These salmon burgers are a delightful twist on the classic fish cake, offering a tender, flaky interior and a satisfyingly crisp exterior. Made with drained canned salmon, fresh lemon juice, and a hint of pepper, they deliver a clean, bright seafood flavor that isn’t overpowered. The accompanying yogurt-cucumber sauce adds a cool, creamy contrast with fresh dill, making every bite refreshing and balanced. Perfect for a quick weeknight dinner, a light lunch, or a picnic-friendly meal, these burgers come together in under thirty minutes. They are versatile enough to serve on buns, over greens, or alongside roasted vegetables, providing a healthy yet comforting option for the whole family.
Salmon Burgers
Description
These salmon burgers are a delightful twist on the classic fish cake, offering a tender, flaky interior and a satisfyingly crisp exterior. Made with drained canned salmon, fresh lemon juice, and a hint of pepper, they deliver a clean, bright seafood flavor that isn't overpowered. The accompanying yogurt-cucumber sauce adds a cool, creamy contrast with fresh dill, making every bite refreshing and balanced. Perfect for a quick weeknight dinner, a light lunch, or a picnic-friendly meal, these burgers come together in under thirty minutes. They are versatile enough to serve on buns, over greens, or alongside roasted vegetables, providing a healthy yet comforting option for the whole family.Ingredients
Directions
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In a medium bowl, combine the flaked salmon, beaten eggs, 2/3 cup of the dry bread crumbs, chopped green onions, lemon juice, and pepper. Mix gently until just blended.
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Shape the salmon mixture into 4 patties, approximately 3/4 inch thick.
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Coat the patties evenly with the remaining dry bread crumbs.
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Place the coated patties on a wax-paper-lined plate and refrigerate for 1 hour to help them hold their shape.
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While the patties chill, prepare the sauce: In a small bowl, combine 1/2 cup plain low-fat yogurt, 1/4 cup chopped pared cucumber, 1 tablespoon fresh chopped dill, and a pinch of salt and pepper. Cover and refrigerate.
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In a large skillet, heat the vegetable oil over medium heat.
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Carefully add the chilled patties to the hot oil.
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Cook for 5 minutes on the first side, or until golden brown.
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Flip the patties and cook for another 5 minutes on the second side until browned and cooked through.
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Remove patties from the skillet and drain on paper towels. Serve immediately with the chilled yogurt-cucumber sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 6587.8kcal
- % Daily Value *
- Total Fat 472.3g727%
- Saturated Fat 92.1g461%
- Cholesterol 1598.5mg533%
- Sodium 2660.5mg111%
- Total Carbohydrate 192.2g65%
- Dietary Fiber 18.1g73%
- Sugars 6.6g
- Protein 365.2g731%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Sauce Preparation: The yogurt-cucumber sauce can be made up to 24 hours in advance. Allow it to come to room temperature for 10 minutes before serving if preferred.
Storage: Store leftover salmon burgers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Variations: For a gluten-free option, use gluten-free panko or crushed gluten-free crackers instead of regular bread crumbs.
Tip: Ensure the salmon is well-drained before mixing to prevent the patties from falling apart. If the mixture feels too wet, add a tablespoon more bread crumbs.
Safety: Ensure the internal temperature of the salmon patties reaches 145&# 194;°F (63ðC) for food safety.
