Salmon is naturally rich in omega-3 fatty acids and high-quality protein. It’s also a great source of B vitamins and essential minerals, which means you’re getting plenty of nutritional value in every bite. These homemade salmon burgers are a lighter alternative to a traditional beef version. The patties come together with just a handful of ingredients and cook in minutes.

Tip: The key to a good salmon burger is not to overwork the mixture. Keep it slightly coarse so you still get those tender flakes of fish once cooked.

Prep: 20 minutes | Cook: 10 to 12 minutes | Serves: 4

Ingredients

For the salmon burgers:

• 600 g fresh organic salmon, skin removed
• 1 egg
• ¼ cup breadcrumbs
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• Salt and black pepper to taste
• Olive oil, for cooking

To serve:

• 4 seeded burger buns
• 1 avocado, sliced
• 2 ripe tomatoes, sliced
• Fresh salad leaves
• Lemon wedges

For the corn salad:

• 1 cup sweetcorn kernels
• 2 tablespoons red onion, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and black pepper

Method

1. Finely chop the salmon by hand or pulse briefly in a food processor until coarsely minced.
2. Transfer to a bowl and mix with the egg, breadcrumbs, parsley, lemon juice, garlic, salt and pepper until just combined.
3. Shape into four even patties and chill for 10 minutes to firm up.
4. Heat a drizzle of olive oil in a pan over medium heat and cook the patties for about 4 to 5 minutes per side, until golden and cooked through.
5. For the corn salad, mix the sweetcorn, red onion, olive oil and lemon juice. Season to taste.
6. Lightly toast the burger buns.
7. Assemble by placing the salmon patty on the bun base, topping with avocado, tomato and fresh leaves. Close with the top bun and serve with the corn salad on the side.