Salmon Burger with Yogurt-Dill Sauce - Everyday Food with Sarah Carey
Don't feel like turning on the grill tonight? You don't have to! Today's summery dinner is a broiled salmon burger served with a creamy yogurt-dill sauce. Making these burgers couldn't be easier: Just add all of your ingredients to a food processor, pulse, and then form into patties. Enjoy!
Sarah's Tip of the Day:
While not as controversial as cilantro, dill is an herb that is not universally loved. If you're not a fan, substitute much-milder-tasting parsley in its place (the two are similar enough that the dish's flavor profile won't be compromised).
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PREP: 10 MINS
TOTAL TIME: 20 MINS
SERVINGS: 4
INGREDIENTS
1 pound skinless salmon fillet, finely diced 1 tablespoon prepared white horseradish 1/2 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice 1 large egg, lightly beaten 3 scallions, thinly sliced 2 tablespoons plain dried breadcrumbs Coarse salt and ground pepper 1/2 cup plain low-fat yogurt 1 tablespoon chopped fresh dill 4 whole-wheat hamburger buns, split and toasted Romaine lettuce, for serving
COOK'S NOTE
To finely dice salmon without crushing it, start by thinly slicing the fillet with a sharp knife. Cut the slices lengthwise into strips, then crosswise.
DIRECTIONS
STEP 1
Heat broiler, with rack set 4 inches from heat. In a medium bowl, combine salmon, horseradish, lemon zest and juice, egg, scallions, breadcrumbs, 1 teaspoon salt, and 1/8 teaspoon pepper; mix gently with a fork.
STEP 2
Form salmon mixture into four 3 1/2-by-1-inch patties; place on a rimmed baking sheet. Broil without turning until browned on top and opaque throughout, 6 to 7 minutes.
STEP 3
Meanwhile, combine yogurt and dill in a small bowl; season with salt and pepper. Serve burgers on buns with yogurt-dill sauce and lettuce.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Salmon Burger with Yogurt-Dill Sauce - Everyday Food with Sarah Carey
Fresh Salmon Burgers
Fresh salmon burgers, bursting with spices make a great weekend lunch. Whether you cook them on a grill, flat-top griddle, or a pellet smoker, you’ll get some smiles serving these big salmon burgers. And don’t forget the cheese.
Serves: 2
Prep Time: 10 minutes
Cooking Time: 10 minutes
INGREDIENTS:
To make the “Nashville Hot Spice”:
6 tablespoons cayenne pepper
2 tablespoons dark brown sugar
1 teaspoon chili powder
1 teaspoon granulated garlic
1 teaspoon paprika
For the burgers:
1 pound of salmon filet, without the skin
½ cup chopped parsley
3 cloves of garlic
1 medium sized onion, cut into eights (quarter the onion and cut the quarters in half)
½ cup seasoned bread crumbs
2 teaspoons grated parmesan cheese
2 hamburger buns, for serving
Mayonnaise, for serving
Romaine lettuce, for serving
Tomato, sliced, for serving
Red onion, sliced for serving
METHOD:
Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl. You’ll need 2 tablespoons for this recipe. Keep the rest in a closed jar to use on other dishes (like fried chicken).
Cube the salmon with a sharp knife. Then alternately add the salmon, onions, garlic cloves, chopped parsley and bread crumbs to the chopper or food processor. Add 2 tablespoons of the Hot Spice, more or less to your taste.
Blend it by pulsing it for 15 seconds, a couple of seconds at a time. You don’t want to make a paste. You’re looking for a ground meat type of consistency.
Take the mixture out of the chopper and form it into two patties.
Grill the salmon burgers on a medium hot griddle or grill, 5 minutes on each side.
Spread some mayonnaise on the inside of the buns and toast them on the grill or griddle.
Place some lettuce leaves, slices of tomato and red onion on the buns.
Place the grilled salmon burger on the buns.
Then add a slice of cheese on the burger and serve immediately.
These sandwiches go great with curly French fries, cole slaw or my Smoked Potato Salad Recipe. A cold brewsky or an ice tea wouldn’t be bad, either.
