Salmon Burgers

Heart outline Heart 28 people Clock graphic 60 Min Cutlery circle Serves 4

A really simple and quick recipe that doesn’t rely on you having leftover mashed potato.  


  • 2 John West No Drain Fridge Pot Pink Salmon
  • 2-3 slices wholemeal bread (approx 125g) 
  • ½ courgette, grated 
  • 2 eggs, beaten 
  • 2 tbs chopped parsley or chives (or a mix of both) 
  • 1 lemon, plus extra wedges to serve if you like 
  • Black pepper 
  • 1 tbs light olive oil (or vegetable oil) for frying  

To Serve:

  • 4 crusty rolls 
  • Handful watercress 
  • 1 spring onion, sliced 
  • 2cm piece cucumber, finely diced 

Step 1

Blitz the bread to coarse crumbs in a mini food processor if you have one (or use the coarsest side of a grater – they don’t have to be perfect crumbs). Tip into a large bowl 

Step 2

Grate the courgettes, then using clean hands squeeze out any excess water.  

Step 3

Add the courgettes to the bowl along with the eggs and herbs. Add the zest of a lemon and season well with black pepper 

Step 4

Squeeze the lemon and add 2-3 tbs of juice to the mix. Use a fork to mix well then tip in the salmon and mix again. Pop the bowl in the fridge for half an hour  

Step 5

Once the mix has chilled for half an hour it should have become a bit stiffer. Using clean hands, form the mix into 4 burgers 

Step 6

Heat a large frying pan and add a little drizzle of oil. Add the salmon burgers and fry over medium heat for about 4 minutes until lightly golden then carefully turn over and fry on the other side (adding a tiny drizzle more oil if needed) until golden and hot all the way through 

Step 7

Split and lightly toast the buns then add a little watercress to each one. Add a burger and top each with a little chopped cucumber and spring onion. Serve with extra lemon wedges on the side 


For a spicy version, try adding a little chopped red chilli and chopped coriander in place of the parsley and chives, and swap the lemon for lime

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