Salmon Burgers
The classic flavour combination of lemon, salmon and dill in a tasty burger that's ideal if you fancy a change from beef.
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NutritionPer Serving
- Calories482
- Carbs35g
- Protein36g
- Fat21g
- Saturates4.1g
- Sugars4.6g
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
These Salmon Burgers are the perfect choice if you feel like a change from beef burgers and are ideal for fish lovers.
We’ve combined the classic flavour combinations of lemon and dill in these light burgers, and the addition of pickles to the yoghurt dressing means that you get the taste of a tartare sauce, but without all of the extra calories.
These Salmon Burgers are ideal for batch cooking, but if you’re planning to make them in advance and freeze them until they’re needed, then it’s important to make sure that your salmon fillets haven’t been previously frozen and defrosted.
To save some time when making this recipe, the breadcrumbs can be made ahead of time which is ideal if you have lots of stale bread that you need to use up – simply blitz your bread up into crumbs and freeze in a freezer bag for up to 3 months.
These Salmon Burgers are delicious when served as a light meal alongside a mixed salad, or as part of a summer barbecue for any fish loving guests!
Do you need any special ingredients to make these Salmon Burgers?
This recipe is really simple and doesn’t require any special ingredients to make, but if you’re planning to freeze your salmon burgers to use at a later date then you’ll need to double check that your salmon fillets haven’t been previously frozen and defrosted.
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You’ll need a food processor to make your breadcrumbs and blitz up your salmon chunks to make these burgers.
A non stick frying pan is essential as it means that you’ll be able to easily flip your burgers.
How many calories are in these Salmon Burgers?
There are 482 calories per portion in these Salmon Burgers, which means they fall into our Weekly Indulgence category.
These Salmon Burgers are perfect if you’re following a calorie controlled diet, and fit well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Cut the bread into chunks and blitz in a food processor to make fine breadcrumbs. Place into a large mixing bowl.
Step 2
Cut the salmon into chunks and place in the food processor. Blitz for a few seconds using the pulse function. Don’t over process, you are looking for a rough chopped mix, not a smooth blend.
Step 3
Add the chopped salmon to the breadcrumbs along with the lemon zest , chives and egg yolk. Season well with salt and pepper and mix until well combined.
Step 4
Shape the salmon into burger shapes, about 2cm thick and pop in the fridge while you make your sauce.
Step 5
In a small bowl, mix together the yoghurt, mustard, dill, chopped pickles and a teaspoon of the pickling vinegar. Add a pinch of sweetener or sugar and some salt and pepper to taste. Mix well.
Step 6
Spray a non stick frying pan with low calorie cooking spray and place over a medium heat. When hot, carefully place the salmon burgers in the frying pan and cook for 8-10 minutes, turning carefully once. The outside should be golden and inside an opaque pink.
Step 7
Split the wholemeal rolls and toast if you wish. Fill with the mixed salad and pop a burger on top. Top with the yoghurt dressing and serve with some extra salad on the side.
What could I serve with these Salmon Burgers?
Any of the following accompaniments would work really well when served alongside these Salmon Burgers.
How do you know when these Salmon Burgers are cooked?
Your burgers will take around 10 minutes to cook and will be ready when they’re golden on the outside and the insides are an opaque pink.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep these Salmon Burgers in the fridge?
Once you’ve put them out, ideally you should eat them within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of these Salmon Burgers in the fridge for approximately 3 days or so.
Make sure you store the burgers separately from the buns and dressing as otherwise they’ll go all soggy!
Can I freeze these Salmon Burgers?
Yes you can! The salmon burgers from this recipe can be frozen, but please remember to double check that your salmon fillets haven’t been previously frozen and defrosted. You’ll also need to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat these Salmon Burgers?
From chilled: Reheat in a moderate oven until piping hot throughout, then add to your buns with the salad and dressing.
From frozen: Allow to defrost and then as above.
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Salmon Burgers
The classic flavour combination of lemon, salmon and dill in a tasty burger that's ideal if you fancy a change from beef.
-
Prep Time
10 MINS
-
Cook Time
10 MINS
- KCals 482
- Carbs 35G
Instructions
- Cut the bread into chunks and blitz in a food processor to make fine breadcrumbs. Place into a large mixing bowl.
- Cut the salmon into chunks and place in the food processor. Blitz for a few seconds using the pulse function. Don't over process, you are looking for a rough chopped mix, not a smooth blend.
- Add the chopped salmon to the breadcrumbs along with the lemon zest, chives and egg yolk. Season well with salt and pepper and mix until well combined.
- Shape the salmon into burger shapes, about 2cm thick and pop in the fridge while you make your sauce.
- In a small bowl, mix together the yoghurt, mustard, dill, chopped pickles and a teaspoon of the pickling vinegar. Add a pinch of sweetener or sugar and some salt and pepper to taste. Mix well.
- Spray a non stick frying pan with low calorie cooking spray and place over a medium heat. When hot, carefully place the salmon burgers in the frying pan and cook for 8-10 minutes, turning carefully once. The outside should be golden and inside an opaque pink.
- Split the wholemeal rolls and toast if you wish. Fill with the mixed salad and pop a burger on top. Top with the yoghurt dressing and serve with some extra salad on the side.
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6 comments
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StephanieSunday 25th April 2021
Can someone tell me how many calories this would be without the bun? I dont think the burgers themselves would have much if you take away the bun. I like having burgers with pasta n sauce you see.
HollyTuesday 27th April 2021
Hey Stephanie, If you have a look at THIS article it talks you though how you can work out calories for our recipes this will help you make any changes you would like to. Hope that helps!
Michelle ASunday 25th April 2021
Approximately how many grams of salmon please? The fillets I have look larger than the ones in the photo, thanks
HollyTuesday 27th April 2021
Hey Michelle, we used salmon fillets which weighed approximately 100g each. Hope that helps!
NickiThursday 22nd April 2021
I always make breadcrumbs when I’ve got leftover bread. How many grams of breadcrumbs would I have to use?
HollyThursday 22nd April 2021
Hey Nicki, we use a slice of bread from a standard loaf in these Salmon Burgers that is approximately 30g hope that helps!
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