If you want to use the Elite “Up and Down” Chopper, it’s for sale on HSN. Click on this link to buy it
and there’s a video with me showing you some more of the food you can prepare with this chopper
#recipes #salmon #grilling #MarcsOnTheGrill #Sandwiches
Music by Jaydan Talley, “Coffee Shop Date” – Licensed by Epidemic Sound to Big Dog TV Services
➡ About M.O.T.G
One of the most recognizable Grilling and Kitchen TV Pitchmen in the World, Marc Gill is going unplugged and at home, doing what he loves most Barbecuing, Smoking, Grilling, Braising, Su Vide, I mean cooking and feeding family and friends.
His hectic schedule has him reviewing, testing and scripting presentations for products which are sent to him from all over the Globe. These products are intended to be used in an Infomercial, a Commercial or featured on Live Shopping TV.
➡ Follow Marc
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➡ Contact Marc
Interested in having your product reviewed? Reach out and let is know what you got!
marcsonthegrill@gmail.com
Salmon Patties - Fresh Salmon Burgers | RadaCutlery.com
Fresh Salmon Burgers topped off with fresh avocados, grilled pineapple and a sriracha sauce. Make your own fresh made salmon burgers that are perfect on the grill or fried in a pan. Jess in the
Rada Kitchen will take you step by step and show you how to make these delicious salmon burgers and the spicy yum yum sauce.
Ingredients:
1 1/2 - 2 lbs. fresh caught salmon, chopped
1/4 C. panko bread crumbs
2 eggs
1 T. soy sauce
1/4 C. chopped red pepper
2 green onions, chopped
Salt and pepper to taste
Sauce ingredients:
1/2 C. mayonnaise
1 T. rice wine vinegar
2 T. Sweet Chili sauce
1/2 t. Paprika
chopped garlic or garlic powder
Sriracha sauce to taste
Rada Cutlery is manufactured in Waverly, Iowa. Rada Knives are 100% Made in the USA - materials and craftsmanship. Rada Mfg. Co. has sold over 142 million kitchen knives and utensils since our start in 1948.
Rada Cutlery kitchen products are available locally from Fundraising Groups and Independent Sellers or on the Rada Kitchen Store web site. Each year approximately 19,000 non-profit groups make 40% fundraising profit selling Rada Cutlery.
Go to to learn more about how your group can fund raise with Rada's kitchen product (knives, utensils, stoneware, cookbooks and quick mixes).
Start Video Transcript
Hi, Jess in the Rada Kitchen, thanks for joining me. Today we are going to whip up some fresh salmon burgers. We’re going to top these off with avocados, grilled pineapple, and a delicious sriracha mayonnaise. Now let’s prep our salmon!
So here I have about two pounds of fresh-caught wild salmon. One pound will make four burgers. So I’m going to come in with my Rada Fillet Knife and take the skin off. This knife is super-sharp so I’m going to do this carefully. Get a seam started and just come all the way down.
I went through and picked out the little bones and now we’re going to go through and just chop this. Make sure yours has this beautiful, bright, rich color that you can see ours has. Just a few more run-throughs with my knife and you can see that it is the consistency that you want it to be.
Now we’re going to chop a red pepper and a few green onions. To our mixture we’re going to add some panko bread crumbs. I’m going to use two eggs, here, because we’re going to end up with about eight burgers when all is said and done. Now I’m going to add some pepper and some soy sauce. You could just use salt here, too, if you wanted.
Let’s go ahead and form our patties. We’ll just set these guys right on top of our grill pan. We’re going to cook these about four minutes each side, you can do less if you like yours rare in the middle. Now we’re going to put these pineapple rings down on a hot pan. Just a few minutes each side.
Now we’re going to make our topping for our salmon burgers. This goes by many names. You might know it as yum yum sauce, bang bang sauce, boom boom sauce, those can all be applied. This is my version of those combined. Here we have a cup of mayonnaise and to that we’re going to add some garlic powder and paprika. Some sriracha. Some sweet chili sauce. And some rice wine vinegar.
So here we have our delicious salmon burgers all ready to go. You can mix and match the condiments. This is the perfect meal to serve at your next cookout! Thanks so much for joining me. Be sure to subscribe to our YouTube channel, and visit us at our website at RadaCutlery.com.
