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Gluten-free Salmon burger – Salmon Croquettes

salmon burger

This is the first salmon burger recipe that I have felt confident posting. Canned Wild Alaskan salmon is a staple in our house. It is relatively inexpensive, especially when bought in bulk at wholesale stores like Costco. We get 6, 6oz cans for about $13. That’s 36 ounces, 2.25 pounds, equalling less than $6 a pound for wild salmon.  It is already cooked and it is easy to incorporate in quick meals like my salmon salad recipe, a quick pasta or mac and cheese, or even my fried rice dish. But we get sick of all those options so every once in a while I have to make salmon burgers, or salmon croquettes as Adam likes to call them.

Health Benefits of Wild Salmon

I like including Wild Alaskan salmon in my monthly diet. Often, the frozen fillets at the store are disappointing and the smoked salmon packages are severely overpriced here in Hawaii. Wild Salmon has so many amazing health benefits. Salmon is high in omega-3s and Vitamin D,  Vitamin B12 and B3, and B6.  It is high in selenium, a great source of protein, and a good source of potassium. Wild Alaskan Salmon is also low in mercury and it has less exposure to bisphenals and heavy metals. Moreover, the pink rosy pigment in salmon is  an phyto-chemical or  carotenoid, called astaxanthin. Studies in animals show that Astaxanthin acts as a antioxidant and reduces inflammation and tissue damage.

Is the Burger a Croquette?

This recipe isn’t for a plain, gooey, salmon burger. Instead this salmon creation is breaded and shallow fried in healthy oils. My recipe also is not traditional for either the salmon burger category or the salmon croquette category. Potato is one of the main ingredients in croquette recipes across cultures. Chefs mix mashed potatoes with poultry, meat or fish, adding onions, herbs, and milk or eggs, etc. Then they bread and deep fry the croquettes or patties.


My salmon croquette recipe skips the potato (although you could try adding potato and cut out adding the breadcrumbs into the mixture). Instead of potato, this croquette recipe uses egg and just a little breadcrumbs inside the mixture.  Then they are coated in breadcrumbs before giving them a solid shallow fry in olive oil or coconut oil.

Like many of my recipes this one is simple, easily made with several ingredients that you are likely to have on tap. The salmon burgers are flexible, you can leave out the carrots, add red pepper, chop fresh herbs etc. Oh, of course they are also gluten-free if you use gluten-free soy sauce and gluten-free breadcrumbs.

salmon burger recipe katies tropical kitchen

Recipe for Gluten-free Salmon Burger

yield: about 8 burgers about 3 inches diameter by ½ inch thick

special equipment: maybe a blender for making your breadcrumbs


  • olive oil or refined coconut oil for sauté and pan-fry
  • 2 cans of salmon (Wild Alaskan, boneless and skinless is preferred), drained
  • 2 stalks celery chopped fine
  • ½ large carrot (or 1 small carrot) chopped fine
  • 1 small onion chopped fine
  • 1 heaping tablespoon chopped garlic (2-4 cloves)
  • ¼ cup parsley chopped fine
  • 2 eggs beaten lightly
  • 1 large pinch of salt (½ teaspoon or so)
  • 2 tablespoons gluten-free tamari or soy sauce
  • ½ cup gluten-free bread crumbs for the mixture and another 1 cup or so for breading the outside of the burger. (I save the end or slices of our gluten-free bread, add a little bit of uncooked quick oats and blend on high until fine).


