Salmon burgers on brioche buns with tuna wasabi mayonnaise

Preperation time: 20 minutes + 30 minutes waiting time

Drain the salmon well and remove any pieces of cartilage. Tip the salmon into the stand mixer bowl and mix with the breadcrumbs, lemon zest, pimentón and egg into a firm paste.

Shape 4 burgers. Cover them and place in the refrigerator for at least 30 minutes to firm up.

Meanwhile make the tuna wasabi mayonnaise. Add all the ingredients into a blender or food processor and puree into a smooth sauce.

Bake the salmon burgers at medium heat for 4-5 minutes on each side until golden brown. Serve on brioche buns with lettuce, red onion and some tuna wasabi mayonnaise.

Tuna wasabi mayonnaise

  • 1 can (160-185 g) Deepblue® tuna in sunflower oil
  • 4 tbsp mayonnaise
  • 2 tsp wasabi
  • 2 tbsp water
  • 1 tbsp capers
4 persons
50 Minutes
lunch or diner


  • 1 can (418 g) Deepblue® wild pink salmon
  • 25 gr panko
  • zest of 1 lemon
  • 1/2 tsp bitter sweet pimentón or 1/2 tsp paprika powder
  • 1 egg
  • 2 tbsp neutral olive oil for baking
  • brioche buns
  • red onion, in rings
  • lettuce