Wild Tarragon-Spiced Salmon Burgers


  • 15 oz. Canned Wild Salmon (we love wild Planet)
  • 1/2 Cup Mashed Red Potatoes
  • 1/4 Cup Coconut Flour
  • 1 Organic Egg
  • 2 TB Tarragon, chopped
  • 2 TB Prepared Horseradish (we love Veganaise)
  • Himalayan Crystal Salt & Pepper, to taste
  • 2 TB Extra Virgin Olive Oil, for cooking


  1. Mix all of the ingredients through the salt and pepper together in a small bowl.
  2. Mold into 6 small burgers.
  3. In a medium skillet, heat the coconut oil over medium heat until melted. Toss in the burgers and cook roughly 3-4 minutes/side.
  4. We topped it with more horseradish sauce and served with a cucumber salad.