Description
These flavorful Salmon Burgers with Tzatziki combine tender, herb-spiced salmon patties with a cool, creamy Greek-inspired sauce. Perfectly pan-fried to golden perfection and served on toasted buns with fresh arugula, tomato, and red onion slices, they make a delicious and light meal packed with Mediterranean flavors.
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 Smooth Salmon Paste: Place about one-quarter of the salmon and the Dijon mustard into a food processor. Process until it forms a smooth, cohesive paste. Transfer this to a mixing bowl.
- Coarsely Chop Remaining Salmon: Add the remaining salmon pieces to the food processor and pulse a few times to achieve a coarse chop while retaining some texture. Combine this with the smooth paste in the mixing bowl.
- Mix Herbs and Spices: Add minced green onions, chopped parsley, ground coriander, sumac, sweet paprika, ground black pepper, and a generous pinch of kosher salt into the salmon mixture. Mix thoroughly until well combined. Cover and refrigerate the mixture for 30 minutes to allow flavors to meld.
- Shape and Bread Patties: Line a sheet pan with parchment paper and spread bread crumbs on a separate plate. Divide the chilled salmon mixture into four equal portions. Shape each portion into a 1-inch thick patty. Press each side of the patties into the bread crumbs to coat evenly, then place the breaded patties on the parchment-lined sheet pan.
- Pan-Fry Patties: Heat the olive oil in a skillet over medium-high heat until shimmering. Carefully place the salmon patties into the hot oil. Cook for about 2 to 4 minutes total, flipping once, until the patties are golden brown on both sides and reach an internal temperature of 115–120°F (46–49°C) for medium-rare doneness. Maintain an even temperature to avoid burning the bread crumbs.
- Drain and Season: Transfer the cooked patties to paper towels to absorb excess oil. Lightly season the patties with salt and finish with a squeeze of fresh lemon juice for brightness.
- Assemble Burgers: Spread tzatziki sauce onto the toasted buns. Layer each bun with baby arugula, a salmon patty, tomato slices, and red onion slices. Serve immediately for best taste and texture.
Notes
- Use skinless salmon for best texture and ease of processing.
- To ensure the patties hold together well, keep the salmon mixture chilled before shaping.
- Adjust internal cooking temperature depending on your preferred doneness, but 115–120°F ensures moist, tender patties.
- For gluten-free options, use gluten-free breadcrumbs.
- Serve with additional lemon wedges for extra brightness if desired.
