Salmon burgers with lemon and herbs

Serves 4


For the salmon burgers:

  • 2 shallots, finely chopped
  • 3 tbsp fresh parsley, finely chopped
  • Olive oil, for cooking
  • 450g raw salmon, skin removed, flaked with a fork
  • 180g cooked quinoa
  • 1 egg and 1 egg white
  • ½ tsp dried coriander
  • 1 tbsp lemon juice
  • Salt and black pepper

For the dressing:

  • 4 tbsp olive oil
  • 2 tbsp water
  • 2 tbsp lemon juice
  • ¼ tsp salt
  • 1 tsp honey

For the salad:

  • 4 large handfuls of baby spinach
  • 1 small handful of fresh coriander leaves
  • ½ a red onion, thinly sliced
  • 1 cucumber, thinly sliced

To serve:

  • 1 tbsp plain yoghurt or mayonnaise


  1. In a small bowl, mix the shallots and parsley and set aside two tablespoons of the mixture for the dressing.
  2. Heat a drizzle of olive oil in a pan over a medium-high heat and cook the remaining shallots and parsley for 2-3 minutes.
  3. Place the salmon in a bowl and add the quinoa, egg and egg white, coriander, lemon juice and the sautéed shallots. Season the mixture and shape into four patties.
  4. Heat a tablespoon of olive oil in a pan over a medium-high heat. Cook the salmon burgers, one at a time, for 4-5 minutes per side until golden brown and fully cooked.
  5. Place all the dressing ingredients in a jar along with the reserved shallots and parsley and shake until combined. Set two tablespoons of the dressing aside and toss the rest in a bowl with the salad ingredients.
  6. Divide the salad between plates and top with the salmon burgers. Mix the reserved dressing with the plain yogurt or mayonnaise to make a quick sauce, and drizzle over the burgers to serve.

Nutritional information:

Per serving: 493kcals, 25.1g fat (3.8g saturated), 37.2g carbs, 3.8g sugars, 32.4g protein, 4.8g fibre, 0.295g sodium

TOP TIP: For a cheaper option, you could use tinned salmon instead.