Lemon Dill Salmon Burgers are a quick, easy, and affordable way to get your seafood fix, thanks to canned salmon. Cook the patties on the grill or stove top and serve with a dollop of homemade yogurt dill sauce for a refreshing salmon burger the whole family will love!
It’s the last day of August and little signs of fall are beginning to pop up all over the place. The nights are getting cooler, the morning commutes are getting longer, and the grocery store shelves are already fully stocked with pumpkin flavored goodies and Halloween candy displays.
But, just because summer is winding down does not mean it’s time to transition to heavy comfort foods just yet. There are still plenty more grilling days ahead of us (and plenty more ice cream trips to be made.. but that’s beside the point).
Lemon Dill Salmon Burgers are the perfect way to hold on to the light and fresh flavors of summer while transitioning into the hustle and bustle of back-to-school season. These salmon patties only require one bowl and can be cooked on the grill or the stove top for a quick weeknight meal.
Salmon is one of my all-time favorite foods. I love its delicate, mild flavor and the way that it manages to taste so indulgent, while actually being quite nutritious! Salmon is a great source of protein and provides plenty of vitamins and minerals – including B vitamins, selenium, and potassium. This “fatty fish” is also loaded with omega-3 fatty acids – specifically, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) – which are essential for human health.
Omega-3 fatty acids play an important role in heart health and have been shown to help reduce the risk of heart disease by protecting against heart arrhythmias, lowering blood pressure, improving blood vessel function, and potentially decreasing chronic inflammation. Additionally, these fatty acids also play a crucial role in cognitive function, neurological development, and mental health. In fact, research suggests that the consumption of omega-3’s is linked to decreased symptoms of depression and age-related mental decline. (Good news for this salmon lover who’s memory is already akin to that of a 90 year old!)
Unlike many other types of fats, our bodies cannot make omega-3 fatty acids, so it’s important that we obtain these fats through our diets. Fish, plants, and nut oils contain high concentrations of omega-3 fatty acids, with cold-water fish (such as salmon, mackerel, halibut, tuna, sardines, and herring) containing some of the highest concentrations of EPA. For this reason, both the Dietary Guidelines for Americans (DGA) and the American Heart Association (AHA) recommend consuming at least two servings of fatty fish (one serving = 3.5 oz cooked) per week.
Meeting these recommendations can often seem like a daunting and unattainable task for those who do not enjoy the “fishy” taste of seafood.. or for those who may not have the financial means to purchase fresh fish on the regular. Fortunately, I’ve found an answer to both of those problems – and it goes by the name of Lemon Dill Salmon Burgers.
These burgers are made with canned salmon, making them a far more affordable (but just as tasty!) way to get your omega-3’s. Canned salmon is widely available in most stores and is significantly cheaper than fish filets. I was able to pick up a 14.75 oz can of Wild Alaskan Pink Salmon for just $3.29 at Trader Joe’s.
Not to mention, canned salmon eliminates the need for any fancy tools like a food processor, etc. Simply drain the salmon, add to a large bowl with the other ingredients, mix together, and form into patties. Easy-peasy!
Oh, and for all you seafood skeptics out there, I’ve got you covered. The combination of lemon and dill in this recipe (both in the burger and the yogurt sauce) adds a fresh touch of flavor that complements the salmon and removes that “fishy” taste that many people find less than appealing. As always, I tested these out on my hardest critic (aka Kyle) who proclaimed that these burgers are “the only way” I’ll get him to eat salmon. If that’s not enough of a testimony to convince you to give these burgers a try, then I don’t know what is.
As always, I hope you’ll give these Lemon Dill Salmon Burgers a try and let me know what you think. If you make them, be sure to tag me on social media so I can drool over your creations!
- 1 (14.75 oz) can Wild Alaskan Pink Salmon drained
- 2 tbsp lemon juice
- 2 tbsp onion diced
- 1 garlic clove minced
- 2 tbsp fresh dill chopped
- 1 egg whisked
- 1/4 cup Panko breadcrumbs seasoned
- salt and pepper to taste
- 4 whole-wheat hamburger buns
- lettuce and tomato, for serving (optional)
- 1 (5.3 oz) container plain Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp fresh dill chopped
- 2 tbsp cucumber chopped
- ground black pepper to taste
Add drained salmon to a large bowl and flake with a fork. Add remaining burger ingredients and mix well to combine.
Form salmon mixture into 4 equal patties. Cover and refrigerate for at least 30 minutes to an hour (this will help them to firm up and stay together when cooked).
To grill: Preheat grill to medium-high and lightly coat each salmon patty with a thin layer of olive oil. Place patties on a grill pan and grill over medium-high heat until the bottom is lightly browned and slightly crispy (about 4-5 minutes). Carefully flip burgers and continue to cook until the other side is golden brown (about 4-5 minutes).
To cook on the stove: Heat a tablespoon of olive oil in a large skillet over medium heat. Cook burgers for about 4-5 minutes per side, until golden brown and slightly crispy.
Place each salmon patty on a bun and top with a dollop of yogurt dill sauce and garnishes of your choice (I used lettuce and tomato).
Add all ingredients to a small bowl and whisk well to combine. Serve on top of cooked salmon burgers.
Prep time does not include refrigeration time.