Mix up your weeknight meals with these healthy and fresh lemon dill salmon burgers! Paired with lemon dill yogurt sauce, have them on the table in under 30 minutes.
Lemon Dill Salmon Burgers
- 1.5 pounds fresh Atlantic salmon
- 1/4 cup white or yellow onion, chopped
- 1/4 cup fresh dill
- 1/2 tbsp Dijon mustard
- 2 tbsp lemon juice
- 1 tbsp capers
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup breadcrumbs
- 4–6 burger buns, sliced tomato, and romaine lettuce for serving
Lemon Dill Yogurt Sauce
- 3/4 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 clove garlic, finely minced or grated
- 1/4 cup dill, chopped
- 1/4 tsp salt
- 1 1/2 tbsp olive oil
- Remove the skin from the salmon and discard the skin*. Cut the salmon into large chunks, about 1-2 inches thick.
- Add half of the salmon to a food processor and pulse 3-5 times to form a pasty consistency.
- Add the remaining salmon, onion, dill, mustard, lemon juice, capers, salt, and pepper to the food processor. Pulse 5-10 times until everything is well combined, but there are still some small chunks of whole salmon.
- Transfer the salmon mixture to a large mixing bowl and add the breadcrumbs. Mix it all together.
- Form 4-6 patties with your hands, depending on how large you want them to be.
- Heat a nonstick skillet over medium heat on the stovetop**. Spray with some oil and add the salmon patties to the skillet once pan is hot. Be careful not to crowd the pan – you may need to cook them in two batches.
- Cook for about 3 minutes, then flip and cook for an additional 3 minutes. If you cut into the patties with a knife, the salmon will be light pink and opaque throughout.
- Prepare the lemon dill yogurt sauce simply by mixing all the ingredients together in a bowl.
- Toast up your burger buns, and add a dollop of the sauce to the bottom half of the buns. Add your salmon burgers and additional fixings – I like fresh tomato slices and lettuce.
*How to remove the skin: Place the salmon on a cutting board skin side down. Slice into the salmon as close to the skin as possible, using a filet knife facing away from you that is almost parallel to the cutting board. Keep sliding the knife away from you, trying to keep it moving along the same line close to the skin.
**Grilling instructions: Heat up your grill on medium-high heat. Spray some oil on the grill right before you put the salmon patties on to prevent them from sticking to the grates. Cook for about 3 minutes, then flip the burgers with a spatula. Cook for an additional 2-3 minutes, until the salmon is opaque in the center.
Ingredient and dietary restriction substitution ideas
- Make gluten free salmon burgers. Use gluten free breadcrumbs and serve with gluten free burger buns.
- Omit the capers if you don’t like them or don’t have them on hand. It won’t significantly affect the recipe.
- Swap dill for a different fresh herb. I think parsley or basil would taste great! You can also try a cilantro lime salmon burger by using cilantro and swapping lemon juice for lime juice.
- Use a different sauce. Try tzatziki, lemon tahini sauce, or chimichurri sauce on these burgers. Yum!
- Farm raised salmon vs wild salmon: I used sustainably farmed fresh Atlantic salmon for this salmon burger recipe. Atlantic salmon has a higher fat content than wild caught sockeye or king salmon, which helps keep these salmon burgers rich and moist. You can try using fresh wild caught salmon for this recipe, but they might be a bit drier.