Salmon Burgers with Cucumber Dill Sauce are a refreshing and delectable twist on classic burgers that will elevate your summer barbecue or weeknight dinner. With their light and flaky texture, these savory salmon patties packed with flavor are paired beautifully with a creamy cucumber dill sauce that adds a cool, tangy zip. This recipe is not only a delicious way to enjoy seafood but is also incredibly easy to prepare. It’s a delightful option that caters to both flavor lovers and health-conscious eaters alike.
When I first tried making salmon burgers with cucumber dill sauce, I was blown away by how easy they were to whip up. This isn’t just any salmon burger—it’s a flavor-packed dish that can easily compete with any restaurant offering. The benefits are endless: they’re nutritious, can be ready in under an hour, and are out-of-this-world delicious. If you’re looking to impress your guests or simply treat yourself to a delicious meal at home, give these burgers a try. You’ll not only love the taste, but you might even find yourself making them weekly!
Why You’ll Love This Recipe
- Simple & Quick: Prep and cook time adds up to just about 70 minutes, making it perfect for a weeknight meal.
- Irresistible Flavor: Each bite bursts with fresh dill, savory shallots, and a hint of lemon, making the salmon patties incredibly delicious.
- Eye-Catching Appeal: The bright colors and toppings make this burger a feast for the eyes, perfect for impressing family or friends.
- Flexible Serving: Great for lunch, dinner, or even a casual gathering with your favorite people.
- Diet-Friendly Options: This recipe can easily be adapted for gluten-free diets by using gluten-free breadcrumbs.
Ingredients You’ll Need
- 1 ½ pounds skinless salmon fillet: Ensures you get a tender burger. Opt for fresh, high-quality salmon for the best flavor.
- 1 egg: Acts as a binder to hold the burger together. You can use a flax egg for a vegan option.
- 2 tablespoons olive oil: Adds moisture and flavor to the burger mixture.
- ½ cup panko breadcrumbs: Gives a lovely crunchy texture; substituting with crushed crackers is an option for a different bite.
- ¼ cup chopped fresh dill: Infuses the burger with a fresh herbal note. If you can’t find fresh dill, dried dill can work in a pinch—just reduce the amount.
- 2 tablespoons finely minced shallot: Offers a sweet and aromatic flavor that complements the salmon beautifully.
- ¾ teaspoon kosher salt: Enhances all the flavors throughout the recipe.
- ¼ teaspoon freshly ground black pepper: A seasoning that adds a slight kick.
- 4 brioche buns: Buttery and slightly sweet, these buns elevate the burger. Any burger bun works; opt for whole grain for a healthier twist.
- 8 tablespoons cucumber dill sauce: A must-have topping that ties all the flavors together.
- Butter lettuce, sliced tomato, sliced red onion (optional): Fresh, crunchy toppings that can add texture and flavor.
For the Cucumber Dill Sauce:
- ¼ cup sour cream or plain Greek yogurt: Provides creaminess; Greek yogurt is a healthier option.
- ¼ cup mayonnaise: Adds richness and smoothness, which can be swapped with avocado for a lighter, healthier alternative.
- ¼ English cucumber, finely chopped (about ½ cup): Gives a refreshing crunch; you can use any cucumber variety, but English cucumbers are less bitter.
- 1 tablespoon chopped fresh dill: Complement the flavor found in the burgers.
- Zest of 1 lemon: Adds brightness and freshness to the sauce.
- 1 teaspoon lemon juice: Boosts flavor and acidity.
- Pinch of kosher salt: To taste, balancing the flavors.
- Pinch of cayenne pepper: A subtle heat that enhances the overall taste of the sauce.
How to Make Salmon Burgers with Cucumber Dill Sauce
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Prepare the Salmon: Cut 1 ½ pounds skinless salmon fillet into ½-inch pieces. Pulse half of these pieces in a food processor to form a coarse paste. Then add the remaining salmon and pulse again until they’re chopped and combined but not pureed.
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Combine Ingredients: In a large bowl, whisk together 1 egg and 2 tablespoons olive oil. Transfer the salmon mixture from the food processor into this bowl. Add in ½ cup panko breadcrumbs, ¼ cup chopped fresh dill, 2 tablespoons finely minced shallot, ¾ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Presumably wet your hands and mix gently but thoroughly to combine, taking care not to overwork the mixture.
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Chill and Shape the Patties: Cover the mixture and chill for at least 15 minutes, or up to overnight if you’re prepping ahead. Lay out four pieces of parchment paper and divide the salmon mixture into four equal portions. Shape each portion into patties that are slightly larger than your brioche buns.
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Make the Cucumber Dill Sauce: In a small bowl, mix together ¼ cup sour cream or plain Greek yogurt, ¼ cup mayonnaise, ¼ cup finely chopped cucumber, 1 tablespoon chopped fresh dill, the zest of 1 lemon, 1 teaspoon lemon juice, a pinch of kosher salt, and a pinch of cayenne pepper. Refrigerate this mixture until you’re ready to dress your burgers.
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Cook the Burgers on the Stove: Heat a grill pan over medium-high heat. Lightly spray with cooking spray or rub with olive oil. Once hot, place the salmon patties in the pan, parchment side up. Peel off the parchment carefully before discarding it. Cover and cook for about 4-5 minutes, or until the bottoms are firm and golden brown. Flip the burgers and cook for an additional 2-3 minutes based on thickness.
