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Lunch/Dinners

Salmon Burgers

TIME

35 min

DIFFICULTY

Medium

SERVINGS

4

CALORIES

282 kcal

CARBS

4 g

PROTEIN

33 g

FAT

15 g

Z Salmon Burgers

About this recipe

Fresh salmon patties belong to a long tradition of shaping fish into easy-to-cook cakes. In the United States, canned salmon helped make salmon patties a practical home-cooking staple as the Pacific salmon canning industry grew after its first Pacific Coast cannery opened on the Sacramento River in 1864. This fresh-salmon version pairs finely diced fish and herbs with a tangy Greek-yogurt sauce.

WHY YOU’LL LOVE IT

Fresh salmon and herbs make a tender, flavorful patty No breadcrumbs or eggs are needed to bind the burgers Tangy Greek-yogurt herb sauce adds a cool, creamy finish

Ingredients

  • 1 ¼ lb (567 g) skinless, pin-boned salmon fillet, edible weight
  • 3 tbsp chopped fresh herbs (cilantro, parsley, dill, chives, or a mix)
  • 2 tbsp plain Greek yogurt (for the patties)
  • 1 tbsp fresh lemon juice
  • ¾ tsp kosher salt (for the patties)
  • ½ tsp ground ginger
  • ¼ tsp ground black pepper
  • ½ tbsp extra-virgin olive oil, plus more as needed
  • 1 cup plain Greek yogurt (for the sauce; Bite of Hope modification from the source’s ¾ cup)
  • 1 tbsp white vinegar
  • ¼ cup chopped fresh herbs (for the sauce)
  • 2 garlic cloves, finely minced (Bite of Hope modification; the source uses ¼ tsp garlic powder)
  • ¼ tsp kosher salt (for the sauce)

Preparation

  1. Finely dice the skinless, pin-boned salmon into pieces about ⅛–¼ inch (3–6 mm). Transfer it to a mixing bowl.
  2. Add the herbs, 2 tablespoons Greek yogurt, lemon juice, ¾ teaspoon salt, ground ginger, and black pepper. Mix with a fork just until combined.
  3. Divide into 4 equal portions and shape into patties about 1 inch (2.5 cm) thick, pressing firmly so they hold together. Place on a parchment-lined plate or tray and refrigerate for at least 15 minutes.
  4. While the patties chill, whisk together the sauce yogurt, white vinegar, ¼ cup herbs, minced garlic, and ¼ teaspoon salt. Refrigerate until serving.
  5. Heat a nonstick skillet over medium-high heat. Add ½ tablespoon olive oil. When hot, carefully add the patties and cook for 4–5 minutes until crisp and golden. Turn gently and cook about 4 minutes more, until the center reaches 145°F (63°C) on an instant-read thermometer.
  6. Serve promptly with the herb-yogurt sauce. Buns or lettuce cups, arugula, and sliced tomato are optional and are not included in the nutrition estimate.

Tips

  • Cut the salmon very finely; this helps the patties hold together without breadcrumbs or eggs.
  • Chill the shaped patties for at least 15 minutes before cooking, and turn them gently.
  • Cook fish to 145°F (63°C), the minimum internal temperature listed by FoodSafety.gov.

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