I'm always trying to come up with healthier, quicker and lighter alternatives for dinner. Frozen salmon is one of my favorite things to cook because it's economical, quick to make and tastes delicious!
Baking frozen salmon fillets for Healthy Salmon Burgers is a simple way to enjoy them. And they are only 5 WW points on the blue plan, make a great lunch or dinner and are kid friendly!
Kids, including my own, don't always love fish. However, my kids love this flavorful sandwich. They actually get excited when they find out these salmon burgers are on deck for dinner!
Although this burger is made with a fillet and not a patty, I still consider it a burger because it's a savory thing between a bun. The best part is that it's really simple: you just bake the salmon in the oven with some soy sauce, ginger and sesame seeds, then add sriracha mayonnaise as a condiment. But the crowning glory is my Skinny Coleslaw! You can use any coleslaw, but trust me, you'll want to use this one. I created this coleslaw specifically for this salmon burger, so they are a perfect pairing! And it's ZERO (0 points) on the WW blue plan!
You can also grill the frozen salmon (just follow the package directions for grilling). Or you can use fresh salmon instead, if you prefer. I also like to use the President's Choice thin multigrain buns, but they are a few more WW points, so you can use any bun you prefer.
So if you are looking for a quick, easy and delicious lunch or dinner idea, this Healthy Salmon Burger is ideal!
📋 Healthy Salmon Burger Recipe
- lime wedge
- Preheat oven as per frozen salmon package directions (usually 400 degrees - 450 degrees F) and spray 9x13 baking sheet with non-stick cooking spray or line with parchment paper.
- Divide soya sauce, ginger and sesame seeds between all 4 salmon fillets and bake as per directions on package (usually about 15 minutes)
- Spread ¾ tablespoon of sriracha mayonnaise on each bun
- Remove skin and add cooked salmon fillet to one side of the bun, then top with ¼ cup coleslaw.
- Serve with a wedge of lime, if desired (I like to squirt lime over the fillet)