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Harlan Kilstein’s Completely Keto Salmon Burgers With Homemade Thai Sweet Chili Sauce

Course: Main Course
Cuisine: Japanese
Servings: 6
Calories: 301 kcal


  • 2 1/2 Pounds salmon fillet
  • 1 Bunch scallions
  • 1 Tsp grated ginger
  • 1/2 Red pepper diced very small
  • 4 Tbs Coconut Aminos
  • 1/4 cup Olive oil or butter for frying

Recipe for Thai Sweet Chili Sauce on the side: Makes 1 cup



  1. Clean the fillet, removing the skin and bones but leaving the fat
  2. Fry the white side of the fish in a small amount of oil or butter until golden and set aside
  3. Chop up the scallions and red pepper and fry in the same pan as the fish and set aside
  4. Cut up 1/3 of the fish into very small cubes
  5. Grind the rest of the fish in a food processor with the fried scallions and red pepper, ginger and coconut aminos
  6. Transfer to a large bowl and combine the cubed fish and ground up fish mixture together well
  7. Wet hands with water and shape medium sized patties and place on a tray
  8. Cover tightly with plastic wrap and refrigerate for a minimum of two hours
  9. Heat up large non-stick skillet
  10. Fry the salmon burgers in oil or butter on medium heat
  11. Do not turn over until seared on one side
  12. Lower heat to a low setting for the other side
  13. When ready it will be a golden color
  14. Remove from skillet and set on a platter
  15. Serve with some guacamole and the homemade Thai sweet chili sauce and garnish with some basil greens

Thai Sweet Chili Sauce:

  1. In a food processor blend together all ingredients except for the Xanthan Gum and 2 Tbs water to be mixed together and set on the side
  2. Puree the mixture very well until smooth
  3. Transfer to a small pan and bring to a boil and then simmer for about 2-3 minutes
  4. Add the Xanthan Gum and 2 Tbs water mixture to the pan and mix well
  5. Bring to a boil for 1 minute
  6. Remove from pan and allow to cool in refrigerator before serving on the side with the Salmon Burgers