Salmon Burgers
Salmon Burgers
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Salmon Burgers

30 MIN
10 MIN


Caper Mayonnaise

Salmon Patties



Caper Mayonnaise

  1. In a small bowl, combine all the ingredients. Keep in the refrigerator until ready to serve.

Salmon Patties

  1. Preheat the grill, setting the burners to high. Oil the grate.
  2. In another bowl, combine all the ingredients until smooth. Add bread crumbs if the mixture is too soft. Season with salt and pepper. Shape into 6 patties.
  3. Adjust the burners to medium heat. Grill the patties for 3 to 4 minutes on each side or until the salmon is cooked through. Toast the buns.


  1. Spread the caper mayonnaise on the inside of the toasted buns. Place the lettuce and then the patties on the bottom halves of the buns. Garnish with cucumber slices and cover with the top halves of the buns.
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  1. Was doubtful as I don't like salmon much. The burgers turned out perfect with a totally novel taste. Even the thin cucumber slice on top added perfectly to the overall taste. We're making some more today for my health conscious daughter's visit

  2. Very delicious!! I served them on a buttery brioche bun! I made my own tartar sauce rather than what is suggested, went excellent it's the salmon.Yummy, will definitely make these again!

  3. Amazing salmon burgers! My husband and I loved them. Thank you Chef Ricardo!

  4. I made these tonight because I had a lot of leftover salmon from a few nights ago. They were soooo good. Hubby liked them too. Definitely will do these again. Thanks

  5. These are absolutely wonderful.The salmon patties and sauce go so well together,I always make extra sauce because it's so good.

  6. Excellent!

  7. Delicious!! The entire family loved it. Thank You so much chef Ricardo. This one is a keeper.

  8. The burgers were delicious and the mayo sauce has become a staple when we eat fish.

  9. As someone who doesn't particularly enjoy seafood or fish (but am fervently experimenting with different recipes), these burgers were delicious. I didn't find the flavour of the salmon to be very strong and I quite enjoyed the caper mayonnaise which is quite similar to a tartar sauce. I baked the burgers in the oven for 20 minutes at 400 degrees on a parchment lined cookie sheet, no fuss! Merci, Ricardo!

  10. OMG - this recipe rocks!!

  11. I'm not much for BBQing. I hope that I can pan fry these salmon burgers instead. Love Ricardo's recipes. Thanks for sharing.

  12. Cucumber a great topping to this burger. Do not overcook salmon. Used Paneko bread crumbs.. Great summer BBQ item.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.