Fresh Salmon Burgers with Tangy Yogurt Sauce

2021-10-06

You’re in for a treat! Jess came up with a ridiculously good fresh salmon burger recipe for you that I can’t wait to share! I am a huge burger fan but I like to switch it up! Beef burgers, chicken burgers and now salmon burgers. We got you covered. Better yet, we have TWO different flavor variations for you: Dill Salmon Burgers (with lemon) and Cilantro Salmon Burgers (with lime). There’s something for everybody. So let’s jump into the best salmon burger recipe…

The Best Ever Salmon Burgers with Tangy Yogurt Sauce are soon to be your favorite dinner recipe every night of the week! #salmon

How to Make Salmon Burgers

We are giving you two variations of salmon patties: Lemon Dill Salmon Burgers or Cilantro Lime Salmon Burgers. You can’t go wrong with either so pick one this week and make the other next week!

STEP 1: The first step is to make a paste by blending 1/4 of the fresh salmon with 1 teaspoon of dijon mustard in a food processor. The end result will be a gummy texture that acts as the glue that holds the burgers together.

STEP 2: Add the rest of the salmon to the food processor along with the rest of the ingredients (depending on which flavor you’re making!). Pulse around 10 times or until the herbs are evenly distributed throughout and you are left with a chunky mixture.

STEP 3: Form into four patties and place in the fridge to set for 20-30 minutes.

STEP 4: When you’re ready to cook, heat a large skillet over medium heat. Add the patties and cook until golden, about 3 minutes per side.

Serve with buns or as lettuce wraps and add any toppings you like! Pro tip: the cilantro lime salmon burger is delicious with pickled onion and tangy cumin yogurt sauce.

How to make the best salmon burgers EVER! #salmonburgers

Tangy Yogurt Sauce

We decided to pair these salmon burgers with a yogurt sauce because I’m always in the pro-sauce camp. It takes two seconds to mix all of the ingredients together in a bowl and pairs super well with the salmon! It’s tangy, citrusy, savory and creamy… so good. Obviously it’s great with these burgers but is also delicious with french fries, roasted veggies, roasted fish or you can add more oil to the mix to thin it out to use as salad dressing. Definitely worth making!

What Do You Eat With Salmon Burgers?

I know some might think salmon patties might be weird but trust me on this! They’re not at all. Jess and I paired these burgers with a tangy yogurt sauce, greens and a bun and they were delicious! They would also be great with a slaw or just on their own with roasted veggies. Here are some recipe side ideas for these fresh salmon burgers:

Can you use Canned Salmon?

Since I knew you would ask this question, we did the testing for you and YES you can use canned. You can use the same amount of canned for fresh (1 1/4 lbs), however you will need to adjust the recipe slightly – start with less dijon and lemon juice and check consistency. Add more as needed.

Fresh Salmon Burgers with Tangy Yogurt Sauce

Change up your burger game with two delicious recipes for fresh salmon burgers. Dill salmon burgers and cilantro salmon burgers the whole family will love.

Author: Jess Franks @ The Healthy Maven
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 4 servings 1x

Scale

Ingredients

1 1/4 lbs of salmon, skinned and deboned
1 tsp dijon mustard

Lemon and Dill Burgers:

1/4 cup fresh dill, chopped
zest of 1 lemon
juice of 1 lemon
2 tsp dijon mustard
1/2–3/4 tsp salt

Cilantro Lime Burgers:

4 scallions, chopped
1/4 cup fresh cilantro, chopped
Zest of 2 limes
Juice from 1 lime
1/2–3/4 tsp salt
1 1/2 tsp cumin

Tangy Cumin Yogurt Sauce:

5–6 ounces of whole plain yogurt
1 tbsp olive oil
1 tbsp lemon juice
zest of 1 lemon
1 tsp cumin
1/2 tsp salt

Instructions

For the Salmon Burgers:

In a food processor blend ¼ of the salmon with 1 teaspoon dijon mustard until a paste forms – it will have a weird gummy texture but you want this as it will be the glue that holds the burgers together.
Add the rest of the salmon to the food processor in chunks along with the rest of the ingredients depending on what version you are making.
Pulse until you have a chunky mixture with the herbs and lemon/lime evenly distributed throughout, about 10 pulses.
Form into four patties and place in the fridge to set for 20-30 minutes.
Heat a large skillet over medium heat and cook your salmon patties in a couple of teaspoons of oil for 3 minutes per side.
Serve with buns or lettuce wraps and any toppings you want.

For the Tangy Yogurt Sauce:

Mix all the ingredients together in a bowl.
Enjoy on veggie bowls, burgers, as a dipping sauce for fries and roasted veggies, over roasted fish or thinned out with extra oil for a creamy, tangy salad dressing.