Wild Salmon Burger Recipe

Prepare Salmon

Pat the salmon chunks dry with paper towels. Remove any remaining bones. Cut into smaller pieces if needed so they mince evenly.

Place the salmon in a food processor and pulse 6–8 times until coarsely chopped but not paste — you want some texture. Alternatively, finely chop by hand.

Transfer the chopped salmon to a bowl. Add panko breadcrumbs, egg, sliced green onion, chopped dill, lemon zest, Dijon, 1 tablespoon mayonnaise, salt, and pepper. Gently fold until combined; do not overwork or the patties will become dense.

Divide the mixture into 4 equal portions and shape each into a patty about 3/4-inch thick. Place patties on a plate, cover, and refrigerate for 15–20 minutes to firm up (this helps them hold together while cooking).

Heat a large skillet over medium heat and add 2 tablespoons olive oil. When the oil shimmers, add the patties (work in batches if needed). Cook 3–4 minutes per side until golden brown and an instant-read thermometer reads 125–130°F (they will continue to cook slightly after removing). Avoid pressing down on the patties.

Transfer cooked patties to a plate lined with paper towels to drain briefly.

While the patties chill, combine Greek yogurt, 2 tablespoons mayonnaise, chopped dill, lemon juice, minced garlic, chopped capers (if using), salt, and pepper in a small bowl.

Taste and adjust seasoning — add more lemon juice for brightness or more dill for herbiness. Refrigerate until ready to serve; the flavors meld if made 20–30 minutes ahead.

Toast the burger buns lightly in a dry skillet or under a broiler until golden.

Spread about 1–2 tablespoons of the dill sauce on the bottom half of each bun. Place a lettuce leaf, a salmon patty, a slice of tomato, and a few thin red onion rings on top of the patty. Spoon additional sauce on the top bun if desired and close the sandwich.

Arrange 1 cup of potato chips on each plate alongside the burger and add lemon wedges. Serve immediately while patties are warm and chips are crisp.

Leftovers: Keep extra dill sauce refrigerated up to 3 days. Salmon patties can be gently reheated in a 350°F oven for 8–10 minutes to maintain texture.