Mary Berry Salmon Burgers Recipe

Name: Mary Berry Salmon Burgers Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 500g skinless salmon fillet (fresh), patted dry; 2 spring onions, finely chopped; 2 tbsp fresh dill or parsley, finely chopped; 1 tsp Dijon mustard; Finely grated zest of 1 lemon; 1 tbsp lemon juice; 1 large egg, lightly beaten; 60g fresh breadcrumbs; 1 tbsp capers, drained and chopped (optional); 1/2 tsp fine salt; 1/4 tsp black pepper; 1 tbsp olive oil (for brushing); 120g mayonnaise; 2 tbsp Greek yogurt (or more mayo); 1 tsp Dijon mustard; 1 tbsp lemon juice; 1 tbsp chopped dill or parsley; Pinch of salt and pepper; 4 burger buns (brioche or soft white), split + lettuce/tomato/cucumber/red onion as you like

These salmon burgers are tender inside with lightly crisp edges, seasoned simply with lemon, herbs, and a little Dijon for a classic, British-style finish. They taste fresh and savoury without being fussy, and the texture is moist and flaky rather than dense. It’s an easy, dependable recipe that suits a weeknight supper but still feels special on a bun. Total time is about 35 minutes, including a short rest while you prep the toppings.

Ingredients

For the salmon burgers

500g skinless salmon fillet, patted dry
2 spring onions, finely chopped
2 tbsp fresh dill or parsley, finely chopped
1 tsp Dijon mustard
Finely grated zest of 1 lemon
1 tbsp lemon juice
1 large egg, lightly beaten
60g fresh breadcrumbs
1 tbsp capers, drained and chopped (optional)
1/2 tsp fine salt
1/4 tsp black pepper
1 tbsp olive oil, for brushing

For the lemon-dill mayo

120g mayonnaise
2 tbsp Greek yogurt (or use more mayo)
1 tsp Dijon mustard
1 tbsp lemon juice
1 tbsp chopped dill or parsley
Pinch of salt and pepper

To assemble

4 burger buns (brioche or soft white), split
Lettuce leaves
Tomato slices
Cucumber ribbons or slices
Thinly sliced red onion (optional)

How to Make Mary Berry Salmon Burgers

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a baking tray with baking parchment and place it on a shelf in the middle of the oven so the burgers cook evenly.
Mix the sauce: In a small bowl, stir together the mayonnaise, Greek yogurt, Dijon, lemon juice, herbs, and a pinch of salt and pepper. Pop it in the fridge while you get on with the burgers.
Prep the salmon: Cut the salmon into small pieces. Mash about one third with a fork until it looks a bit like a rough paste, then finely chop the remaining salmon. This gives you burgers that hold together but still have a lovely flaky bite.
Mix the burger base: Add the spring onions, herbs, Dijon, lemon zest, lemon juice, beaten egg, breadcrumbs, capers (if using), salt, and pepper. Mix gently until everything is evenly combined and the mixture holds its shape when pressed.
Shape the patties: Divide into 4 even portions and shape into patties about 2cm thick. Place on the prepared tray and brush the tops lightly with olive oil.
Bake: Bake for 12 to 15 minutes, until the burgers are opaque and just firm in the centre. If you have a thermometer, aim for 63°C in the thickest part.
Cool and settle: Let the burgers rest on the tray for 5 minutes. This short cooling time helps them firm up so they stay neat when you lift them.
Assemble: Toast the buns, then spread lemon-dill mayo on both halves. Add lettuce, the salmon burger, and any toppings you like. Serve straight away while they’re warm and juicy.

Tips

Why are my salmon burgers falling apart?

The two most common reasons are salmon that’s cut too large and a mixture that hasn’t had time to firm up. Chop the salmon quite finely, mash a portion for binding, and if the mixture still feels soft, chill it for 10 to 15 minutes before shaping.

How do I stop salmon burgers from turning dry?

Do not overbake. Pull them as soon as they’re just firm and opaque, then rest for 5 minutes. If your fillet is very lean, you can add an extra tablespoon of mayo or yogurt to the burger mixture for a little insurance.

Can I get a crisper outside without frying?

Brush the tops with olive oil and bake on a preheated tray if you like. For extra colour, you can finish with 1 to 2 minutes under the grill, watching closely.

What’s the easiest way to shape neat patties?

Use slightly damp hands and press the mixture firmly. If you want perfectly even burgers, use a round cutter or ring mould as a guide.

Serving Suggestions

Serve with chunky oven chips and extra lemon wedges.
Add a simple cucumber and dill salad on the side.
Swap buns for a brioche roll or serve on a toasted bagel.
Make it lighter with a mixed leaf salad and a little vinaigrette.

Storage

Room temperature

Once cooked, keep the salmon burgers at room temperature for up to 2 hours. After that, refrigerate promptly.

Refrigerator

Store cooked burgers in an airtight container for up to 3 days. Reheat on a baking tray at 180°C (160°C fan) for 8 to 10 minutes, or until piping hot. Keep the buns and salad separate for the best texture.

Freezing

Freeze cooked burgers (without buns or salad) for up to 2 months. Cool completely first, wrap individually, then place in a freezer bag. Thaw overnight in the fridge and reheat in the oven until hot throughout.

Nutrition

Calories: 540 kcal
Carbohydrates: 37 g
Protein: 34 g
Fat: 28 g
Saturated Fat: 5 g
Sodium: 820 mg

Values are estimates and will vary depending on your buns, toppings, and exact ingredients.

FAQs

Can I use canned salmon for salmon burgers?

Yes. Drain it very well and flake it finely. Because canned salmon is softer, you may need a little extra breadcrumbs (about 1–2 tablespoons) to help the patties hold their shape.

Can I pan-fry these instead of baking?

Yes. Heat a thin layer of oil in a non-stick frying pan over medium heat and cook for about 3–4 minutes per side, or until cooked through. Chill the shaped patties for 10 minutes first if you’re frying, as they handle more easily.

How do I know when salmon burgers are cooked through?

They should be opaque and just firm in the centre. If you have a thermometer, the thickest part should reach 63°C. Avoid cooking much beyond that or the burgers will dry out.

Can I make salmon burger patties ahead of time?

You can mix and shape the patties up to 24 hours ahead. Keep them covered in the fridge on a lined tray. Bake straight from chilled, adding 1–2 minutes if needed.

What can I use instead of breadcrumbs?

You can use crushed crackers, panko, or quick-cook oats (pulsed briefly) as a substitute. Add gradually until the mixture holds together when pressed.