About this recipe: These savoury salmon burgers hold up well on the barbecue, especially if you use a nice fillet of wild salmon. Serve on a bap with lettuce, tomato, mustard and horseradish for a great BBQ main.
These can be easily pan fried or grilled if it isn't BBQ season!
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
Fabulous! My passion is cooking and I have prepared so many dishes...it NEVER dawned on me to prepare burgers made from salmon! My husband mixed the ingredients and he does things by-the-book. We followed the directions to-the-tee. We grilled these up and they were INCREDIBLY TASTY! They stay together perfectly, had no shrinkage (make the patties exactly to the size of your onion rolls for the perfect fit), and if you double the recipe, form more patties and freeze them. They freeze perfectly fine. The olive oil is a great addition and healthy too! I give this recipe 5 stars. Will do again and again. Bravo to the author. - 22 Sep 2005 (Review from Allrecipes US | Canada)
Healthier Substitutions that worked great for me: Canned sockeye salmon Ground oatmeal instead of breadcrumbs egg whites I mixed it together with my hands and cooked in a non-stick pan on the stove. I didn't have time to refrigerate and they still came out great. Served over a salad of greens, purple cabbage, sliced apples, pesto, and canellini beans. Great dinner. - 25 Jun 2009 (Review from Allrecipes US | Canada)
Wow! I followed the recipe to the letter and they were fantastic. At first I thought pulling the salmon from the skin was a bit of a pain as I was trying to cut it off (apparently I'm not that coordinated) but since I knew I would be mincing it, I got right in there with both hands and the salmon tore away from the skin rather quickly. I then popped it into the food processor and had minced fresh salmon in seconds (did the same with the red onion). I formed the patties in a Tupperware burger press so the consistancy was perfect and not a single morsel crumbled during grilling. I will be laminating this recipe because I'll be making it over and over again. Thanks so much for posting it! - 30 May 2006 (Review from Allrecipes US | Canada)