Lemon Herb Salmon Patties. (GF/DF, Paleo)

These stunning Lemon Herb Salmon Patties are incredibly filling and so healthy! Enjoy them in a sandwich, on a salad, or with your favorite vegetables!


I’m slightly obsessed with these Lemon Herb Salmon Patties.
They’re super filling and hearty, plus they’re so healthy! Lots of protein and Omega-3’s going on here. Love it.

If you’re guilty of getting in a salmon rut like I am sometimes, you’re going to love this simple and fresh dinner idea, especially because it’s quick enough to make on a weeknight.
Getting the patties together took maybe 5-7 minutes, and then it’s about a 4 minute cook time on each side. You could definitely have these on the table in less than 20 minutes!

For this recipe, you’re going to use the food processor to cut up the salmon so it will form burger patties.
Yup. Did you know you can grind up your own meat in the food processor?!
I use my food processor quite a bit, but I had never done this before. Please tell me I’m not the only one!
All you have to do is cut your salmon into chunks, put it in the food processor and pulse it for maaaybe 10-15 seconds. Once it’s ground up it’s ready to go!
This machine is magic, y’all. Is there anything it can’t do?? No? Okay then.


I served the salmon patties two ways–once on top of a salad and once along some roasted vegetables (yay brussel sprouts!!), but you could definitely turn these into a sandwich if you’d prefer. They’re really sturdy and won’t fall apart on you.

To keep this meal gluten and grain free, I used almond flour as a binder. The original recipe called for a cup of cooked quinoa, which would be great if you have leftover quinoa, but having to make it is an extra step (and pot!) I’d rather not deal with since almond flour worked well!

You may be wondering what that dollop is on top of the patties. We noticed they’re a tiiiiny bit on the dry side if you don’t have some sort of sauce on them. Tartar sauce would be a good option. My husband used a thick blue cheese dressing in a pinch, but then I made a homemade ranch-type of sauce which is what you see pictured here. I’ll include directions for that below in case you want to make it. It’s super easy, but it does require an immersion blender.

Lemon Herb Salmon Patties


  • 1lb raw salmon, skin removed
  • 1 egg + 1 egg white, lightly beaten
  • 1 cup almond flour (I used Bob’s Red Mill)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 1/4 red or yellow onion, finely diced (as tiny as possible!)
  • 2 cloves of garlic, minced
  • 1/4 tsp dried marjoram
  • 1/4 tsp onion powder
  • juice of 1 lemon (If you only use 1/2, the lemon flavor doesn’t shine through)
  • salt and pepper

1). In the bowl of a food processor, add the raw salmon and pulse until it’s evenly ground and starting to be sticky.

2). Combine all the remaining ingredients in a bowl and add the salmon. Mix to combine. Lightly score the mixture into 4 sections. Form the 4 pieces into burger patties.

3). Add a little bit of olive oil to the bottom of a large skillet over medium-high heat. Once the oil is hot, add the salmon patties and cook for about 4 minutes per side. Remove when they’re cooked through and no longer pink. Enjoy!

Servings: 4. Approximate Nutritional Information per Serving: Calories: 364 Carbs: 3g Fat: 23g Protein: 32g Fiber: 3g Points+: 9 Recipe adapted from here.

For the homemade ranch-style sauce:

  • 1 egg
  • 1 cup extra light (must be extra light!) olive oil
  • 1 tablespoon lemon juice
  • 1/2 tbsp apple cider vinegar
  • 1/4 tsp salt
  • 1/2 tsp dried dill
  • 1 tsp onion powder
  • 1/2 tsp dried parsley
  • 1/4 tsp garlic powder
  • 1/2 tsp lime juice (optional)
  • 1 jalapeno, seeded and minced (optional)
  • Salt and pepper, to taste.
  • Immersion blender

1). Important: You will need an immersion blender to do this. Place the egg, olive oil, lemon juice, vinegar, and salt into a mason jar or container with tall sides. Put the immersion blender in the container so it’s resting at the very bottom, then turn it on. Let it blend like this for several seconds, then slowly and gently move it up so it blends all of the mixture. This should take less than a minute.

2). Once it’s blended through, add the remaining ingredients and stir together. Cover and refrigerate for up to 2 weeks! If you want to make it into a thinner dressing, add a tiny bit of water at a time and stir until you get the consistency you want.

Yield: about 1 1/4 cups. Serving size: 1 Tablespoon. Approximate Nutritional Information per Serving: Calories: 101 Carbs: 0 Fat: 11g Protein: 0g Fiber: 0g Points+: 3 Recipe adapted from here.


