dreamstime_salmon burgers

Wild Salmon Burgers with Caper Sauce

Makes Approx 8 small or 6 large burgers


  • 2 Med-sized Fresh Wild /Organic Salmon Steaks or 400g Tin Wild Salmon (drained)
  • (if fresh, steam for 10 mins on medium heat in 1/2 cup water & 2Tbs Apple Cider Vinegar)
  • 2 Organic Free Range Eggs
  • 3 Heaping Tbs Jumbo Oats or 2 Heaping Tbs Wholegrain Spelt or Rice Flour
  • 2 Tsp chopped chives

Ingredients for Caper Sauce:

  • 1 small carton Natural Yoghurt
  • 1 Tbs Capers rinsed, drained and finely chopped
  • 3-6 Black Olives, finely chopped (optional)
  • 2 Tbs Diced Cucumber
  • 2 Tsp chopped chives

Method for Burgers:

Drain Salmon, empty into mixing bowl and break up with a fork.

Add Eggs & Mix thoroughly.

Add Oats or Flour and mix it all in.

Add the chives, or any green herb you like, mix it up.
In a stainless steel frying pan (preferred, but can use a non-stick if it has absolutely no damage), heat 1-2 Tbs Olive Oil on medium heat for 2 minutes.
Spoon in the burger mixture, into little ‘piles’. Allow these to cook slowly for about 7 minutes (you will be able to see from the bottom up that they have cooked half way through).
Using a fish-slice, gently turn the burgers over and press lightly with back of fish-slice, this is where they take more of a burger shape.
Cook for further 7 minutes. Lift out gently and place on kitchen towel to drain.

Serve with Caper Sauce, and a large Green Leafy Salad

Method for sauce:

Mix everything in a small bowl and refrigerate while you prepare the burgers.