Grilled Salmon Burgers with Dill Yogurt Sauce
My Grilled Salmon Burgers with Dill Yogurt Sauce are perfect for summer entertaining! They're a great way to incorporate nutritious seafood into your family’s diet.
Servings: 6
Calories: 338kcal
Equipment
Ingredients
- 1 ½ lbs skinless salmon fillet (I like to use wild Alaskan salmon)
- 3 scallions, sliced
- 1 tablespoon Dijon mustard
- 1 tablespoon mayonnaise
- 1 ½ teaspoon Old Bay seasoning
- 2 teaspoons lemon juice plus 1 teaspoon lemon zest
- ½ cup panko breadcrumbs
- 1 teaspoon Sriracha or other hot sauce
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Dill Yogurt Sauce:
- ¾ cup plain reduced fat Greek yogurt
- 1 teaspoon Dijon mustard
- 2 teaspoons lemon juice
- 1 ½ tablespoons fresh, chopped dill
- Salt and pepper
Other:
- Oil for brushing the grill
- 6 multigrain hamburger buns or bread, toasted
- Assorted toppings like sliced avocado, tomato or baby spinach
Instructions
- Cut the salmon roughly into chunks and place the pieces in a food processor. Pulse until salmon is ground into a paste but still has some small pieces for texture. Transfer the mixture to a large bowl and add the 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. Refrigerate the burgers for 15 minutes to firm up before cooking.
- To make the sauce, mix the yogurt, mustard, lemon juice, and dill together in a small bowl. Season with salt and pepper.
- Heat a grill or stovetop grill pan over medium high heat. Add the burgers 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.
Notes
These salmon burgers can also be made in the air fryer. I tested them in my Ninja air fryer and they came out delicious and moist. Preheat your air fryer to 400°F and spray lightly with oil. Cook burgers about 8 minutes until done.
These salmon burgers can also be frozen. I like to make a large batch and then freeze half of the raw patties. That way I have them ready for a quick, nutritious weeknight meal anytime. When you're ready to eat them, defrost them in the fridge overnight and then cook as per the recipe.
Make sure your grill is well-oiled to prevent the salmon burgers from sticking. Get your grill hot and then brush the grill rack with oil before putting the burgers on. After 3-4 minutes, when the burgers are done on the first side, they should release easily from the grill.
Nutrition
Calories: 338kcal | Carbohydrates: 26g | Protein: 30g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 946mg | Potassium: 659mg | Fiber: 3g | Sugar: 4g | Vitamin A: 148IU | Vitamin C: 4mg | Calcium: 102mg | Iron: 3mg