Salmon Burgers

Ingredients

• 680 g (1½ lb)fresh salmon fillets, skin removed
• 30 ml (2 tablespoons)Dijon mustard
• 30 ml (2 tablespoons)mayonnaise
• 22.5 ml (1½ tablespoons)fresh lemon juice
• 2.5 ml (½ teaspoon)smoked paprika
• 2spring onions, finely chopped
• 30 ml (2 tablespoons)yellow onion, minced
• 150 g (1½ cups), dividedpanko breadcrumbs
• To tastekosher salt
• To tasteground black pepper
• To tasteolive oil
• 120 ml (½ cup)mayonnaise
• 15 ml (1 tablespoon), or to tastefresh lemon juice
• 1 clovegarlic, minced
• 15 ml (1 tablespoon)Italian parsley, finely chopped
• 4brioche burger buns
• To tasterocket or mixed greens
• To tastetomato slices
• To tasteavocado slices

Instructions

1. 1

   Make the paste

   Put about a quarter of the salmon, the Dijon mustard, 30 ml mayonnaise, 22.5 ml lemon juice and smoked paprika in a food processor. Pulse for a few seconds until smooth and uniform, then set aside.

2. 2

   Chop the salmon

   Cut the remaining salmon into chunks and add it to the food processor. Pulse 4 or 5 times, just until combined, leaving very small pieces of salmon in the mixture.

3. 3

   Mix the patties

   Transfer the salmon mixture to a bowl. Add 50 g (½ cup) of the panko, the spring onions, onion, ¾ teaspoon kosher salt and ½ teaspoon ground black pepper; fold together with a rubber spatula without overmixing.

4. 4

   Shape the patties

   Divide the mixture into 4 equal portions and shape them into patties about 2 cm (¾ inch) thick.

5. 5

   Chill the patties

   For firmer patties, refrigerate them for at least 30 minutes. If they are still cold afterwards, continue to the next step.

6. 6

   Coat with panko

   Press the remaining panko onto both sides of the cold patties so the crumbs adhere.

7. 7

   Cook the patties

   Heat some olive oil in a large non-stick frying pan over medium heat. Cook the patties for about 4–5 minutes per side, until golden brown and cooked through in the middle.

8. 8

   Mix the sauce

   Stir together the 120 ml mayonnaise, 15 ml lemon juice, minced garlic and chopped parsley until smooth. Set aside.

9. 9

   Assemble the burgers

   Fill the brioche buns with the toppings and cooked salmon patties, then add the garlic-herb sauce. Serve immediately.

What are salmon burgers?

A salmon burger is a patty made from chopped or ground salmon, served in a bun much like a conventional burger. This American-style version uses fresh salmon and familiar burger toppings.

Blending a portion of the fish with mustard, mayonnaise and lemon makes a paste that helps bind the coarser salmon pieces. Panko on the outside adds a crisp contrast to the tender centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 681 calories, 39g protein, 25g carbs, 47g fat.

The salmon provides most of the protein, while the brioche buns and panko contribute carbohydrates. The mayonnaise, olive oil, brioche and avocado account for much of the fat. To balance the plate, serve with extra greens or a simple vegetable side.

Choosing and preparing the salmon

Fresh salmon: Remove the skin before processing, as the recipe calls for skinless fillets. Cut the larger portion into chunks so it can be pulsed evenly.

Two textures: Process about a quarter of the fish into a smooth paste, then pulse the rest only a few times. Keeping small salmon pieces gives the burgers a more substantial texture.

Handling the mixture

Gentle mixing: Fold in the panko, spring onions, onion and seasoning with a spatula. Stop as soon as everything is combined; overworking can make the patties dense.

Even shaping: Divide the mixture into four equal portions and aim for patties around 2 cm thick. Similar-sized patties are more likely to cook at the same rate.

Why chilling helps

Chill time: Refrigerating the shaped patties for at least 30 minutes helps them hold together when coated and turned in the pan. Keep them cold while you prepare the sauce and toppings.

Panko coating: Press the remaining crumbs gently onto both sides. A light, even coating is less likely to fall away during cooking.

Cooking to the right texture

Pan heat: Use a large non-stick frying pan over medium heat with some olive oil. The patties should develop a golden exterior as they cook for about 4–5 minutes on each side.

Doneness cue: The method calls for patties cooked through in the middle. Check the centre of a patty before serving, particularly if yours are thicker than the stated size.

Garlic-herb sauce and toppings

Sauce: Mix the mayonnaise, lemon juice, garlic and parsley until smooth. Taste and adjust the lemon juice to suit your preference.

To serve: Add rocket or mixed greens, tomato and avocado to brioche buns with the patties and sauce. Assemble just before eating so the crumb coating stays crisp.

Recipe notes & tips

• Use a food processor in short pulses so the salmon does not turn completely smooth.
• Chill the patties for at least 30 minutes if they feel delicate when shaped.
• Press the panko onto the patties gently rather than packing it into a thick layer.
• Let the frying pan heat over medium before adding the patties.
• Prepare the sauce and toppings while the patties chill to make serving easier.

Variations

• Add dill: Stir finely chopped dill into the garlic-herb sauce.
• Adjust the citrus: Add lemon juice to the sauce a little at a time, tasting as you go.
• Change the greens: Use rocket or mixed greens according to what you have.
• Skip the bun: Serve the cooked patties with the greens, tomato and avocado on a plate.
• Add heat: Include a pinch of chilli flakes in the salmon mixture.

Common mistakes to avoid

• Overprocessing the salmon: Pulse briefly so small pieces remain in the mixture.
• Overmixing the patties: Fold the ingredients together only until combined.
• Skipping the chill: Refrigerate the shaped patties for at least 30 minutes to help them hold their shape.
• Loose crumb coating: Press the panko gently onto both sides before cooking.
• Turning too soon: Let each side cook for about 4–5 minutes so it can become golden before flipping.

How to store

Store cooked patties in an airtight container in the fridge for up to 2 days. Reheat in a frying pan over medium-low heat until warmed through, turning carefully; assemble the buns just before serving. Keep the sauce and toppings separate until needed.

Frequently asked questions