Salmon Burgers

Salmon Burgers
Servings: 6 Prep 15 mins Chill 2 hrs Cook 6 mins


  • 1 1/4 pounds salmon fillet, skinned and any tiny bones removed
  • 2 tablespoons snipped fresh dill
  • 2 tablespoons snipped fresh chives
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1/2 cup panko crumbs (see Note) or plain dried bread crumbs
  • 6 potato rolls, warmed

Make It

1. Coarsely cut salmon into cubes and place in the bowl of a food processor. Add dill, chives, thyme, salt, pepper, lemon zest, lemon juice and 2 teaspoons of oil. Pulse briefly 2 or 3 times to roughly chop fish and combine ingredients. The salmon will hold together like ground meat yet still have some shape. Do not overprocess.

2. Shape salmon mixture into 6 patties about 3/4 inch thick. Place patties on a small baking sheet covered with plastic wrap. Refrigerate, covered, for 2 hours.

3. To cook, place panko crumbs in a shallow bowl. Gently turn patties in crumbs to coat all over.

4. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Saute patties 3 minutes; turn, saute 3 minutes longer or until golden and crisp.

5. Serve burgers on warmed buns. Top with a generous dollop of Cucumber Sauce. Pass extra sauce. Makes 6 servings.

Cucumber Sauce

Servings: 6 Chill 2 hrs


  • 1/2 cucumber
  • 1/2 cup plain yogurt
  • 2 tablespoons mayonnaise
  • 1 minced scallion
  • 2 tablespoons snipped dill
  • 1/8 teaspoon salt

Make It

1. Peel and coarsely grate cucumber. Press excess liquid from cucumber between several sheets of paper towels. Combine the cucumber, yogurt, mayonnaise, scallion, dill and salt in a small bowl. Refrigerate, covered, for 2 hours.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 455, Fat, total (g): 25, chol. (mg): 62, sat. fat (g): 4, carb. (g): 33, fiber (g): 1, pro. (g): 24, sodium (mg): 629, Percent Daily Values are based on a 2,000 calorie diet.