Fresh Salmon Burgers

5 from 12 votes

The healthiest way to make fresh salmon burgers is without breadcrumb fillers! These simply-salmon burgers with a homemade Greek tzatziki sauce and endless topping ideas are great for any occasion and can even be made ahead!

Prep Time35

Cook Time15

Total Time50

Course: Main Course

Cuisine: Mediterranean

Servings: salmon patties

Author: Grace Vallo

Ingredients

1 ½ pounds fresh salmon skinned and chilled
1 cup non-fat plain Greek yogurt
½ English cucumber
½ lemon juiced
2 garlic cloves minced
2 tablespoons extra virgin olive oil
1 tablespoon fresh dill chopped
Salt & pepper to taste
Toppings of choice

Instructions

Use a cheese grater’s coarse setting to grate half of an unpeeled cucumber. Pat dry excess liquid from grated cucumber with paper towels. Mix together yogurt, grated cucumber, 1/2 tablespoon olive oil, dill, lemon, garlic, salt and pepper.
Finely chop chilled salmon (just like you’d finely chop veggies) with a sharp knife. Add in 1/3 cup tzatziki yogurt sauce and combine.
Use your hands to divide chopped salmon into 4 portions. Tightly squeeze finely chopped salmon into roughly ¾ inch thick, average-sized patties on a baking sheet or plate. Refrigerate for 30 minutes so salmon patties firm up and are more easily transferred to pan (optional, if time allows).
In a preheated, large nonstick skillet over medium-high heat, add 1 ½ tablespoons olive oil and then 2 salmon patties. Cook for 3-4 minutes per side, until golden brown and internal temp reaches at least 145 degrees. Repeat for consecutive batches (no need to add more oil).
Serve with desired toppings on a soft brioche bun, bed of bibb lettuce or alone with more tzatziki sauce!

Video

Notes

TIP: use 2 wide spatulas to help slide patties into pan if you don’t have time to refrigerate them (they’ll be very delicate).

Nutrition