Salmon Burgers

How to Make Salmon Burgers

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1. Cut half of the salmon into 5 mm cubes with a sharp knife. Pulse the other half in a food processor 5 or 6 times to a coarse paste.

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2. Mix both together in a bowl with the egg, panko, spring onions, mustard, lemon zest and juice, 2 tbsp of the dill, salt and pepper until just combined.

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3. Shape into 4 patties about 10 cm across and 2 cm thick and chill them on a plate for 15 minutes.

   Mark done Start 15 min timer

4. Stir the mayonnaise, capers, the 1 teaspoon of lemon juice and the remaining dill together.

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5. Heat the oil in a large frying pan over medium heat and cook the patties for 4 to 5 minutes on each side, until golden and the centre reads 60°C / 140°F.

   Mark done Start 4 min timer

6. Toast the buns cut side down in the pan for 1 minute.

   Mark done Start 1 min timer

7. Spread the buns with the caper mayonnaise and fill with the lettuce, patties, tomato and red onion.

   Mark done

Tips for Making Salmon Burgers

• Chop half of the salmon by hand. The chunks give a burger you can taste and bite, and a paste alone is mushy.
• Chill the patties before you cook them. Cold ones hold their shape in the pan, and warm ones fall apart.
• Do not overcook them. Salmon is done when it is just opaque, and a patty cooked until firm through is dry.

Common Substitutions & Variations

• Panko gives the crunchiest crust here, but ordinary dried breadcrumbs will still fry crisp if that's what's in the cupboard.
• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

What to Serve with Salmon Burgers

• Sweet potato fries
• Coleslaw
• Cucumber salad

Storing & Reheating Salmon Burgers

Keeps in the fridge for up to 2 days. The raw patties can be shaped, wrapped and frozen for up to 2 months, and cooked from frozen for 6 minutes on each side.

Salmon Burgers FAQ: Common Questions

Salmon Burgers Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.