Healthy delicious Salmon Burgers are easy to make with fresh salmon! Grillable and flavorful with the best texture. A perfect summer meal bursting with delicious flavor and healthy omega-3s!
- 1 1/2 pounds wild salmon, skinned and boneless (if using frozen salmon, make sure it is completely thawed before using)
- 1 tablespoon dijon mustard
- 1/4 cup shallot or red onion, finely diced
- 1/3 cup combined fresh parsley and fresh dill, chopped
- 1/2 cup panko bread crumbs (plain) or use GF panko *see notes
- 1 egg
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
Dill Tartar Sauce
- 1/2 cup mayo (or use 1/2 mayo and 1/2 Greek yogurt for a lighter version-my preference)
- 1 teaspoon dijon
- 1 teaspoon lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 or 2 pinches cayenne
- 1 tablespoon capers, roughly chopped
- 2 tablespoons dill pickles, diced
- 2 tablespoons fresh dill, roughly chopped
- 4 burger buns
- tomato slices
- pickled onions
- avocado or cucumber
- lettuce or sprouts
- tartar sauce
- For the Burgers: With a sharp knife, hand chop the salmon into 1/4″ pieces. Mix chopped salmon with dijon, shallot, parsley, bread crumbs, egg, lemon juice and lemon zest in a bowl. With a gentle hand, not pressing or mushing too much, form into 4- 6 ounce patties, an inch thick (note these are big burgers! If you prefer a smaller patty, make 6- 4 ounce burger). Place in the fridge for 30 minutes.
- Preheat grill to 450F degrees. Brush with oil and cook the salmon burgers for 3 minutes with the lid closed, flip and cook 3 minutes more on the other side. Internal temp should be 130F degrees when done. (Alternatively, pan-sear in a grill pan or oiled skillet on the stove).
- For the Tartar Sauce: Whisk together mayo, dijon, lemon juice, salt, pepper, cayenne, capers, pickles and fresh dill.
- Assemble with your favorite buns and toppings. We like tomato slices, avocado, lettuce or sprouts, red onion, cucumber and slathered with lots of Dilly Tartar Sauce.
TIP: The texture of the salmon burger is lighter and more even when chopping by hand, it is easier and quicker than you may think (especially when you factor in the time it takes to clean the processor!). If you decide to use a processor, just pulse a few times. You want to avoid making it into a paste, which greatly affects the texture.
Storage: Cooked burgers can be stored in the fridge for up to 3 days, and reheated in a 350F oven. Or freeze for up to 3 months.
Panko: Use unseasoned panko. Gluten-free is just fine! Seasoned breadcrumbs seem to add an unsavory bitter taste. You can use regular bread crumbs, they are just not quite as light as the panko, make sure they are dry and finely ground.
- Serving Size: 1 burger
- Calories: 222
- Sugar: 1.5 g
- Sodium: 393 mg
- Fat: 6.6 g
- Saturated Fat: 1.6 g
- Carbohydrates: 11.5 g
- Fiber: 1.1 g
- Protein: 28.2 g
- Cholesterol: 109.3 mg
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