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!
1lb.salmon filletskin removed – I used Atlantic salmon
2Tbspdijon mustard (30g)
1/4cupshallots (25g)finely diced
3Tbspfresh herbschopped – such as cilantro, parsley, dill, or a mix
1/2tspsalt
1/2tspground black pepper
1/2tsppaprika
1/4cupbreadcrumbs (28g)
1/2Tbspolive oil (7g)7g
Lemon Dill Sauce
1/4cuplight mayonnaise (60g)
2Tbspdijon mustard (30g)
2Tbspplain nonfat greek yogurt (30g)
1Tbspminced shallots (8g)
1Tbspchopped dill
1tsplemon zest
1tsplemon juice
1/4tsppaprika
Assemble Burger
4hamburger buns of choice I love brioche or ciabatta
1TbspLemon Dill Sauce (15g)
4slicestomato
4slicesred onionthinly sliced
4piecesbutter 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!
Notes
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 SauceTo 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.