Huon Salmon Burger with Avocado Tartare Sauce


  • 4 Huon Salmon portions, skin on
  • 4 soft burger buns, halved and buttered
  • 1 red cabbage, thinly sliced
  • 1 tsp lemon juice
  • 1 tsp olive oil, plus and extra splash
  • 1 ripe avocado, mashed til smooth
  • ½ cup (150g) mayonnaise
  • 2 Tbsp salted capers, well-rinsed and chopped
  • Juice from ½ lemon (about 1 ½ tablespoons)
  • 40g cornichons, finely chopped
  • ¼ cup (loosely packed) flat-leaf parsley, coarsely chopped
  • Pickle to serve (optional)


  1. 1
    For tartare sauce, combine ingredients in a bowl and season to taste. Pop in the fridge until you’re ready to serve.
  2. 2
    Add the cabbage to a bowl and toss with lemon juice and olive oil, season to taste
  3. 3
    Heat a large non-stick fry pan on medium and quickly toast the buns, butter side down until the edges start to colour. Set aside while you cook the salmon.
  4. 4
    Season the salmon portions. Add the extra splash of olive oil to the pan, increase heat to high and cook each side for 2 to 3 minutes. Leaving a little pink on the inside is best for a juicy burger!
  5. 5
    Spread a thick smear of tartare on the base of the buns, break the salmon into chunks and spread over the tartare. Top with the cabbage and then lid on top.
  6. 6
    Serve at once with a pickle to the side.