- recipe -

Salmon-Dill Burgers

You can use fresh or canned salmon — and panko or gluten-free bread crumbs — for this quick and easy burger.

Salmon dill burger

Makes four servings
Prep time: 10 minutes, plus 30 minutes chilling time
Cook time: 10 minutes

INGREDIENTS

  • 1 lb. skinless wild-caught salmon, fresh or canned
  • 1/4 cup chopped fresh parsley
  • 1 large egg
  • 1 tbs. fresh lemon zest
  • 1/2 cup panko or gluten-free bread crumbs
  • 1/2 cup shredded carrot
  • 1 tsp. salt
  • 2 tsp. Dijon mustard
  • 2 tsp. dried dill
  • 1 tbs. ghee or high-heat oil

DIRECTIONS

If using fresh salmon, divide fillet in half. Coarsely chop one half and place in the bowl of a food processor; if using canned salmon, simply place half in the bowl of a food processor. Add parsley and egg. Pulse four or five times to make a coarse purée, then scrape mixture into a medium bowl.

Chop the remaining salmon into 1/4-inch chunks and add to the salmon in the bowl (or, if using canned salmon, simply mix in the remaining half). Add the lemon zest, panko, carrot, salt, mustard, and dill. With your hands, mix the ingredients gently but thoroughly.

Use a 1/2-cup measuring cup to form four portions, then shape into 3/4-inch-thick patties. Cover and chill the burgers for at least 30 minutes or up to four hours.

Grill: Preheat the grill on high heat. Oil the grate, place the burgers on the grate, and reduce the heat to medium. Cook for three to four minutes per side, until a meat thermometer inserted into the center reads 145 degrees F.

Stovetop: Preheat a 12-inch cast-iron or stainless-steel pan over medium-high heat for one to two minutes until hot. Add ghee and tilt to coat the pan. Place the patties in the pan, leaving 1 to 2 inches of space between them. Cook for 30 seconds, then reduce the heat to medium and cook for three minutes more. Flip and cook an ­additional four minutes, until a meat thermo­meter inserted into the center reads 145 degrees F.

is a Minneapolis-based recipe developer and cookbook author.

Photography: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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