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Sockeye Salmon & Quinoa Burgers With Cayenne Lemon Mayo

Cook Time 25 mins
Course Main Course
Cuisine Canadian


  • 1.25 lbs Sockeye Salmon Steaks De-skinned & De-boned
  • 1 1/4 Cup Cooked Quinoa Cold
  • 5 TBSP of Mayonnaise Divided
  • 1 TSBP Grainy Dijon Mustard Heaping
  • 1 Free-Range Egg
  • 3 Stalks Green Onion Diced
  • 1 Small Handful of Cilantro Diced
  • 2 TBSP Red Onion Finely Minced
  • 1 TSP Chili Powder Or to taste
  • 1 TSP Cayenne Pepper Or to taste
  • Kosher Salt to taste
  • Freshly Cracked Peppercorn to taste
  • Olive Oil For the pan
  • 1 Lemon Juiced
  • Extra Quinoa if needed
  • Arugula
  • 3 Buns


  • Cut your salmon into small chunks, about 1/4 inch in size and toss in a large bowl.
  • Add 2 TBSP of Mayo and 1/2 TSP of Cayenne Pepper to the bowl. Then, add the rest of the ingredients. Stir. You should be able to form a patty, if not, add a little more quinoa. Form into 3 patties.
  • Pre-heat a pan over medium/high heat. Drop your salmon burgers into the pan, and allow to cook for about 3 minutes per side.
  • Mix 3 TSBP of mayo with the juice of one lemon. Add 1/4 TSP of cayenne pepper (or more, if you like spice). Add a dash of kosher salt, and stir.
  • Smother your salmon burgers in the cayenne lemon mayo. Enjoy with Arugula and a soft bun of your choice!


Fresh lemon juice is important! Try to make sure you include it.