The Autoimmune Academy. Professional mentoring Program. Next Cohort January 2025. Sign up for notification here.

Brand New!

Launching The Autoimmune Academy | Professional Mentoring Program | Begins January 2024

Salmon Burgers with Lemongrass-Ginger Remoulade

by | Sep 6, 2017 | Batch Cooking, Dinner, Lunch, Recipes

Salmon, preferably wild caught or any other oily fish like trout, tuna or mackerel are a good source of omega 3 fatty acids. These fish burgers are delicious and the technique of keeping some pieces of fish in larger pieces maintains moisture in finished burger.

MAKES: 6 large patties or 12 small appetizer servings


2 tablespoons olive oil (divided)

1/3 cup celery, finely minced (1-2 stalks)

1/4 cup shallot, finely minced (1 shallot)

2 tablespoons capers, rinsed and chopped

1 teaspoon lemon zest

1 tablespoon lemon juice, fresh squeezed

1/2 cup cooked quinoa

453-680g fresh salmon, wild caught (bones and skin removed), cut into .63-1.27cm pieces

1 tablespoon Dijon mustard

1/4 teaspoon sea salt

1/4 teaspoon pepper


  1. Heat 1 tablespoon olive oil in a skillet and sauté celery and shallots until tender, about 3 minutes.
  2. In a large bowl mix sautéed vegetables, capers, lemon zest and juice and cooked quinoa.
  3. In bowl of a food processor pulse all but 1/2 cup of salmon pieces with the Dijon mustard about 10 times, or until minced – do not puree.
  4. Add salmon/mustard blend, 1/2 cup of salmon pieces, sea salt and pepper to the bowl of vegetables and stir to combine.
  5. Form into 6 patties. Chill in the refrigerator until ready to cook.
  6. In a large (32 cm) nonstick skillet heat 1 tablespoon olive oil over medium high heat. Cook the salmon burgers for 2 to 3 minutes per side. Do not overcook! Serve immediately with Lemongrass-Ginger Remoulade.
  7. May freeze raw burgers. Thaw burgers before cooking.


Lemongrass-Ginger Remoulade

This Thai-inspired sauce is fast and delicious. Look for lemongrass powder and keffir lime powder online at

MAKES: 3/4 cup


2/3 cup mayonnaise

1 tablespoon minced fresh gingerroot

1 tablespoon lime juice

1 tablespoon Dijon mustard

1/4 teaspoon turmeric

1/2 teaspoon lemongrass powder

1/4 teaspoon keffir lime powder

Sea salt to taste


  1. Combine all ingredients in a bowl. Taste and adjust seasoning. Refrigerate leftovers.

Sueson Vess is a professional chef, author/food writer and educator helping people eat healthier, especially those with food intolerances and others with chronic illnesses. She is passionate about nutrition and helping others achieve and maintain a “good for your health” lifestyle. There are always delicious, helpful and healthy solutions! Her focus is on “Foods with Benefits” – learning to increase delicious beneficial foods in your daily life. Sueson makes bone broth at Nature’s Own in North Carolina, and teaches cooking classes at FirstHeath and Duke Cancer Center. She is a regular contributing writer for Sandhills Naturally and Gluten-Free & More publications.

Robyn Puglia

My mission in life is to share my knowledge in order to help people heal. I love to unravel the health stories and the biochemistry to get to the heart of the problem, and to help support nutritional and lifestyle changes that have the ability to transform people’s health. I have seen incredible changes in the health of my clients, and I hope to do the same for you.

Work Together →

Essential Reading

Related Posts

Beiler’s Broth

Beiler’s Broth

This simple soup has been around in natural medicine circles for several decades. it uses green vegetables and herbs...

Shepherd’s Pie

Shepherd’s Pie

True, family-friendly comfort food. Shepherd's Pie or Cottage pie is just always a crowd pleaser. It can be bulk...