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Salmon burgers recipe

Salmon burgers recipe

25 ratings

Get ready to sink your teeth into these delicious salmon burgers that are sure to satisfy your cravings. The best part? They are easy to make and oven-baked for a healthier alternative to traditional frying. See method

  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 429 calories / serving
  • Freezable


  • 2 tbsp mayonnaise
  • 4 spring onions, sliced
  • 10g fresh dill, chopped
  • 1 lemon, zested, plus 1 tsp juice
  • 418g tin wild Pacific pink salmon, drained, any skin and bones discarded
  • 30g dried white breadcrumbs
  • 1 tbsp vegetable oil
  • 4-pack brioche burger buns
  • 120g bag mixed-leaf salad
High in protein and high in vitamin D

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    2g 12%
  • Sugars

    7g 7%
  • Salt

    1.6g 26%

of the reference intake
Carbohydrate 38.4g Protein 31.7g Fibre 3g


  1. In a small bowl, mix half the mayonnaise, spring onions and dill with 1 tsp lemon juice; season with black pepper. Cover and set aside in the fridge until needed.
  2. Preheat the oven to gas 4, 180°C, fan 160°C. For the burgers, put the salmon in a large bowl with the breadcrumbs, remaining mayonnaise, spring onions and dill, and the lemon zest. Mix with a fork until combined. Shape into 4 patties with your hands, then transfer to a lined baking sheet.
  3. Brush the patties with the oil, then bake for 25 mins, turning halfway. Halve the burger buns and add to the oven for the last 5 mins of the burgers cooking time, to toast.
  4. Divide the sauce between the bun bases; top with the patties and a handful of salad leaves. Sandwich with the bun lids and serve the remaining salad on the side.

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