Salmon Burgers with Caper Mayo

Salmon Burgers with Caper Mayo


February 11, 2016

Adapted from Ricardo - with massive thanks.



1 lb skinless salmon or steelhead trout

2 green onions, finely chopped

1/3 cup soft breadcrumbs

1 egg

1-2 Tbsp. chopped flat-leaf parsley

2 tsp. lemon juice

1 tsp. grainy mustard

salt and pepper

canola or olive oil, for cooking

Caper Mayo:

1/3 cup mayonnaise

1 Tbsp. lemon juice

1-2 Tbsp. capers, drained and chopped

freshly ground black pepper

soft buns



thinly sliced cucumber


1Roughly chop the salmon or trout, and combine it in a bowl with the remaining ingredients. Set a heavy skillet over medium-high heat and add a drizzle of oil. Shape the mixture into four patties and place them gently into the pan; cook until deep golden on one side, then flip and cook on the other side - they should cook through and be crusty and golden in about 5 minutes.

2To make the caper mayo, stir together the mayo, lemon juice, capers and pepper. Spread on the buns and top with salmon patties, tomato, lettuce and thinly sliced cucumber - and a little more caper mayo. Serve immediately.

3Serves 6.


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