Mary Berry Salmon Burgers Recipe – Easy Fish Burger

There is something especially appealing about a homemade fish burger when flaky salmon and smoked salmon are combined with fresh dill and a bright lemon caper mayonnaise. This Mary Berry Salmon Burgers Recipe brings those flavours together in toasted brioche buns with crisp Romaine lettuce, fennel, and pickled dill cucumbers for a fresh, satisfying meal.

The recipe makes 8 burgers and includes clear guidance for preparing the patties, cooking them until golden, assembling the buns, and storing leftovers or uncooked patties. Continue below for the ingredients, equipment, cooking method, serving suggestions, storage advice, FAQs, and nutrition information.

If you’re looking for more ways to enjoy salmon, explore our Mary Berry salmon recipes for a collection of creamy dishes, pastry bakes, quiches, pasta, starters and more.

Equipment

Equipments for Mary Berry Salmon Burgers Recipe:

You only need a few basic kitchen tools to prepare this Mary Berry Salmon Burgers Recipe. Each item helps make the process quicker and easier, from preparing the burger mixture to cooking the burgers evenly and assembling them for serving.

• Food processor – Blends the salmon mixture while keeping a good texture.
• Large non-stick frying pan – Cooks the salmon burgers evenly and helps them turn golden without sticking.
• Small pan – Useful for gently cooking the fennel until tender.
• Small bowl – Perfect for mixing the lemon caper mayonnaise.
• Chopping board – Provides a safe surface for preparing the ingredients.
• Sharp knife – Makes it easy to chop the salmon, dill, fennel, and other ingredients neatly.
• Spoon – Helpful for mixing and serving the mayonnaise.
• Measuring tablespoons – Ensures accurate amounts of ingredients for consistent results.

Ingredients

Ingredients for Mary Berry Salmon Burgers Recipe:

This Mary Berry Salmon Burgers Recipe uses a simple mix of fresh ingredients to create juicy burgers packed with flavour. The combination of salmon fillet and smoked salmon gives a rich taste, while fresh herbs and crunchy toppings add freshness. Everything comes together with everyday ingredients that are easy to find.

Ingredient	Quantity
Salmon fillet, skin removed and roughly chopped	500g
Smoked salmon, roughly chopped	200g
Panko breadcrumbs	100g
Mayonnaise	6 tbsp
Juice of 1 small lemon	2 tbsp
Capers, chopped	2 tbsp
Dill, chopped	2 tbsp
Sunflower oil	2 tbsp
Fennel bulb, thinly sliced	1
Romaine lettuce leaves	8
Pickled dill cucumbers, sliced	8–12 slices
Brioche buns, split	8
Salt	To taste
Black pepper	To taste
Extra chopped dill	For garnish

How to Make Mary Berry Salmon Burgers

1. Place the salmon fillet and smoked salmon into a food processor. Whizz briefly until the mixture is combined but still slightly coarse. Keeping it a little roughly chopped gives the burgers a better texture.
2. Add ingredients including the panko breadcrumbs, chopped dill, salt, and black pepper. Season well and pulse just enough to mix everything together evenly.
3. Divide the mixture into eight equal portions. Gently shape into burgers and place them on a plate. Chill for a few minutes if the mixture feels soft.
4. Heat oil in a large non-stick frying pan over a lowish heat. Carefully fry the burgers for about 5–6 minutes on each side until golden and cooked through.
5. While the burgers cook, mix together the mayonnaise, lemon juice, chopped dill, and chop capers before stirring them into the sauce. Set the lemon caper mayonnaise aside until needed.
6. Add the sliced fennel to a small pan with a little oil. Fry fennel gently until softened and lightly coloured, creating delicious crispy fennel around the edges.
7. Lightly toast the toasted buns until warm and crisp. Split in half if they are not already prepared.
8. Build each burger by placing a lettuce leaf on the bottom bun. Top with lettuce, the cooked salmon burger, crispy fennel, dill cucumber, and a spoonful of lemon caper mayonnaise. Add the bun lid and serve immediately.

Expert Tips For Mary Berry Salmon Burgers Recipe

Making these salmon burgers several times has shown me that small details make a big difference. Paying attention to texture, seasoning, and cooking temperature helps create juicy burgers with a crisp outside and plenty of fresh flavour every time.