Honey Sesame Ginger Salmon. (GF/DF)

Put an Asian flare on your regular salmon dinner with this easy but flavorful Honey Sesame Ginger Salmon! 


My husband and I both love salmon, and it is definitely my go-to for a quick weeknight meal. It bakes in just 20 minutes, and it’s so good for you!
Unfortunately, even as a cooking blogger, I’m totally guilty of living in a salmon rut.
It goes something like this: salmon + a sprinkle of creole seasoning. Baked in the oven.
Dinner on the table in 20 minutes flat.

IMG_1475 (2)
And honestly? It’s really good.
We love it.
And if you haven’t tried salmon like that, you should plan on it.
But, when I get a chance to catch my breath from our whirlwind daily schedules (summer please hurry!), I get inspired to experiment!

This honey sesame ginger salmon, though?
I’ve mentioned before how I usually steer clear from Asian-style dishes because I’ve had a few complete failures in the past, so I was a little bit hesitant to try this recipe.
One bite and my husband and I both looked at each other in disbelief. It’s that good.


You do need to plan ahead and let the salmon marinade for about 30 minutes, but you can work on prepping your side dishes during that time. (Or throw in a load of laundry…watch a re-run of Friends…waste time on Pinterest. You know, whatever.)


The rest of the recipe is pretty self-explanatory. A lot of the ingredients in the marinade also appear in the honey ginger glaze. You’ll add the glaze on top of the salmon after it finishes baking. You can see how the marinade caramelizes on the salmon, and the glaze just takes it up a notch!

One last note–there’s a teeeeeny bit of sriracha in the glaze, but overall this dish is not spicy! If you’re worried about it, feel free to omit that ingredient completely.

Honey Sesame Ginger Salmon


For the marinade:

  • 4 salmon fillets
  • 1/4 cup olive oil
  • 2 Tablespoons GF tamari, or coconut aminos, or soy sauce
  • 2 Tablespoons sesame oil
  • 2 Tablespoons brown sugar or honey
  • 2 garlic cloves, minced
  • 1 Tablespoon sesame seeds
  • 4 green onions, thinly sliced

For the honey ginger glaze:

  • 2 Tablespoons honey
  • 2 teaspoons GF tamari, or coconut aminos, or soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon Sriracha
  • 1/2 teaspoon grated ginger
  • 1/2 teaspoon sesame seeds

1). In a large bowl, whisk together all of the marinade ingredients. Add the salmon and allow it to marinade for at least 30 minutes in the refrigerator. Turn the salmon occasionally.

2). Preheat the oven to 400F. Spray a baking dish with cooking spray. Add the salmon, along with the marinade, to the dish and bake for about 20 minutes.

3). While the salmon is baking, in a small bowl, combine the glaze ingredients. Serve salmon immediately with the honey glaze.

Servings: 4. Approximate nutritional information per serving: Calories: 395 Carbs: 20g Fat: 24g Protein: 14g Fiber: 1g Sugar: 16g Points+: 10 Recipe adapted from here

Salmon with Sriracha and Lime Sauce

I LOVE salmon because it is so healthy (Omega-3s!) and it only takes 20 minutes to bake, making it a great option for busy weeknight meals. When I’m really in a time crunch, I season it with my go-to creole seasoning and throw it in the oven. We love it that way, but I also love experimenting with new ways to make it. In this version, the salmon is topped with a flavorful mixture of lime juice, lime zest, sriracha sauce, and maple syrup before baking–no marinating required! Then, after baking, the salmon gets sprinkled with a bit of fresh cilantro on top. The cilantro adds a bright pop of flavor and color! Did I mention this is all happening on top of a parchment-lined baking sheet, which results in virtually no clean up? Just throw the parchment paper away and you’re done! I told you, this one’s perfect for a weeknight meal.


The really neat thing about this recipe is the fusion between Asian and Latin flavors due to the combination of sriracha with lime and cilantro. This recipe was my first go at using sriracha. I know, I know…I’m a bit late to join the sriracha club. I was hesitant to use it because I was afraid it would be way too spicy, and sometimes I’m a wimp in the heat department. Although sriracha is very spicy by itself, when mixed with other ingredients (in this case the lime juice and maple syrup), it is definitely not too spicy. Bonus? There are only 5 calories in a teaspoon, but it packs a flavorful punch, making it a valuable ingredient. This salmon can be served along either an Asian flavored side dish or a Latin one! Even a salad would be perfect.


This is a unique but simple way to completely change the way you cook salmon. Let me know what you think!

