My Salmon Burgers with Dill Yogurt Sauce are a great way to incorporate nutritious seafood into your family’s diet. After all, who doesn’t love burgers? These burgers are hearty, easy to make and full of flavor. They can also be frozen and heated up for a quick weeknight meal. I like to use wild Alaskan salmon in my dishes. Alaska’s seafood is eco-friendly and its fisheries are carefully managed for sustainability. Alaska’s marine habitats are also nearly pollution-free because of the state’s efforts to maintain their vital natural resources.
Salmon is packed with an abundance of vitamins, minerals, and protein. It is also one of the richest sources of omega-3 fatty acids, which have incredible health benefits. To read more about the health benefits of salmon, CLICK HERE.
- 1 ½ lbs skinless wild Alaskan salmon fillet
- 3 scallions, sliced
- 1 tablespoon Dijon mustard
- 1 tablespoon reduced fat mayonnaise
- 1 ½ teaspoon Old Bay seasoning
- 2 teaspoons lemon juice plus 1 teaspoon lemon zest
- 1 ounce fresh whole wheat breadcrumbs (about ½ cup) made from 1 slice of bread
- 1 teaspoon hot sauce like Sriracha
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¾ cup nonfat Greek yogurt
- 1 ½ tablespoons fresh, chopped dill
- 2 teaspoons lemon juice
- Salt and pepper
- Olive oil cooking spray
- 6 multigrain hamburger buns, toasted
- Assorted toppings like baby arugula or spinach and red onion slices
- Finely dice half of the salmon into pieces about ¼-inch in size. Cut the remainder of the salmon roughly into chunks and place them in a food processor. Pulse until a paste forms. Transfer the paste to a large bowl and add the diced salmon, scallions, mustard, mayonnaise, Old Bay, lemon juice, zest, breadcrumbs, hot sauce, salt and pepper. Gently mix the ingredients together until combined. Form the mixture into 6 equal patties.
- To make the sauce, mix the yogurt, dill and lemon juice together in a small bowl. Season with salt and pepper.
- Spray a large nonstick skillet with olive oil spray and heat over medium high heat. Add the burgers (working in batches if needed) and cook 3-4 minutes until browned on the bottom. Flip the burgers over and cook an additional 3-4 minutes until cooked through. Serve the burgers on toasted buns with dill yogurt sauce and desired toppings.
* Because of the wide variety of buns and toppings, the nutritional info above only includes the patties and yogurt sauce. I used Nature’s Own Whole Wheat Sandwich Rolls, which have 130 calories, 2g fat, 0.5g sat. fat, 6g protein, 24g carbs and 4g fiber per roll.