There is something truly special about a Salmon Burger with Dill Yogurt Sauce Recipe that makes it a standout in the world of homemade burgers. Combining flaky, tender salmon with a bright and creamy dill yogurt sauce creates a flavor harmony that feels fresh yet comforting. This dish manages to be both elegant enough for entertaining and simple enough for a quick weeknight meal. Every bite offers a beautiful balance of herbaceous freshness, citrus zing, and juicy seafood goodness, all nestled inside a soft, buttery brioche bun. If you love salmon and crave a sandwich that transports your taste buds to a light coastal feast, this recipe will quickly become a cherished favorite.
Ingredients You’ll Need
This Salmon Burger with Dill Yogurt Sauce Recipe keeps it straightforward by using fresh, wholesome ingredients that contribute both flavor and texture. Each ingredient plays an essential role, from the salmon’s delicate flakiness to the creamy tang of Greek yogurt and the brightness of dill and lemon.
- Salmon fillets (1 1/2 pounds skinless): Use fresh, skinless pieces for the best texture and flavor in your patties.
- Fresh dill (2 tablespoons chopped for patties, 3 tablespoons for sauce): Brings a fragrant herbaceous note that defines the dish.
- Green onions (2 finely chopped): Adds a subtle crunch and mild pungency that livens up the mixture.
- Plain Greek yogurt (3/4 cup for sauce, 2 tablespoons for patties): Provides creamy moisture and a slight tang to keep the patties juicy and the sauce luscious.
- Lemon juice (1 tablespoon in patties and sauce): Offers a bright citrus brightness that balances the richness of salmon and yogurt.
- Lemon zest (1/2 teaspoon): Infuses the sauce with fresh citrus oils for an extra lift.
- Salt (1/2 teaspoon in patties, 1/4 teaspoon in sauce): Essential for highlighting all flavors.
- Freshly ground black pepper (to taste): Adds just the right amount of subtle heat and complexity.
- Olive oil (1 tablespoon): For cooking the patties to a beautiful golden crust.
- Brioche burger buns (4): Their buttery softness perfectly complements the tender salmon patties.
- Sliced red onion, tomato, arugula (optional): For added texture, color, and fresh vegetable flavors.
How to Make Salmon Burger with Dill Yogurt Sauce Recipe
Step 1: Prepare the Salmon
Begin by cutting the salmon fillets into small, bite-sized chunks. Place half of these chunks into a food processor and pulse just a few times until coarsely ground. You want some texture, so don’t over-process. Transfer the ground salmon back to the bowl with the remaining chopped salmon. This combination ensures perfect texture for the patties – tender but not mushy.
Step 2: Mix the Patty Ingredients
Add the fresh dill, finely chopped green onions, Greek yogurt, lemon juice, salt, and freshly ground black pepper directly into the salmon bowl. Gently fold everything together using a spatula or your hands. This step requires a light touch to keep the mixture cohesive but not overworked, which helps the patties stay tender once cooked.
Step 3: Shape and Chill the Patties
Divide the mixture evenly into four portions, about 6 ounces each. With hands slightly dampened to prevent sticking, firmly press each portion into a 1-inch thick patty. Place the patties on a chilled tray or plate and refrigerate for at least 10 minutes. This chilling step firms the patties, making them easier to cook without falling apart.
Step 4: Make the Dill Yogurt Sauce
While the patties chill, whisk together the Greek yogurt, fresh dill, lemon juice, lemon zest, salt, and black pepper in a small bowl until smooth. The sauce should be creamy with bursts of bright, herbal flavor. Cover and refrigerate until the burgers are ready to assemble. This sauce adds the perfect cool contrast to the warm, savory salmon patties.
Step 5: Cook the Salmon Patties
Heat a large skillet or grill pan over medium heat and add the olive oil, coating the surface well. Once hot, add the patties and cook for 4 to 5 minutes on each side. You’re aiming for a gorgeous golden-brown crust that seals in the moisture. The internal temperature should reach 145°F (62°C) to ensure perfectly cooked salmon that flakes delicately but stays juicy.
Step 6: Toast the Buns
If you want a little extra delight, lightly toast the brioche buns under a broiler or right in the pan after cooking the patties. Toasting enhances their buttery flavor and adds a slight crispness that holds up beautifully against the saucy salmon and toppings.
Step 7: Assemble Your Salmon Burger with Dill Yogurt Sauce Recipe
Spread a generous amount of the dill yogurt sauce on the bottom halves of each toasted bun. Place a warm salmon patty on top, then add your optional slices of red onion, tomato, and a handful of peppery arugula for extra freshness. Crown with the bun tops and serve immediately. Each bite offers a wonderful mix of creamy, tangy, and savory flavors.
How to Serve Salmon Burger with Dill Yogurt Sauce Recipe
Garnishes
Simple garnishes like crisp red onion slices, juicy tomato rounds, and fresh arugula really elevate the presentation and provide contrasting textures and flavors. The peppery arugula pairs beautifully with the rich salmon and creamy sauce, balancing the overall flavor profile.
Side Dishes
This salmon burger shines with sides that are light and fresh to complement its vibrant flavors. Consider pairing it with a zesty cucumber salad, baked sweet potato fries, or even a crisp kale slaw. These sides keep your meal feeling bright and balanced rather than heavy.
