsp

Dried plain breadcrumbs

3½ Tbsp, whole-wheat variety


  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, place salmon in a medium bowl and mash salmon bones with the back of a fork. Add scallion, lemon zest, egg, pepper and bread crumbs; 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 until golden brown on both sides, about 3 minutes more. Serve salmon burgers with peach salsa on the side. Yields 1 burger and about 1/2 cup of salsa per serving.


The burgers can be broiled instead of grilled: Coat a broiler rack with cooking spray, preheat broiler and broil 4 inches from the heat for 2 to 3 minutes per side.