Salmon Burger
Fresh salmon patties, pan-seared until golden and flaky, served on a toasted bun with a creamy dill sauce. A lighter, yet incredibly flavorful, alternative to the classic beef burger.
For 4 servings
5 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the Salmon Mixture
- b.Pat the salmon fillet dry with paper towels. Using a sharp knife, finely mince about one-third of the salmon until it forms a paste-like consistency. This will act as a binder.
- c.Dice the remaining two-thirds of the salmon into small, 1/4-inch cubes for texture.
- d.In a large bowl, combine the salmon paste, diced salmon, panko breadcrumbs, minced shallot, minced garlic, 2 tbsp of the chopped dill, lemon zest, 1 tbsp of the lemon juice, Dijon mustard, and the lightly beaten egg.
- e.Season with 0.75 tsp salt and 0.5 tsp black pepper. Gently mix with your hands or a spatula until just combined. Do not overmix, as this can make the patties tough.
- 2
Step 2
- a.Form and Chill the Patties
- b.Divide the mixture into 4 equal portions. Lightly wet your hands to prevent sticking.
- c.Gently shape each portion into a patty about 1-inch thick and slightly wider than your burger buns (they will shrink slightly during cooking).
- d.Place the formed patties on a plate or baking sheet lined with parchment paper. Cover and chill in the refrigerator for at least 20 minutes (or up to 4 hours). This step is crucial to help them firm up and hold their shape.
- 3
Step 3
- a.Make the Creamy Dill Sauce
- b.While the patties are chilling, prepare the sauce. In a small bowl, whisk together the Greek yogurt, the remaining 1 tbsp of chopped dill, the remaining 1 tbsp of lemon juice, 0.25 tsp salt, and 0.25 tsp black pepper.
- c.Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
- 4
Step 4
- a.Cook the Salmon Patties
- b.Heat the olive oil in a large non-stick skillet over medium-high heat until it shimmers.
- c.Carefully place the chilled patties in the hot skillet, ensuring not to crowd the pan. Cook for 3-5 minutes per side, until golden brown, crisp, and cooked through.
- d.The internal temperature should reach 145°F (63°C) on an instant-read thermometer. Avoid pressing down on the burgers as they cook to keep them juicy.
- 5
Step 5
- a.Assemble the Burgers
- b.During the last minute of cooking, you can toast the burger buns, cut-side down, in the same pan or in a toaster.
- c.To assemble, spread a generous amount of the creamy dill sauce on both the top and bottom buns.
- d.Place a cooked salmon patty on the bottom bun. Top with a lettuce leaf and a few slices of red onion.
- e.Cover with the top bun and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, chop the salmon by hand. A food processor can overwork the fish and make the mixture mushy.
- 2Chilling the patties is a non-negotiable step. It helps them bind together and prevents them from falling apart in the pan.
- 3Use a good quality non-stick skillet to ensure the delicate patties don't stick and can be flipped easily.
- 4If using frozen salmon, make sure it is fully thawed and patted very dry before chopping to remove excess moisture.
- 5For extra flavor, add a tablespoon of capers or some finely chopped chives to the patty mixture.
- 6Cook the patties to an internal temperature of 145°F (63°C). Overcooking will result in a dry burger.
Adapt it for your goals.
Spicy
Add 1-2 teaspoons of sriracha or 1 finely minced jalapeño (seeds removed) to the salmon mixture for a spicy kick.
Gluten FreeGluten-Free
Substitute the panko breadcrumbs with gluten-free panko or crushed rice crackers, and serve on gluten-free burger buns.
Asian InspiredAsian-Inspired
Replace dill with cilantro, add 1 tsp of grated ginger and 1 tsp of soy sauce to the patty mix. Serve with a sriracha-mayo sauce.
MediterraneanMediterranean
Add 2 tablespoons of chopped Kalamata olives and 1 tablespoon of chopped sun-dried tomatoes to the patty mixture. Serve with a tzatziki sauce instead of the dill sauce.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Salmon is one of the best sources of long-chain omega-3 fatty acids, EPA and DHA, which are known to reduce inflammation, lower blood pressure, and support overall heart health.
Excellent Source of Lean Protein
This burger provides a significant amount of high-quality protein, essential for muscle repair, bone health, and maintaining a healthy metabolism. The Greek yogurt sauce also contributes to the protein content.
Supports Brain Health
The omega-3s and antioxidants found in salmon are crucial for brain function. Regular consumption can help improve memory and may reduce the risk of age-related cognitive decline.
Frequently asked questions
Yes, a salmon burger is a very healthy choice. Salmon is packed with high-quality protein and omega-3 fatty acids, which are beneficial for heart and brain health. This recipe uses Greek yogurt for the sauce, which adds protein and probiotics, making it a much healthier alternative to a traditional beef burger.