Tested till perfect Fresh Salmon Burgers

Fresh Salmon Burgers

Enjoy these moist and tasty fish burgers with Burger Topping Recipes: Tart-Sweet Cucumber Pickles. If you can find them, use less expensive tail pieces and remove any bones with tweezers.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2008

Recipe4 out of 5 based on 24 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


    1 lb (500 g) salmon piece or fillets, skinned
    1 small onion, grated
    1/4 cup (50 mL) light mayonnaise
    2 tbsp (25 mL) dry bread_crumbs
    1 tbsp (15 mL) minced fresh parsley
    1/2 tsp (2 mL) salt
    1/4 tsp (1 mL) lemon juice
    1/4 tsp (1 mL) pepper
    Dash hot_pepper sauce
    4 hamburger_buns
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Cut salmon into chunks. In food processor, pulse together salmon, onion, mayonnaise, bread crumbs, parsley, salt, lemon juice, pepper and hot pepper sauce until finely chopped. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours.)

Place patties on greased grill over medium-high heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 158?F (70?C), about 10 minutes. Sandwich in buns.

Nutritional Information Per serving: about

cal 423 pro 25g total fat 19g sat. fat 3g
carb 36g fibre 2g chol 61mg sodium 804mg

% RDI:

calcium 10 iron 19 vit A 3 vit C 8
folate 43
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