Lemon Herbed Salmon Burger Patties

    20 minutes

    A quick, heathy and delicious salmon burger with the light taste of lemon and herbs. Try them cooked on the BBQ during the summer months. The mayonnaise dressing can be optional addition - but it really does add that extra lemon tang!

    313 people made this

    Makes: 6 burgers

    • 1 tin (450g) salmon, drained and flaked
    • 2 eggs
    • 1/4 cup fresh parsley, chopped
    • 1/2 small onion, finely diced
    • 1/4 cup dry breadcrumbs
    • 2 tablespoons lemon juice
    • 1/2 teaspoon dried basil
    • 1 pinch chilli flakes
    • 1 tablespoon vegetable oil
    • Mayonnaise
    • 2 tablespoons light mayonnaise
    • 1 tablespoon lemon juice
    • 1 pinch dried basil

    Preparation:12min  ›  Cook:8min  ›  Ready in:20min 

    1. In a medium bowl mix together the salmon, eggs, parsley, onion, breadcrumbs, lemon juice, basil and chilli flakes. Form into 6 firmly packed patties about 1cm thick.
    2. Heat the oil in a large frypan over medium heat. When the oil is hot add the patties and cook for 4 minutes per side or until nicely browned.
    3. In a small bowl, mix together the mayonnaise, lemon juice and basil. Use as a sauce for your patties.

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    Reviews in English (281)


    In order to reduce the fat in this recipe, I baked the burgers at 325 degrees F. for 10 minutes, then turned them and baked them for another 10.  -  12 May 2008  (Review from Allrecipes USA and Canada)


    I've tried a few salmon burger recipes and will stick with this one...the patty actually sticks together and the flavor is good--especially with the lemon/basil mayo. Will make this again.  -  09 Feb 2007  (Review from Allrecipes USA and Canada)


    This recipe fixes a BIG problem I had with other salmon burger recipes...they always fell apart, especially when I would grill them. I think its the eggs and bread crumbs that do the trick! Nice recipe to build off personal favorites like adding cilantro or some seafood seasoning. Thanks for sharing...a definite keeper!  -  23 Jun 2008  (Review from Allrecipes USA and Canada)