AMAZING Salmon Burgers with Sweet Potato Kabobs



Shannon is Eat To Perform’s resident food blogger.  When you buy Metabolic Flexibility for Fat Loss, you gain access to the Science Lab private forum, webinars, and a collection of dozens of recipes like this one as well as help with planning your daily meals.    

After the last week of awesomeness, I figured I need to get a new recipe out there.  I need to start by saying that the support I have received from everyone, ETP members, friends, family, etc. has been AWESOME!  I never thought my story would serve as motivation for anyone.  Obviously, Paul saw something more than I saw in myself.   It is humbling and motivating for me to know that my story can touch so many people and I can’t wait to continue this journey I have begun.

I grew up on the East Coast, where fresh seafood was in abundance.  I remember “clam bakes” with my Dad’s family where there would be pots full of clams and lobster.  Oh, how I miss that!  Being in Minnesota, I just have to make due with what I have…store bought seafood  and fish from the grocery store….meh!

Salmon is a pretty good choice here in the Midwest.  You can usually get a pretty good piece of salmon that’s somewhat fresh….(at least that’s what I tell myself)

My first idea was to soak some cedar planks and grill my salmon with some basic seasoning, but it was raining most of the day here, so I thought I would create some salmon burgers to sear in a pan instead.  Typically, salmon burgers need some mayo and breadcrumbs to help bind them.  Not these ones!  Instead of mayo, I used coarse ground mustard and some almond meal instead of breadcrumbs.  They turned out delicious!

As for the sweet potatoes….how have I not thought of this sooner?  Skewered sweet potatoes on the grill?  Brilliant!  So simple too!

Here are the recipes!

Salmon Burgers with Lemon Dill Yogurt Sauce


  • 2 pounds of salmon
  • 3 tablespoons capers
  • 1 tbsp of course ground mustard
  • 2 tbsp almond meal
  • salt and pepper to taste

Remove the skin from your salmon and put the meat into a food processor.  Pulse a couple of times for 10 seconds – until the salmon is broken up, but not totally ground.  In a separate bowl, mix the salmon with the remaining ingredients, being careful not to overmix.  Form the mixture into 6 patties and refrigerate until ready to cook.

Heat 1 tablespoon of coconut oil in a frying pan over medium high heat.  Place the salmon patties in the pan and let cook for 4-5 minutes.  Flip and continue to cook another 4 minutes.  Remove from heat, top with a dollop of lemon dill yogurt sauce and enjoy on some bibb lettuce or a bun – whichever you prefer.

Lemon Dill Yogurt Sauce


  • 1 6-8 oz container of plain Greek yogurt
  • 1/2 of a lemon’s juice
  • 1/4 cup fresh dill
  • salt to taste

Mix all of the ingredients and refrigerate until ready to use.

Sweet Potato Kabobs


  • 2 sweet potatoes, peeled and cubed into 1 1/2 inch pieces
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • Wooden skewers

Heat your grill to medium heat.  Coat the sweet potato cubes in the olive oil and season with salt and pepper.  Skewer the potatoes onto the wooden skewers.  Place the skewers on the grill and cook for around 5-10 minutes per side.  Remove when the potatoes are tender in the middle.

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