Salmon Burgers with Lemon-Dill Yogurt Sauce


Salmon Burgers with Lemon-Dill Yogurt Sauce
Ingredients
- Salmon Burgers:
- 2 pounds fresh Salmon, skinned and de-boned
- 1 cup green onions, thinly sliced
- ¼ cup fresh cilantro, finely chopped
- ¼ cup fresh parsley, finely chopped
- ½ jalapeño, finely chopped (optional)
- 2 eggs
- 1 teaspoon Dijon mustard
- 3 tablespoons olive oil, divided
- 1 teaspoon salt
- 1 cup panko bread crumbs
- 6 burger buns
- Lemon-Dill Yogurt Sauce:
- 1 cup Greek yogurt
- zest of 1 lemon + juice of ½ lemon
- 1 handful of fresh dill, chopped
- salt and pepper, to taste
- Optional Toppings:
- avocado
- cabbage slaw
- grilled pineapple
- lettuce
- pickled onions
- tomatoes
Instructions
- Salmon Burgers:
- Using a sharp knife, finely dice the salmon. Place in a large bowl. Add the green onions, cilantro, parsley, jalapeño (if using), eggs, Dijon, 1 tablespoon olive oil, and salt; mix to combine. Gently mix in the panko bread crumbs to the salmon, and form 6 patties. Refrigerate until ready to cook.
- Add the remaining 2 tablespoons of oil to a large skillet and heat over medium-high heat until shimmering. Carefully lower salmon patties into the oil and cook, turning once or twice, until lightly browned on both sides, about 3-4 minutes per side; adjust heat as necessary to keep patties sizzling without scorching the bread crumbs.
- Transfer patties to a paper towel-lined tray and sprinkle lightly with salt.
- To assemble burgers, smear an even layer of lemon-dill sauce on the top and bottom halves of each bun. Set a salmon patty on top of the bottom bun and top with toppings of choice. Enjoy!
- Lemon-Dill Yogurt Sauce:
- In a small bowl, combine the yogurt, lemon zest, lemon juice, fresh dill, salt, and pepper. Mix well and refrigerate until ready to use.