Description
This Four Ingredient Salmon Burgers recipe features fresh Scottish salmon combined with Dijon mustard, sweet onions, and panko breadcrumbs to create flavorful, tender patties. Served with a homemade yogurt tartar sauce made from Greek yogurt, lemon juice, capers, garlic, and fresh dill, these burgers are a healthy and delicious alternative to traditional beef burgers. Perfectly pan-seared to a juicy medium, these salmon burgers make for a quick and elegant meal.
Ingredients
Salmon Burgers
- 1 lb. Scottish salmon, skin removed and chopped small
- 1 tablespoon Dijon mustard
- ½ cup sweet onion, diced small (almost minced)
- ¼ cup panko breadcrumbs (plus extra for coating)
- ½ teaspoon kosher salt
- Few turns cracked black pepper
Homemade Yogurt Tartar Sauce
- ½ cup 2% Greek yogurt (plain)
- 1.5 tablespoons fresh squeezed lemon juice
- 1 tablespoon extra virgin olive oil
- 1 clove garlic
- 1 teaspoon capers with juice
- Pinch kosher salt (to taste)
- Few turns cracked black pepper (to taste)
- 1-2 tablespoons fresh dill
Instructions
- Make the Homemade Yogurt Tartar Sauce: Combine the Greek yogurt, fresh squeezed lemon juice, olive oil, capers with juice, garlic, kosher salt, and cracked black pepper in a mini food processor. Blend until well combined, then add fresh dill and pulse gently to incorporate. Cover and refrigerate until ready to serve.
- Prepare the Salmon: Remove skin and pin bones from the salmon, then cube it. Place the salmon cubes in a food processor and pulse gently until the pieces are about the size of a dime, taking care not to over-process into a paste.
- Mix the Burger Patty Ingredients: Transfer the chopped salmon to a mixing bowl. Add diced sweet onion, panko breadcrumbs, Dijon mustard, kosher salt, and cracked black pepper. Mix well until combined, then form into patties. Cover and refrigerate for 30-40 minutes to firm up. Optionally, press the patties into extra panko breadcrumbs for a crispy coating if not grilling.
- Cook the Salmon Burgers: Heat a non-stick skillet over medium-high heat and spray with avocado oil spray. Cook the patties for 4-5 minutes per side for medium doneness, adjusting time based on thickness. Once cooked, serve with a dollop of homemade yogurt tartar sauce, a sprig of fresh dill, and a lemon wedge on the side. Serve hot and enjoy.
Notes
- Do not over-process the salmon in the food processor to maintain good texture.
- Refrigerate the patties before cooking to help them hold their shape.
- Pressing patties into extra panko crumbs adds a crunchy exterior but is optional.
- Adjust cooking time according to preferred doneness and patty thickness.
- The homemade tartar sauce can be prepared in advance and refrigerated for up to 2 days.
- Use fresh dill for the best flavor in the tartar sauce.
- Avocado oil spray is recommended for a healthier, non-stick cooking alternative.
