Salmon Burgers with Green Goddess Dressing

Written and compiled by Lori Jo and published on the Advantage Wellness Management Inc. blog, websites, and all their social medias but the company has since closed due to new health reform laws so I am publishing the work here as an example of my published work.
Recipe and food photos by Lori Jo



I have spoken many times about the health benefits of salmon and fresh, raw vegetables, and with this recipe you can get your recommended allowance of fish and greens in one dish.  For me salmon burgers (or patties) are the perfect mix of health food and fun food.

Green Goddess

Green Goddess

A note about Green Goddess dressing: This dressings name was inspired by its beautiful light green color. The original dressing was invented in France with the more modern version re-invented by the executive chef Phillip Roemer in 1923.  He created it at the Palace Hotel in San Francisco in honor of the actor George Arliss and his hit film titled, The Green Goddess. The original French version of this dressing was created by a Chef to Louis Xlll and the sauce was called Au Vert (Green Sauce) which was served along with Green Eel. I lived in San Francisco for a while and it seems the dry martini cocktail, a la James Bond, was also rumored to be invented there. Being a devote San Francisco lover, I have to agree. I think nobody knows for sure about these things but the above theories seem to be the most popular. There are several versions of this dressing but below is my version. I left out the avocado that are in some versions of this dressing and added some chili and a little horse radish to give it some kick. If you want to try it with avocado by all means do so.  This dressing would also be excellent with crab cakes!

San Francisco Golden Gate Bridge from the Public Domain Photos website.

San Francisco Golden Gate Bridge from the Public Domain Photos website.

Serves:  4


  • 1 pound wild salmon fillet, skinned (453.5 grams)
  • 2 Tbsp. finely chopped red onion, or scallion
  • 2 Tbsp. finely chopped green onion
  • 2 Tbsp. chopped fresh flat leaf parsley
  • 1/2 tsp. finely chopped peeled fresh ginger
  • 1 organic free range egg
  • 1/4 tsp. sea salt
  • 1/8 tsp. freshly ground pepper
  • 1 Tbsp. canola oil
  • 2 Tbsp. finely grated bread crumbs (save a little extra for lightly coating the patties before cooking)
  • 4 Tbsp. Green Goddess dressing
  • Whole wheat hamburger buns or fresh greens. I like to add thinly sliced radishes to the greens if using greens because they are hot a spicy, a nice compliment to the salmon patties

Make Ahead Tip: Cover freshly made patties and refrigerate for up to 2 hours. I always like to prepare some things ahead and put them in the fridge while I shower and prepare myself for guests, leaving the final touches for right before they come. In this case you can prepare the patties and the dressing, wash and dry the lettuce greens and then cook the patties at the last moment so they are fresh and hot.


  1. Chop salmon into approximately 1/4-inch pieces. In a large bowl mix the salmon, onions, parsley, ginger, egg, bread crumbs, salt and pepper. Divide the mixture into 4 patties, about 1 inch thick. Chill patties for at least 20 minutes in the fridge before cooking. This will help them to settle and not fall apart while cooking
  2. Heat oil in a large nonstick skillet over medium heat. Lightly coat the patties with bread crumbs. Add the burgers and cook until browned and cooked well all the way through, this will take about 5 minutes (on each side?) depending
  3. Top each with about 1 Tbsp. of Green Goddess dressing
Salmon Burger

Salmon Burger

Serve on whole wheat buns or on top of a bed of fresh greens. If you serve them on top of greens, let them cool slightly before putting them on top depending on what greens you use as some are more resilient to heat than others

* You can create a heartier dish by eating them with a whole wheat bun or you can make a lighter one by placing the burger on a bed of fresh salad greens.

Green Goddess Sauce Ingredients

  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 3 Tbsp. chopped fresh chives
  • 2 Tbsp. chopped fresh parsley
  • 1 Tbsp. chopped fresh cilantro
  • 1 tsp. capers, rinsed
  • 1 tsp. horse radish
  • 2 tsp. freshly grated lime zest
  • 1 teaspoon fresh lime juice
  • 1/8 tsp. salt
  • 1 tsp., fresh, chopped red chili (remove the seeds if you do not like spicy)
  • Freshly ground pepper, to taste

Green Goddess Sauce Method

Combine all ingredients in a food processor and pulse until creamy.  This can be refrigerated in Tupperware for up to 3 days.

Green Goddess Dressing

Green Goddess Dressing

Salmon Burger with Dressing