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  • 1 cup mayo or vegan mayo
  • 3 tablespoons finely chopped gherkins or cornichons
  • 2 tablespoons capers, chopped
  • 3 tablespoons finely chopped fresh dill
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper
  • 4 6-ounce salmon filets, skinless, chopped into 2-inch cubes
  • 2 teaspoons Old Bay Seasoning, 2/3 palmful
  • A handful of cracker crumbs or fine bread crumbs
  • Olive oil
  • Sliced lettuce, tomato and red onions
  • 4 crusty burger rolls, split


Serves: 4




Mix together mayo or vegan mayo with pickles, capers, dill, lemon juice, hot sauce, Worcestershire, salt and pepper.



Add salmon to food processor with 1/4 cup of the tartar sauce and pulse to finely chop and combine. Place salmon mix in bowl and mix in cracker crumbs and Old Bay. Form 4 burgers.



Heat 2 tablespoons olive oil or a thin layer in a large skillet over medium-high heat, add burgers and cook 6-8 minutes, turning occasionally, for barely pink centers and 2 minutes more for fully cooked fish. Serve on buns with lettuce, tomato and onions and glue tops in place with a slather of homemade tartar sauce.