These Healthy Salmon Burgers come together in just 20 minutes and are a great easy recipe! They’re juicy, flavorful, and are great for meal prep or a crowd. You will truly sink your teeth into heaven with each bite! on
Meet my new favorite way to eat salmon—in BURGER form 😋! Not only are these Salmon Burgers nutritious, providing an adequate source of good quality protein and healthy omega-3 fatty acids, but they’re also quick to make with simple ingredients. Just 20 minutes and THAT’S IT! Ten minutes to prepare and 10 minutes to cook. It doesn’t get better than that!
I love having different options to get in tons of protein! This delicious burger is a great way to mix things up and I think you’ll be surprised at just how much you love them!
I also paired these homemade salmon burgers with a deliciously creamy lemon dill sauce. It’s so good that I could eat it by itself! Pair these burgers with a side salad, some air fryer green beans, or roasted potatoes for a complete meal. Seriously can’t hype these up enough! Bottom line: you HAVE to try them!
WHY YOU’LL LOVE THIS SALMON BURGER RECIPE WITH LEMON DILL SAUCE
- Perfect for a busy weeknight or to meal prep for lunches!
- 10 minutes to prep + 10 minutes to bake = done in just 20 minutes!
- A great way to get heart healthy omega-3s.
- Seriously so fresh and stuffed with flavorful ingredients!
- They should be illegal when paired with my delicious lemon dill sauce. Seriously the best flavor!! 😂
- Will be loved by everyone! I haven’t met someone who doesn’t like them!
INGREDIENTS FOR HEALTHY SALMON BURGERS
- Fresh Salmon – I used Atlantic Salmon but you could use wild salmon if you prefer!
- Dijon mustard
- Shallots
- Herbs – I used fresh cilantro, parsley, and fresh dill. Use your favorite!
- Seasonings – Grab some salt, black pepper, paprika, and dill.
- Breadcrumbs – use gluten-free if needed.
- Olive oil
- Mayo – I used light mayo.
- Greek yogurt – I used plain, nonfat Greek yogurt.
- Lemon juice
- Lemon zest
- Buns of choice – I love brioche or ciabatta. Use gluten-free if needed!
- Favorite Toppings of choice – I used tomato, red onion, and butter leaf lettuce.
HOW TO MAKE SALMON BURGERS RECIPE
Salmon Patties
- If still attached, remove the skin from the fish. Cut the salmon fillet into 1-inch pieces. Trim 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 left. Do not overly puree.
- Transfer the salmon mixture to a medium-sized bowl. Add the breadcrumbs and mix with a spatula until combined.
- Evenly divide the salmon burger 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.
Cooking Methods:
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 pan 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. Right before serving, grill the hamburger 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, and lettuce.
HEALTHY SALMON BURGERS FREQUENTLY ASKED QUESTIONS
For best results, you’ll want to cook your salmon patties until they reach about 130ºF (54ºC).
Refrigerate burgers and sauce separately in an airtight container for up to 2 days. To freeze, individually wrap cooked or uncooked burgers and store 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.
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 and then cover it to help the burgers steam.
I love pairing these easy salmon burgers with a side salad, air fryer green beans, sweet potato fries, or roasted potatoes. You can also use just to patties to pair with pasta salad, a hot/cold salad or any other type of meal you need a protein source for! They’re also great in wraps as well!
WANT TO MAKE THIS RECIPE?
If you try these Salmon Burgers with Lemon Dill Sauce and love them, please rate this recipe!
You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!
Salmon Burgers w/ Lemon Dill Sauce
These Healthy Salmon Burgers come together in just 20 minutes and are a great easy recipe! They're juicy, flavorful, and are great for meal prep or a crowd. You will truly sink your teeth into heaven with each bite!
Ingredients
Salmon Patties
- 1 lb. salmon fillet, skin removed – I used Atlantic salmon
- 2 Tbsp dijon mustard (30g)
- 1/4 cup shallots, finely diced (25g)
- 3 Tbsp fresh herbs, chopped – such as cilantro, parsley, dill, or a mix
- 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 plain nonfat 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
- 1 Tbsp Lemon Dill Sauce (15g)
- 4 slices tomato
- 4 slices red onion, thinly sliced
- 4 pieces butter leaf lettuce
Instructions
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!
For a lower carb option, serve salmon patty without the bun. Enjoy with a side of vegetables or over a bed of greens.
Notes
My Fitness Pal and MacrosFirst entries to search:
MFP entry: LFF Salmon Burger w/ Lemon Dill Sauce
MFP entry: LFF Salmon Burger (Burger Only)
MFP entry: LFF Lemon Dill Sauce
- 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.
Nutrition Information:
Yield:
4Serving Size:
1 burgerAmount Per Serving: Calories: 406Total Fat: 15.9gSaturated Fat: 3.2gCarbohydrates: 35.3gFiber: 1.3gSugar: 5.7gProtein: 30.4g