  1. Pour enough olive oil to cover the pan and sauté chopped onion, celery and carrot and garlic for 5-10 minutes until carrots are soft. Add the chopped parsley for the last 2 minutes.
  2. In the meantime add canned salmon, salt, pepper, soy sauce, and bread crumbs and mix well
  3. When the sautéed vegetables are done, add them to the salmon mixture and check for taste (salt, pepper, soy etc).
  4. Then add the egg and ½ cup of breadcrumbs
  5. In a separate bowl place ½ cup or more breadcrumb mixture
  6. Form salmon patties and fry lightly on each side until golden brown about 4-5 minutes on each side.
  7. Serve warm or cold with whatever side dish you feel is appropriate

If you like this recipe try my…

Quick Salmon and Avocado Salad

Gluten-free breaded chicken and veggie nuggets


HealthWatch: Pink Chemical In Salmon, Flamingos May Be Powerful Supplement



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Moroccan Mahi Mahi and Quinoa

This Moroccan Mahi Mahi recipe is a tribute to my love for Moroccan flavored food. Several years ago I traveled to Morocco twice, and both times I seriously considered staying there because the food was so exotic, warming, spicy, sweet, but still in some ways so simple. I was lucky enough to have a few private cooking lessons with a chef in Azrou a small town South of Fes. This Mahimahi recipe below is my own creation inspired by my time there. It is relatively quick way to make an exotic dinner.

About Mahimahi

Mahimahi (Mahi-mahi, Mahi Mahi) is the Hawaiian name for Coryphaena hippurus, and has become the name for this fish throughout the US. It is also known as dorado or dolphin fish and it is found in tropical and temperate waters in the Atlantic, Indian, Pacific Oceans and the Mediterranean; thus, they also swim in Moroccan waters. They are usually 8-25 pounds.

It is obvious that Mahi Mahi is best eaten fresh, frozen filets are nothing in comparison. This fish is somewhat seasonal as mahimahi catches in Hawaii peak during the months of March-May and September-November. It has thin skin and pink flesh that changes to white when cooked.  The texture is firm, and it has mild and sweet flavor.

More information about Mahimahi and other Hawaiian fish can be found at  & on the


Moroccan Mahi Mahi Recipe

Servings: 2

Ingredients for the fish

  • 3/4 to 1 pound Mahi
  • 1 tsp cumin
  • 1/2 piece inch ginger chopped fine or grated
  • 1/8 tsp cloves
  • 1/4 tsp cardamon
  • 1/4 tsp coriander
  • 1/8 tsp allspice
  • 2 tbs olive oil
  • salt and pepper to taste
  • 1 onion chopped
  • 1 medium tomato chopped roughly
  • 1/4 cup organic white flour

Ingredients for Moroccan quinoa

  • 1 cup of quinoa (or half quinoa, half rice or millet, or couscous if you want to be traditional)
  • The juice of ½ of a fresh orange
  • 2 cups water or broth
  •  Small handful of raisins
  • 1/2 teaspoon salt or to taste
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 1/2 onion chopped

Steps for the fish:

  1. Prepare spices mixing them together (except ginger).
  2. Wash the fish and pat it dry, cut out liver and make sure there are no bones. Then, cut  the filets into large cube size pieces.
  3. Place flour (put a few dashes of salt in the flour) on a plate and cover pieces of fish in flour.
  4. Now, toast the spices and fresh ginger in a non-stick pan for a few minutes until aromatic.
  5. Add the chopped onion and 1 tablespoon olive oil and sauté on low until translucent.
  6. If making the quinoa, start this now and let the onions cook on low (sort of like you are caramelizing them).
  7. Steps for the quinoa, bring water to boil, place all ingredients in a pot and bring to boil again. Turn to low and simmer for 20 minutes. Remove from heat and leave top on until ready to serve.
  8. When you are ready to start the fish, turn up the heat to medium-high and add another tablespoon of oil and the chopped tomato.
  9. Next, place the fish in the pan and fry/sauté on medium or medium high until done (about 7-10 minutes).
  10. In the end, the result should be fish that is somewhat firm and completely cooked inside but still moist. There will be a saucy, Moroccan spiced tomato mixture that surrounds each piece.
  11. Add more salt and pepper to taste.
  12. Serve garnished with chopped fresh mint.

Moroccan mahi mahi recipe