We came up with this burger on a busy weeknight when friends came over for dinner. They wanted the recipe so we are sharing it with everyone. This salmon burger is great on a beautiful summer afternoon along with an ice-cold drink. You can cook the salmon fillets on the barbecue; the tangy caper dressing contrasts beautifully with the rich salmon flesh.
Ingredients
| 4 | Boneless salmon fillets, skin removed (Main) |
| ½ | Lemons |
| 4 | Burger buns, wholegrain |
| ⅔ cup | Mayonnaise |
| 1 Tbsp | Capers |
| ½ | Lemons, zested |
| 1 Tbsp | Chopped parsley |
| 1 Tbsp | Chopped mint |
| 4 | Cornichons, chopped |
| 4 servings | Baby cos lettuce |
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Directions
- Bring the salmon to room temperature 10 minutes before cooking.
- Warm a large pan with oil to a medium-high heat. Season the fish with salt and pepper. Place the salmon in the pan and cook for about 4 minutes until golden brown.
- Turn the fish over and cook for about 3 minutes more. Remove from the pan and squeeze over some fresh lemon.
- Mix together the mayonnaise, capers, lemon zest, parsley, mint and cornichons. Season to taste and set aside.
- Cut the buns in half and put in some of the cos lettuce, followed by the salmon fillets and a generous dollop of the sauce. Serve.
Tip:
Make this recipe even better with homemade mayonnaise. See our how-to video here'How to make mayonnaise'.
