Salmon Burgers with Lemon-Dill Yogurt Sauce


Salmon Burgers with Lemon-Dill Yogurt Sauce

Servings 6 Servings


  • 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


  • 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.