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Greek Salmon Burgers

Liz Winters
Lettuce wrapped salmon burgers are excellent topped with cucumber tzatziki and tomatoes.
Prep Time 10 mins
Cook Time 8 mins
Inactive Time 30 mins
Course Main Course
Servings 6


  • 1 cup cooked and cooled sweet potato
  • 18 oz cooked salmon recommend canned
  • 1 tbsp dried dill
  • 1 tbsp lemon juice
  • ½ tsp salt
  • ¼ tsp black pepper
  • 3 tbsp avocado oil mayo
  • 3 scallions, chopped
  • ¼ cup coconut flour
  • 2 tbsp avocado oil
  • 1 head butter lettuce
  • 1 large tomato, sliced


  • In a large bowl, mix together the sweet potato, salmon, dill, lemon juice, salt, pepper and mayo until fully incorporated.
  • Fold in the diced green onions.
  • Divide the salmon mixture into six mounds. Flatten slightly and form into patties. Place patties on parchment lined plate and chill for 20-30 minutes.
  • Spread coconut flour on large plate. Press each side of the chilled patties into coconut flour and dust off the excess.
  • Heat a large cast iron pan over medium and add avocado oil. When pan is hot, add salmon patties. Cook for 3-4 minutes each side until lightly browned and the middle is firm.
  • Place patty in butter lettuce leaf cup, top with tomato and cucumber tzatziki.