Washington

Salmon Burger

Fresh from the Pacific Northwest waters. A succulent salmon patty seasoned with fresh dill and lemon, topped with cool cucumber, red onion, and creamy dill sauce. The taste of Washington's coastline.

⏱ Total 30min 🍴 Serves 4 🍣 Seafood 💚 Heart Healthy

Equipment Needed

🥣 Food Processor
🍲 Cast Iron Skillet
🥄 Spatula
🔪 Sharp Knife
🥧 Mixing Bowls

Instructions

1

Make the dill sauce: Combine mayonnaise, sour cream, dill, lemon juice, and garlic in a bowl. Whisk until smooth, season with salt and pepper. Refrigerate until needed.

Tip: Make the sauce ahead - it tastes even better after the flavors meld for an hour in the fridge.
2

Prepare the salmon: Cut salmon into 1-inch chunks. Pulse half in a food processor until finely chopped (almost paste-like). Pulse remaining half to a coarse chop. This creates great texture.

3

Mix the patty ingredients: In a large bowl, combine the processed salmon with dill, mayonnaise, egg, panko, lemon zest, salt, and pepper. Mix gently until just combined - don't overwork.

4

Form the patties: Divide mixture into 4 equal portions. Form into patties about 1-inch thick. Place on a plate, cover, and refrigerate for 15 minutes to firm up.

Tip: Chilling the patties helps them hold together better during cooking.
5

Heat the pan: Heat olive oil in a cast iron skillet over medium-high heat until shimmering. The oil should be hot but not smoking.

6

Cook the patties: Carefully place patties in the hot pan. Cook 4-5 minutes per side until golden brown and cooked through (internal temp 145F). Don't press down or move them around.

7

Toast the buns: Butter the cut sides of brioche buns and toast in a clean pan or on a grill until golden, about 1-2 minutes.

8

Assemble: Spread dill sauce generously on both bun halves. Layer bottom with lettuce, cucumber slices, the salmon patty, red onion, and extra dill sauce. Top with bun.

9

Serve: Serve immediately with lemon wedges on the side for squeezing. Pairs perfectly with a crisp Washington State white wine or local craft beer.

💡 Pro Tips & Variations

  • Fresh is best: Wild-caught Pacific salmon (King, Sockeye, or Coho) has the best flavor. Avoid farm-raised if possible.
  • Don't skip the double-chop: The combo of finely and coarsely chopped salmon creates the perfect texture - paste to bind, chunks for bite.
  • Canned salmon option: In a pinch, use 2 cans of wild Alaskan salmon, drained well. It won't be the same, but it works.
  • Teriyaki variation: Brush patties with teriyaki glaze during the last minute of cooking for a Pacific Rim twist.
  • Lettuce wrap: Skip the bun and wrap in butter lettuce for a lighter, low-carb version.
  • Add capers: Mix 1 tbsp capers into the patty mixture for briny pops of flavor.
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