Fresh Salmon Burgers with Lemon-Yogurt Sauce recipe

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Ingredients

2 ½ pounds salmon filet, skin and pin bones removed
2 eggs, beaten
⅔ cup finely chopped parsley
¼ cup finely chopped green onions
2 tablespoons fresh lemon juice
½ cup plain dried bread crumbs
1 tablespoon seafood seasoning (such as Old Bay®)
½ teaspoon salt
½ teaspoon black pepper
½ cup plain yogurt
2 tablespoons light mayonnaise
2 tablespoons finely chopped parsley
2 tablespoons finely chopped green onion
1 tablespoon fresh lemon juice
⅛ teaspoon salt
⅛ teaspoon black pepper
2 tablespoons olive oil
8 brioche buns, split and toasted
2 cups fresh arugula

Nutrition Info

465.1 calories
carbohydrate: 29.5 g
cholesterol: 145.1 mg
fat: 20.9 g
fiber: 1.9 g
protein: 37.6 g
saturatedFat: 3.9 g
servingSize: -
sodium: 792.7 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Chop salmon into 1/8- to 1/4-inch pieces. Transfer to a bowl with 2 eggs, 2/3 cup parsley, 1/4 cup green onions, 2 tablespoons lemon juice, bread crumbs, seafood seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper, mix together with your hands. Divide into 8 equal portions and pat into 3 1/2-inch patties (1/2 inch thick). Chill, covered, at least 30 minutes or up to 4 hours.

  2. Stir together yogurt, mayonnaise, 2 tablespoons parsley, 2 tablespoons green onion, 1 tablespoon lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.

  3. Preheat an outdoor grill to medium heat (325 degrees F to 375 degrees F).

  4. Brush patties with oil. Oil grate. Grill patties, turning carefully, until cooked through and a thermometer inserted in center of each patty registers 160 degrees F, 2 to 3 minutes per side. Serve on buns with sauce and arugula.

Recipe Yield

8 burgers

Recipe Note

These are a little like crab cakes, but they're made with fresh salmon and grilled. The secret to juicy (not pasty!) salmon burgers is to chop the salmon coarsely with a knife.

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