Salmon Burger with Dill Yogurt Sauce Recipe

Salmon burgers with dill yogurt sauce bring restaurant-quality seafood to your weeknight dinner table in under 30 minutes. Fresh salmon is pulsed and formed into thick, flavorful patties that sear to golden perfection. Each serving provides 45g of protein and a generous dose of omega-3 fatty acids from fresh salmon.

Ingredients

Salmon Patties

• 600g fresh salmon fillet, skinless and boneless
• 2 tbsp Dijon mustard
• 2 tbsp chopped fresh dill
• 2 tbsp breadcrumbs (or almond flour for gluten-free)
• 1 egg
• 2 spring onions, finely sliced
• 1 tsp lemon zest
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil (for cooking)

Dill Yogurt Sauce

• 1 cup (240g) plain Greek yogurt
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 small garlic clove, grated
• 1/4 tsp salt

To Serve

• 4 brioche or whole-grain buns (or lettuce cups for low-carb)
• 1 cucumber, thinly sliced
• 2 cups baby arugula
• 4 slices red onion

Instructions

1. Make the dill yogurt sauce first: combine Greek yogurt, dill, lemon juice, lemon zest, garlic, and salt in a small bowl. Refrigerate while you prepare the patties.
2. Roughly chop salmon into 2cm pieces. Pulse in a food processor 8-10 times until coarsely ground; do not over-process into a paste.
3. Transfer salmon to a bowl. Add Dijon mustard, dill, breadcrumbs, egg, spring onions, lemon zest, garlic powder, salt, and pepper. Fold gently to combine.
4. Divide mixture into 4 equal portions (about 160g each). Shape into patties about 2cm thick. Refrigerate for 10 minutes to firm up.
5. Heat olive oil in a large non-stick skillet or cast-iron pan over medium-high heat.
6. Cook patties for 3-4 minutes on the first side without touching until a golden crust forms.
7. Flip carefully and cook for 3 more minutes until the salmon is just cooked through (internal temperature 145°F / 63°C).
8. Toast buns lightly in the skillet for 1 minute.
9. Spread a generous dollop of dill yogurt sauce on both bun halves.
10. Layer arugula, cucumber slices, salmon patty, red onion, and a final drizzle of dill yogurt sauce. Serve immediately.

Tips & Variations

• Do not over-process the salmon; a coarser texture produces juicier patties that hold together better than a smooth paste.
• Chilling the formed patties for at least 10 minutes is essential for preventing them from falling apart in the pan.
• Swap fresh dill for fresh tarragon or chives if dill is unavailable.
• Canned wild salmon (drained well) works as a budget substitute; reduce prep time by 10 minutes.
• For a spicy version, add 1 tsp sriracha to the salmon mixture and a pinch of cayenne to the yogurt sauce.

Nutrition Breakdown

Calories: 587 kcal

Protein: 44.7g

Fat: 29.8g

Carbs: 33.8g

Fiber: 2.4g

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