Salmon burgers recipe

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Salmon burgers are a fresh and tasty alternative to beef burgers. Salmon is marinated in lime, soy and honey before cooking so it is packed with flavour.

(Image credit: TI Media Limited)
  • healthy
Serves4
SkillEasy
Preparation Time10 mins
Cooking Time10 mins
Total Time20 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories440 Kcal22%
Fat19 g27%
Saturated Fat3 g15%

Salmon burgers are a fresh and tasty alternative to a regular beef burger. We’ve marinated our salmon in lime, soy and honey before cooking so that it is packed with flavour. Wassabi adds a great punch to these salmon burgers, but if it is too spicy for your liking, you could serve with a lemon mayo instead. Beef burgers may be a barbecue favourite, but salmon is a healthy and delicious alternative. This super fish is packed with omega 3 fatty acids, which help boost brain function. What’s more, by having this grilled salmon fillet burger instead of a processed pre-made beef burger, you are cutting out any nasty additives and preservatives. We’ve used one large salmon fillet, then cut into four before serving, but you could also use individual fillets if you prefer. The way we have prepared and cooked the salmon is perfect for a burger, but would also make a delicious light meal when served with an Asian salad or rice noodles. Make a change from the normal barbecue fare and try these zesty and flavourful salmon burgers.

Ingredients

  • zest and juice of 1 lime
  • 1tbsp soy sauce
  • 1tsp runny honey
  • 450g salmon fillet, skin removed
  • 1tbsp olive oil, plus extra to serve
  • 4 mixed-seed rolls, halved and toasted
  • wasabi or lemon mayonnaise
  • salad leaves, cucumber ribbons and caper berries, to serve

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Method

  1. Mix the lime zest and juice, soy sauce and runny honey in a shallow dish. Place the salmon in the dish and coat it in the mixture.
  2. Heat a griddle pan until hot. Add the oil and the salmon. Cook for 8-10 mins, turning once, until the fish is just cooked through and flakes easily.
  3. Cut the fish into 4 pieces and serve in the rolls with wasabi or lemon mayo, salad leaves, cucumber ribbons and caper berries. Drizzle over a little olive oil to serve.
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