Like Long John Silver’s, But Better – Salmon Burgers with Omega-3s: Homemade salmon patties packed with beneficial omega-3s, served on whole-wheat buns with a dill sauce — The Fast-Food Glow-Up You’ll Brag About

You want crispy, juicy, and actually-good-for-you? Here’s the move: salmon burgers that taste like a drive-thru fantasy but fuel you like a pro athlete. No mystery fish, no deep-fry hangover—just bold flavor, clean ingredients, and a dill sauce that slaps.

The whole-wheat bun keeps it honest, the omega-3s do their brain-boosting thing, and the crunch? Chef’s kiss. This is the burger you make once and start “accidentally” inviting people over to impress.

The Secret Behind This Recipe

The power play here is using fresh salmon and a strategic mix of textures.

A portion of the fish is pulsed smooth to bind the patties, while the rest is chopped for a meaty bite. That combo gives you structure without needing a ton of breadcrumbs. Second secret: a quick chill in the fridge.

Letting the patties firm up before cooking prevents them from falling apart and keeps them juicy. Finally, we sear in a slick of oil—enough to crisp, not enough to drown—so you get that golden edge that screams “this is indulgent,” even though it’s not.

Ingredients Breakdown

• Fresh salmon (1.5 lbs), skinless — Preferably wild-caught for cleaner flavor and more omega-3s.
• Whole-wheat buns (4–6) — Lightly toasted for structure and nuttiness.
• Panko breadcrumbs (1/2 cup) — Keeps the patties tender without getting dense.
• Egg (1 large) — Binds the mixture so it holds together.
• Greek yogurt (1/2 cup) — For the dill sauce; creamy and tangy without the heavy mayo hit.
• Mayonnaise (2 tablespoons) — A touch in the sauce for silkiness; optional but recommended.
• Dijon mustard (1 tablespoon) — In the patties for brightness and in the sauce if you love tang.
• Fresh dill (2 tablespoons, finely chopped) — The hero in the sauce; save a little for garnish.
• Lemon zest (1 teaspoon) + lemon juice (2 tablespoons) — Zing for both patties and sauce.
• Scallions or red onion (1/4 cup, finely minced) — Gentle onion bite that doesn’t dominate.
• Garlic (1 clove, grated) — A little goes a long way.
• Smoked paprika (1/2 teaspoon) — Adds subtle warmth and “grilled” vibes.
• Kosher salt (1 to 1.5 teaspoons) and black pepper (1/2 teaspoon) — Season like you mean it.
• Olive oil or avocado oil (2–3 tablespoons) — For searing.
• Toppings — Lettuce, tomato slices, pickles, and thin red onion; optional but highly recommended.

Instructions

1. Prep the salmon: Pat the salmon dry. Roughly chop two-thirds into small 1/4-inch pieces for texture.

   Add the remaining one-third to a food processor and pulse until it forms a sticky paste.

2. Mix the patties: In a large bowl, combine the chopped salmon, salmon paste, panko, egg, Dijon, scallions/onion, garlic, smoked paprika, lemon zest, 1 tablespoon lemon juice, salt, and pepper. Stir until just combined. Don’t overmix.
3. Form and chill: Divide into 4–6 patties (about 1/2 to 3/4 inch thick).

   Place on a parchment-lined tray and chill for 20–30 minutes. This step is clutch for cohesion.

4. Make the dill sauce: In a small bowl, whisk Greek yogurt, mayo, remaining lemon juice, chopped dill, a pinch of salt, and pepper. Taste and adjust—more lemon for tang, more dill for pop.

   Chill until serving.

5. Toast the buns: Heat a skillet or grill pan over medium. Lightly oil or butter the cut sides and toast until golden. Set aside.
6. Cook the patties: Heat 1–2 tablespoons oil in a large nonstick or cast-iron skillet over medium to medium-high.

   Add patties and sear 3–4 minutes per side, until deeply golden and cooked to 125–130°F in the center for medium (carryover will finish it). Don’t move them too early—let the crust form.

