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Salmon & Coriander Pesto Burgers

5.0/5 rating 1 vote
  • Serves: 4 to 6
  • Prep Time: 15 mins
  • Ready in: 30 mins
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Salmon & Coriander Pesto Burgers

Fish burgers are nothing new, but if you play around with different flavours and textures you can really surprise yourself. A problem can occur, if the fish is overcooked and dry, so if you add a little oil to the base mix, the end result can be very good.


  • Cooking time: 10-15 mins
  • 500g salmon fillet
  • free of skin and bones
  • 4 tbsp Sacla coriander pesto
  • ½ onion
  • chopped finely
  • 3 tbsp olive oil
  • 2 tbsp Mirin
  • 2 tbsp soy sauce
  • 5-6 heaped tbsp natural dry breadcrumbs
  • ½ tsp ground white pepper
  • 1-2 tsp salt
  • ½ medium egg white lightly beaten

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  1. Heat the oil and add the onion, then soften for about 5 minutes, then cool.
  2. Finely chop, better still mince the salmon to about 5mm.
  3. Add the rest of the ingredients and mix well, then chill for 30 minutes to let the breadcrumbs reconstitute.
  4. Next form into 6 or 8 small patties and chill again until ready to cook.
  5. Pre heat the grill, then lightly spray with oil (using a plant mister) spray the burgers lightly also.
  6. Cook for 3-4 minutes, then turn through 90° and cook again, this will give the nice criss cross affect.
  7. Carefully turn over and repeat the process, but do not over cook.
  8. Once cooked, the juices will run clear and will be seem coming through the top of the burger.
  9. Serve in a pitta bread or deli wrap tortilla and a ginger dipping sauce separately.

Phil's Tips

I have flavoured the burgers with quite pungent ingredients, bit they all work together really well, and all easily bought in a supermarket.

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