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+ servings

sour cream and onion salmon burgers
Serves: 4 people
5 from 3 votes


For the Salmon Burgers:

  • 1 1/2 lb skinless, center-cut salmon, cut into 2-inch cubes
  • 2 cloves garlic, minced
  • 1/4 cup freshly chopped chives
  • 2 tsp onion powder
  • 1/4 tsp cayenne
  • 1/2 tsp paprika
  • 1 tsp lemon zest
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 large egg, whisked
  • 2 tsp + 2 tbsp cassava flour
  • 2 tbsp avocado oil

For the Sour Cream Sauce:

  • 1/3 cup sour cream
  • 1 tbsp freshly chopped chives
  • 1/4 tsp kosher salt
  • freshly cracked black pepper, to taste
  • 1/2 tsp white vinegar
  • 1 tsp onion powder


  • Place half of the salmon in a food processor. Turn on and blend until minced, almost the texture of ground beef. You don’t want it over-processed. Transfer to a bowl. Do the second batch of the salmon. (I do this in batches to prevent over blending the salmon).
  • In a large bowl, combine the salmon, garlic, chives, onion powder, cayenne, paprika, lemon zest salt, pepper, egg and 2 teaspoons cassava flour. Stir to combine.
  • Line a baking sheet with parchment paper. Form salmon into 4 equal-sized patties and place on baking sheet. Transfer burgers to the fridge so that it firms up a bit and is easy to work with, 10 to 15 minutes.
  • While the salmon is in the fridge, in a bowl add the sour cream, chives, salt, pepper, white vinegar and onion powder. Stir to combine.
  • Heat a nonstick skillet over medium heat with avocado oil. Sprinkle 1/2 teaspoon of cassava flour on each burger. Using your hands, reshape the salmon burgers into patties, pressing the cassava flour into the patties.
  • Transfer the patties to the hot skillet and cook until a golden-brown crust has formed on each side, about 3 minutes per side.
  • Top each burger with a dollop of sour cream sauce and enjoy!