An original take on the traditional burger recipe! Try this delicious recipe for salmon burgers with fruity salsa served with roasted squash, artichoke heart and rocket salad.

Four freshly made salmon burgers


For the burgers:

  • 750g salmon fillet, skinless
  • 1 heaped tbsp sushi ginger
  • Half small red onion, chopped
  • Small bunch coriander
  • 1 tsp capers
  • 2 tsp toasted sesame oil
  • Half tsp sea salt
  • Black pepper
  • Olive oil

For the salsa:

  • Half a cucumber, diced
  • Half a mango, diced
  • One third pineapple, diced
  • Half small red onion, finely chopped
  • Small bunch coriander, chopped
  • Small bunch mint leaves, chopped
  • Juice 1 lime
  • Sea salt

For the salad:

  • Half a butternut squash
  • Olive oil
  • 3 artichoke hearts (from jar), chopped
  • Rocket
  • Pomegranate seeds (from a quarter of a pomegranate)
  • Juice of half a lemon


Combine salsa ingredients in a bowl and set aside.

Place the salmon on a plate and put it in the freezer for 15 minutes along with the bowl and blade from the food processor.

Meanwhile prepare the rest of the burger ingredients.

Blitz the cold salmon until roughly minced, (pulse for a couple of seconds about 6 times) – the cold temperature prevents the salmon from turning to paste!

Place the salmon in a large mixing bowl and use the processor to blitz the ginger, onion, coriander, capers, sesame oil, salt and pepper. Add this to the salmon and combine with a spatula. Form the mixture into burgers. Put the burgers in the fridge to marinate for an hour, time permitting.

Meanwhile make the salad:

Chop the butternut squash into small pieces and place on a baking tray, brush with olive oil. Bake the squash in a hot oven until tender – approx. 15 mins. Combine the squash with the rest of the salad ingredients.

Heat a grill pan over a medium/high heat. Drizzle the burgers with a little olive oil and cook for about 5 minutes each side until browned. Serve with the salsa and salad.