4 Cripps Lower Carb Buns
700g fresh Tasmanian salmon
1/2 cup panko crumbs
1 egg
1 Tbsp chopped dill
Zest of half a lemon
1/2 tsp salt
1 tsp onion powder
Oil for frying

Green Goodness Dressing:
1/2 cup Greek yoghurt
1/4 cup Mayonnaise
1/2 avocado
4 Tbsp fresh coriander, chopped finely
Zest of half a lemon
2 tsp lemon juice
1/2 teaspoon of salt
1/4 tsp ground pepper
1 Tbsp fresh parsley, chopped finely


  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.
  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 of your choice on a toasted Cripps Lower Carb Bun, drizzled with Green Goodness Dressing.
Tasmanian Salmon Burger

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