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These easy salmon burgers are simple, quick and delicious. They are also a great deal lighter than regular beef burgers, so you can enjoy them guilt-free! These are great for a summer BBQ, mid-week dinner or lazy weekend lunch.
Are they healthy?
This recipe is most definitely healthier than standard beef burgers. It contains around 500 calories and 25g fat per burger. You can, however, make some tweaks to make them even more healthy:
- If you are looking for a low carb option (which also saves around 150 calories) then replace the burger bun with a lettuce wrap. This brings the carb count down to a respectful 8g
- Looking for less fat and calories? Use low-fat mayo! That will save you around 70 calories and 9g of fat.
- I included chives for this recipe, but dill is also a fantastic option. You could also include chopped coriander in the burgers.
Can you freeze them?
These burgers freeze really well, and you can also keep them in the fridge for up to 3 days before eating. For best results, refrigerate or freeze before cooking and then follow the cooking instructions from chilled to cook.
You can also chill or freeze them cooked. Just make sure they are fully defrosted before reheating and steaming hot all the way through when you serve them.
What toppings can you use?
For this recipe, I use red onion, cucumber and whole sprigs of fresh coriander for this recipe. The burger is topped with garlic aioli. I also use a standard seeded burger bun. However, you can get creative with the toppings.
You can use other standard burger toppings such as tomato, lettuce or pickle. Shredded red cabbage or carrots are also great colourful options. Or you can create an Asian inspired recipe by using sliced spring onions, coriander and making a ginger aioli instead of a garlic one. You could even create a fruity burger by topping with some sliced fresh mango.
For a low carb option, pile on lower carb vegetables and lettuce and omit the burger bun.
- Skinless salmon fillet – you can buy skin-on and remove the skin
- Chives – finely chopped
- Lemon juice
- Minced ginger or ginger paste (or you can grate some fresh ginger)
- Olive oil
- Mayo – full fat is creamiest, but you can use light mayo for a healthier option
- Lemon juice
- Garlic cloves – minced or pressed
- Sliced red onion
- Sliced cucumber
- Fresh coriander sprigs
- Burger bun
See more topping ideas above
How to make them
These easy salmon burgers are ridiculously simple. Blitz chopped salmon fillets in a blender with some ginger paste, olive oil, lemon juice & chives. Once whizzed into a rough paste-like texture then mould them into a patty shape.
The burger patties can be pan-fried for around 10-12 minutes until cooked through. Fry in olive oil over a medium heat and turn every 3 minutes. Be careful with the burger patties so they don’t break apart.
To make the garlic aioli simply mix together the garlic, mayo and lemon juice. You could make it from scratch, but using ready made mayo is perfectly fine.
Assemble the burgers by placing the cooked patties on top of the bottom or a burger bun. Spoon the aioli on top and then place the red onion, cucumber and coriander on top.
Products that work great for this recipe:
Bamboo Kebab Skewers
Russell Hobbs 3-in-1 Blender
T-fal Nonstick Pan
These easy salmon burgers are super simple to make, incredibly tasty and much healthier than standard beef burgers! With flavours of ginger, coriander and lemon, these are great for a summer BBQ or a midweek lunch or dinner.
The default recipe makes one burger.
For the burgers
- 100g (or 3.5oz) skinless salmon fillet
- 1 tsp chives, finely chopped
- 1 tsp lemon juice
- 1 tsp minced ginger
- 1 tsp olive oil
- 3 slices red onion
- 3 slices cucumber
- few sprigs of fresh coriander
- 1 seeded burger bun
For the garlic aioli
- 1 tbsp mayo
- 1 tsp lemon juice
- 1 clove garlic, minced
1. Chop the salmon into large pieces (feel free to use scissors) and add into a blender. Add the chives, lemon juice and ginger and season well.
2. Blitz until you have a mousse-like texture.
3. Using your (clean) hands, form the salmon mixture into a burger patty.
4. Heat the olive oil over a medium-high heat in a non-stick frying pan or skillet. Add the salmon burger and cook for around 3 minutes before flipping and cooking for another 3 minutes. The salmon should sizzle on contact with the pan – but not start smoking.
5. Cook for a further 5 minutes, flipping every couple of minutes until cooked through.
6. Layer the bun with the aioli, then the burger. Then top with cucumber, the red onion and the coriander sprigs before adding the top of the bun.
- The garlic aioli is quite garlicky as it uses a full clove per portion. I recommend adding a little at a time and testing until you have it to your personal taste.
- Replace the bread bun with a lettuce wrap if you want to reduce carbs. And/or replace the mayo with low-fat mayonnaise to reduce fat and calories.
- You can use dill or coriander instead of the chives.
- Category: Burger
- Method: Hob
- Cuisine: British
- Serving Size: 1
- Calories: 550
- Fat: 25g
- Carbohydrates: 35g
- Protein: 32g
Keywords: burger, salmon, fish, dinner, BBQ, lunch, dinner, aioli,