Yields: 12 burgers Total Time: 37 Minutes Prep Time: 25 Minutes Cook Time: 12 Minutes
Ingredients
- 1 lb (16 oz / 454g) salmon, skin removed
- 1 tbsp. (0.25 oz / 7g) coconut flour
- 2 large free-range eggs (approx. 3.5 oz / 100g total weight)
- 0.25 cups (1.3 oz / 36g) toasted sesame seeds
- 0.25 cups (0.9 oz / 25g) finely chopped scallions (green and white parts only)
- 1 tsp. (0.07 oz / 2g) fresh ginger, peeled and minced
- 1 clove garlic, pressed (approx. 0.1 oz / 3g)
- 1 tbsp. (0.5 fl oz / 15ml) Ume plum vinegar
- 1 tbsp. (0.5 fl oz / 15ml) toasted sesame oil
- 2 tbsp. (1 oz / 28g) coconut oil, for frying
Directions
- Rinse the 1 lb (16 oz / 454g) of salmon, pat it completely dry with a paper towel, and cut the fish into precise 0.25-inch cubes.
- Combine the 2 large eggs (3.5 oz / 100g), 0.25 cups (1.3 oz / 36g) toasted sesame seeds, 0.25 cups (0.9 oz / 25g) scallions, 1 tsp. (0.07 oz / 2g) ginger, 1 pressed garlic clove (0.1 oz / 3g), 1 tbsp. (0.5 fl oz / 15ml) Ume plum vinegar, and 1 tbsp. (0.5 fl oz / 15ml) toasted sesame oil in a large mixing bowl, then gently fold in the cubed salmon.
- Stir in the 1 tbsp. (0.25 oz / 7g) of coconut flour until the mixture is cohesive, then divide and shape the mixture evenly into 12 small patties.
- Melt 2 tbsp. (1 oz / 28g) of coconut oil in a large skillet set over medium-high heat, add the salmon patties, and cook for exactly 6 minutes per side or until they develop a golden-brown crust.
- Transfer the cooked burgers immediately to a plate lined with paper towels to drain any excess oil before serving.
Nutritional Information
Approximate values per serving (1 burger)
- Calories: 130 kcal
- Carbohydrates: 1.5g
- Protein: 9g
- Fat: 10g
Pro Tips for the Best Results
- Hand-Dice for Texture: Resist the urge to use a food processor for the salmon. Hand-dicing the fish into precise ¼-inch cubes ensures your Sesame Salmon Burgers have a satisfying, meaty bite rather than a mushy texture.
- Let the Binder Rest: Because this recipe uses coconut flour as a low-carb binder, let the raw mixture sit in the bowl for 3 to 5 minutes before forming your patties. Coconut flour is highly absorbent and needs a moment to soak up the moisture from the eggs and Ume plum vinegar, making the patties much easier to handle.
- Watch the Heat: Toasted sesame oil and sesame seeds can turn bitter if scorched. Keep your skillet strictly at a medium-high sizzle, and if you notice the coconut oil smoking, lower the temperature slightly to protect that golden-brown crust.
- Chill Before Frying: If your kitchen is warm or the mixture feels slightly too wet after resting, pop the formed patties into the refrigerator for 10 minutes. A quick chill firms up the fat in the salmon, ensuring the burgers stay perfectly intact when they hit the hot pan.
Frequently Asked Questions (FAQ)
Are these Sesame Salmon Burgers keto-friendly and low-carb? Yes! By swapping traditional breadcrumbs for a small amount of coconut flour, these Sesame Salmon Burgers are completely keto-friendly and naturally low in carbohydrates, coming in at just 1.5g of carbs per serving.
Can I make Sesame Salmon Burgers ahead of time for meal prep? Absolutely. You can form the raw patties and store them in an airtight container in the refrigerator for up to 24 hours before cooking. Cooked burgers also store beautifully in the fridge for up to 3 days and can be gently reheated in a skillet.
What is the best way to serve Sesame Salmon Burgers? For a light, low-carb meal, serve these burgers over a bed of crisp greens, wrapped in large lettuce leaves, or alongside roasted asparagus. If you aren't strictly watching carbs, they are fantastic on a toasted keto bun with a dollop of spicy ginger mayo.
Can I bake these instead of pan-frying them in coconut oil? Yes, you can easily bake Sesame Salmon Burgers. Place the formed patties on a parchment-lined baking sheet lightly greased with coconut oil. Bake at 400°F (200°C) for 12-15 minutes, flipping halfway through, until they are cooked through and golden on the edges.
