Salmon burgers turn dinnertime into a tasty adventure, blending flaky salmon with bright lemon zest, fresh herbs, garlic, and a hint of Dijon for a lively flavor kick. These patties come together in no time and sizzle on the stovetop, grill, or in the oven, delivering juicy, savory bites that beat ho-hum meals. Skip heavy toppings and celebrate simplicity: crisp lettuce, a juicy tomato slice, and a scoop of yogurt-dill sauce create the perfect balance. Packed with omega-3s and lean protein, they’re a clever, feel-good choice for busy evenings or casual gatherings. Make them ahead and reheat briefly under the broiler or in a skillet to revive that fresh-off-the-grill charm whenever you need a quick, delightful meal.

Makes 4 burgers

Ingredients

Salmon Burgers

• 1 5oz pouch of Chicken of the Sea Skinless & Boneless Pink Salmon or 1 14.75 ounce can of wild salmon *See notes below regarding canned salmon
• 1/4 cup minced red onion
• 1/4 cup finely chopped bell pepper
• 1 tablespoon of Dijon mustard
• 1 tablespoon of lemon zest
• 1 tablespoon of fresh lemon juice
• 1/4 tsp cayenne pepper
• 2 garlic cloves, pressed or minced
• 2 tablespoons of fresh dill, chopped
• 1 medium egg (beaten)
• 1 cup panko breadcrumbs
• Salt and pepper to taste
• 1 tablespoon of Olive oil or Avocado Oil if pan frying

Process

1. Preheat oven to 400°F (200°C).
2. Combine onion, lemon juice, lemon zest, and seasonings in a bowl.
3. Combine salmon, beaten egg, and 1/4 cup breadcrumbs. If the mixture is too loose to shape, add 1 tablespoon more of breadcrumbs. The mixture should be soft and hold together, but not stiff or sticky.
4. Gather about 1/2 cup of the salmon mixture and shape it into a loose ball. Roll the ball in the remaining 3/4 cup of breadcrumbs to coat it. Place the coated patty on a plate and repeat with the remaining mixture.
5. Line a baking sheet with parchment paper. This prevents the burgers from sticking and makes cleanup a breeze. Lightly grease the parchment paper with cooking spray or olive oil.
6. Place the patties on the prepared baking sheet, leaving some space between each burger.
7. Bake for 12-15 minutes, or until the burgers are cooked through and flake easily with a fork. The internal temperature should reach 145°F (63°C).
8. Allow the burgers to rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more flavorful and moister burger.

Dill Sauce

• 1/2 cup plain non-fat Greek yogurt
• 1 clove garlic, crushed
• 2 tbsp chopped dill
• 2 tbsp lemon juice
• salt and pepper to taste

 Process

1. Mix all ingredients in a small bowl and set aside.

Note: Drain cans of salmon thoroughly so patties bind and brown perfectly. You don’t have to worry about the fish bones: The canning process makes them soft and edible.  The dense, meaty flesh is ideal for forming into patties, so it’s a natural for burgers.  

Tagged: Burgers, dinner, Entree, Food, lunch, recipe, recipes, Salmon