Salmon Burgers

5 from 1 vote

These fresh salmon burgers are made with just 5 ingredients and ready in minutes. Packed with flavor from capers and dill, they're a healthy, family-friendly alternative to beef burgers.

Prep Time5

Cook Time6

Refrigerate1

Total Time1 11

Course: Dinner

Cuisine: American

Servings:

Calories: 348kcal

Author: Catherine McCord

Equipment

Food Processor

Ingredients

For the Salmon Burgers:

1 pound fresh salmon, skinned
1 large egg
1 tablespoon capers
1 tablespoon fresh dill (or 1 tsp dried dill)
1/2 teaspoon kosher salt
1 tablespoon oil (for cooking)
4 burger buns
toppings of choice: lettuce, tomato, avocado, onion, etc

For the Lemon Yogurt Sauce

1/2 cup plain Greek yogurt
juice of 1 lemon
1 tablespoon dijon mustard
1/2 teaspoon kosher salt

Instructions

Pulse the salmon, egg, capers, dill, and salt in a food processor until just combined. You should still see small pieces of salmon. Don't over-process or you'll lose the texture.
Shape into 4 patties on a foil or parchment lined sheet pan. The mixture can sticky, so wet hands make this much easier.
Chill for at least 1 hour. This is what keeps the patties together in the pan. Chilling allows the proteins to firm up so they don't fall apart during cooking. Even 30 minutes helps if you're short on time.
Heat oil in a skillet over medium-high heat. Cook for 3 minutes per side until golden brown and slightly crispy. The internal temperature should reach 145°F. Use a wide spatula and be deliberate when flipping, since salmon burgers are more delicate than beef.
Make the lemon yogurt sauce by combining the yogurt, lemon juice, dijon mustard and salt in a small bowl.
Place patties on a bun and top with lemon yogurt sauce, avocado, lettuce, and tomato, or any other desired toppings.

Notes

To Freeze: After step 2, freeze for 30 minutes in the freezer then place patties in a ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours then cook as instructed.

Canned Salmon: While I prefer to use fresh salmon, you can use canned for this recipe if that's what you have on hand or want! You'll need the same amount of canned salmon as the recipe calls for if using fresh.

Gentle Handling: Be gentle when forming your patties – no need to compact them too tightly. If the mixture is sticking too much to your hands, wet them (your hands, not the patties!) and that will help!

Nutrition