Salmon Burger Recipe

Salmon Burger on bun with cucumber dill sauce

Sandwiched between buttery brioche buns and topped with a luscious cucumber dill sauce, these salmon burgers are a lighter alternative to traditional hamburgers and are great for meal prepping on busy weeks.

Course Main Course

Cuisine American

Keyword salmon burgers

Prep Time 30

Cook Time 10

Chilling Time 30

Total Time 1 10

Servings

Calories 868kcal

Ingredients

1 ½ pounds skinless salmon fillet
1 egg
2 tablespoons olive oil
½ cup panko breadcrumbs
¼ cup chopped fresh dill
2 tablespoons finely minced shallot
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 brioche buns
8 tablespoons cucumber dill sauce
butter lettuce, sliced tomato, sliced red onion (optional)

For the Cucumber Dill Sauce

¼ cup sour cream or plain Greek yogurt
¼ cup mayonnaise
¼ English cucumber, finely chopped (about ½ cup)
1 tablespoon chopped fresh dill
zest of 1 lemon
1 teaspoon lemon juice
pinch of kosher salt
pinch of cayenne pepper

Instructions

Turn the salmon fillets into burger meat. Cut 1 ½ pounds skinless salmon filet into ½-inch pieces. Pulse half of the salmon pieces in a food processor to become a coarse paste, scraping down the sides once between pulses. Add the remaining salmon and pulse until the salmon is chopped and combined.
Add the flavor. In a large bowl, whisk 1 egg with 2 tablespoons olive oil. Transfer the salmon mixture from the food processor to the bowl. Add ½ cup panko, ¼ cup chopped fresh dill, 2 tablespoons finely minced shallot, ¾ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Wet your hands and mix the salmon with the other ingredients until fully blended, but be careful not to overwork it.
Chill, then shape the patties. Cover and chill for 15 minutes up to overnight. Make four 6-inch-square pieces of parchment paper or foil. Divide the salmon mixture into four equal portions, and place each portion onto its own piece of parchment. Shape each patty slightly wider than your buns.
Make the cucumber dill sauce. In a small bowl, combine ¼ cup sour cream or plain Greek yogurt, ¼ cup mayonnaise, ¼ cup finely chopped cucumber, 1 tablespoon chopped fresh dill, zest of 1 lemon, 1 teaspoon lemon juice, a pinch of kosher salt, and a pinch of cayenne pepper. Refrigerate until ready to dress your burgers.
How to cook salmon burgers on the stove: Heat a grill pan over medium-high. Spray with cooking spray or lightly wipe the skillet with olive oil. Once hot, place the salmon patties in the pan, parchment side up, peel off the parchment, and discard. Cover and cook for 4-5 minutes or until the bottoms of the patties brown and the bottoms look firm. Flip the burgers and cook for another 2-3 minutes, depending on the thickness of your patties.
How to cook salmon burgers on the grill: Prepare a charcoal or gas grill for direct high heat. Clean the grill grates with a grill brush, then wipe with a paper towel moistened with oil.
Once the grill is hot, put the salmon patties on the grill, parchment side up, peel off the parchment, and discard.
Close the lid and grill for 4-5 minutes or until the bottoms of the patties brown and look firm, and release from the grates. Flip the burgers and cook for another 3-4 minutes, depending on the thickness of your patties. Toast 4 buns on the top grate of the grill.
Sauce and style your salmon burgers. If you haven’t already, toast 4 buns. Slather your buns with some of the cucumber dill sauce (about 2 tablespoons per bun or as much as you like) and top with a salmon patty, red onion, sliced tomato, lettuce, and eat!

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