Salmon Burgers with Lemon-Yoghurt Sauce

    1 hour

    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.

    1 person made this

    Serves: 8 

    • Salmon burgers
    • 1.2kg skinless salmon fillets, bones removed
    • 2 eggs, beaten
    • 40g finely chopped parsley
    • 25g finely chopped spring onions
    • 2 tablespoons fresh lemon juice
    • 1/2 cup breadcrumbs
    • 1 tablespoon seafood seasoning
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • Lemon-yoghurt sauce
    • 1/2 cup plain yoghurt
    • 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

    Preparation:25min  ›  Cook:5min  ›  Extra time:30min chilling  ›  Ready in:1hour 

    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 shape into thick patties. Chill, covered, at least 30 minutes or up to 4 hours.
    2. Stir together yoghurt, 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 patties with oil. Cook on the grate, turning carefully, until cooked through, about 2 to 3 minutes per side. Serve on buns with yoghurt sauce and rocket leaves.

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    Reviews and Ratings
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    Reviews in English (13)


    The sauce just makes it slide down smoothly!  -  01 Jan 2019  (Review from Allrecipes USA and Canada)


    I found this to be by far the best mixture and consistency, not to mention flavor, for a fish burger/cake. I refrigerated them for an hour before grilling in a cast iron pan. You can freeze them for 10-20 minutes if in a hurry. They held together wonderfully!  -  10 Oct 2018  (Review from Allrecipes USA and Canada)


    I added fresh dill and garlic to both the salmon and the sauce. It's so good on its own, we skip the bun and serve it on top of the arugula tossed in a fresh lemon vinaigrette.  -  03 Oct 2018  (Review from Allrecipes USA and Canada)