Salmon Burgers with Lemon and Dill are always a huge hit. Made with fresh salmon, they’re incredibly juicy, and are packed with bright, fresh and spicy flavors. These are awesome for a summer BBQ and perfect for a weeknight dinner, too.
These burgers (or patties) are made using fresh salmon, a few other simple ingredients and a food processor.
With the bright added flavors of lemon and fresh dill, this salmon burger recipe is a delicious option for a healthy dinner, a hearty lunch or a summer barbecue.
Learning how to make salmon burgers is easier than you might think, and I love this type of recipe because while it’s fairly quick to put together, it’s still quite impressive for guests.
Making Fresh Salmon Burgers in a Food Processor
Using fresh salmon is so easy in this recipe. The only thing you need to mix the ingredients is a food processor, and from start to finish, it only takes about 20 minutes!
– Place all of the ingredients in the food processor to make the salmon mixture (salmon, lemon zest, lemon juice, fresh dill, green onions, Sriracha or chili paste and salt).
– Blend until everything is in tiny pieces, shape into patties and sprinkle with black pepper.
How to Cook Salmon Patties on the Stove
My preferred methods for cooking the salmon burgers is on the stove in a nonstick skillet.
Satuéing is great for making this healthy salmon recipe year round. (And you can go for the grill in the summertime.)
– Place a large nonstick skillet over medium heat to medium-high heat, and lightly coat it with grapeseed oil.
– Once the pan is very hot, add the patties, with a bit of space between them.
– Flip them when the bottoms are golden brown, after about two minutes. Then sauté just until they’re cooked through, another couple of minutes.
Can you use other cooking methods?
- I find it’s easiest to make these in a nonstick pan on the stove, but they can also be grilled or baked.
- If you’re grilling them, a stove-top grill pan is best because they are fairly fragile and there’s no grate for them to crumble through. That said, on an outdoor grill, if the grate isn’t very wide, it should work.
- To bake salmon burgers, once they’re shaped on the parchment paper-lined baking sheet, bake in a preheated 425°F oven for about 15 minutes, flipping them halfway through the cooking time.
What to Serve with Salmon Patties
- One great way to serve them is on a delicious bed of greens.
- They’re excellent between two hamburger buns with tomato, red onion, avocado and my delicious Chipotle Aioli.
- I also love them served just as a salmon patty — maybe with rice and a salad.
Recipe Tips and Substitutions
- Fresh herbs are lovely in salmon burgers and I love the dill. Basil or oregano would also be tasty, or any combination thereof.
- Feel free to use more of less of the Sriracha or chili paste, depending on the amount of heat you want.
- Starting with the best salmon possible is key to any salmon recipe. I always try to buy wild salmon when I can. Here’s why. (Sockeye salmon is a great choice when it’s in season.)
Can you make them ahead?
- I think these are at their most delicious right out of the pan. However, they are indeed still very good if you make them ahead. They can be made up to two days ahead of time and warmed slightly to serve.
- The cooked patties can be frozen for up to a month. They should be cooled to room temperature first, and then wrapped tightly. Thaw them in the refrigerator before warming to serve.
- You can also freeze the raw patties for up to two months. Thaw in the refrigerator, and then sauté them as instructed. To freeze them this way, wrap them individually in plastic wrap and then place them in a freezer bag.
I hope you love these scrumptious, healthy salmon burgers as much as my family and I do!
More amazing healthy salmon recipes:
- Olive Oil Poached Salmon
- Baked Cilantro Chimichurri Salmon
- Salmon Bowl with Peach and Avocado
- California King Salmon with Zucchini
- Blackened Mexican Salmon
Salmon Burgers with Lemon and Dill Recipe
- 1¾ pounds salmon fillet, skin removed, cut into large chunks (preferably wild-caught salmon)
- 1 cup loosely packed dill, washed and dried
- ½ cup roughly chopped scallions (green onions), washed and dried
- 2 teaspoons lemon zest (from about 2 medium-sized lemons)
- 2 tablespoons fresh lemon juice
- 2 teaspoons Sriracha Hot Chili Sauce or chili paste
- 1 teaspoon salt
- a few turns of freshly ground black pepper
- grapeseed (or other neutral) oil for the pan
- Blend the ingredients. Add the salmon, dill, scallions, lemon zest, lemon juice, Sriracha or chili paste, and salt to a food processor fitted with the blade attachment. Blend just until it's broken down into small pieces.
- Shape the burgers. Line a baking sheet with parchment, and evenly divide the salmon mixture into 6 patties, about ½ cup each. They should be about 1½ inches or so thick . Sprinkle with freshly ground black pepper.
- Sauté. Coat the bottom of a large nonstick skillet with grapeseed oil and place it over medium to medium-high heat. Once the pan is very hot, add the salmon patties, with a bit of space between them. Flip them when the bottom is golden brown, after about 2 minutes. Then sauté the other side for another couple of minutes, until it's golden brown as well.
- Serve. Now you can add this delicious burger to your favorite bun, with your favorite burger add-ons, and serve.