Salmon Patties With Mango Salsa

By
Leyla Shamayeva, MS, RD
Leyla Shamayeva, MS, RD
Leyla Shamayeva, MS, RD
Leyla Shamayeva, MS, RD is a registered dietitian with a master's in clinical nutrition. She focuses her efforts on digital health communication.
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Updated on September 20, 2019
quinoa salmon burger
Leyla Shamayeva, MS, RD
Total Time: 25 min
Prep Time: 15 min
Cook Time: 10 min
Servings: 3 (2 patties and 4 T salsa each)

Nutrition Highlights (per serving)

283 calories
10g fat
28g carbs
20g protein
Show Nutrition Label Hide Nutrition Label
Nutrition Facts
Servings: 3 (2 patties and 4 T salsa each)
Amount per serving  
Calories 283
% Daily Value*
Total Fat 10g 13%
Saturated Fat 2g 10%
Cholesterol 99mg 33%
Sodium 711mg 31%
Total Carbohydrate 28g 10%
Dietary Fiber 3g 11%
Total Sugars 11g  
Includes 1g Added Sugars 2%
Protein 20g  
Vitamin D 6mcg 30%
Calcium 54mg 4%
Iron 2mg 11%
Potassium 505mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Quinoa and salmon are common ingredients in salad bowls. The two are combined in this salmon burger patty recipe and held together with eggs. The result is filling protein in a flavorful, versatile combo that doesn't go overboard on calories. That's perfect when you're looking for a simple healthy dish or a satisfying weight loss meal!

Whether you enjoy this salmon patty on its own, alongside a salad, or atop a burger bun, the mango salsa adds sweet and sour flavors. It's the finishing touch to any presentation.

Ingredients

  • 1/4 cup dry quinoa
  • 1 6-ounce can salmon
  • 1/3 cup chopped parsley leaves
  • 1 tablespoon lemon juice
  • 1/4 cup plain breadcrumbs
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 tablespoon cumin
  • 1 tablespoon olive oil
  • 1 small mango, diced
  • 1/2 bell pepper, chopped
  • 1/4 red onion, chopped
  • 2 tablespoons lemon juice
  • 1/8 teaspoon kosher salt

Preparation

  1. Prepare quinoa according to package instructions.

  2. Combine all ingredients for the patties (quinoa through cumin) in a small bowl. Shape the mixture into six small patties.

  3. Heat olive oil in a large shallow pan over low to medium heat. Coat the entire pan with the oil. Fry the patties, about 5 minutes per side. If the patty starts to fall apart when you're trying to flip it, keep it on its side for a few minutes longer.

  4. Combine the remainder of the ingredients in a small bowl and serve with the salmon patties.

Ingredient Variations and Substitutions

You can swap in any tropical-style food for the mango. Pineapple would add Hawaiin flare, for example. Citrusy grapefruit would pair nicely, too.

You can use half a pound of fresh salmon instead of canned if you prefer. Pulse it in a food processor before combining it with the other ingredients and cook for a minute or two longer, ensuring that it is cooked through before removing from the heat. To ensure food safety, the thickest part of the patty should reach 145F.

Cooking and Serving Tips

Canned salmon offers the same benefits as fresh—it's rich in protein, vitamin D, and anti-inflammatory omega-3 fatty acids that are also good for your brain. You can choose what's available or cheapest—pink, sockeye, and other varieties will work in this recipe. You may want to compare Nutrition Facts labels across brands though, to make sure that you're choosing a brand that's lowest in sodium and doesn't include unnecessary additives.

If you have a brand of salmon with skin and bones intact, remove the skin but keep the bones. Just mash them up and you won't even notice them. They're rich in calcium and time-consuming to remove, so doing so is more effort than it's worth.

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