But first, a little backstory. My kids love salmon. It’s the only fish that I buy on a regular basis the way some people stock their pantry with eggs or flour. I can hedge my bets that on any given night, if asked what they want for dinner, no holds barred, they’ll ask for salmon. But salmon — especially in London — ain’t cheap.

So, what to do? Well, first of all, I buy in bulk (as in I’ll either ask a fishmonger if he’ll sell me an entire side that I’ll then break down on my own to save money, or I’ll schlep out to Costco — yes, they exist here in England). Either way, I spend a lot of time elbow-deep in salmon, cutting it into smaller chunks and freezing it for future use. Don’t I lead a sexy life?

Then I discovered a way to stretch our salmon a little further — with these salmon burgers. Although I take fresh salmon and roast it before flaking it and mixing it with eggs and breadcrumbs, other recipes I’ve seen use canned salmon, which is probably the most affordable way to go with this recipe. Personally, I’ve been unimpressed with the canned salmon available here in the UK, and I’m pretty sure my kids would revolt if I tried to pass off a salmon burger that was made of the canned stuff. No one ever said parenting my children was easy.

Whenever I make these salmon burgers, I go out and buy the softest, freshest whole wheat buns I can find, and then I whip together a lemony mayo and serve it with fresh cucumbers. These burgers turn out juicy, tender and delicious every time, and I love that I can throw these together in under a half hour. You can serve these with hot buttered corn on the cob or just go simple and have some tortilla chips, salsa and salad on the side. This kind of meal is the kind that I love — no fuss, super healthy, and easy to clean up afterwards.

So, what do you think? Should we salmon burger together sometime?

Check out my other salmon recipes here:

• Teriyaki Salmon and Brown Rice Salad
• Salmon Steak Teriyaki
• Miso Salmon