Salmon with Sriracha and Lime Sauce


  • Juice and zest of 1/2 lime
  • 1 tablespoon maple syrup
  • 1 1/2 teaspoons tsp sriracha sauce
  • 1/2 teaspoon freshly ground sea salt
  • 1 1/4 lbs pounds salmon fillet, skin removed
  • 2 tablespoons coarsely chopped cilantro

1). Preheat oven to 400F. Line a baking sheet with parchment paper. Place salmon on parchment paper.

2). In a small bowl, whisk together the lime juice/zest, maple syrup, sriracha, and salt. Pour over salmon.

3). Bake for 20 minutes, then sprinkle with chopped cilantro. Enjoy!

Servings: 4 Nutritional Information per Serving: Calories: 219 Carbs: 4g Fat: 9g Fiber: 0g Protein: 28g WW Points+: 5

Recipe adapted from: http://www.self.com/fooddiet/recipes/2013/04/salmon-sriracha-sauce-lime 


Salmon with Roasted Red Pepper Sauce

This roasted red pepper sauce is really unique and different, but in a great way! I served it over salmon but it would be great on tilapia, chicken, or mixed with steamed/sauteed vegetables, too. My husband took a bite of this and said, “wow, I’ve never had anything like this before!” and loved it. The food processor does all the work in this recipe, all you have to do is mix it up and spoon it over your perfectly cooked salmon!


This sauce can be described as slightly sweet, tangy, nutty, and very savory. With just a spoonful of this sauce the entire filet of salmon was transformed from a simple dish to an interesting one. I love that this is quick and easy enough for a weeknight meal but could also be a great dish to serve to company. The recipe makes enough that you will likely have leftovers unless you cook for 6, so be sure to plan different ideas for the leftovers!

Salmon with Roasted Red Pepper Sauce


  • 1/3 cup roasted sunflower seeds (original recipe calls for toasted, sliced almonds)
  • 1/4 cup chopped jarred roasted red peppers
  • 1/4 cup halved grape or cherry tomatoes
  • 1 small clove garlic
  • 1 tablespoon extra-virgin olive oil, divided
  • 1 tablespoon red-wine vinegar
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 6 wild-caught salmon fillets, skinned (1 1/4 pounds)
  • 2 medium zucchini, halved lengthwise

1) In a small food processor, combine the sunflower seeds, peppers, tomatoes, garlic, olive oil, vinegar, paprika, salt, and pepper. Pulse until smooth.

2) Prepare salmon by preferred method–roasted (400F for 20 minutes) or in a pan (5 minutes per side over medium heat until fish is opaque). Spoon sauce over salmon and serve.

Servings: 6 Nutritional Information for sauce per serving: Calories: 67 Fat: 6g Carbs: 2g Fiber: 1g Protein: 1g 

WW PointsPlus for sauce: 2.

Recipe adapted from: http://www.handletheheat.com/2013/08/grilled-salmon-and-zucchini-with-red-pepper-sauce.html 

Blackened Salmon Salad with Avocado Ranch Dressing

I absolutely adore this salmon salad! Like most men, my husband typically is not on board with simply eating a salad for dinner, but this was an exception! I was floored. It really is hearty enough to eat for dinner, but could easily be served for lunch as well. Cooking blackened fish is very quick and easy, plus it looks beautiful! The salmon has the perfect amount of spice, and the yogurt-y avocado dressing pairs very well with the blackened fish. If you are looking for a light end-of-summer dish, this is it!


You can see how crispy the spice rub on the salmon is, but the fish is still flaky and tender inside. If you are worried about it being spicy, don’t be! Again, the dressing counteracts any spice from the fish, and I actually thought it could easily have been a little spicier. If you know you love spicy foods, consider increasing the amount of cayenne pepper.

The dressing recipe made plenty; in fact, I still have some leftover that I plan to enjoy on side salads throughout the week. I used a food processor to whip it up, but you can also use a blender. The dressing is definitely tangy from the yogurt and buttermilk, but it is also smooth due to the avocado. Side note: my husband does not like avocado at all, and he had no idea it was in this dressing! For those of you who are cooking for picky eaters, it seems the avocado is not very noticeable at all.

If you do not have buttermilk (I never do!) you can easily make your own in just 5 minutes. To make one cup of buttermilk, mix one cup of milk (I usually use skim) and a tbsp of lemon juice. Stir it together and let it sit on the counter for about 5 minutes while you work on another part of the recipe. In 5 minutes, you have buttermilk!


