Salmon Patties with Chunky Tomato Relish

Total Time
16 min
6 min
10 min
If you want a leaner choice for your burgers, with these flavorful salmon patties you won't miss the meat.


fresh tomato(es)

2 large, preferably heirloom, seeded and coarsely chopped


¼ cup(s), fresh, chopped

uncooked shallot(s)

2 medium, finely chopped

uncooked shallot(s)

1 medium, halved

lemon juice canned or bottled

2 tsp

olive oil

2 tsp

table salt

¾ tsp

black pepper

½ tsp

uncooked farmed salmon fillet(s) with or without skin

1 pound(s), skinned and cut into small pieces

fresh parsley

2 Tbsp, fresh, chopped

lemon zest

1 tsp, grated


  1. To make the relish, toss together the tomatoes, basil, the chopped shallots, lemon juice, oil, and 1⁄4 teaspoon each of the salt and pepper in a serving bowl.
  2. To make the salmon patties, combine the salmon, parsley, the halved shallot, lemon zest, and the remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper in a food processor; pulse until finely chopped. With damp hands, form the salmon mixture into 4 (1⁄2-inch-thick) patties
  3. Spray a large nonstick skillet with olive oil nonstick spray and set over medium-high heat. Add the patties and cook until browned and cooked through, about 4 minutes on each side. Serve with the relish. Yields 1 patty and about 1⁄2 cup relish per serving.

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