Provencal Salmon Burgers

Our salmon burgers (packed with omega-3s!) get a whole lot of pizzazz with herbes de Provence, capers, olives and Dijon, then cool down under cucumber yogurt sauce. Oh, and the whole dish takes just 10 minutes!

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Provencal Salmon Burgers recipe
Photo by Edward Pond
Prep Time
5 min
Cook Time
5 min
10 min


  • 3 cups each cauliflower and broccoli florets (1 lb total)
  • 1 tsp lemon zest
  • 1 lb salmon fillets, skin and bones removed, cut into chunks
  • 1 egg white
  • 3/4 tsp herbes de Provence
  • 5 Kalamata olives, chopped
  • 1 tbsp chopped capers
  • 1 tbsp finely chopped red onion
  • 2 tsp Dijon mustard
  • Olive oil cooking spray
  • 4 whole-wheat buns
  • Green leaf lettuce, torn, optional

Cucumber yogurt sauce

  • 1/2 cucumber, peeled and seeded
  • 1 cup plain Greek yogurt
  • 1 crushed clove garlic
  • 1 tsp fresh lemon juice


  1. In a medium saucepot, bring 4 cups water to a boil. Add cauliflower and broccoli. Cook for 3 to 4 minutes, until tender but still firm. Remove vegetables from pot and toss with lemon zest; set aside.
  2. In the bowl of a large food processor, combine salmon, egg white, herbes de Provence, olives, capers, onion and Dijon. Pulse 3 or 4 times, until mixed but salmon is still chunky. Remove and form mixture into 4 4-oz patties; set aside.
  3. Prepare Cucumber Yogurt Sauce: Grate cucumber over a cheesecloth or clean towel. Wrap up cheesecloth or towel and squeeze tightly until all liquid is removed from cucumber. In a medium bowl, combine cucumber, yogurt, garlic and lemon juice; mix well.
  4. Heat a medium sauté pan on medium-high and mist with cooking spray. Place salmon patties in pan, mist tops with cooking spray and cook for 4 to 5 minutes per side.
  5. To assemble burgers, place each salmon patty in 1 bun and top with 1/4 cup Cucumber Yogurt Sauce. Add lettuce to burger, if desired. Serve with 1 cup broccoli-cauliflower mixture.

Nutrition Information

  • Serving Size 1 burger and 1 c broccoli-cauliflower mixture
  • Calories 372
  • Carbohydrate Content 32 g
  • Cholesterol Content 69 mg
  • Fat Content 12 g
  • Fiber Content 7 g
  • Protein Content 34 g
  • Saturated Fat Content 2 g
  • Sodium Content 652 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 4 g

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