Nothing quite says summer like a wonderful salmon burger! This ideal protein recipe is phase one approved, carb-free, and is great for anyone looking to lose weight. Be sure to give this recipe a try this summer.


8 ounces canned red salmon, drained

2 egg whites, lightly beaten

2 green onions, minced

2 tablespoons chopped dill

2 tablespoons drained and chopped capers

1 teaspoon finely grated lemon zest

1 teaspoon Dijon mustard Pinch salt

2 teaspoons canola oil

2 cups spring mix greens

2 lemon wedges


Place the salmon in a medium bowl and pick through to remove any large bones or large bits of skin.

Add the egg whites, green onions, dill, capers, lemon zest, mustard, and salt. Mash with a fork until the mixture holds together.

Heat the oil in a large nonstick skillet over medium heat.

With damp hands, form the salmon mixture into 2 thick patties, each about 3 inches wide and 1 inch thick; or spoon the mixture into a ²⁄³-cup measure and drop it into the skillet, then repeat with the remaining mixture and press down with a spatula until the patties are a little wider.

Cook the patties, flipping them once with a wide spatula, until well browned and cooked through, about 5 minutes per side. (If a patty cracks when you flip it, just press the pieces back gently with the spatula; it will be fine as it cooks.)

Serve with a lemon wedge and salad, or your ideal protein phase one approved vegetables of choice.


This recipe is from the Ideal Protein cookbook. Available from the clinic online store.