Salmon Burgers With Herby Cream Cheese

Juicy, spicy and flavourful salmon burgers paired with a light and refreshing herby cream cheese – when you’ve got burgers as delicious as these, who needs meat?!


Since these burgers are made from tasty salmon fillets instead of the usual beef, they’re much better for you than your standard hamburger.

Salmon is one of the healthiest foods in the world, loaded with omega 3, protein and vitamin B12. So not only can you treat yourself to a burger whenever you like, but if you follow this recipe, you can feel good about doing it! I’ve kept it simple and placed these burgers inside gluten-free buns with lettuce and tomato, but they also go great on top of salads, with fresh veggies or even chopped up inside whole wheat tortillas.

This recipe makes two salmon burgers and two servings of herby cream cheese which is enough to serve two adults as part of a main meal. But you can easily halve the ingredients to make just one burger or increase the ingredients to make as many burgers as you like. These burgers store really well, making them perfect for preparing ahead of time then cooking when you’re ready to eat.

To prepare the burgers ahead of time, follow the recipe below, but only cook the burgers for one minute on each side. This will help them keep their shape. Leave the burgers to cool then wrap each one individually in plastic wrap.

The burgers will store well in the fridge for up to five days or in the freezer for up to three months. When you’re ready to eat, cook the burgers for an additional three minutes on each side in a non-stick frying pan or on the grill until cooked through.



For the burgers

  • 1/2 lb fresh or frozen salmon fillets, chopped
  • 2 tablespoons oats
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon dried thyme
  • ¼ teaspoon salt

For the herby cream cheese

  • 4oz low-fat cream cheese
  • Juice of 1 lemon
  • 2 teaspoons honey
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon dried thyme
  • ¼ teaspoon salt
  • Optional extras: lettuce, tomato, gluten-free burger buns



  1. Place the chopped salmon fillets, oats, paprika, cayenne pepper, garlic powder, onion powder, dried thyme and salt into the bowl of a food processor and pulse around 10 times. You want the salmon fillets to break down and the seasonings to mix, but you still want a few salmon chunks for texture.
  2. When you’re happy with the mixture, tip it out onto the counter and divide into two equal parts. Use your hands to turn each half into a patty shape.
  3. Place a large non-stick frying pan over a medium-high heat and cook each burger for 4 minutes on each side.
  4. Whilst the burgers are cooking, beat together all the in ingredients for the herby cream cheese: lemon juice, honey, garlic powder, onion powder, dried thyme and salt. Place in the fridge until needed.
  5. When the burgers are cooked, place them inside a gluten-free burger bun along with fresh lettuce and tomato. Spread each burger with the herby cream cheese before topping with the remaining burger half and serving.

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