Description
These Salmon Burgers with Tzatziki are a flavorful and healthy twist on the classic burger. Made with fresh skinless salmon, aromatic herbs, and spices like coriander and sumac, these patties are lightly breaded and pan-fried to a golden brown. Served on toasted buns with creamy tzatziki, fresh baby arugula, tomato, and red onion slices, they deliver a delicious Mediterranean-inspired meal that’s perfect for a quick lunch or dinner.
Ingredients
Scale
Salmon Burgers
- 1.5 pounds skinless salmon fillet, cut into bite-sized pieces
- 2 teaspoons Dijon mustard
- 2-3 tablespoons minced green onions
- 1 cup chopped parsley leaves and tender stems
- 1 teaspoon ground coriander
- 1 teaspoon ground sumac
- 0.5 teaspoon sweet paprika
- 0.5 teaspoon ground black pepper
- Kosher salt, to taste
- 1/3 cup unseasoned bread crumbs (or gluten-free breadcrumbs)
- 3 tablespoons extra virgin olive oil
- 1 lemon, halved
To Serve
- Tzatziki sauce
- Baby arugula
- 1 tomato, sliced
- 1 red onion, sliced
- Toasted buns (ciabatta or whole wheat)
Instructions
- Prepare the salmon paste: Place about one-quarter of the salmon and Dijon mustard into a food processor. Process until it forms a smooth paste. Transfer this paste to a mixing bowl for combining later.
- Coarsely chop remaining salmon: Add the remaining salmon pieces to the food processor and pulse a few times until the mixture is coarsely chopped but still retains some texture. Combine this with the smooth paste in the mixing bowl.
- Mix seasonings and herbs: Add minced green onions, chopped parsley, ground coriander, ground sumac, sweet paprika, black pepper, and a generous pinch of kosher salt to the salmon mixture. Mix thoroughly until fully combined. Cover the bowl and refrigerate the mixture for 30 minutes to let the flavors meld.
- Shape and bread the patties: Line a sheet pan with parchment paper and spread the bread crumbs on a plate. Divide the chilled salmon mixture into four equal portions. Shape each portion into a patty about 1 inch thick. Coat each side of the patties by pressing them firmly into the bread crumbs, then place them on the prepared sheet pan.
- Cook the salmon patties: Heat the olive oil in a skillet over medium-high heat until shimmering. Carefully add the salmon patties to the pan. Cook for approximately 2 to 4 minutes total, flipping once, until the patties are golden brown on both sides and medium-rare inside. Maintain a steady temperature to avoid burning the bread crumb coating. The internal temperature should reach between 115–120°F (46–49°C) for optimal doneness.
- Drain and season patties: Transfer the cooked salmon patties onto paper towels to drain any excess oil. Lightly season the patties with salt to taste and finish each with a squeeze of fresh lemon juice for brightness.
- Assemble the burgers: Spread a generous amount of tzatziki sauce onto the toasted buns. Layer with the cooked salmon patties, fresh baby arugula, sliced tomato, and red onion. Serve immediately for the best flavor and texture.
Notes
- Use gluten-free bread crumbs to make the recipe gluten-free.
- Adjust cooking time slightly if thicker patties are formed to ensure proper cooking.
- Tzatziki can be homemade or store-bought based on convenience.
- For a spicier kick, add a pinch of cayenne pepper to the salmon mixture.
- Ensure salmon is very fresh or previously frozen and properly thawed for safety and best taste.
