Mary Berry Salmon Burgers​ Recipe

Mary Berry Salmon Burgers are fresh British seafood patties made with smoked and fresh fish. These easy burgers use panko breadcrumbs, zesty lemon, and fragrant dill for a light meal.

The mix needs a light touch in the food processor. If you over-blend the fish, you’ll end up with a rubbery paste instead of a chunky burger. Stop as soon as the ingredients hold together to keep the texture right. Do not skip the chilling stage if you want them to stay in one piece.

I’ve tried a few versions of fish cakes and this one from Mary Berry is the one I keep going back to because the smoked salmon adds such a deep savoury note. It’s much more satisfying than using fresh fish alone. You’ll find that the salty caper mayo cuts through the richness of the salmon. This is a solid dinner choice for a Friday night in.

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Mary Berry Salmon Burgers Ingredients

For the Salmon Burgers

• 100g (4oz) smoked salmon
• 500g (1lb 2oz) fresh salmon fillet, skinned and cut into 4cm (1 1/2in) pieces
• 125g (4 1/2oz) panko breadcrumbs
• Juice of 1/2 lemon
• 4 tbsp mayonnaise
• 1 small bunch of fresh dill, chopped
• Salt and freshly ground black pepper
• 2 1/2 tbsp sunflower oil, divided

For the Lemon Caper Mayonnaise

• 4 tbsp mayonnaise
• 1 tbsp capers, chopped
• Juice of 1/2 small lemon

For Serving

• 1/4 fennel bulb, very thinly sliced
• 4 brioche buns, split and toasted
• 4 leaves of Romaine lettuce
• 2 pickled dill cucumbers, thinly sliced

How To Make Mary Berry Salmon Burgers

1. Chop the smoked salmon: Put the smoked salmon into a food processor and pulse until it’s roughly chopped. Add the fresh salmon pieces, panko breadcrumbs, lemon juice, 4 tbsp of mayonnaise, dill, and seasoning.
2. Pulse the mixture: Whiz the processor again for a very brief moment until the ingredients just combine. Make sure it still has plenty of chunky texture. Stop before it becomes a smooth paste.
3. Form the patties: Shape the mixture into 8 equal-sized burgers using your hands. Put them in the fridge for 30 minutes to firm up.
4. Mix the sauce: Stir the 4 tbsp of mayonnaise, chopped capers, and lemon juice together in a small bowl. Season the sauce well with salt and pepper.
5. Sauté the fennel: Heat 1/2 tbsp of the sunflower oil in a small pan over a high heat. Fry the thinly sliced fennel for about 5 minutes until it’s soft and golden.
6. Fry the burgers: Heat the remaining 2 tbsp of oil in a large non-stick frying pan over a low-medium heat. Cook the burgers for 3 to 4 minutes on each side until they’re golden brown and firm in the centre.
7. Build the burgers: Lay half a Romaine lettuce leaf on the base of each toasted brioche bun. Add a salmon burger, some fried fennel, sliced pickles, and a large spoonful of the caper mayo.

Recipe Tips

• Chill the mixture. Chilling the shaped burgers for at least half an hour helps them hold their shape in the pan. If you skip this, they might fall apart when you flip them.
• Watch the processor. Use the pulse button rather than a continuous blend to keep the fish chunky. You want visible pieces of salmon for the best bite.
• Use a non-stick pan. Salmon is lean and the breadcrumbs can catch, so a good non-stick surface is essential. This helps you get a golden crust without using too much oil.
• Prep the fish properly. Make sure the fresh salmon is completely skinless and bone-free before it goes into the processor. Any bits of skin will ruin the texture of the patty.
• Make them ahead. You can shape these burgers a day in advance and keep them covered in the fridge. This makes them a great option for a quick weeknight dinner.
• Check the internal temperature. The burgers are done when they feel firm to the touch and the salmon has turned opaque throughout. They shouldn’t take longer than 8 minutes total.

What To Serve With Salmon Burgers

Serve these burgers with a side of crispy thick-cut chips or a light potato salad. A fresh green salad with rocket and a sharp vinaigrette helps balance the rich salmon. You could also offer extra lemon wedges on the side for squeezing over the fish.

How To Store Salmon Burgers

Fridge

Keep any leftover cooked burgers in an airtight container for up to two days. Make sure they’re completely cool before you put them away.

Reheat

Warm the burgers through in a dry frying pan over a low heat for a few minutes on each side. Do not use a microwave as it will make the breadcrumbs soggy and the fish rubbery.

Freeze

Freeze the uncooked patties between layers of greaseproof paper in a freezer bag for up to three months. Defrost them overnight in the fridge before frying as normal.

Mary Berry Salmon Burgers Nutrition Facts

Per serving (2 burgers with bun and sauce):

• Calories 620
• Protein 38g
• Fat 32g
• Carbohydrates 45g
• Sugar 6g
• Sodium 850mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

How do I stop Mary Berry Salmon Burgers from falling apart?

Chilling the patties for 30 minutes before cooking is the best way to help them stay together. The panko and mayonnaise act as binders, but the cold helps the mixture set.

Can I use fresh breadcrumbs instead of panko?

Yes, you can use normal white breadcrumbs, but the texture will be denser and less crunchy. Panko breadcrumbs give a much lighter finish to the salmon.

What if I don’t have a food processor?

You can finely chop both the smoked and fresh salmon with a sharp knife and mix everything in a bowl. It takes a bit more effort but gives you even better control over the texture.

Can I bake these instead of frying them?

Yes, you can bake them at 200°C (400°F/Gas Mark 6) for about 12 to 15 minutes. Lightly spray them with oil first to help the outsides get crisp and golden.

Try More Recipes:

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