Recipes Main Courses Seafood Salmon Burgers with Shaved Fennel and Olive Tapenade

Salmon Burgers with Shaved Fennel and Olive Tapenade

These quick, juicy salmon burgers are a delicious way to get your omega-3 fatty acids—and more. In addition to its delicate anise flavor and delightful crispness, fennel offers a unique array of antioxidants and vitamins that reduce inflammation and boost the immune system.


For the olive tapenade: 

  • 1/2 cup pitted and chopped kalamata olives 
  • 1 small garlic clove 
  • 2 Tbs. extra-virgin olive oil 
  • 2 tsp. fresh lemon juice 
  • 1/2 tsp. grated orange zest 
  • Freshly ground pepper, to taste 
  • 1 1/4 lb. salmon fillet 
  • 1 Tbs. mayonnaise 
  • 1 Tbs. Dijon mustard 
  • 1 shallot, minced 
  • 1 Tbs. chopped fresh tarragon 
  • 1/4 tsp. salt 
  • 1/8 tsp. freshly ground pepper 
  • 2 Tbs. dried bread crumbs 
  • 1 1/2 Tbs. olive oil 
  • 1 1/2 cups baby greens 
  • 1/2 cup thinly sliced fennel 
  • 2 tsp. rice vinegar 
  • 4 crusty sandwich rolls, split 


To make the olive tapenade, in a food processor, combine the olives and garlic and process until finely chopped. Add the olive oil, lemon juice, orange zest and a few grindings of pepper and puree until well blended. You will need about 1/4 cup tapenade for this recipe; refrigerate the rest for another use.

Remove the skin and bones from the salmon and cut the salmon into 1-inch pieces. In a food processor, combine the salmon, mayonnaise, mustard, shallot, tarragon, salt and pepper and pulse until finely chopped. Stir in the bread crumbs. Divide the mixture into 4 portions and shape each portion into a patty.

In a large nonstick fry pan over medium heat, warm 1 Tbs. of the olive oil. Add the salmon burgers and cook, turning once, until browned on both sides and opaque in the center, about 8 minutes total.

In a bowl, combine the greens, fennel, the remaining 1/2 Tbs. olive oil and the vinegar and toss to coat.

Spread about 1 Tbs. of the olive tapenade on the bottom half of each roll. Top with a salmon burger, mound about 1/2 cup of the greens mixture on top of each burger, and cover with the other half of the roll. Serve immediately. Serves 4.

Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).