Salmon Burgers


  • Prep Time15 mins
  • Total Time25 mins
  • Makes4 servings
Salmon Burgers

(Photo: Carmen Cheung)

Chatelaine Triple Tested

Use the extra salmon fillet from last night's Baked Salmon and Rice Bowls with Togarashi for tonight's yummy salmon burgers.


  • 2 1/2 cups flaked baked salmon, (from Baked Salmon and Rice Bowls with Togarashi)

  • 1 egg, lightly beaten

  • 3/4 cup mayonnaise, divided

  • 1/2 cup bread crumbs

  • 3 tbsp finely chopped dill, divided

  • 1/2 cup matchstick carrots

  • 2 radishes, cut in matchsticks (1/3 cup)

  • 2 green onions, thinly sliced

  • 1 tbsp apple cider vinegar, divided

  • 1/4 tsp salt

  • 1/4 tsp granulated sugar

  • 2 tsp Dijon mustard

  • 4 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.

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.

Nutrition (per serving)

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