Burgers
Fresh Salmon Burger with Dill Sauce
A light and flavorful seafood burger made with fresh chopped salmon, capers, and aromatic dill.
Watch it madeEveryday Food · 7:16
Ingredients
- Salmon Fillet (skinless)1 lb
- Breadcrumbs1/2 cup
- Dijon Mustard1 tbsp
- Fresh Dill2 tbsp
- Capers1 tbsp
- Lemon Zest1 tsp
- Burger Buns4
Method
- Finely chop the fresh salmon fillet (do not use a food processor to avoid paste texture).
- Mix chopped salmon with breadcrumbs, Dijon mustard, lemon zest, capers, chopped dill, salt, and pepper.
- Form the mixture into patties and refrigerate for 20 minutes to help them hold their shape.
- Heat oil in a non-stick skillet over medium-high heat. Cook patties for 3-4 minutes per side until golden.
- Serve on soft buns with a smear of yogurt-dill sauce and arugula.
Common questions
Can I substitute canned salmon or another fish for fresh salmon in these burgers?
Fresh salmon gives the best texture, but you can use canned salmon if needed. Drain it very well and remove skin/bones. For another fish, choose a firm, fatty fish like trout; avoid lean flaky fish that dry out.
How long should I chill the patties, and can I make them ahead?
Chill the formed patties for about 20 minutes so they firm up and hold together. You can make them up to 1 day ahead, cover tightly, and refrigerate. If they feel soft, chill them a bit longer before cooking.
Why are my salmon burgers falling apart in the skillet?
Usually the mixture is too wet or the patties weren’t chilled enough. Chop the salmon finely, don’t overmix, and add just enough breadcrumbs to bind. Cook in a hot non-stick skillet and flip only once after a crust forms.
How should I store leftover salmon burgers, cooked or uncooked?
Store cooked burgers in an airtight container in the refrigerator for up to 2 days. Uncooked patties can also be refrigerated for 1 day. Reheat cooked burgers gently in a skillet or oven so they don’t dry out.
What are the best ways to serve these salmon burgers?
Serve on soft buns with yogurt-dill sauce, arugula, and extra lemon if you like. They also work well bunless over a salad, in lettuce wraps, or with cucumber and tomato for a lighter meal.