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Teriyaki Salmon Burgers with Zoodle Salad

Low-carb zucchini noodles soak up a Japanese-inspired vinaigrette for the perfect side to these sweet and savory salmon patties.

Serves 4
Ready in 25 mins
Prep time 17 mins
Cooking time 8 mins
522 calories per serving


> 1 1/4 lbs salmon fillets, skins removed
> 2 tbsp nonfat Greek yogurt
> 3 green onions, chopped
> 2 tbsp teriyaki sauce, divided
> 1 (16 oz) pkg squash noodles
> 2 tbsp sesame oil, divided
> 1 tbsp rice vinegar
> 4 100% whole wheat hamburger buns, toasted
> 8 leaves butter lettuce


Cut the salmon into ½-inch chunks. Add half of salmon to a food processor along with the Greek yogurt, green onions, and 1 tbsp teriyaki sauce. Season with salt and pepper. Pulse until pasty.
Add remaining salmon chunks and pulse until salmon is finely chopped. Transfer to a medium bowl. Using wet hands, form into 4 patties. Place on a parchment-lined plate and freeze 10 min.
Meanwhile, in a large bowl, combine the squash noodles, 1 tbsp sesame oil, and vinegar. Season with salt and pepper to taste. Let stand.
In a 12-inch nonstick skillet, heat remaining 1 tbsp sesame oil on medium. Add salmon patties and cook 3-4 min. per side, until cooked to desired doneness. Brush patties with remaining 1 tbsp teriyaki sauce. Serve on the buns with the lettuce and zucchini salad.

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