Mary Berry Salmon Burgers​ Recipe

These zesty Mary Berry Salmon Burgers are made with a combination of fresh and smoked salmon, panko breadcrumbs, tangy mayonnaise, and plenty of fresh dill, topped with a homemade lemon caper mayonnaise. The result is a light, bright, and intensely flavorful burger, creating a perfect simple supper or summer meal. This easy recipe makes 8 burgers, ideal for feeding a crowd or freezing for later.

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Mary Berry Salmon Burgers Ingredients

For the Salmon Burgers (Makes 8):

• 100g (4oz) smoked salmon
• 500g (1lb 2oz) fresh salmon fillet, skinned and cut into 4cm (121​in) pieces
• 125g (4½oz) panko breadcrumbs
• Juice of ½ lemon
• 4 tbsp mayonnaise
• 1 small bunch of fresh dill, chopped
• Salt and freshly ground black pepper
• 221​tbsp sunflower oil, divided (for cooking the burgers and fennel)

For the Lemon Caper Mayonnaise:

• 4 tbsp mayonnaise
• 1 tbsp capers, chopped
• Juice of ½ small lemon

For Serving/Toppings (Optional but Recommended):

• 41​ fennel bulb, very thinly sliced
• 4 brioche buns, split in half and toasted on each side
• 4 leaves of Romaine lettuce
• 2 pickled dill cucumbers, thinly sliced (cornichons)

How To Make Mary Berry Salmon Burgers

1. Prepare the burger mixture: Measure the smoked salmon into a food processor and whiz for a few moments until it is roughly chopped. Add the remaining burger ingredients—the fresh salmon pieces, panko breadcrumbs, lemon juice, 4 tbsp of mayonnaise, chopped dill, and a pinch of salt and pepper.
2. Process the mix: Whiz the mixture again for a very brief moment until it has just come together, but still has plenty of chunky texture. You do not want a smooth paste.
3. Shape the burgers: Shape the mixture into 8 equal-sized burgers. If you have time, chill the burgers for 30 minutes to help them firm up.
4. Make the mayonnaise: While the burgers chill, make the lemon caper mayonnaise. Mix the 4 tbsp of mayonnaise, chopped capers, and lemon juice in a small bowl. Season the sauce well with salt and pepper and set aside.
5. Cook the fennel (topping): Heat 21​tbsp of the sunflower oil in a small pan over a high heat. Add the very thinly sliced fennel and fry for about 5 minutes, until it has softened slightly and become golden. Set aside.
6. Fry the burgers: Heat the remaining 2tbsp of oil in a large non-stick frying pan over a low-medium heat. Add the burgers (working in batches if necessary) and fry for 3–4 minutes on each side, until they are golden brown and cooked through in the center.
7. Assemble and serve: Place half a Romaine lettuce leaf on the base of each toasted brioche bun. Top the lettuce with a cooked salmon burger, some crispy fennel slices, a few slices of the pickled dill cucumbers, and a generous spoonful of the lemon caper mayonnaise. Serve immediately.

Recipe Tips

• Do Not Over-Process: The secret to a good salmon burger is texture. Only pulse the food processor briefly (about 3-4 pulses) until the mixture is just combined. Over-processing turns the fish into a paste, resulting in a rubbery burger.
• The Smoked Salmon Boost: Adding smoked salmon is crucial for flavor depth. It provides a savory, salty kick that elevates the burger far beyond plain fresh salmon.
• Use Mayonnaise as Binder: Using a touch of mayonnaise in the burger mixture, rather than egg, adds richness and helps bind the burger without making it too firm.
• The Chill is Essential: If you find the burgers too soft to handle, chilling them for 30 minutes firms up the mixture, ensuring they hold their shape beautifully in the frying pan.

What To Serve Salmon Burgers

These light, flavorful salmon burgers pair best with simple, contrasting elements. Serve them with the creamy lemon caper mayonnaise and crispy fennel as suggested. For a side dish, try simple French fries or sweet potato fries, or opt for a light, crunchy salad like a classic coleslaw or a fresh green salad with a sharp vinaigrette.

How To Store Salmon Burgers Leftovers

• Refrigerate: Store leftover cooked salmon burgers in an airtight container in the refrigerator for up to 3 days. To reheat and maintain a crisp exterior, warm them gently in the oven or air fryer.
• Freeze: Uncooked salmon burgers freeze exceptionally well. Once shaped, arrange the patties on a tray, freeze until solid, and then transfer to a freezer bag or container. They will keep for up to 3 months. Cook from frozen, adding about 5-8 minutes to the frying time.

Mary Berry Salmon Burgers Nutrition Facts

• Calories: 380 kcal
• Total Fat: 22g
• Saturated Fat: 5g
• Cholesterol: 80mg
• Sodium: 350mg
• Total Carbohydrate: 20g
• Dietary Fiber: 1g
• Sugars: 3g
• Protein: 25g

Frequently Asked Questions

• Can I bake these salmon burgers instead of frying? Yes, you can bake the salmon burgers for a lower-fat option. Preheat the oven to 200∘C (180∘C fan/Gas 6). Place the burgers on a lined baking tray and bake for about 15-20 minutes, turning halfway through, until they are cooked through and golden brown.
• Can I use canned salmon? While you could use canned salmon, Mary Berry’s recipe relies on the texture of fresh salmon for a high-quality burger. Canned salmon tends to be softer and will result in a less robust burger patty. For the best flavor, stick to fresh and smoked salmon.
• What is the best way to chop the fresh salmon? You can cut the fresh salmon fillet into small 1cm chunks by hand for a very chunky texture. However, the quickest method is to use a food processor, as outlined in the instructions, but only pulse a few times to roughly chop it, not create a paste.

Try More Recipes:

• Mary Berry Herb Crusted Salmon​ Recipe
• Mary Berry​ Salmon Coulibiac Recipe
• Mary Berry Salmon Fish Cakes​ Recipe