Salmon Burgers with Dill Tartar

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 25 min · Fish · pescatarian, dairy-free, high-protein

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Ingredients

• 3/4 lb skinless salmon fillet
• 1/4 cup panko breadcrumbs
• 1 egg
• 1/2 tbsp Dijon mustard
• 1 shallot
• 3 tbsp chopped fresh dill
• 1 lemon
• 1/4 cup mayonnaise
• 2 tbsp chopped dill pickles
• 1/2 tbsp capers, drained
• 2 burger buns
• 1 tbsp olive oil
• 1 cup arugula
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Method (tap to check — screen stays awake)

1. Check the salmon for pin bones, then cut a quarter of it into chunks and pulse them in a food processor to a coarse paste — this is the glue that holds the patties together.
2. Chop the remaining salmon by hand into 1/4-inch dice, which is what keeps the burger tasting of fish rather than of paste.
3. Combine both in a bowl with the panko, egg, Dijon, minced shallot, dill, the zest of the lemon, salt and pepper, and mix with a fork only until it coheres.
4. Form four patties about 3/4 inch thick, pressing a shallow dimple into the center of each so they do not dome.
5. Stir the mayonnaise with the pickles, capers and the juice of half the lemon for the tartar.
6. Heat the olive oil in a non-stick or well-seasoned skillet over medium-high and cook the patties 4 minutes on the first side without moving them.
7. Flip once and cook 3 to 4 minutes more, until browned and cooked through to 145°F at the center.
8. Toast the buns, spread both sides with the tartar and build with arugula and a patty.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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