Whole30 Blackened Salmon Burgers with Tomato Gazpacho Spread

Whole30 Blackened Salmon Burgers with Tomato Gazpacho Spread

Serves: 4

These Salmon Burgers are a drool-worthy, Whole30 compliant option for your summer BBQ that will leave your guests feeling satisfied and impressed with your grill game! Seasoned with blackening spices and served with a refreshingly cool dill cucumber spread (spiked with secret ingredient Tomato Gazpacho), they’re the perfect addition to your next summer party!


For the burgers:

  • 1 lb salmon
  • 1/3 cup almond meal
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • Salt and pepper to taste

For the spread:

  • 1/4 cup chopped fresh parsley
  • 1/4 cup diced cucumber
  • 2 tbs fresh dill
  • 1/4 cup Medlie Tomato Gazpacho
  • 1/2 tbs lemon juice
  • Salt and pepper to taste

For the Whole30 compliant "buns":

  • 1 eggplant, sliced into 1/2" slices
  • 1 tbs olive oil (to brush on eggplant)
  • Salt and pepper to taste

Topping Options:

  • Thinly sliced cucumbers
  • Thinly sliced avocados
  • Microgreens
  • Thinly sliced tomatoes



  • Preheat grill to medium-low heat.
  • In a food processor combine salmon, almond meal, and spices.
  • Form salmon mixture into 4 patties.
  • Place salmon burgers on grill and brush with olive oil to prevent sticking, then place eggplant slices on the grill at the same time.
  • Grill salmon for 8 minutes, flipping halfway through the eggplant may take a few minutes longer.
  • While the eggplant is finishing, make the sauce.
  • In a small bowl whisk all sauce ingredients until smooth (TIP: if not using immediately, store in fridge to let it set).
  • To assemble, place each burger on top of eggplant, add sauce and garnish with desired toppings! Enjoy!