Ingredients
Scale
- 1 lb skinless salmon, cut into 1-inch chunks
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 tablespoon lemon zest
- 2 teaspoons fresh chopped dill
- 2 teaspoons fresh chopped chives
- 1 teaspoon salt
- ½ teaspoon garlic powder
- Vegetable oil, for frying
- ⅓ cup mayonnaise, or plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon fresh chopped dill
- 1 teaspoon fresh chopped chives
- 1 teaspoon dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- Pinch of black pepper
- 4 buns (toasted, optional)
- Arugula, mixed greens, or butter lettuce
- Tomatoes, thinly sliced
Instructions
- Pulse salmon chunks and eggs in a food processor until salmon is broken into ⅛-inch pieces; aim for chunkiness, not a smooth paste (about 15 pulses).
- In a large bowl, mix the salmon with breadcrumbs, lemon zest, dill, chives, salt, and garlic powder using hands or a spatula.
- Divide the mixture into 4 parts, shaping each into patties about ¾-inch thick. Freeze the patties on a lined pan for 15-30 minutes for better handling while cooking.
Notes
Chilling the patties is essential for maintaining their shape during cooking.
Feel free to serve with your choice of toppings and sauces for added flavor.
Nutrition
- Serving Size: 1 burger
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 120mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.