Salmon Burger Recipe

Ingredients

• 680 g (1½ lb)skinless salmon fillet
• 1egg
• 30 ml (2 tablespoons)olive oil
• 30 g (½ cup)panko breadcrumbs
• 4 g (¼ cup)fresh dill, chopped
• 2 tablespoonsshallot, finely minced
• ¾ teaspoonkosher salt
• ¼ teaspoonblack pepper, freshly ground
• 4brioche buns
• 120 ml (8 tablespoons)cucumber dill sauce
• To taste (optional)butter lettuce, sliced tomato and sliced red onion
• 60 ml (¼ cup)sour cream or plain Greek yoghurt
• 60 ml (¼ cup)mayonnaise
• ¼ English cucumber (about 75 g; roughly ½ cup), finely choppedEnglish cucumber
• 1 tablespoonfresh dill, chopped
• Zest of 1lemon
• 1 teaspoonlemon juice
• A pinchkosher salt
• A pinchcayenne pepper

Instructions

1. 1

   Chop the salmon

   Cut the 680 g salmon into pieces about 1.3 cm (½ inch) across. Pulse half in a food processor to make a coarse paste, scraping down the sides once, then add the rest and pulse until chopped and combined.

2. 2

   Mix the patties

   In a large bowl, whisk the egg with 30 ml (2 tablespoons) olive oil. Add the salmon, panko, ¼ cup chopped dill, minced shallot, ¾ teaspoon salt and ¼ teaspoon pepper. With damp hands, mix until evenly combined, taking care not to overwork it.

3. 3

   Chill and shape

   Cover and refrigerate the mixture for at least 15 minutes and up to overnight. Prepare four 15 cm (6-inch) squares of parchment or foil. Divide the mixture into four portions, place each on a square and shape into patties slightly wider than the buns.

4. 4

   Stir the sauce

   Combine the sour cream or Greek yoghurt, mayonnaise, finely chopped cucumber, 1 tablespoon dill, lemon zest, lemon juice, a pinch of salt and a pinch of cayenne in a small bowl. Refrigerate until ready to serve.

5. 5

   Cook on the hob

   Heat a grill pan over medium-high heat and lightly coat it with cooking spray or olive oil. Set the patties in the pan parchment-side up, peel away and discard the parchment, then cover and cook for 4–5 minutes, until browned underneath and firm at the base. Flip and cook for another 2–3 minutes, depending on thickness.

6. 6

   Cook on the grill

   Prepare a charcoal or gas grill for direct high heat. Brush the grates clean and wipe them with an oil-moistened paper towel. Place the patties on the grill parchment-side up, remove and discard the parchment, then close the lid and cook for 4–5 minutes, until browned, firm underneath and releasing from the grates. Flip and cook for 3–4 minutes more, depending on thickness; toast the four buns on the top grate.

7. 7

   Assemble the burgers

   Toast the buns if you have not already. Spread each with cucumber dill sauce, using about 2 tablespoons per bun or more to taste. Add a salmon patty and, if using, red onion, sliced tomato and lettuce.

What are salmon burgers?

A salmon burger is a fish-based take on the familiar American hamburger, with chopped or minced salmon shaped into a patty and served in a bun. This version pairs the fish with dill and shallot, then adds a creamy, tangy cucumber sauce.

Dill and cucumber are a natural match for salmon, while brioche brings a soft, slightly sweet contrast. The mixture is briefly chilled before shaping, which helps the patties hold together during cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 868 calories, 49g protein, 48g carbs, 53g fat.

The salmon provides most of the protein, while the brioche buns and panko contribute much of the carbohydrate. Fat comes from the salmon, olive oil, mayonnaise and buns, with the sauce adding some too. Balance the plate with a generous salad or cooked vegetables alongside the burger.

Choosing and preparing the salmon

Salmon: Use skinless fillet and cut it into small, even pieces before processing. Pulsing half to a coarse paste and then adding the rest gives the mixture both cohesion and a more varied texture.

Panko: These light breadcrumbs help bind the patties without making them dense. Add them with the other seasonings and stop mixing as soon as everything is evenly distributed.

Why chilling matters

Chill: Refrigerate the covered mixture for at least 15 minutes; it can also be left overnight. The cooler mixture is easier to shape and handle when transferring the patties to the pan or grill.

Shape: Make four even portions and form them slightly wider than the buns. The patties will be easier to divide and will fit the buns better after cooking.

Getting the cucumber dill sauce right

Cucumber: Chop it finely so it blends into the sauce and is easy to eat in a burger. The recipe uses sour cream or Greek yoghurt alongside mayonnaise for a creamy base.

Seasoning: Lemon zest and juice brighten the sauce, while a pinch of cayenne adds a little warmth. Keep it chilled until you are ready to assemble the burgers.

Cooking cues for the patties

On the hob: Start with a hot, lightly oiled grill pan and cook the first side covered for 4–5 minutes. Look for a browned underside and a base that feels firm before turning.

On the grill: Clean and oil the grates so the patties are less likely to stick. Wait until they brown and release from the grates before flipping; cook the second side for 3–4 minutes.

Buns and toppings

Brioche: Toasting the buns gives them a warm surface that stands up well to the sauce. If grilling the patties, toast the buns on the grill’s top grate.

Toppings: Butter lettuce, tomato and red onion are optional additions. Add them with the patty and sauce just before serving so the buns do not sit with the toppings for too long.

Serving the burgers

Serve the burgers straight after cooking, with extra cucumber dill sauce alongside if you like. A simple green salad or crunchy vegetable side complements the soft bun and creamy sauce.

Recipe notes & tips

• Keep the salmon pieces small and pulse in batches as directed for a mixture that holds together but is not completely smooth.
• Dampen your hands before mixing and shaping to make the salmon mixture less sticky.
• Use four equal portions so the patties cook at a similar rate.
• Oil the grill grates carefully with an oil-moistened paper towel before adding the patties.
• Wait for the first side to brown and release before trying to flip a grilled patty.
• Toast the brioche buns just before assembling to keep them warm.

Variations

• Use Greek yoghurt: Choose plain Greek yoghurt instead of sour cream in the sauce.
• Adjust the heat: Add a little more cayenne to the sauce for a spicier finish.
• Add extra herbs: Increase the fresh dill slightly if you want a stronger herbal flavour.
• Choose the hob: Use a grill pan when outdoor grilling is not practical.
• Change the toppings: Leave out the optional onion, tomato or lettuce, or use whichever of them you prefer.

Common mistakes to avoid

• Overprocessing the salmon: Pulse half to a coarse paste first, then add the rest and stop once combined.
• Overmixing the patties: Mix only until the ingredients are blended so the texture stays tender.
• Skipping the chill: Refrigerate for at least 15 minutes to make shaping and handling easier.
• Turning too soon: Wait for the underside to brown and firm up before flipping.
• Using dirty grill grates: Brush and oil the grates before cooking to help prevent sticking.
• Overfilling the buns: Spread on the sauce and add toppings in a manageable layer so the burger is easier to eat.

How to store

Refrigerate cooked patties and sauce separately in covered containers and use within 3 days. Reheat the patties gently in a covered pan over low heat until hot throughout; assemble with fresh buns and toppings. Keep uncooked salmon mixture covered and chilled, and cook it within the stated overnight chilling time.

Frequently asked questions