Healthy Salmon Burgers (Easy + Ready in 20 Minutes!) (2024)

Salmon patties:

• ▢ 1 lb. Atlantic salmon skinless
• ▢ 2 Tbsp dijon mustard (30g)
• ▢ 1/4 cup minced shallots (25g)
• ▢ 3 Tbsp fresh chopped dill or any other herbs you have on hand
• ▢ 1/2 tsp salt
• ▢ 1/2 tsp ground black pepper
• ▢ 1/2 tsp paprika
• ▢ 1/4 cup breadcrumbs (28g)
• ▢ 1/2 Tbsp olive oil (7g)

Lemon dill sauce:

• ▢ 1/4 cup light mayonnaise (60g)
• ▢ 2 Tbsp dijon mustard (30g)
• ▢ 2 Tbsp Greek yogurt (30g)
• ▢ 1 Tbsp minced shallots (8g)
• ▢ 1 Tbsp chopped dill
• ▢ 1 tsp lemon zest
• ▢ 1 tsp lemon juice
• ▢ 1/4 tsp paprika

Assemble burger:

• ▢ 4 hamburger buns of choice I love brioche or ciabatta
• ▢ Lemon dill sauce
• ▢ 4 slices tomato
• ▢ 4 slices red onion thinly sliced
• ▢ 4 pieces butter leaf lettuce

Salmon Patties:

• If still attached, remove the skin from the fish. Cut the salmon fillet into 1-inch pieces. Trim off and discard any gray areas from beneath the fillet.

• In a food processor or blender, add salmon cubes, dijon mustard, shallots, fresh herbs, salt, pepper, and paprika. Pulse and scrape down sides until mixed together well. There should be some small chunks and not overly pureed.

• Transfer the salmon mixture to a medium-sized bowl. Add the breadcrumbs, mix with a spatula until combined.

• Evenly divide the salmon mixture into four portions (about 4-oz. each) then shape into patties.

Lemon Dill Sauce:

• In a small bowl, combine all the ingredients. This sauce is packed with a lot of flavor so feel free to add more mayo or yogurt to adjust the taste to your liking.
  

Cook the Burgers

• Cook on the Stovetop: Heat a grill pan, large cast iron, or nonstick skillet over medium-high heat. Evenly grease the surface of the pan with the olive oil. Once the oil is shiny, add the patties. Cook until golden brown, about 3 to 4 minutes. Flip and cook for another 2 to 4 minutes or until cooked to liking.

• Cook on the Grill: Heat grill over medium heat. Oil the grill grates. Once hot, add the patties. Cover and cook until char marks appear, about 3 to 4 minutes. Flip and cook for another 2 to 4 minutes or until cooked to liking.

Serving the Burgers:

• Right before serving, grill the buns cut-side down for 2-3 minutes.

• Add 1 tablespoon of lemon dill sauce to each toasted bottom bun.

• Top with a salmon patty, tomato, onion, lettuce and the other side of the bun. And enjoy!

To make gluten-free:use gluten-free breadcrumbs.

To make dairy-free:use dairy-free greek yogurt.

*Make sure to cook until the internal temperature reaches about 130ºF (54ºC).

To Store: Refrigerate burgers and sauce separately in airtight storage containers for up to 2 days.

To Reheat: Very gently reheat burgers in a nonstick skillet on the stovetop over medium-low heat. I also like to splash a bit of water into the skillet, then cover it to help the burgers steam.

To Freeze: Individually wrap cooked or uncooked burgers, and freeze them in an airtight freezer-safe storage container for up to 3 months. Let the frozen salmon burgers thaw overnight in the refrigerator before reheating or cooking.

For a lower carb option:serve salmon patty without the bun. Enjoy with a side of vegetables or over a bed of greens.

You can also log the Salmon Burger patty and Lemon Dill sauce separately if you wish.

MFP entry: LFF Salmon Burger (Burger Only)
MFP entry: LFF Lemon Dill Sauce