Keto Grilled Salmon Burgers with Dill Sauce
3.0g
Net Carbs
29.0g
Protein
28.9g
Fat
0.3g
Fiber
391
Calories
Ingredients:
- 1 medium lemon, yielding 2 teaspoons zest and 2 tablespoons juice
- 16 ounces boneless, raw salmon
- 1/8 cup chopped red onion
- 1 large egg
- 3/4 teaspoon salt, divided
- 3/4 teaspoon ground black pepper, divided
- 4 ounces cream cheese
- 1/2 cup heavy cream
- 1 1/3 teaspoons fresh dill
Directions:
- Preheat grill to high. Zest and juice the lemon, set aside.
- Place salmon in a food processor and pulse until well-chopped, about 30 seconds.
- In a medium bowl, mix salmon with onion, juice, zest, egg, 1/2 tsp salt and 1/2 tsp pepper until just-combined (do not over-mix). Form into four patties and chill in the freezer while preparing the sauce.
- For sauce: In a small saucepan on medium-high heat, melt cream cheese with heavy cream, about 3 minutes.
- Turn off heat and stir in dill, 1/4 tsp salt and 1/4 tsp pepper. Set aside.
- Spray grill with oil spray and cook patties covered until just cooked through, about 3 minutes per side. A fish grilling cage can help to ensure that these salmon burgers stay intact. Alternately, they can be pan fried. Serve topped with sauce.
