Photo of Open salmon burger by WW

Open salmon burger

Points® value
Total Time
45 min
20 min
25 min
Get savvy with salmon this summer!


Salmon, grilled

240 g

Calorie controlled cooking spray

4 spray(s)

Spring Onions

2 medium, finely sliced

Parsley, fresh

20 g, finely chopped

Egg, whole, raw

1 medium, raw, beaten

Lemon Juice, Fresh

45 ml, plus wedges to serve

Breadcrumbs, dried

1 tablespoon(s)

Fat Free Natural Yogurt

180 g

Ciabatta Bread

2 roll(s), halved


60 g

Pickled gherkins, no added sugar

4 medium, drained, sliced into 3 length ways


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6, and line a small baking tray with baking paper. Put the salmon on the tray, mist with cooking spray and bake for 12-15 minutes, until cooked through. Remove from the oven and use a fork to break into large flakes.
  2. In a mixing bowl, combine the flaked salmon, spring onions, most of the parsley (reserving 1 tsp for the yogurt sauce), egg, half the lemon juice and the breadcrumbs. Season well, then use your hands to shape the mixture into 4 equal patties.
  3. Heat a large nonstick frying pan over a medium heat and mist with cooking spray. Fry the patties for 3-4 minutes each side, until cooked through.
  4. Meanwhile, combine the yogurt, remaining lemon juice and reserved parsley in a small bowl. Season to taste.
  5. Toast the rolls then top each half with the rocket, followed by a salmon patty. Spoon over the yogurt sauce, garnish with the gherkins and serve with the lemon wedges.