Salmon Burgers with Fresh Dill Sauce

Salmon Burger

Some foods just bring back memories of childhood. I am very fortunate that the memories I have of those times are warm and happy ones. Every night, my parents and me and my two brothers sat around our red kitchen table and had dinner together. One of the things that my mother made every week was salmon croquettes. It’s not something you would think kids would have liked necessarily, but oddly my brothers and I loved them. At least I think they did. I’ll have to ask them.

Anyway, I’ll take a salmon burger over a beef burger any day. Hamburgers are so 29 seconds ago. These aquatic burgers are filled with so many different ingredients they just exude flavor. I love to pair it with the fresh dill sauce which is the perfect creamy and lemony partner for the fish. Then you top the burger with the peppery arugula, and a toasted bun for crunch, and I promise you, you’ll never look at a beef burger again.

Mini Salmon Burgers in Pita Pockets

Mini Salmon Burgers in Pita Pockets

Salmon Burgers

Adapted From Food Network

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Mini Salmon Burgers in Pita Pockets

Mini Salmon Burgers in Pita Pockets

Dill Sauce 

  • 1/4 cup mayonnaise
  • 1/4 cup plain Greek-style yogurt
  • 2 scallions thinly sliced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped fresh dill
  • fresh, ground pepper to taste
Whisk all ingredients together in a medium bowl. Cover and refrigerate until ready to serve.
Salmon Burger

Salmon Burger

Mama’s Tips:

To make this sandwich even more perfect, butter a griddle and toast your buns til golden on the edges. It gives this sandwich a lovely added crunch.

If you have a cast iron skillet, use it instead of a regular frying pan. Fill you pan with the oil about 1/4 inch deep and don’t place the patties in the pan until the oil is hot. Cast iron skillets retain heat and evenly distribute the heat better than the standard frying pan.. Your patties will also get a nice crust on them. That’s a good thing.

To clean your skillet, use a washcloth and rinse with hot water and immediately dry the skillet. Never, ever put one in a dishwasher. Season your pan by rubbing with a paper bowl and a tablespoon of vegetable oil. Gently heat the pan to help the oil soak in. (From Bon Appetit).

Recipe: Intermediate

Salmon Burgers

Salmon Burgers

43 thoughts on “Salmon Burgers with Fresh Dill Sauce

  1. These look so fantastic! I haven’t had much luck with fish burgers – I’ve made salmon and tuna burgers before and both have fallen to pieces, leaving me with more of a salmon/tuna salad. I’ll definitely give these a try, though!

  2. Sheryl, my mom made salmon croquettes often too, and I loved them. Of course she used the canned salmon, and who knows what she mixed in, but I’m looking forward to trying this recipe.

  3. Omg, this looks so divine and I want to make it for my family. Sadly, we don’t have a food processor. Do you think I can just make the patties with purely finely diced salmon instead and mix everything by hand?

  4. I am a big salmon fan and have previously served salmon fillets on burger but this looks divine. I am saving the recipe to try out on a Friday Eve…. Thanks for a lovely post.

  5. Mama, quit making me drool!

    I actually make something very similar to what you have going on here, except it’s a twist on crabcakes: I do roughly equal parts salmon & potato cakes instead, and also served with fresh dill sauce. Yours look mouthwatering though!

  6. made this for dinner for my boyfriend last night, but used frozen salmon and added half an egg yolk instead of mayo. they were DELICIOUS! this will be our new go-to meal!

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