Super Simple Salmon Burgers

These quick and easy salmon burgers combine some of my favourite foods: salmon, squash, oats and mustard (mustard is a food in my book). Super low in calories and carbs, they’re packed with fat-burning protein and omega-3s; heck, you could eat the entire batch in one sitting if you wanted!


  • 1 213-g can wild salmon (no-salt variety preferred, e.g., Goldseal No-Salt Pacific Pink Salmon)
  • ½ cup cooked, mashed butternut squash or sweet potato
  • 1 Tbs whole grain mustard
  • 3 Tbs oat bran (or oats, ground flaxseed or breadcrumbs)
  • 2 Tbs fresh chopped parsley or 2 tsp dried parsley (optional)
  • Pepper and/or no-salt seasoning blend, to taste (e.g., Spike Salt-Free Magic)


  1. Preheat oven to 400 F. Line a baking sheet with parchment paper (or spray with cooking spray); set aside.
  2. In a bowl, combine ingredients. Shape into 4 patties and place on baking sheet. Bake 10 minutes; flip; bake 10 minutes more. Or, cook over medium heat in a lightly oiled non-stick skillet, about 4 minutes each side.
  3. Serve burgers over shredded cabbage, coleslaw or greens. Top with salsa, guacamole, hummus or more mustard!

Per burger: 99 calories, 4 g fat (1 g sat, 0 g trans), 84 mg sodium, 1 g fibre, 0 g sugar, 12 g protein

Yes, I love mustard that much! (Try whisking mustard, oil and lemon juice for an easy, light dressing; drizzle over burgers/salad).


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