• The combination of fresh and smoked salmon gives the burgers both extra flavour and a richer texture than using fresh salmon alone.
• Roughly chop the salmon instead of blending it into a smooth paste to keep texture and create meatier burgers.
• Season well before shaping the patties, as fish mixtures need enough seasoning to bring out their flavour.
• Cook over a lowish heat so the burgers become golden burgers without burning before the centre is fully cooked.
• Toast buns on each side for added crunch and to help prevent them from becoming soggy.
• Freshly made homemade lemon caper mayonnaise has a brighter flavour than making it too far in advance.
• The burger mixture can be made up to a day ahead, making meal preparation easier.
• The uncooked patties freeze well raw. Separate them with baking paper before freezing so they are easy to remove individually.
• Cook the fennel until lightly crisp around the edges for the best crispy fennel topping and extra flavour.

Serving Suggestions

How to serve Mary Berry Salmon Burgers:

These Mary Berry Salmon Burgers are best enjoyed fresh while the burgers are hot and the toppings are crisp. They make a delicious lunch or dinner for a relaxed family meal, especially when served with fresh sides and a creamy lemon caper sauce.

• Serve in warm brioche buns or toasted buns for extra flavour and texture.
• Add plenty of crisp Romaine lettuce for freshness.
• Top with crispy fennel and pickled dill cucumbers for a classic finish.
• Spoon over extra lemon caper mayonnaise before serving.
• Enjoy as a naked fish burger with a green salad for a lighter meal.
• Pair with sparkling water, homemade lemonade, or iced tea.
• Finish the meal with fresh berries, lemon sorbet, or a light fruit salad.
• Serve immediately while the burgers are warm and juicy.

Storage

How to store Mary Berry Salmon Burgers:

Room Temperature

• Leave the cooked burgers at room temperature for no longer than 2 hours.
• Cool completely before storing to help maintain their texture.

Refrigerator

• Store cooked burgers in an airtight container for up to 3 days.
• The burger mixture can be made up to a day ahead and kept chilled before cooking.
• Reheat gently in a frying pan or oven until piping hot.

Freezer

• The burger mixture freezes well raw for up to 3 months.
• Freeze extra burgers individually with baking paper between each patty.
• Thaw overnight in the refrigerator before cooking as directed.

FAQs

Q: Can I use only fresh salmon?

Yes. The burgers will still taste great with only salmon, although using smoked salmon adds a deeper flavour. You may want to season a little more to balance the taste.

Q: Can I make these burgers without a food processor?

Yes. Finely chop the salmon with a sharp knife and mix everything by hand. The burgers will have a slightly chunkier texture, which many people enjoy.

Q: Can the burgers be made ahead?

Yes. The mixture can be made ahead and stored in the refrigerator for up to one day before cooking. This makes preparing lunch or dinner much easier.

Q: How do I stop the burgers from falling apart?

Avoid over-processing the salmon and shape the patties firmly. Chilling them before cooking also helps them hold together better.

Q: Can I freeze the burgers?

Yes. The patties freeze well raw for up to three months. Defrost them overnight in the refrigerator before cooking.

Q: What should I serve with these burgers?

They are delicious in toasted brioche buns with lettuce, crispy fennel, and lemon caper mayonnaise. For a lighter option, serve them as a naked fish burger with a fresh salad.

Q: How many burgers does this recipe make?

The recipe makes 8 burgers, depending on the size you shape them. They are ideal for sharing with family or guests.

Q: Can I reheat cooked salmon burgers?

Yes. Reheat them gently in a frying pan, oven, or air fryer until heated through. Avoid using high heat, as it can dry out the fish.

Nutrition

The nutrition information below is an approximate estimate for one serving based on the ingredients used in this recipe. Actual values may vary depending on portion size, the type of mayonnaise, and the exact products you choose.

Nutrient	Amount Per Serving
Calories	520 kcal
Protein	31 g
Carbohydrates	24 g
Sugars	5 g
Fat	32 g
Saturated Fat	7 g
Fibre	2 g
Sodium	720 mg