Fancy a healthy twist on a fast-food favourite? Try these Cajun-Style Alaska Salmon Burgers for a nutritious alternative for your next movie night.


1 x 418g 0r 2 x 213g cans of red or pink alaska salmon

400g cannellini beans, rinsed and drained

400g red kidney beans, rinsed and drained

1 small red onion, roughly chopped

1 celery stick, roughly chopped

1 tbsp fresh thyme leaves

1 egg, separated

2 tsp cajun seasoning

1 medium courgette, grated

4 burger buns, cut in two

Shredded lettuce, sliced tomatoes and gherkins to serve


Drain the salmon and remove the skin and bones. Break into large chunks. 

Put the cannellini and kidney beans into a food processor with the red onion, celery, thyme, egg yolk and Cajun seasoning and blitz together, though avoid over-processing. Tip into a bowl and mix in the grated courgette and salmon chunks. Season with black pepper. 

Form the mixture into 4 burgers. Beat the egg white with 2 tbsp water and brush over the burgers. 

Heat the oil in a frying pan and cook the burgers over a medium heat for 8-10 minutes, turning occasionally. 

Toast the cut sides of the burger buns and pile lettuce leaves on top of the bases. Place the salmon burgers on top, then finish off with tomato slices and gherkins. 

For more information on Wild Alaska Salmon and where to source it, head to www.alaskaforeverwild.com

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