Blackened Salmon Salad with Avocado Ranch Dressing


For the salad:

  • 8 cups of mixed greens or lettuce
  • 1 cup grape tomatoes
  • 1 cucumber, chopped

For the salmon:

  • 3 teaspoons cumin
  • 3 teaspoons paprika
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 4 (4-ounce) salmon fillets, skin removed
  • 2 teaspoons canola oil

For the dressing:

  • 1/2 avocado, skin removed and roughly chopped
  • 1/3 cup low fat Greek yogurt
  • 2 teaspoons olive oil
  • 1 lime, juiced
  • 1 tablespoon chopped fresh chives (I used scallions)
  • 1 tablespoon chopped fresh parsley
  • 1/2 cup plus 2 tablespoons buttermilk (I used my skim milk buttermilk trick from above)
  • Salt and freshly ground black pepper, to taste

For the salmon:
1) In a small bowl combine all the ingredients except the salmon. Coat the salmon fillets evenly on both sides with the spice mixture, pressing the mixture in so it sticks.

2) Heat the oil in a large heavy preferably nonstick skillet over high heat. Add the salmon and cook until blackened on one side, about 4 minutes. Carefully turn the fillets and continue cooking until the other side is blackened and the salmon is tender, flaky, but not overcooked, about another 4 minutes.

For the dressing:
1) Combine all the dressing ingredients in a blender and blend until smooth. Season to taste with salt and pepper. Press plastic wrap against the surface of the dressing and refrigerate until ready to use.

To assemble:
1) In a large bowl combine the salad greens, tomatoes, and cucumber. Divide the mixture among four serving bowls and top each with a salmon fillet. Drizzle with dressing. Serve.

Servings of dressing: 8. Nutritional Information per serving: Calories: 37 Carbs: 2g Fat: 1g Protein: 2g Sugar: 1g Fiber: 1g. WW PointsPlus: 1.

Servings of fish: 4. Nutritional information per serving: Calories: 252 Carbs: 0g Fat: 14g Protein: 25g Sugar: 0g Fiber: 0g WW PointsPlus: 6

Recipe adapted from: http://www.handletheheat.com/2013/07/blackened-salmon-salad-with-avocado-ranch-dressing.html 

Grilled Garlic Herb Dijon Salmon

Excuse the poor photography in this post…let’s focus on this delicious salmon instead! My husband and I both loved this salmon. The fish is grilled, then topped with a savory sauce that really makes it stand out. The day I made this I had to use my indoor grill, but of course this would be amazing grilled outside. The sauce is very simple and easy to make–I used a food processor to grind everything together, but you can use a mortar and pestle or skip that step all together by making sure to mince your garlic very finely or mash it into a paste. Then just whisk the other ingredients together with the garlic! If you are looking for a change to your regular baked/grilled salmon recipe, try this one!! It is awesome, and chances are you probably have everything you need already in your pantry.


Grilled Garlic Dijon Herb Salmon


  • 4 garlic cloves
  • 1 tsp dried Herbs de Provence
  • 1 tsp red wine vinegar
  • 1 tsp olive oil
  • 2 tbsp Dijon mustard
  • olive oil spray (I used my misto)
  • 4 (6 oz) wild salmon fillets, 1″ thick (if frozen, thaw first)
  • salt and fresh ground pepper to taste
  • 4 lemon wedges for serving

1). In a mini food processor, or using a mortar and pestle mash garlic with the herbs, vinegar, oil, and Dijon mustard until it becomes a paste. Set aside.

2) Season salmon with salt and pepper. Preheat your indoor or outdoor grill to medium-high. If necessary, spray your grill with cooking spray and reduce heat to medium-low. Place the salmon on the grill and do not move for 5 minutes.

3) Turn the salmon and cook the other side for 3-4 minutes. Spoon half of  the dijon herb sauce on top of the salmon. Turn 1 more time and spoon the remaining half of the suace on that side of the salmon. Note: your fish should have a total cooking time of 9-10 minutes per inch of thickness! If your fish is thinner, reduce the cooking time.

Serves: 4 Nutritional Information per Serving: Calories: 233.6 Fat: 7.9g Carbs: 3.1g Protein: 34.7 g Sodium: 240.6 mg without salt

WW Points+: 6 Old points: 5

recipe adapted from skinnytaste.com


Spicy Blackened Tilapia Rice Bowls


Cinco de Mayo is coming up this week and this dish is a little more unique (and healthy!) than your average Mexican taco or quesadilla: blackened tilapia on a bed of brown rice, then topped with a mixture of corn, beans, fresh pico de gallo, guacamole, sour cream, cilantro, and a squirt of fresh lime juice! The result of the combination of all those ingredients was amazing flavor in every bite! There is quite a bit of heat from the seasoning on the fish, so if you prefer less spicy food, use less seasoning on the tilapia. This meal is very filling and low in fat, as long as you don’t go overboard on the toppings. You can substitute quinoa for the brown rice and use frozen or fresh fish, depending on what you have available. From start to finish you can certainly have this rice bowl ready and on the table in 30 minutes. The rice/quinoa will take the longest, so be sure to cook your grain first. The tilapia will cook in a matter of minutes, and it should not take long to chop up fresh cilantro and assemble the bowls. This is sure to be a family favorite–my husband does not typically like tilapia very much and loved this spicy version!

