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A bite taken out of a salmon burger with lemon dill sauce.
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5 from 6 votes

Easy Salmon Burgers with Lemon Dill Sauce

Flavorful salmon burgers are topped with a homemade lemon dill sauce. You can serve these salmon burgers plain or between 2 buns.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6 patties

Ingredients
 

  • 1 1/2 lbs salmon fillets - skin and bones removed
  • 1/2 cup panko bread crumbs
  • 1 large egg
  • 3 tablespoons fresh parsley - chopped (can use dill in place of the parsley if you'd like)
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 tablespoon lemon juice
  • vegetable oil - for frying (can also use olive oil)

Lemon Dill Sauce

  • 1/2 cup mayo
  • 1 garlic clove - minced
  • 1/2 teaspoon dried dill weed
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • pinch lemon pepper

Instructions
 

  • In the bowl of a food processor add the salmon and pulse until salmon is lightly ground. About 6, 5 second pulses. Transfer the salmon to a large bowl. Add the panko bread crumbs, egg, parsley, salt, garlic powder, and lemon juice to the salmon. Mix everything to combine. 
  •  Form the mixture into 6 equal sized patties. 
  • Heat the oil in a skillet over medium heat. Once oil is hot add the patties to the skillet and fry for about 4 minutes on each side, or until cooked through and golden and slightly crisp. See note #1.
  • Can serve the salmon burgers with or without a bun. I love to eat mine on a bun topped with lettuce or arugula. Smear the lemon dill sauce on the bun or atop the salmon burger prior to serving.

Lemon Dill Sauce

  • In a medium size bowl whisk together the mayo, garlic, dill week, lemon juice, Dijon mustard, and lemon pepper.

Notes

Notes:
  1. You may need to cook your salmon patties in batches, depending on how large your skillet is. I cooked mine in 2 batches. 
  2. Store the lemon dill sauce in an airtight container in the refrigerator. It will keep in the fridge for about 10-14 days.
  3. Store any leftover salmon burgers in an airtight container in the refrigerator. 
  4. You can make this recipe with just 1 lb of salmon fillet if you'd like. Rather than making 6 patties, it will make about 5. 
  5. If you don't have a food processor, you can use a blender to gently grind the salmon. Be careful as you do this, as we don't want the salmon ground too fine. A few quick pulses (just like the recipe card notes) and you'll be in business!

Nutrition

Calories: 324kcal (16%), Carbohydrates: 4g (1%), Protein: 25g (50%), Fat: 22g (34%), Saturated Fat: 4g (20%), Cholesterol: 105mg (35%), Sodium: 418mg (17%), Potassium: 578mg (17%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 124IU (2%), Vitamin C: 2mg (2%), Calcium: 28mg (3%), Iron: 1mg (6%)