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Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, Exclusive: Salmon Burgers with Sun-Dried Tomato Mayonnaise


Salmon has such a full flavor that I like to serve it with a nice hit of sweetness. To that delicious end, I throw in a little bit of sweet relish to my salmon burger mix. And for good measure, I add chopped sun-dried tomatoes to my mayonnaise spread. A little goes a long way to cut the richness and lift this burger into sublime territory. Mix yourself up some crunchy slaw to serve alongside the burger or to pile high on top.


  • ¼ cup regular or light mayonnaise
  • 1 tablespoon coarsely chopped oil-packed sun-dried tomatoes
  • 1 teaspoon fresh lemon juice
  • 2 dashes hot sauce
  • 1 ½ pounds skinless salmon fillet, finely chopped
  • ¼ cup whole-wheat or regular panko bread crumbs
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon Dijon mustard
  • ¾ teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • 4 whole-wheat or regular hamburger buns, split
  • 4 lettuce leaves, for serving
  • 4 tomato slices, for serving


1. In a blender or food processor, puree the mayonnaise, sun-dried tomatoes, lemon juice, and hot sauce until nearly smooth (flecks of tomato will remain). Place in a small bowl and refrigerate until you’re ready to use the tomato mayonnaise.

2. In a medium bowl, combine the salmon, bread crumbs, relish, mustard, salt, and pepper. Mix gently and shape into 4 patties.

3. Lightly grease a large nonstick skillet with cooking spray. Preheat over medium-high heat. Add the burgers, and cook for 3 minutes on each side for medium. If you would like them more well done, reduce the heat to medium so they do not burn.

4. Spread one of the cut sides of the buns with a little of the sun-dried tomato mayonnaise mixture. Place the burgers on the buns, top with the lettuce and tomatoes, and sandwich with the other bun halves.

 Serves 4

More about Paula Deen Cuts the Fat, 250 Recipes All Lightened Up

Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula’s key to weight loss is moderation and accountability, and one day a week she still enjoys good old southern cooking with biscuits and all. One does not have to give up taste when reducing calories, and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand-new, New York Times best-selling cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cut the calories but not the delicious taste.

The New-York Times Best-Selling cookbook, Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, is now available now at AmazonBarnes & NobleTarget, and your local bookstores!

Paula Deen - As a young girl growing up in Albany, Georgia, Paula Deen never dreamed she would become an American icon. As a young mother, Paula was living the American dream — married to her high school sweetheart and raising two adorable boys — when tragedy struck. Her parents died, her marriage failed and she began a prolonged battle with agoraphobia. With her boys in their teens and her family near homelessness, Paula took her last $200, reached deep inside her soul and started The Bag Lady, a home-based catering company that marked the start of Deen's professional cooking career. With sons Jamie and Bobby delivering lunch-and-love-in-a-bag, beginning in June 1989, Paula turned her life around by sharing what she knew best, traditional Southern cooking.


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