Want to cook up a tasty burger for the family this weekend, but don’t want to do the same old thing? Well, check out Ed’s deep-fried salmon burger. It’s got all the bacony, deep-fried flavours of a chicken burger, but the goodness of salmon.
Beautifully battered fried fish and crispy bacon on brioche buns, with chipotle aioli adding just the right amount of spice, makes this burger just incredible.
Ingredients
Method
Halve salmon fillets. Put buttermilk, zest and eggs in a bowl, whisk well, then add salmon and set aside to marinate for 10 minutes.
Mix flour and spices in a bowl, then season generously. Dip salmon in flour mixture, back into buttermilk marinade, then in flour mixture again. Set aside for 5 minutes.
Arrange bacon in a large non-stick pan over medium heat and cook for 10 minutes, turning often and regularly draining oil from pan, until crispy. Drain on paper towel.
Mix aioli and chipotle sauce, then spread on brioche halves. Top bases with lettuce and avocado.
Fry salmon in hot (180°C) oil for 5 minutes, until crispy. Drain on paper towel. Layer salmon, bacon, sliced gherkins and chipotle aioli on buns, then add tops. Serve burgers with rainbow fries and herb salt.
For a lighter option, spray the battered salmon with oil and air-fry at 200°C for 10–12 minutes, flipping halfway, until golden and cooked through. Baking at 220°C for 15 minutes also works, though the coating won’t be quite as crispy as it would be deep-fried.
The oil should reach 180°C before adding the salmon. If you don’t have a thermometer, drop a small piece of batter into the oil; it should sizzle immediately and float to the surface. If it sinks or browns too quickly, the oil is either too cool or too hot.
Brioche buns add a slight sweetness that pairs beautifully with the spiced salmon, but you can swap them for burger buns, milk buns, or sourdough rolls. Lightly toasting the buns before assembling helps prevent them from going soggy.
You can marinate the salmon in the buttermilk mixture for up to a few hours ahead, then keep it refrigerated. However, for the crispiest result, coat it in the spiced flour and fry it just before serving; letting it sit in the coating for too long makes it go soggy.
These burgers are best eaten fresh. If you have leftover cooked salmon, store it in an airtight container in the fridge for up to 2 days, then reheat it in an air fryer or oven to help restore its crispiness. Avoid microwaving as it makes the batter soft.
No, the recipe uses plain flour for the batter and brioche buns. To make it gluten-free, substitute a GF plain flour blend for the batter and use gluten-free burger buns. Check that your Chipotle sauce and aioli are also GF certified.
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