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Salmon Burgers with Omega-3s

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Servings: 4 servings
Ingredients Method

Ingredients
  

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

Method
 

  1. 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. 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. 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. 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. Heat a skillet or grill pan over medium. Lightly oil or butter the cut sides and toast until golden. Set aside.
  6. 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. Spread dill sauce on both buns. Add lettuce, patty, tomato, pickles, and a sprinkle of fresh dill if you're feeling fancy.
  8. Finish with a squeeze of lemon. Yes, on a burger. It slaps.