Perfect Salmon Burgers
Perfect salmon burgers are tender, juicy, laced with fresh dill and incredibly delicious, not to mention the healthiest burger you’ll ever eat.
Lots of salmon burger recipes use cooked fish, but in my book, that’s a salmon cake, not a salmon burger. Salmon burgers should be made with raw fish. They’re no more difficult to make than a hamburger, and such a nice change of pace. We should all be eating more salmon and salmon burgers are a delicious way to summerize your weekly intake of this incredibly healthy fish.
Add a bit of olive oil and fresh herbs to your minced salmon, it adds extra moisture and flavor. There is no need for binders like egg or bread crumbs with these burgers. We want the texture and flavor of the fish itself to shine through.
Your salmon burger mixture will be very moist and you may wonder if they’ll hold together as they cook ~ no worries, they do!
Don’t make your burgers too thick or too thin. If your burgers are too thick they will take too long to get cooked through in the middle and the outer portion of your burgers could dry out. If too thin, you burger can dry out also. I think somewhere around 1/3 pound is the sweet spot.
If you want to grill your salmon burgers outside, I would use a grill pan. I usually do them on the stove, I have more control that way.
Ingredients:
for the burgers
- 1 1/2 lbs raw salmon fillet, skin removed*
- 4 ounces cold smoked salmon
- 3 Tbsp minced fresh dill
- 1 Tbsp extra virgin olive oil
- 1/4 tsp salt
for the dill sauce
- 1/3 cup mayonnaise (you can use Greek yogurt instead) make your own, here.
- 3 Tbsp minced fresh dill
- 1 tsp lemon juice
- pinch salt