Fresh Salmon Burgers with Lemon, Caper and Dill Mayonnaise

Fresh Salmon Burgers with lemon, caper and dill mayonnaise, served on a toasted ciabatta bun
  • 4 servings
  • to prepare
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  • 600g fresh salmon, skinned and cut into chunks
  • 100g white breadcrumbs
  • 1 egg
  • 3 spring onions, roughly chopped
  • 1tbsp chopped parsley
  • Salt and milled pepper
  • ½ cucumber, peeled into ribbons
  • 1 packet watercress
  • 4tbsp mayonnaise
  • 1tbsp capers, chopped
  • 1tsp dill, chopped
  • Juice of ½ lemon
  • 4 bread buns, lightly toasted or barbecued


Place the salmon, breadcrumbs, spring onions and egg into a food processor. Season with salt and milled pepper add the parsley and wiz until combined but not to a puree. This will take 2-3 seconds.

Divide the mixture into 4 and on a lightly floured surface shape into a burger. Pop onto a plate, cover and leave in the fridge for 30 minutes to set.

Meanwhile to make the mayonnaise, simply mix all the ingredients together.

To cook Pre-heat your oven to 180*c / gas 4.

Fry the salmon burgers for 2 minutes on each side in a little sunflower oil and pop into the oven to cook through for about 6 minutes. If you wish to barbecue the burgers they will take 4-5 minutes on each side. Serve the salmon burgers on a toasted bun of your choice, with new season watercress, ribbons of English cucumber and the lemon and caper mayonnaise.