Thank you for your support at the Twizel Salmon & Wine Festival on the 24th of February - we had a blast and we'll see you there next year!

Salmon & Dill Burgers

salmon and dill burgers



600g boneless salmon pieces

1 t finely grated lime rind

2 T lime juice

2 T coarsely chopped dill

2 spring onions, coarsely chopped

200g Greek-style yoghurt

400g pkt of coleslaw mix (with a plain or lemon dressing)

1 avocado, thinly sliced

2 t olive oil

4 burger buns, split, toasted



  1. Place the salmon, lime rind, half the dill and half the spring onion in a food processor. Pulse until the mixture is just combined. Divide the mixture into 4 even portions. Shape each portion into a 10cm patty. Place in the fridge for 10 mins to chill.
  2. Meanwhile, combine the yoghurt and lime juice with remaining dill and spring onion in a bowl. Season well with salt and pepper.
  3. Mix the coleslaw with the dressing.
  4. Heat the oil in a large non-stick frying pan over high heat. Add the salmon patties and cook for 2-3 mins each side or until golden brown and just cooked through.
  5. Briefly toast the buns in the pan then assemble the bottom buns with the avocado, coleslaw and salmon patties. Top with a dollop of the yoghurt mixture and bread roll tops. Serve with oven baked potato chips or wedges.


Serves 6.

Recipe adapted from


To order salmon for this recipe, click here!