Spicy Tilapia Rice Bowls


  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • ½ teaspoon cayenne pepper
  • 6 tilapia filets (or other fish filet of your choice)
  • 1/2 tbsp EVOO
  • 2 cloves minced garlic
  • 1 cup fresh sweet corn kernels (sliced off the cob is the best)
  • 1 red onion, diced (optional)
  • 1 red pepper, diced (I omitted)
  • 1 can black beans, rinsed and drained
  • cooked brown rice (I used about 2 cups)
  • fresh cilantro, avocado/guacamole, shredded cheese, light sour cream, pico de gallo/salsa, or lime for topping
  1. Mix the spices together in a small bowl and sprinkle evenly over both sides of the fish filets. (I like to season my fish a LOT, but just sprinkle on however much looks good to you.) Add salt and pepper to taste.
  2. In a large nonstick skillet over medium high heat, heat a drizzle of olive oil. Add the garlic and saute for 1-2 minutes. Add the fish filets to the pan. Grill the fish on each side for 3-4 minutes, checking the middle for doneness (fish should be completely white and flake apart easily). Remove fish filets and set aside.
  3. Add corn, red peppers if using, and onions to the pan with no additional oil. Heat over high heat for several minutes WITHOUT stirring to get a brown/black roasted look on the outside. Repeat for several minutes (stir, wait, stir, wait) until everything is tender-crisp. Add the black beans and heat through.
  4. Layer rice, corn/bean mixture, and fish in a bowl – or mix everything together in the skillet. Top with any of the toppings listed above!

Serves: 6. Nutritional Information per Serving (without toppings): Calories: 329. Fat: 6g Carbs: 40g Protein: 31g Sugar: 4g Fiber: 8g

WW Points +: 8 Old points: 6


Recipe adapted from pinchofyum.com

Roasted Cauliflower with Baked Salmon- A Healthy Dinner in 30 minutes!


I was never a big fan of cauliflower until I roasted it in the oven.

In fact, I now roast almost all my vegetables. Especially broccoli. I LOVE roasted broccoli.

Roasting vegetables is great for many reasons:

1) It is EASY. Season vegetables, put them on a pan, and let the oven do the rest.

2) Once they are in the oven, you can tend to other things.

2) It is DELICIOUS. Something magical happens when you roast vegetables. Their flavor is enhanced and even the pickiest of eaters will love them.

This is the case with my husband. He loves roasted cauliflower. I can’t blame him. Those little florets get nutty and golden in the oven, and when you sprinkle a little parmesan or pecorino romano after they come out of the oven, they are down right addicting.

But, since they’re vegetables that really isn’t a problem!

IMG_20130208_192500Ok, enough about the cauliflower. The beauty of this meal is it can be done in 30 minutes, and 20 of those minutes are free for you to clean, answer emails, etc. because the oven is doing the work for you! Perfect for a week night.

Roasted Cauflilower


  • 6 cups uncooked cauliflower florets (about 1 large) cut small
  • 3 garlic cloves, chopped
  • 1/4 cup olive oil
  • kosher salt and fresh pepper
  • juice of 1/4 lemon
  • 1/4 cup Parmigiano Reggiano, freshly grated

1) Preheat oven to 400°F.

2) Combine cauliflower, olive oil, lemon juice, garlic, salt and pepper well so all the florets are coated and seasoned. Place in a large shallow roasting pan and place in the center of the oven.

3) Roast for about 20-25 minutes, turning florets occasionally so they are evenly cooked. Remove from oven and top with Parmigiano Reggiano or Pecorino Romano and additional salt and pepper if needed.

Servings: about 6 cups. Nutritional information per 1 cup serving: Calories: 126. Fat: 10.5g Carbs: 5.9g Fiber: 2.5g Sugar: 0 g Protein: 2.8 g

Recipe adapted from skinnytatse.com

Easy Roasted Salmon


4 6oz. Salmon fillets




1). Preheat oven to 400F.

2). Season salmon with freshly ground pepper and sea salt. Place salmon a sprayed baking sheet or pan.

3). Bake for 20 minutes.

Nutritional information per 6 oz. serving of salmon: Calories: 300 Fat: 15g Protein: 36 g Carbs: 0g