Salmon Burgers

Prep 15 min
Total 25 min
Serves 4

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2 1/2 cups
flaked baked salmon, (from Baked Salmon and Rice Bowls with Togarashi)
egg, lightly beaten
3/4 cup
mayonnaise, divided
1/2 cup
3 tbsp
finely chopped dill, divided
1/2 cup
matchstick carrots
radishes, cut in matchsticks (1/3 cup)
green onions, thinly sliced
1 tbsp
apple cider vinegar, divided
1/4 tsp
2 tsp
Dijon mustard
Brioche buns, halved


1. Position rack in centre of oven, then preheat to broil. Line a baking sheet with foil.

2. Stir salmon with egg, 1/2 cup mayo, bread crumbs and 2 tbsp dill in a large bowl. With damp hands, form into four 3/4-in. thick patties and arrange on prepared sheet. Broil, flipping halfway, until golden brown, about 12 min.

3. Toss carrots with radish and green onions in a medium bowl. Stir in 2 tsp vinegar, salt and sugar.

4. Stir Dijon with remaining 1/4 cup mayo, 1 tbsp dill and 1 tsp vinegar in a small bowl.

5. Spread mayo mixture onto bottom buns. Top each with 1 salmon burger, carrot mixture and a top bun.


Calories 940, Protein 44 g, Carbohydrates 51 g, Fat 62 g, Fibre 2 g, Sodium 1 mg. Excellent source of vitamin A, folate and iron

Kitchen Tip

This is a two-for-one recipe! Use the Salmon from our Baked Salmon and Rice Bowls with Togarashi to make these burgers.

To toast buns, place halves on a baking sheet, cut-side up, and bake at 350F until they’re crisp and lightly golden, 3 to 5 min.

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