Salmon burger

Ingredients

• 4round burger rolls
• to tastemayonnaise
• 4 slicessmoked salmon
• juice of 1lemon
• to tasteextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Make the marinade

   In a shallow dish, mix the extra-virgin olive oil, strained lemon juice, salt and black pepper into an emulsion. Add the smoked salmon slices and coat them in the mixture.

2. 2

   Marinate the salmon

   Cover the dish with cling film and refrigerate the salmon for 30–60 minutes.

3. 3

   Toast the rolls

   When the marinating time is up, cut each burger roll in half and toast both halves on a griddle for a few minutes.

4. 4

   Add mayonnaise

   Spread a layer of mayonnaise over each roll.

5. 5

   Fill the rolls

   Drain a slice of smoked salmon and place it on each roll, then add another teaspoon of mayonnaise.

6. 6

   Close the burgers

   Put the top half of each roll in place.

7. 7

   Serve

   Serve the salmon burgers straight away.

What is a salmon burger?

A salmon burger is a sandwich built around salmon rather than a cooked meat patty. This Italian-style version uses smoked salmon in a round toasted roll, with mayonnaise and a lemon-and-oil marinade.

The method keeps the filling simple: the lemon sharpens the rich salmon, while a quick toast gives the bread some structure. It is assembled like a burger, but the salmon is served as slices rather than shaped into a patty.

Nutrition and macros by portion

The nutrition label shows one serving as written: 410 calories, 18g protein, 43g carbs, 18g fat.

The rolls provide most of the carbohydrates, while mayonnaise and olive oil contribute much of the fat; smoked salmon supplies the protein and also adds salt. Pair one burger with salad or vegetables for a more balanced plate.

The ingredients that matter

Smoked salmon: its saltiness and smoky flavour are already pronounced, so use a light hand with the salt in the marinade.

Lemon and oil: strained lemon juice keeps pips out of the marinade, and the oil helps coat the slices. Mix them together before adding the salmon.

Rolls and mayonnaise: round burger rolls make the sandwiches easy to handle. Mayonnaise adds creaminess, so spread it in a thin, even layer.

Marinating the salmon

Keep the slices intact while marinating so they are easy to lift and place on the rolls. Turn or spoon the emulsion over them gently to coat without breaking them up.

The recipe gives a 30–60 minute chill in the fridge. Allow for that resting time even though the listed total time is 14 minutes.

Toasting and assembling

Toast the cut sides on a hot griddle for a few minutes, checking often; the aim is light colour and a little crispness, not dry bread.

Drain the salmon before adding it so excess marinade does not soak the roll. Assemble just before serving to keep the toasted bread from softening.

What to serve alongside

A crisp green salad or sliced tomatoes make a fresh contrast to the smoky fish and mayonnaise. For a more substantial plate, add boiled new potatoes or a simple vegetable side.

Serve the burgers soon after assembly, while the rolls are still warm and the filling is cool.

Recipe notes & tips

• Taste the smoked salmon before salting the marinade, as its saltiness varies.
• Strain the lemon juice to remove pips.
• Use a hot griddle so the rolls toast quickly without drying out.
• Drain each salmon slice before placing it on the bread.
• Keep the assembled burgers for serving rather than making them well in advance.

Variations

• Add rocket: tuck a few leaves into each burger for a peppery, fresh bite.
• Use dill: add chopped dill to the mayonnaise for a herbal note.
• Add cucumber: layer in thin slices for crunch and freshness.
• Choose wholemeal rolls: use them in place of the round white burger rolls.
• Add capers: scatter a few over the salmon for a briny accent.

Common mistakes to avoid

• Too much salt: smoked salmon is already salty, so season the marinade cautiously.
• Soggy bread: drain the salmon well and assemble the burgers just before serving.
• Over-toasting: check the rolls after a few minutes so they do not become hard.
• Broken salmon: handle the slices gently when coating and lifting them.
• Skipping the chill: allow the full 30–60 minutes of refrigeration specified for marinating.

How to store

For best texture, assemble the burgers just before eating. Keep leftover marinated salmon covered in the fridge and use it within 1 day; store the rolls separately and toast them again before serving.

Frequently asked questions