End of Video Transcript
How to make salmon burgers
So you're having a BBQ, but not everyone eats meat? Try making a salmon burger! Chef and author Catherine McCord shares her delicious and healthy recipe that everyone will love - and no one will miss the beef.
Salmon Burgers with Lemon-Dill Yogurt Sauce | Hamburguesas de Salmon
Salmon Burgers are quick to make and a good source of quality protein; making them a healthier option than your regular meat burger. These burgers are best served with a Lemon-Dill Yogurt Sauce that gives them that tangy, zesty flavor like in my recipe. Enjoy!
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Salmon Burgers:
2 pounds fresh Salmon skinned and de-boned
1 cup green onions, thinly slices
¼ cup fresh cilantro, finely chopped
¼ cup fresh parsley, finely chopped
½ jalapeño, finely chopped (optional)
2 eggs
1 teaspoon Dijon mustard
3 tablespoons olive oil, divided
1 teaspoon salt
1 cup panko bread crumbs
6 burger buns
Lemon-Dill Yogurt Sauce:
1 cup Greek yogurt
zest of 1 lemon + juice of ½ lemon
1 handful of fresh dill, chopped
salt and pepper, to taste
Optional Toppings:
avocado
cabbage slaw
grilled pineapple
lettuce
pickled onions
tomatoes
Instructions:
Salmon Burgers:
Using a sharp knife, finely dice the salmon. Place in a large bowl. Add the green onions, cilantro, parsley, jalapeño (if using), eggs, Dijon, 1 tablespoon olive oil, and salt; mix to combine. Gently mix in the panko bread crumbs to the salmon, and form 6 patties. Refrigerate until ready to cook.
Add remaining 2 tablespoons oil to a large skillet and heat over medium-high heat until shimmering. Carefully lower salmon patties into the oil and cook, turning once or twice, until lightly browned on both sides, about 3-4 minutes per side; adjust heat as necessary to keep patties sizzling without scorching the bread crumbs.
Transfer patties to a paper towel-lined tray and sprinkle lightly with salt.
To assemble burgers, smear an even layer of lemon-dill sauce on the top and bottom halves of each bun. Set a salmon patty on top of the bottom bun and top with toppings of choice.
Lemon-Dill Yogurt Sauce:
In a small bowl, combine the yogurt, lemon zest, lemon juice, fresh dill, salt and pepper. Mix well and refrigerate until ready to use.
Recipe: themadtable.com/camarones-enchilados-shrimp-creole
#SalmonBurgers
#HamburguesasdeSalmon
#TheMadTable
ABOUT THIS CHANNEL I’m Patty Ruiz founder of The Mad Table. My mission is to inspire people through workshops, classes and interactive dinners. Cooking shouldn’t be scary, and once you realize this, a whole new world opens up right before your eyes.
How To Make Hawaiian Crisp & Chunky Fish Burgers | Sea Harvest Recipes
Take your tastebuds on a tropical getaway and say Aloha to this tangy-sweet and Cheesy Hawaiian Fish Burger using Sea Harvest Crisp & Chunky fillets to give it that extra thick bite! ????️????
Serves: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Burgers
4 sesame seed rolls, sliced buttered and toasted
4 Crisp & Chunky Fillets, cooked according to the packaging instructions
1 tin pineapple rings, drained
4 slices of cheese
1 large tomato, sliced
1 red onion, sliced
butter or cos lettuce for each bun
Sauce
3 Tbsp (45 ml) tomato sauce
3 Tbsp (45 ml) mayonnaise
1 Tbsp (45 ml) Dijon mustard
2 gherkins, finely diced
Preheat the oven to 180 ºC. Lay the frozen Crisp & Chunky Fillets onto a baking tray. Place into the oven to cook until crispy and golden.
Toast the buttered rolls in a dry frying pan over medium-high heat until golden brown. Set aside until you are ready to build your burgers.
In the same pan, fry the pineapple rings on each side until caramelised. Set aside.
Set the grill on full then lay the cheese slices over the cooked fish and grill until melted.
Mix the ingredients for the sauce together then spread the sauce on both sides of the rolls.
Add red onion to the base of the roll then top with fish. Stack up with caramelised pineapple then tomato and lettuce and top off with your toasted bun. Serve with crispy wedges and tuck in!
#SeaHarvest #MakeitHake #FishnTips