Mary Berry Salmon Burgers Recipe

These Mary Berry salmon burgers are wonderfully light, tender and full of fresh flavour. Made with flaky salmon, herbs and a hint of lemon, they have a delicate texture inside with a beautifully golden crust outside. They are simple enough for a midweek supper yet impressive enough to serve to guests. From start to finish, the recipe takes around 35 minutes and is suitable for confident beginners.

Ingredients

For the Salmon Burgers

• 500g fresh salmon fillets, skin removed
• 1 tbsp olive oil
• 1 small onion, very finely chopped
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp fresh dill, finely chopped
• Zest of 1 lemon
• 1 tbsp lemon juice
• 75g fresh white breadcrumbs
• 1 medium free-range egg, beaten
• ½ tsp salt
• ¼ tsp freshly ground black pepper

For Frying

• 2 tbsp sunflower oil

To Serve

• 4 brioche burger buns, lightly toasted
• Lettuce leaves
• Sliced tomato
• Red onion slices
• 2–3 tbsp mayonnaise or tartare sauce

How to Make Mary Berry Salmon Burgers

• Prepare the salmon: Cut the salmon into chunks. Place half in a food processor and pulse briefly until finely chopped but not smooth. Finely chop the remaining half by hand to keep some texture.
• Mix the filling: In a large bowl, combine the chopped salmon, onion, parsley, dill, lemon zest, lemon juice, breadcrumbs, beaten egg, salt and pepper. Mix gently until just combined.
• Shape the burgers: Divide the mixture into four equal portions and shape into thick patties. Place on a plate, cover and chill in the refrigerator for 15 minutes to firm up.
• Cook the burgers: Heat the sunflower oil in a large non-stick frying pan over medium heat. Cook the burgers for 4–5 minutes on each side until golden brown and cooked through.
• Assemble and serve: Spread mayonnaise or tartare sauce over the toasted buns. Add lettuce, tomato and red onion, then place the hot salmon burger on top. Serve immediately.

Tips

Why are my salmon burgers falling apart?

Make sure the mixture is chilled before cooking and avoid over-processing the salmon. The texture should remain slightly coarse rather than smooth.

Can I use tinned salmon?

Yes, but drain it thoroughly and remove any skin or bones. The texture will be slightly softer than when using fresh salmon.

How do I know when they are cooked?

The burgers should feel firm to the touch and be opaque throughout. Avoid overcooking as salmon can quickly become dry.

Can I cook them in the oven?

Yes. Bake at 200°C or 180°C fan for 12 to 15 minutes, turning halfway, until golden and cooked through.

If You Enjoyed This Recipe Make Sure You Try The James Martin Rice Pudding Recipe

Serving Suggestions

• Serve with sweet potato fries and a crisp green salad.
• Add sliced avocado for extra creaminess.
• Pair with homemade coleslaw for a classic touch.
• Serve without buns alongside steamed vegetables for a lighter meal.

Storage

At Room Temperature

Cooked salmon burgers can stand at room temperature for up to 1 hour. After that, refrigerate promptly.

In the Refrigerator

Store cooked burgers in an airtight container for up to 2 days. Reheat gently in a frying pan or oven until piping hot.

Freezing

Uncooked shaped burgers freeze well. Place on a tray until firm, then transfer to a freezer bag for up to 2 months. Defrost overnight in the refrigerator before cooking.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 28g
• Protein: 32g
• Fat: 22g
• Saturated Fat: 4g
• Sodium: 520mg

Nutrition values are estimates and may vary depending on exact ingredients used.

FAQs

Mary Berry Salmon Burgers Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Easy

Servings

4

burgers

Prep time

15

minutes

Cooking time

10

minutes

Total time

35

minutes

Calories

420

kcal

25

minutes

Tender and flavourful salmon burgers made with fresh herbs, lemon and flaky salmon. A quick and easy meal perfect for lunch or dinner.

Ingredients

• 500g fresh salmon fillets, skin removed

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 1 tbsp fresh parsley, chopped

• 1 tbsp fresh dill, chopped

• Zest of 1 lemon

• 1 tbsp lemon juice

• 75g fresh white breadcrumbs

• 1 medium egg, beaten

• ½ tsp salt

• ¼ tsp black pepper

• 2 tbsp sunflower oil

• 4 brioche buns

• Lettuce, tomato and red onion, to serve

• Mayonnaise or tartare sauce, to serve

Directions

• Chop half the salmon in a food processor and the remaining half by hand.
• Combine salmon with onion, herbs, lemon zest, juice, breadcrumbs, egg, salt and pepper.
• Shape into four burgers and chill for 15 minutes.
• Heat oil in a frying pan and cook burgers for 4–5 minutes per side.
• Assemble in toasted buns with salad and sauce.

Notes

• Chilling helps the burgers hold their shape.
• Do not overcook to keep the salmon moist.
• Uncooked burgers can be frozen for up to 2 months.