• 1 can wild or sockeye salmon, drained
  • ½ cup gluten-free or wheat free bread crumbs
  • 1 cup of walnuts
  • 2 free range eggs
  • ½ cup peas, fresh or frozen
  • 1-2 tsp lemon juice
  • 1 tsp Dijon mustard
  • ¼ tsp sea salt, and more to taste
  • ¼ tsp dried thyme (or ½ tsp if using fresh)
  • ½ tsp dried dill (or 1 tsp if using fresh)
  • black pepper, to taste


Step 1
Put canned salmon, walnuts, breadcrumbs & eggs and in a food processor and process for 10-15 seconds.

Step 2
Add peas and the rest of the ingredients and process for another 10 seconds.

Step 3
Divide into 6-7 patties, filling heart cookie cutter is optional.

Step 4
Place on a silicone lined or parchment paper lined baking sheet with a little bit of space in between each patty.

Step 5
Bake 375 for 10 minutes, flip the burgers and continue baking for another 5 min.

Step 6
Take burgers out of oven and serve between buns or however you would prefer.

The heart-healthy omega fatty acids come from the salmon, walnuts, and eggs. We have ground up wheat-free market bread for the bread crumbs, or you can use ground Mary’s crackers to keep it gluten-free.


Recipe obtained from Dr. Nicholas Anhorn, Naturopathic By Nature, (2022).