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  • Writer's pictureVillage Dairy

Summer time Salmon burgers


  • 1.2kg skinless salmon fillets, bone removed

  • 8 brioche buns

  • Fresh spinach and rocket

  • Sliced red onion

For lemon yoghurt sauce:

  • ½ cup Village Natural yoghurt

  • 2 tablespoons light mayonnaise

  • 2 tablespoons finely chopped parsley

  • 2 tablespoons finely chopped spring onion

  • 1 tablespoon fresh lemon juice

  • ⅛ teaspoon salt

  • ⅛ teaspoon freshly ground black pepper


  1. Place salmon, skin side up, onto a plate. Drizzle with oil and rub salt on to the skin.

  2. Heat large, non stick frying pan over medium - high heat. Add salmon, skin side down. Cook for 4 - 5 minutes or until skin is crisp. Turn. Cook, covered for 4 - 5 minutes for medium or until cooked to your liking.

  3. For the yoghurt sauce, stir all ingredients into a bowl until thoroughly mixed through.

  4. Layer all ingredients into your brioche buns and enjoy!

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