Citrus Salmon Burger on a Bed of Spinach

Salmon is my favorite fish by far. Since I think it’s tastiest with an orange flavor, I created this citrus salmon burger on a bed of spinach, instead of using the usual burger buns. I love being unique with my recipes, and I know that you can never go wrong by adding green veggies!

Cold water fish such as salmon are full of omega-3 fatty acids which are important for eye health, protecting against dry eyes, macular degeneration and cataracts. Salmon contains quite a bit of protein (as any meat does). Each burger in this recipe will give you about 6.5 grams of protein. Now make sure to buy wild caught salmon if possible; it’s healthier for you than farm-raised fish.

It’s also important to get certain antioxidants from food that will protect your vision. As I said earlier, I place the burgers on top of spinach which, along with the parsley (in the burgers and pesto sauce), contain the antioxidant duo lutein and zeaxanthin, as well as vitamins A & C. The orange juice and orange zest contain more vitamin C, and eggs provide vitamin A and lutein to promote eye health.

Now, if you really love your burgers on a bun, it’s simple enough to alter this recipe so that you can have it that way. I recommend buying whole wheat buns so that you’re getting the most nutritious bread possible. Place the spinach on it, then the salmon burger, then the pesto, then the top bun…and voila! You can have it your way!


Ingredients (3 servings):

  • 1 tbsp coconut oil (for cooking)
  • 12 oz boneless, skinless canned wild salmon
  • 2 eggs
  • ¼ cup crushed wheat saltine crackers
  • 2 tbsp parsley, finely chopped
  • ⅛ tsp garlic powder
  • ⅛ tsp onion powder
  • 1 tsp orange zest (plus extra for garnish)
  • 1 tbsp orange juice (plus a little extra)
  • 3 handfuls of spinach, stems cut off
  • Green onions, chopped (optional)

Pesto sauce:

  • 2 tbsp pine nuts
  • 2 tbsp parsley, chopped
  • 2 tbsp olive oil
  • 1 tsp lemon juice
  • 2 tsp Parmesan cheese, grated (plus extra for garnish)
  • Dash sea salt
  • Dash pepper


  1. Make the pesto first. Place pine nuts and parsley in a blender and pulse a couple times (leave it slightly chunky). Empty this into a small bowl and mix with olive oil, lemon juice, grated Parmesan cheese, sea salt and pepper. Set aside.
  2. Combine wild salmon, egg, and crushed wheat crackers in a large mixing bowl. You can place crackers into a sandwich bag to crush them. Then mix in parsley, garlic powder, onion powder, orange zest and orange juice.
  3. Put coconut oil into large skillet, melt on low heat, and spread out oil evenly. Form salmon mixture into 3 patties. Cook on medium heat, covered, for about 5 minutes each side or until brown. Add a little more oil to the skillet if patties start to stick to pan.
  4. Lay out a handful of spinach on two plates. Place a salmon burger atop each bed of spinach. Spoon some pesto on each burger and then garnish with some extra orange zest and grated Parmesan. Sprinkle a little extra orange juice over it if you want, and even some chopped green onions (optional).