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Salmon Burgers

Salmon Burgers

with Creamy Spring Salad

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These DIY fresh salmon burgers will have you avoiding the frozen seafood section from now on! Juicy, tender salmon patties get topped with a zippy yogurt dressing and fresh slices of tomato. It's everything you ever wanted in a salmon burger!

Allergens:Seafood/Fruit de MerFish/PoissonEgg/OeufMustard/MoutardeSulphites/SulfiteWheat/BléMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde, Sulphites/Sulfite)

7 g

Dill

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

50 g

Shallot

56 g

Spring Mix

80 g

Roma Tomato

100 g

Greek Yogurt

(ContainsMilk/Lait)

2 unit

Burger Bun

(ContainsEgg/Oeuf, Wheat/Blé, Milk/Lait)

1 unit

Lemon

66 g

Mini Cucumber

Not included in your delivery

¼ tsp

Salt and Pepper*

½ tsp

Sugar*

½ tsp

Salt*

2 tsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3389 kJ
Calories810 kcal
Fat45 g
Saturated Fat9 g
Carbohydrate58 g
Sugar12 g
Dietary Fiber6 g
Protein44 g
Cholesterol45 mg
Sodium880 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Zester
Box Greater
Large Bowl
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Whisk
Baking Sheet
Instructionsarrow up iconarrow up icon
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1 PREP
1 PREP
1

Preheat the oven to 450°F (to toast buns). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Cut half the tomato into slices. Cut remaining tomato into 1/4-inch pieces. Cut cucumber into 1/2-inch rounds. Zest, then juice half the lemon (1 lemon for 4 ppl). Cut remaining lemon into wedges. Finely chop dill. Peel shallot, then holding onto the root end, finely grate. Pat salmon dry with paper towel, then cut into 1/8-inch pieces. (TIP: Smaller salmon pieces are best — this helps bind ingredients.)

2 FORM SALMON BURGERS
2 FORM SALMON BURGERS
2

In a large bowl, combine salmon pieces, lemon zest, mayo, shallot, 1/4 cup panko (dbl for 4 ppl), 1/2 tbsp dill (dbl for 4 ppl) and 1/2 tsp salt (dbl for 4 ppl). Season with pepper. Stir to combine. Using your hands, firmly press together and shape salmon mixture into two 2-inch thick patties (4 patties for 4 ppl).

3 COOK SALMON BURGERS
3 COOK SALMON BURGERS
3

Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tsp oil, then patties. Pan-fry, until bottoms are golden-brown, 2-3 min. Carefully flip each patty, then add another 1 tsp oil to the pan. Pan-fry, until bottom is golden and patties are cooked through, 3-4 min. (TIP: Cook to a min. internal temp of 70°C/158°F, as size may vary.**) (NOTE: Cook in 2 batches for 4 ppl, using 2 tsp oil for each batch.)

4 MAKE DRESSING
4 MAKE DRESSING
4

Meanwhile, in another large bowl, whisk together yogurt, remaining dill, 1/2 tsp sugar (dbl for 4 ppl) and 1/2 tbsp lemon juice (dbl for 4 ppl). Season with salt and pepper. Set aside.

5 TOAST BUNS
5 TOAST BUNS
5

Split buns in half and arrange them on a baking sheet, cut-side up. Toast in middle of oven, until golden, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)

6 FINISH AND SERVE
6 FINISH AND SERVE
6

Spread 1 tbsp dressing over bottom buns. Top with patty, another 1 tbsp dressing, tomato slices and top buns. To remaining dressing, add spring mix, chopped tomatoes and cucumbers. Season with salt and pepper, then toss. Divide salmon burgers and salad between plates. Squeeze over a lemon wedge, if desired.