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Lightly spiced salmon burgers

The delicious deep-fried flavours of a chicken burger, but the goodness of salmon. - by Fast Ed
  • 11 Oct 2023
Prep: 25 Minutes - Cook: 15 Minutes - Serves 4
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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.

Best non-stick pan for this recipe

This recipe calls for a large non-stick pan to cook the streaky bacon until it's crispy. You will also need a deep fryer or a large pot with vegetable oil for deep-frying the salmon fillets until they're crispy.

RELATED: 8 Best Non-Stick Cookware Sets To Buy In Australia

Ingredients

4 x 115g boneless salmon fillets

1/2 cup buttermilk

Finely grated zest of 2 lemons

2 free-range eggs

11/2 cups plain flour

1 Tbsp smoked paprika

2 tsp ground cumin

1 tsp ground coriander seeds

Sea-salt flakes and freshly ground black pepper, to season

8 rashers streaky bacon

1/4 cup aioli

1 Tbsp chipotle sauce

4 brioche buns, split

2 cups iceberg lettuce, torn

2 avocados, halved, seede

Vegetable oil, for deep-frying

1/2 cup sliced gherkins

Rainbow vegetable fries and herb salt, to serve

Method

  1. Halve salmon fillets. Put buttermilk, zest and eggs in a bowl, whisk well, then add salmon and set aside to marinate for 10 minutes.

  2. 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. 

  3. 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.

  4. Mix aioli and chipotle sauce, then spread on brioche halves. Top bases with lettuce and avocado.

  5. 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.

salmon burger

You might also like:

Barbecued fish burger

Murray cod fish burger

You might also like to make Fast Ed's triple-stacked chicken burger

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Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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