Salmon burgers with fennel and celeriac slaw


A healthier version of the typical hamburger, this salmon burger combines beautiful fresh salmon with a variety of fresh herbs.

It’s a lighter, more nutritiously-sound version. Salmon has an abundance of nutrients including omega-3 fatty acids, so if you struggle to get your kids to eat it, then this is the recipe for you.

If you don’t feel like burgers, then simply put the patties on a bed of rice with soy sauce, eat in a pita bread, or simply pop in a salad.

If you blend a small part of the salmon, it will bind the rest, which can be coarsely chopped to retain its moisture during cooking. Enjoy!

Prep time: 15 mins

Cook time: 6 mins

Serves: 4 people


For the burgers:

600g salmon fillets, skin removed

1 lime, zested

1/2 small red chilli, finely chopped

1 teaspoon grated ginger

1 good handful coriander, finely chopped

2 tablespoons chopped chives

2 tablespoons fresh dill, chopped

2 spring onions, finely chopped

2 tablespoons chopped capers

1/2 cup panko breadcrumbs

Good pinch salt and pepper

2 tablespoons plain flour

2 tablespoons olive oil

Fennel and celeriac slaw:

250g celeriac

1 medium fennel

8 tablespoons good-quality mayonnaise (I use QP Japanese mayo)

3 tablespoons flat leaf parsley, chopped

2 heaped tablespoons chopped capers

1/2 chilli, finely chopped

Juice of 1 lime (or lemon if it’s what you have)

Good pinch salt

4 brioche burger buns


1. Pre-heat the oven to 180degC.

2. Blitz the salmon fillets in a blender, or pound in a pestle and mortar to create a paste. Chop the remaining salmon coarsely into small pieces.

3. In a large bowl, mix together the lime zest, chopped chilli, grated ginger, chives, dill, spring onion and capers. Mix well. Add in your salmon paste, chopped salmon, breadcrumbs, salt and pepper and thoroughly combine. I use my hand to really get in there and mix it together.

4. Divide into four even-sized pieces and shape each one into a round patty, gently flattening in your hands. Put the flour on a plate. Add each burger and turn to coat lightly in the flour, then set aside.

5. Peel the celeriac and thinly slice into matchstick-size pieces. Squeeze the juice of half a lemon over the celeriac to stop it browning. Next either thinly slice your fennel (cut off the tough base first) or use a mandoline to slice. Put both in a mixing bowl.

6. Combine the mayo, parsley, lime juice, capers, chilli (add a splash of the juice, too, for flavour) and salt in a small bowl.

7. Tip half over the celeriac and fennel and mix thoroughly. Save the other half for the buns.

8. Slice the brioche buns in half and pop in the oven while you cook the salmon.

9. Pour olive oil into a large pan and heat to medium-high heat. Cook on each side for about 3 minutes until golden brown. I quite like leaving the middle a little rare.

10. Take the buns out of the oven. Spread the left-over mayo on the buns. Place a patty on each bun then top with the slaw and top bun. Serve immediately.

NB:For something a little different, try drying your salmon skin, salting then frying up to get a crispy skin to pop in with your burger.