7. Build the burger: Spread dill sauce on both buns. Add lettuce, patty, tomato, pickles, and a sprinkle of fresh dill if you’re feeling fancy.
8. Serve: Finish with a squeeze of lemon.

   Yes, on a burger. It slaps.

How to Store

• Uncooked patties: Wrap individually and refrigerate up to 24 hours. For longer storage, freeze on a sheet pan, then bag and keep up to 2 months.
• Cooked patties: Cool completely, then refrigerate in an airtight container for 3 days or freeze up to 2 months.

  Reheat gently in a skillet over medium-low with a splash of oil.

• Dill sauce: Refrigerate up to 4 days. Stir before using.
• Pro tip: If reheating from frozen, thaw in the fridge overnight for best texture.

Benefits of This Recipe

• Omega-3 powerhouse: Salmon brings EPA and DHA, supporting heart, brain, and eye health.
• Better than fried: You get the crispy edges without the deep-fryer aftermath. Your arteries say thanks.
• High-protein, satisfying: Balanced macros keep you full, not sluggish.
• Whole-wheat buns: Extra fiber for blood sugar steadiness and happy gut vibes.
• Customizable: Swap toppings and spice levels without breaking the recipe.

Don’t Make These Errors

• Skipping the chill: Warm patties fall apart.

  Ten minutes minimum, 30 is ideal.

• Overprocessing the salmon: You want a mix of paste and chunks. All puree = rubbery; all chunks = crumbly.
• Underseasoning: Salmon loves salt, acid, and spice. Taste the sauce; season the patties properly.
• Pan too hot: Burnt outside, raw inside.

  Medium to medium-high heat is your friend.

• Old fish: If it smells aggressively fishy, it’s a no. Fresh salmon should smell like the ocean, not like regret.

Alternatives

• No food processor? Finely mince a portion of the salmon with a knife until paste-like. It’s oddly satisfying.
• Gluten-free: Use GF panko or crushed GF crackers; choose GF buns or lettuce wraps.
• Dairy-free: Make the sauce with dairy-free yogurt or swap in an herby aioli.
• Canned salmon: Use two 14–15 oz cans, drained and flaked.

  Remove skin/bones if you like (bones are edible and calcium-rich). Add 1–2 extra tablespoons mayo for moisture.

• Air fryer: 390°F for 8–10 minutes, flipping halfway, lightly oiled. Still crisp, less mess.
• Spice it up: Add cayenne, chipotle, or harissa.

  Or fold chopped capers and lemon zest into the sauce for a briny kick.

FAQ

Can I use frozen salmon?

Yes. Thaw completely in the fridge, then pat very dry before chopping. Excess moisture makes patties mushy and hard to brown.

How do I prevent the patties from falling apart?

Use the paste-and-chunk method, add the egg and panko, and chill before cooking.

When searing, avoid flipping too early; let a crust form first.

What internal temperature should salmon burgers reach?

Aim for 125–130°F for medium and juicy. If you prefer fully cooked, 135–140°F works, but don’t overdo it or they’ll dry out.

Can I grill these?

Yes, but use a well-oiled grill or a grill mat. Chill the patties thoroughly and handle gently with a wide spatula.

Medium heat, about 3–4 minutes per side.

Is the dill sauce necessary?

Necessary? Maybe not. Transformational?

Definitely. It adds brightness and moisture that make the whole burger sing, IMO.

What sides go best?

Think sweet potato fries, a crunchy slaw, or a simple cucumber salad with lemon and olive oil. Keep it fresh and crisp to balance the richness.

Wrapping Up

These salmon burgers are the glow-up of fast-food nostalgia: bold flavor, real ingredients, and zero post-meal slump.

The crispy sear, lemon-dill swagger, and whole-wheat backbone make them weeknight-worthy and dinner-party legit. Keep a batch in the freezer, stash extra sauce in the fridge, and watch your “quick dinner” game level up. Ready to flex a little culinary self-respect?

Fire up the skillet.