Creative Ways to Present
For a fun twist, serve these salmon burgers open-faced on toasted baguette slices or as a plated dish with the patty atop a bed of greens and drizzled with dill yogurt sauce. You can also switch the buns for lettuce wraps for a low-carb option that lets the salmon and sauce shine even more.
Make Ahead and Storage
Storing Leftovers
Store any leftover cooked salmon patties in an airtight container in the refrigerator for up to 2 days. Keep the dill yogurt sauce separate to maintain its fresh flavor and texture. When ready to eat, simply reheat the patties gently and add fresh sauce and toppings.
Freezing
Uncooked salmon patties can be formed and frozen in a single layer on a baking sheet. Once solid, transfer them to a freezer-safe bag or container. They will keep well frozen for up to 3 months. Thaw overnight in the refrigerator before cooking for best results.
Reheating
Reheat leftover patties in a skillet over medium heat for a few minutes on each side or in a 350°F oven until warmed through. Avoid microwaving if possible to retain the best texture. After reheating, add fresh dill yogurt sauce and toppings for a delightful meal all over again.
FAQs
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon fillets as long as they are fully thawed and patted dry before preparation. Fresh salmon tends to offer the best flavor and texture, but frozen works well when properly thawed.
What can I substitute for Greek yogurt in the sauce?
If you don’t have Greek yogurt, plain regular yogurt or sour cream are good alternatives. Yogurt will keep the sauce creamy and tangy, while sour cream can add a richer flavor. Just adjust seasoning to taste.
How do I prevent the salmon patties from falling apart?
Combining chopped and ground salmon creates a good texture that holds together. Chilling the formed patties before cooking and handling them gently during flipping also help maintain their shape.
Is this recipe freezer-friendly once cooked?
Cooked salmon patties can be frozen, but they may lose some moisture and texture upon reheating. For best flavor, freeze patties before cooking and cook fresh after thawing.
Can I make this recipe gluten-free?
Absolutely! Simply swap the brioche buns for gluten-free buns or wrap the patty in lettuce leaves to enjoy a gluten-free version without losing any of the wonderful flavors.
Final Thoughts
Trying out this Salmon Burger with Dill Yogurt Sauce Recipe is like giving your taste buds a fresh, flavorful adventure they will thank you for. It’s approachable enough for date nights, family dinners, or impressing friends with something a little different yet effortlessly delicious. Once you master these juicy patties and that irresistible sauce, you’ll find yourself reaching for this recipe again and again. So grab some salmon and dill and get ready for a wonderful cooking experience full of bright flavors and simple joys!
Print
Salmon Burger with Dill Yogurt Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 burgers
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Description
This delicious salmon burger recipe features tender, flavorful patties made from fresh salmon, mixed with dill, green onions, and Greek yogurt for moisture and tang. Served on toasted brioche buns with a creamy dill sauce and optional fresh veggie toppings, these burgers are a healthy and satisfying meal perfect for any occasion.
Ingredients
Salmon Patties
- 1 1/2 pounds skinless salmon fillets
- 2 tablespoons fresh dill, chopped
- 2 green onions, finely chopped
- 2 tablespoons plain Greek yogurt
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil
Dill Sauce
- 3/4 cup plain Greek yogurt
- 3 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Additional Ingredients
- 4 Brioche burger buns
- Sliced red onion (optional)
- Sliced tomato (optional)
- Arugula (optional)
Instructions
- Prepare the salmon: Cut all salmon fillets into small, bite-sized chunks. Place half of the chunks in a food processor and pulse until coarsely ground. Combine the ground salmon with the remaining chopped salmon in a large mixing bowl.
- Mix the ingredients: To the bowl, add fresh dill, green onions, Greek yogurt, lemon juice, salt, and black pepper. Gently mix until just combined to avoid overworking the fish.
- Form patties: Divide the mixture into four equal portions (about 6 ounces each). Using damp hands, firmly shape each portion into a 1-inch thick patty. Chill the patties in the refrigerator for at least 10 minutes to help them firm up.
- Make the dill sauce: In a small bowl, whisk together Greek yogurt, fresh dill, lemon juice, lemon zest, salt, and black pepper until smooth. Cover and refrigerate until ready to use.
- Cook the salmon patties: Heat a large skillet or grill pan over medium heat and add olive oil. If using a grill pan, brush the pan with olive oil. When hot, cook the patties for 4-5 minutes per side, or until golden brown and cooked through, reaching an internal temperature of 145°F (62°C).
- Toast the buns: Toast the brioche buns under a broiler or in the same pan until lightly browned and crisp.
- Assemble the burgers: Spread a generous amount of dill sauce on the bottom half of each bun. Add a salmon patty, then top with sliced red onion, tomato, and arugula if desired. Finish with the top bun and serve immediately.
Notes
- Ensure not to over-process the salmon in the food processor to maintain texture.
- Chilling patties before cooking helps them hold together while frying.
- Use a meat thermometer to ensure salmon reaches a safe internal temperature of 145°F (62°C).
- Brioche buns add a rich, buttery flavor but you can substitute with whole wheat or gluten-free buns if preferred.
- Optional toppings like red onion, tomato, and arugula add freshness and texture to the burger.
