Come on, I know that after last week’s post you were expecting this one! Say hello to your new favorite lunch: salmon burgers topped with a mango salsa and a subtle kick from Dijon mustard.
Your mission: find the best salmon, head to the kitchen, and make these delicious burgers!
Salmon Burgers for a Nutritious Lunch
Remember last week when I said I didn’t have buns ready for my burgers? These are the burgers I mentioned. They were ready to eat — and trust me, they disappeared quickly (my partner and I demolished them). I made them again to serve on whole wheat buns, and they were simply fantastic.
This salmon burger recipe is inspired by a great idea I found online; I adapted it slightly to suit my flavors and preferences.
The flavors come together with bold notes: Dijon mustard, capers, a touch of honey and mustard for finishing, and of course the fresh mango salsa. I fell in love with the combination immediately.
The most important tip: buy high-quality salmon. The fish is the star here, and a poor-quality fillet will make a lackluster burger. So choose a good piece of salmon — it really makes the difference.
Not Sure About Mango and Salmon?
I’ll be honest: I was skeptical at first too. The idea popped into my head — “maybe I could pair these two ingredients” — but I couldn’t picture it until I looked around for similar recipes. Once I tested it, I understood why sweet-and-savory lovers will adore this pairing.
If you enjoy balanced sweet-and-salty combinations, you’ll find salmon and mango to be wonderfully tropical and surprisingly harmonious. The mango salsa adds brightness and a fresh contrast to the rich fish.
TIP: choose a very ripe mango — it will naturally break down and create a creamy texture for the salsa.
Common Questions About These Burgers
A friend saw the burger and called it “real gourmet” — it looks elevated, but it’s quick and simple to prepare. Here are answers to questions you might have.
- How do I know when the salmon burger is cooked?
About three to four minutes per side should be enough. To check doneness, either cut the burger in half and inspect the center, or make a small slit to peek without ruining presentation. Avoid overcooking, as salmon can become dry and firm.
- Can I freeze them?
Yes. Shape the patties, cook them, then let them cool completely. Place them on parchment paper in a single layer and freeze. Once frozen, transfer to a sealed container or bag.
- How do I cook them from frozen?
If they are pre-cooked, reheat them gently in a preheated oven until warmed through and tender. Avoid high heat that could dry them out.
- What’s the best sauce for these burgers?
This mango salsa is ideal, but if mango isn’t your thing try a lemony mayonnaise to cut richness, or a honey-mustard-dill sauce for a herbaceous option. The important part is a fresh, slightly acidic topping.
- What should I serve alongside the burger?
The pictured burger is a complete meal — bun, fish, greens, and salsa. If you prefer a side, serve a simple salad, roasted vegetables, or crispy potato wedges, but don’t skip the mango salsa — it elevates the whole dish.
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SALMON BURGERS
Ingredients
- 2 Whole wheat buns
For the burgers:
- 250 g Salmon fillet, skinless and boneless
- 30 g Breadcrumbs
- 1 teaspoon Capers
- ¾ teaspoon Dijon mustard
- Salt
- Black pepper
For the salsa:
- 90 g Ripe mango
- 130 g Ripe tomato
- 25 g Onion
- Chili pepper
- Salt
To finish:
- Lettuce/greens
- Honey
- Dijon mustard
Instructions
For the buns:
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Follow the whole wheat bun recipe referenced in the original post for soft, sturdy buns.
For the salsa:
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Dice the mango, tomato and onion into small cubes.
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Add chopped chili and salt, then let the salsa rest while you make the burgers so flavors meld.
For the burgers:
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Cut the salmon into large chunks and place them in the bowl of a food processor.
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Add the breadcrumbs, capers, Dijon mustard, a pinch of pepper and a small amount of salt (capers are salty already).
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Pulse the processor until the mixture is coarsely combined — don’t purée it; keep some texture.
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Form two patties by hand.
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Heat a grill pan or skillet until hot.
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Cook the patties a few minutes per side until just cooked through and still moist.
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See the notes above for tips on checking doneness without overcooking.
To assemble:
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Slice the bun and layer: lettuce, burger, more lettuce, mango salsa, a drizzle of Dijon and honey, then top with the bun crown.
Did you like this recipe? I have another one for you: my whole wheat hamburger buns!
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