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Salmon burgers with coriander & lime mayo


  • Place the spring onion, mashed potato, salmon, 2 heaped tbsp mayonnaise, the parsley, seasonings, Tabasco and parmesan in a bowl and mix together very well with a wooden spoon.
  • In another bowl, combine the remaining mayonnaise with the sour cream, lime juice and coriander. Set aside.
  • Place the flour in a third bowl, the egg mixed with milk in another, and the breadcrumbs in further bowl.
  • Form the salmon mixture into patties. Then individually coat them in flour, dip in eggwash and then in breadcrumbs.
  • Heat a layer of oil in a large pan and cook the burgers on both sides, in batches Drain well on kitchen paper towels.
  • Lightly spray the rocket with oil and toss.
  • To serve, place a muffin spread with a dollop of mayo on individual plates and top with the rocket, a burger, a little more mayo and a garnish of coriander.


  • 2 spring (green) onions, finely sliced
  • just under 1 cup mashed potato
  • 1 firmly packed cup canned salmon, drained well
  • 6 heaped tbsp mayonnaise
  • 1 tspn freshly chopped parsley
  • freshly ground salt & pepper
  • Tabasco, to taste
  • 2-3 tbsp freshly grated parmesan
  • 2 heaped tbsp sour cream
  • juice of 2 limes
  • 3 tbsp finely chopped coriander
  • plain flour 
  • 1 egg
  • ¼ cup milk
  • packet breadcrumbs
  • vegetable oil
  • a good handful of rocket leaves, washed well
  • olive oil spray
  • 4 English muffins, toasted

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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