Salmon Burgers
Salmon Burgers
Print RecipeSERVINGS
Ingredients
- 1 pound salmon fillets skin and pinbones removed
- 3 tablespoons chopped fresh herbs such as cilantro parsley, dill, chives, or a mix
- 2 tablespoons nonfat plain greek yogurt
- 1 tablespoon fresh lemon juice
- ¾ teaspoon kosher salt
- ½ teaspoon ground ginger
- ¼ teaspoon black pepper
- ½ tablespoon extra-virgin olive oil plus additional as needed
Optional Sauce
- ¾ cup nonfat plain Greek yogurt
- 1 tablespoon white vinegar
- ¼ cup chopped fresh herbs such as cilantro parsley, dill, chives, or a mix
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
For Serving
- lettuce cups
- Pico
Instructions
- Place the salmon on a cutting board and cut crosswise into very thin, 1/4-inch strips. Now, take a second pass at cutting, going over the pieces in the opposite direction so that you cut the strips into a dice. Continue cutting the salmon until the pieces are very small, about 1/8- to 1/4-inch each.
- Transfer the salmon to a large mixing bowl. Add the herbs, Greek yogurt, lemon juice, salt, ginger, and black pepper. With a fork, mix to combine.
- Divide the mixture into 4 equal portions. With your hands, compact each portion into a patty that is about 1 inch thick. They might not hold together at first but keep squeezing. Place the patties on a parchment-lined baking sheet or large plate. Refrigerate for at least 15 minutes or cover with plastic and refrigerate for up to 1 day.
- While the burgers chill, prepare the sauce: In a medium bowl, whisk together the Greek yogurt, vinegar, herbs, garlic powder, and salt. Refrigerate until you are ready to serve.
- Heat a nonstick skillet over medium-high heat. Add 1/2 tablespoon oil. Once the oil is hot and shimmering, gently lower the salmon patties onto it. Cook on the first side until crisp and golden brown, 4 to 5 minutes. Gently flip burgers and cook on the second side until crisp about 4 minutes more.
- Serve the burgers immediately topped with sauce and pico.