Pineapple Salmon Burger
Cuisine: American
Author: Kitchens
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
  • 1/2 Cup of your favorite BBQ sauce
  • 2 Tablespoons pineapple juice
  • 2 Tablespoons lime juice
  • 2 Tablespoons fresh cilantro chopped
  • pinch of cayenne
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound fresh raw salmon (skin removed)
  • 1/3 Cup Panko breadcrumbs
  • 2 Tablespoons freshly grated Parmesan cheese
  • 1 Tablespoon coconut oil
  • 4 slices Swiss cheese
  • pickled jalapenos (optional)
  • 4 King Hawaiian hamburger buns or whole wheat buns toasted
  • 1 avocado sliced or mashed (optional)
  • lettuce (green leaf, red leaf or Romaine)
Coconut Caramelized Pineapple
  • 2 Tablespoons coconut oil
  • 4 large pineapple rings preferably from a fresh pineapple
  1. In a small bowl combine the BBQ sauce, pineapple juice, lime juice, cilantro, salt and pepper and mix well to combine. Set aside for later.
  2. Add salmon to the bowl of a food processor and pulse until it’s somewhat ground. You can also chop the salmon very finely with a sharp knife.
  3. Remove and add salmon to a bowl with the Panko bread crumbs, Parmesan and 2 tablespoons of the Hawaiian BBQ sauce from step 1 (save the rest for serving) and mix with a spoon until just combined. Form into 4 equally sized burgers. Heat a skillet (or grill) over medium-high heat with a tablespoon of coconut oil. Cook burgers on each side until golden, about 3 to 4 minutes per side. During the last minute of cooking add the Swiss cheese and the jalapeños, if using.
  4. In a separate skillet heat the remaining 2 tablespoons of coconut oil and place the pineapple slices in the pan. Cook for about 3-4 mins, flip and cook another 3 to 4 minutes.
  5. To assemble place a piece of lettuce on the bottom of a bun, then the burger, mashed or sliced avocado and a ring of pineapple. Drizzle each burger with the remaining Hawaiian BBQ sauce.
Calories: 548 Fat: 29g Sugar: 17g Fiber: 14g Protein: 19g Cholesterol: 27mg
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