• 4 Cripps Lower Carb Buns
  • 700 grams fresh Tasmanian salmon
  • ½ cup panko crumbs
  • 1 egg
  • 1 Tbsp chopped parsley
  • 1 Tbsp chopped dill
  • Zest of half a lemon
  • ½ tsp salt
  • 1 tsp onion powder
  • Oil for frying


  • ½  cup Greek yoghurt
  • ¼ cup mayonnaise
  • ½ avocado
  • 4 Tbsp fresh coriander, chopped finely
  • Zest of half a lemon
  • 2 tsp lemon juice
  • ½ teaspoon of salt
  • ¼ tsp ground pepper
  • 1 Tbsp fresh parsley, chopped finely


Meet these mouth-watering low carb salmon burgers. Made with fresh, flakey salmon and packed full of flavour from our green goodness dressing, this is a perfect choice for a light and satisfying meal that doesn’t compromise on taste.



  1. Place the fresh salmon into your food processor and pulse a few times until it is finely chopped (alternately, use a sharp knife to cut it into very small pieces)
  2. Place the chopped salmon and all of the other ingredients into a large bowl and mix well with your hands until they are thoroughly combined.
  3. Divide into 4 portions and shape into patties.
  4. Place on a tray in the fridge and chill for at least 30 minutes.
  5. Cook them in a heavy frying pan with a splash of oil until they are crisp on the outside and tender in the centre (approx 5 minutes each side)
  6. Place all of the dressing ingredients into a small blender and blitz until creamy and bright green.
  7. Serve with lots of fresh greens on a toasted Cripps Lower Carb Bun, drizzled with ‘Green Goodness’ dressing.

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Low Carb Salmon Burger

Sugar Free French Toast

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