Salmon Burger

Ingredients

• 3–4 clovesgarlic, minced
• 240 ml (1 cup)mayonnaise
• 30 ml (2 tablespoons), adjust to tastelemon juice
• 1 teaspoonCajun seasoning
• 30 ml (2 tablespoons), or more as neededolive oil
• to tastesalt and pepper
• 680 g (1½ pounds)skinless, boneless salmon, chopped
• 57.5 g (½ cup)onion, diced
• 15–22.5 g (2–3 tablespoons)celery, minced
• 5–10 g (1–2 teaspoons)garlic, minced
• 37 g (¼ cup)red pepper, minced
• 1 largeegg, lightly beaten
• 4–8 g (1–2 teaspoons)Creole seasoning
• 8 g (2 tablespoons)parsley, minced
• 17 g (⅓ cup)breadcrumbs
• to tastesalt and pepper
• 4hamburger buns or brioche buns
• 30–60 g (1–2 cups)rocket or baby spinach
• 1 medium, sliced (optional)onion
• 1–2, slicedtomatoes

Instructions

1. 1

   Mix the aioli

   Combine the minced garlic, mayonnaise and lemon juice with salt and pepper. Stir in olive oil as needed.

2. 2

   Season the aioli

   Mix in the Cajun seasoning. Cover tightly and refrigerate until needed; you can make the aioli a day ahead.

3. 3

   Chop the salmon

   Put the chopped salmon in a food processor with the diced onion, red pepper and minced garlic.

4. 4

   Pulse the mixture

   Pulse a few times, scraping down the sides as needed, until the salmon is coarsely ground.

5. 5

   Add the remaining ingredients

   Add the egg, parsley, breadcrumbs, Creole seasoning, salt and pepper. Pulse until everything is combined.

6. 6

   Chill the mixture

   Cover and refrigerate the salmon mixture for at least 1 hour, or longer, until firm and easier to handle.

7. 7

   Shape the patties

   Divide the mixture into four equal portions and shape each into a ball, then flatten into a round patty. Put the patties on a plate and refrigerate until ready to cook.

8. 8

   Heat the grill

   Clean the grill grates thoroughly with a grill brush and olive oil, then preheat the grill to medium-high.

9. 9

   Cook the first side

   When the grill is hot, add the salmon patties and cover. Cook for about 4–5 minutes, until browned and slightly charred underneath.

10. 10

    Turn and finish

    Flip the patties and cook for a further 4–6 minutes, or until they reach your preferred doneness.

11. 11

    Check the temperature

    If using a meat thermometer, check that the patties reach 63°C.

12. 12

    Rest the patties

    Transfer the patties to a plate, loosely cover with foil and leave to rest for 5 minutes.

13. 13

    Toast the buns

    Lightly toast the hamburger buns if you wish.

14. 14

    Assemble the burgers

    Spread the buns with garlic aioli and add the spinach and rocket, grilled salmon patties, sliced tomatoes and onion. Serve.

What is a salmon burger?

A salmon burger is a fish-based take on the American hamburger, shaped into patties and served in a bun with toppings. This version seasons chopped salmon with aromatics and herbs, then grills it for a browned outside and tender centre.

The garlic aioli gives the burger a creamy, tangy counterpoint, while fresh greens, tomato and onion keep each bite lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 948 calories, 45g protein, 47g carbs, 64g fat.

The salmon provides most of the protein, while the buns and breadcrumbs contribute carbohydrates. Mayonnaise and olive oil supply much of the fat; serve with a generous salad or extra greens to balance the meal.

Choosing and preparing the salmon

Salmon: Use skinless, boneless fillets and chop them before processing. A few short pulses give the patties texture; processing until smooth can make them dense.

Aromatics: Onion, red pepper, celery and garlic add flavour and moisture. Keep the pieces small so they distribute evenly through the mixture.

Why chilling matters

The mixture is soft after combining, so refrigerate it for at least an hour before shaping. This firms it up and makes it easier to form patties without adding extra breadcrumbs.

After shaping, keep the patties chilled until the grill is ready. Handle them gently when turning, as they are more delicate than beef burgers.

Getting a good grill finish

Clean, oiled grates help the patties release and reduce sticking. Let the grill heat properly before adding the salmon.

Cook the first side until browned and slightly charred, then turn once and finish cooking. The recipe gives a thermometer target of 63°C for checking doneness.

Making the garlic aioli

Mix the mayonnaise, garlic and lemon juice first, then season with Cajun seasoning, salt and pepper. Add olive oil as needed to adjust the consistency.

The aioli can be prepared a day ahead and kept covered in the refrigerator, leaving less to do when the patties are ready.

Buns and toppings

Buns: Hamburger or brioche buns both work; lightly toasting them is optional. Toasting adds a little structure beneath the aioli and juicy patty.

Toppings: Layer the greens, salmon, tomato and optional sliced onion with the aioli. Serve soon after assembling so the buns stay in good shape.

What to serve alongside

Pair the burgers with a crisp green salad or crunchy slaw for a fresh contrast. For a more substantial meal, serve with grilled vegetables or potato wedges.

The patties are rich with salmon and aioli, so a sharp, lightly dressed side helps balance the plate.

Recipe notes & tips

• Pulse the salmon only until coarsely ground so the patties keep some texture.
• Chill the mixture for at least an hour to make shaping easier.
• Oil the clean grill grates before preheating to help limit sticking.
• Turn the patties carefully, using a broad spatula to support them.
• Make the aioli a day ahead and keep it tightly covered in the refrigerator.
• Toast the buns just before serving if you want a firmer base.

Variations

• Use baby spinach: Swap it for the rocket, or use a mixture of both.
• Choose brioche: Use brioche buns for a softer, richer burger.
• Adjust the lemon: Add it gradually to the aioli until the flavour suits you.
• Add the onion: Use the optional sliced onion for extra bite.
• Change the seasoning: Adjust the Cajun or Creole seasoning to suit your preferred level of spice.

Common mistakes to avoid

• Overprocessing the salmon: Stop when it is coarsely ground so the patties do not become pasty.
• Skipping the chill: Refrigerate the mixture for at least an hour so it is easier to shape.
• Crowding the grill: Leave space around the patties so they cook evenly and are easier to turn.
• Turning too soon: Let the first side brown for about 4–5 minutes before flipping.
• Using dirty grates: Clean and oil the grill grates to help prevent the fish from sticking.
• Assembling too early: Add the patties and toppings to the buns shortly before serving.

How to store

Refrigerate leftover cooked patties in an airtight container and use within 3 days. Reheat gently until hot throughout, or serve cold; store the aioli and toppings separately and assemble fresh.

Frequently asked questions