Tuna or Salmon Burger

Fish burgers are a West Coast classic — fresh, hearty, and full of the flavours of the sea. In Canada, tuna and salmon both play starring roles, whether seared and served rare in Victoria or grilled over cedar planks on the BC coast. These burgers balance smoky bacon, crisp lettuce, and juicy tomato with a bright pickle–caper mayo, all tucked into a soft homemade bun. It’s a dish that captures the casual, coastal spirit of Canadian summers.

Prep Time: 20 minutes

Total Time: 30 minutes

Serves: 4

Ingredients

For the Burgers

• 4 tuna steaks or salmon fillets (about 150 g each)

• Olive oil, for brushing

• Salt & black pepper

• 4 rashers bacon, cooked until crisp

• 4 lettuce leaves

• 4 tomato slices

• 4 homemade buns (see bread recipe)

For the Pickle–Caper Mayo

• ½ cup mayonnaise

• 2 tbsp finely chopped pickles

• 1 tbsp capers, chopped

• 1 tsp lemon juice

• Freshly ground black pepper

Method

• Brush tuna steaks or salmon fillets with olive oil, then season with salt and pepper.

• Grill or pan-sear tuna for 1–2 minutes per side (keeping the centre rare), or cook salmon for 3–4 minutes per side until just cooked through.

• In a small bowl, mix mayonnaise, pickles, capers, lemon juice, and black pepper.

• Toast buns lightly. Spread pickle–caper mayo on the base of each bun.

• Layer with lettuce, tomato, fish, and bacon. Cap with the remaining bun and serve immediately.

Variations

• West Coast Style – Grill salmon fillets on cedar planks for a subtle smoky flavour.

• Prairie Twist – Swap bacon for peameal bacon and add pickled red onion for extra bite.

• Lighter Version – Skip the bacon and serve with avocado slices for creaminess.

• Extra Crunch – Add homemade dill pickles or coleslaw as a topping.