Description
Lemon Dill Salmon Burgers are light, flavorful seafood burgers made with fresh salmon, bright lemon zest, and fragrant dill. Pan-seared until golden and served on toasted buns with a creamy dill sauce, these burgers are a healthy and delicious alternative to traditional beef burgers.
Ingredients
- 1 1/2 lbs fresh salmon fillets, skin removed and finely chopped
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 green onions, finely sliced
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 burger buns, toasted
- 1 cup lettuce leaves
- 1 tomato, sliced
- For the Dill Sauce:
- 1/2 cup Greek yogurt
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
- In a large bowl, combine chopped salmon, panko breadcrumbs, egg, dill, lemon zest, lemon juice, green onions, garlic, Dijon mustard, salt, and black pepper.
- Mix gently until just combined.
- Form the mixture into 4 equal burger patties.
- Refrigerate patties for 15 minutes to help them firm up.
- In a small bowl, whisk together Greek yogurt, dill, lemon juice, garlic powder, and salt to make the dill sauce.
- Heat olive oil in a large skillet over medium heat.
- Cook salmon patties for 4-5 minutes per side until golden brown and cooked through.
- Toast the burger buns if desired.
- Spread dill sauce on the bottom halves of the buns.
- Top with lettuce, salmon burgers, and tomato slices.
- Finish with the top buns and serve immediately.
Notes
- Fresh salmon provides the best texture and flavor.
- Do not overprocess the salmon; small chunks create a better burger texture.
- Chilling the patties helps prevent them from falling apart during cooking.
- Serve with sweet potato fries, salad, or roasted vegetables.
- Leftover patties can be refrigerated for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American