Jerk salmon burgers with pineapple salsa

These spicy salmon burgers are just the kick you need!

Salmon Burger

Recipe courtesy of Princes



  • Princes Red Salmon 213g can
  • Vegetable oil for frying
  • Red onion ½, small, finely chopped
  • Chickpeas 400g can, drained
  • Cold mashed potatoes 400g
  • Fresh chives 2 tsp, chopped
  • Parsley 2 tsp, chopped
  • Paprika 2 tsp
  • Jerk seasoning 2 tsp
  • Plain flour 30g
  • Sea salt and freshly ground black pepper
  • Egg 1
  • 4 burger buns split in half
  • Lettuce to serve

For the salsa

  • Princes Pineapple Chunks in Juice 100g, drained and finely chopped
  • Cucumber 5 cm piece, finely chopped
  • Red onion ½, small
  • Sweet chilli sauce 2 tbsp
  • Fresh red chilli finely chopped (optional)


  • Step 1

    Drain the can of salmon and remove any skin and bones, if wished. Break into chunks.

  • Step 2

    Heat 1tbsp vegetable oil in a frying pan and gently fry the red onion until soft, about 4 minutes.

  • Step 3

    Mash the chickpeas with a potato masher. Combine with the mashed potato, red onion, salmon, chives and parsley. Season with 1tsp paprika, 1tsp Jerk seasoning and some salt and pepper. Form the mixture into 4 burgers.

  • Step 4

    Put the flour onto a plate and mix in the rest of the paprika and Jerk seasoning with a little salt and pepper. Beat the egg in a shallow bowl.

  • Step 5

    Dip the burgers into the egg, then coat in the seasoned flour. Shallow fry in hot vegetable oil for 3-4 minutes per side.

  • Step 6

    Meanwhile, make the salsa by mixing together the pineapple, cucumber, red onion and sweet chilli sauce, adding fresh chilli, if using.

  • Step 7

    Toast or chargrill the cut sides of the burger buns. Add some lettuce, top with the burgers and serve with the salsa.