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Salmon Burgers

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Ingredients

Warning0 allergens identified

Salmon Burgers

For the salmon burgers

1 lb fresh salmonskinned

1 egg

1 tbsp capers

1 tbsp fresh dill(or 1 tsp dried dill)

½ tsp kosher salt

1 tbsp oil

4 burger buns

lettuce

tomato

avocado

onion

For the lemon yogurt sauce

½ cup plain Greek yogurt

1 lemonjuiced

1 tbsp dijon mustard

½ tsp kosher salt

Instructions

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Instructions

Pulse the salmon, egg, capers, dill, and salt in a food processor until just combined. You should still see small pieces of salmon. Don't over-process or you'll lose the texture.

Shape into 4 patties on a foil or parchment lined sheet pan. The mixture can sticky, so wet hands make this much easier.

Chill for at least 1 hour. This is what keeps the patties together in the pan. Chilling allows the proteins to firm up so they don't fall apart during cooking. Even 30 minutes helps if you're short on time.

Heat oil in a skillet over medium-high heat. Cook for 3 minutes per side until golden brown and slightly crispy. The internal temperature should reach 145°F. Use a wide spatula and be deliberate when flipping, since salmon burgers are more delicate than beef.

Make the lemon yogurt sauce by combining the yogurt, lemon juice, dijon mustard and salt in a small bowl.

Place patties on a bun and top with lemon yogurt sauce, avocado, lettuce, and tomato, or any other desired toppings.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Pulse, Don't Pulverize 🔪
Use a food processor with short pulses to break down the salmon into chunks rather than a fine paste—this preserves texture and prevents dense, rubbery burgers.
Chill Before Cooking ❄️
Refrigerate your formed patties for at least 30 minutes (or up to 4 hours) so they hold together better and develop a beautiful crust without falling apart on the grill or pan.
One-Flip Wonder 🍳
Resist the urge to press down or flip multiple times—cook each side only once over medium-high heat for 4-5 minutes to maintain moisture and prevent overcooking the delicate salmon.
Greek Yogurt Sauce Magic 🥄
Mix your Greek yogurt sauce components (yogurt, Dijon mustard, lemon, fresh dill) ahead of time and let it sit in the fridge—the flavors meld beautifully and it stays fresh for up to 3 days.
Toast Your Buns for Stability 🥖
Lightly butter and toast your burger buns until golden—this creates a barrier that prevents sogginess from moisture-rich ingredients like avocado and tomato.