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Grill the Salmon Burgers: Prepare either a charcoal or gas grill for direct high heat. Clean the grates, then oil them lightly. Place the salmon patties on the grill, parchment side up. Discard the parchment after sealing. Close the lid and grill for about 4-5 minutes until they’re firm and golden, flipping once for another 3-4 minutes based on thickness. Toast the brioche buns on the top grate while the burgers cook.
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Assemble Your Burgers: If you haven’t already, toast 4 brioche buns. Spread around 2 tablespoons of cucumber dill sauce on each bun, add a patty, and top with red onion, sliced tomato, and butter lettuce. Enjoy your delicious homemade salmon burgers!
Storing & Reheating
If you have any leftovers, store them in an airtight container in the fridge, where they will last for about 2-3 days. For longer storage, freeze the uncooked patties individually wrapped in plastic wrap for up to 3 months. To reheat cooked patties, place them in a preheated oven at 350°F for about 10 minutes or until warmed through. They may lose some texture, but a quick toast on a skillet can refresh their crispness.
Chef’s Helpful Tips
- Avoid overmixing your salmon patties to maintain a tender texture.
- Use fresh herbs whenever possible; they significantly elevate the flavor.
- Make your patties in advance and keep them chilled in the fridge until you’re ready to cook.
- If you find the mixture too wet, add more panko breadcrumbs to help hold them together.
- Experiment with toppings! Avocado, different sauces, or even pickles can add a fun twist.
When it comes to a classic dish with a twist, these salmon burgers with cucumber dill sauce are a revelation. They highlight fresh ingredients and bring the flavor of summertime right to your plate. I encourage you to try your hand at this recipe; the combination of flavors and textures promises you’ll want to make it again and again. The beauty of cooking is experimentation, so don’t hesitate to adjust the toppings or even the sauces to suit your taste. Enjoy a delicious burger night that will surely become a favorite at your dinner table!
Recipe FAQs
Can I use canned salmon for this recipe?
Absolutely! Canned salmon is a convenient option and can work well for these burgers. Just make sure to drain it thoroughly and break it up into smaller pieces as you mix it with the other ingredients.
How do I know when the burgers are done?
The internal temperature should reach 145°F. Additionally, they should be golden brown on the outside and firm to the touch when they are cooked through.
Can I modify the recipe for dietary restrictions?
Yes! For gluten-free options, use gluten-free panko breadcrumbs, and you can replace mayonnaise with avocado for a dairy-free version. Just be mindful of the texture, as some substitutes can alter it slightly.
Can I prepare the patties in advance?
Certainly! You can form the patties ahead of time and refrigerate them until you’re ready to grill or pan-fry, which makes weekday dinner prep much easier.
Print
Salmon Burgers with Cucumber Dill Sauce
These Salmon Burgers with Cucumber Dill Sauce are a deliciously simple way to enjoy healthy salmon in burger form. With fresh ingredients and easy preparation, they’re perfect for a quick dinner or nutritious meal!
- Total Time: 1 hour 40 minutes
- Yield: 4 servings 1x
Ingredients
- 1 ½ pounds skinless salmon fillet
- 1 egg
- 2 tablespoons olive oil
- ½ cup panko breadcrumbs
- ¼ cup chopped fresh dill
- 2 tablespoons finely minced shallot
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 brioche buns
- 8 tablespoons cucumber dill sauce
- butter lettuce, sliced tomato, sliced red onion (optional)
- ¼ cup sour cream or plain Greek yogurt
- ¼ cup mayonnaise
- ¼ English cucumber, finely chopped (about ½ cup)
- 1 tablespoon chopped fresh dill
- zest of 1 lemon
- 1 teaspoon lemon juice
- pinch of kosher salt
- pinch of cayenne pepper
Instructions
- Cut the salmon fillet into ½-inch pieces and pulse half in a food processor to create a coarse paste, then add the remaining pieces and pulse until combined.
- In a large bowl, whisk together the egg and olive oil. Add the salmon mixture along with panko, dill, shallot, salt, and pepper. Mix gently to combine, being careful not to overwork the mixture.
- Chill the mixture for 15 minutes to overnight. Shape it into four patties slightly wider than the buns on parchment or foil.
- Prepare the cucumber dill sauce by mixing sour cream, mayonnaise, cucumber, dill, lemon zest, lemon juice, salt, and cayenne in a small bowl. Refrigerate until needed.
- To cook on the stove, heat a grill pan, add oil, and cook the patties for 4-5 minutes until golden, then flip and cook for another 2-3 minutes.
- For grilling, prepare the grill, place patties on heated grill, peel off parchment, cover, and cook for 4-5 minutes, then flip and grill for another 3-4 minutes. Toast buns on the grill.
- Assemble the burgers by spreading cucumber dill sauce on toasted buns, adding patties, onions, tomatoes, and lettuce.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to substitute the sour cream with Greek yogurt for a lighter version.
For extra flavor, consider adding a pinch of smoked paprika or garlic powder to the salmon mixture.
The cucumber dill sauce can be made ahead and stored in the refrigerator for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dinner
- Method: Grilling or Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 480
- Sugar: 2g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 70mg
