If you haven’t made a salmon burger before we highly recommend you give it a try! Pickled fennel and a zesty paprika mayo add a ton of flavor, and made this recipe an instant favorite around the office. 

Total Time: 45 minutes
Servings: 4


Salmon Burger:

  • 2 Cedar Grilling Planks
  • 24 oz. chopped raw Salmon
  • 1 Tbsp. Dijon Mustard
  • 2 Tbsp. Panko Bread Crumbs
  • 4 Tbsp. Green Onion, sliced
  • 1 tsp. coarse Salt
  • 4 Burger Buns

Pickled Fennel:

  • 1 Fennel bulb
  • ¼  cup Water
  • ¾  cup White Wine Vinegar
  • 2 Tbsp. Salt
  • 2 Tbsp. Sugar
  • 1 tsp. Saffron

Paprika Mayo:

  • ½ cup Mayonnaise
  • ½ Tbsp. Paprika
  • 1 Tbsp. Lemon Juice

Chef's Tip

The pickled fennel can be made the day of, but the flavor will only improve if you can make it a few days in advance. 


  1. Preheat the grill or oven to 425°F, and soak the planks in hot water for at least 15 minutes.
  2. Place the salmon in a large mixing bowl.
  3. Add mustard, bread crumbs, green onions, and salt. Mix well to combine.
  4. Form the mixture into 4 equal sized patties and set aside.
  5. To make the pickled fennel, trim the stalks from the fennel bulb. Cut out the core and thinly slice. Add the sliced fennel and saffron to a heat-safe bowl.
  6. Add the water, vinegar, salt, and sugar to a pan and bring to a boil.
  7. Pour the boiling vinegar mixture over the fennel and saffron and cover, leave to cool. This can be done in advance.
  8. To make the sauce combine mayo with paprika and lemon juice, set aside.
  9. Set the salmon patties on the grilling planks and place on the grill.
  10. Cook for 15-20 minutes or until done.
  11. To serve, quickly toast the buns on the grill and spread some paprika mayo on the bottom half, top with the salmon patty and pickled fennel.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Cedar Grilling Planks