Salmon burgers with lemon-yogurt sauce

Salmon burgers with lemon-yogurt sauce


1 person made this

About this recipe: These are a little like crab cakes, but they're made with fresh salmon and cooked on the barbecue. The secret to juicy salmon burgers is to chop the salmon coarsely with a knife instead of blending it in a food processor.


Serves: 8 

  • Salmon burgers
  • 1.125kg (2 1/2 pounds) skinless salmon fillets, bones removed
  • 2 eggs, beaten
  • 40g finely chopped parsley
  • 25g finely chopped spring onions
  • 2 tablespoons fresh lemon juice
  • 60g breadcrumbs
  • 1 tablespoon seafood seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Lemon-yogurt sauce
  • 120ml plain yogurt
  • 2 tablespoons light mayonnaise
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped spring onion
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • To serve
  • 2 tablespoons olive oil
  • 8 brioche buns, split and toasted
  • 40g fresh rocket

Prep:25min  ›  Cook:5min  ›  Extra time:30min chilling  ›  Ready in:1hr 

  1. Chop salmon into chunky pieces. Transfer to a bowl with 40g freshly chopped parsley, 25g chopped spring onions, 2 tablespoons lemon juice, breadcrumbs, seasoning, 1/2 teaspoon salt and 1/2 teaspoon pepper; mix together with your hands. Divide into 8 equal portions and pat into thick burgers. Chill, covered, at least 30 minutes or up to 4 hours.
  2. Stir together yogurt, mayonnaise, 2 tablespoons parsley, 2 tablespoons spring onion, 1 tablespoon lemon juice, 1/8 teaspoon salt and 1/8 teaspoon pepper in a small bowl.
  3. Preheat barbecue to medium heat. Oil grate.
  4. Brush salmon burgers with oil. Cook on the grate, turning carefully, until cooked through, about 2 to 3 minutes per side. Serve on buns with yogurt sauce and rocket leaves.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate