Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Salmon Burgers with Dill Tartar Sauce

Maren Caruso

Servings: 4

Fresh salmon, punched up with shallots, capers, and mustard, make up these savory burgers. Dress them with spinach, tomato, and a creamy dill sauce.

Ingredients

  • 1-1/2 lbs. salmon fillet, skinned, cut into 1-inch cubes, and chilled
  • 1 small shallot, finely diced (about 2 Tbs.)
  • 1 Tbs. capers, rinsed and chopped
  • 1 tsp. Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1/2 cup mayonnaise
  • 1/3 cup dill pickle relish
  • 2 Tbs. chopped fresh dill
  • 2 Tbs. fresh lemon juice, more to taste
  • 2 Tbs. olive oil
  • 1 cup lightly packed baby spinach (about 1 oz.)
  • 1 small red onion, cut into thin rings
  • 1 large tomato, cut into 8 thin slices
  • 4 hamburger buns, split and toasted

Preparation

  • Put half of the salmon in a food processor and pulse until it’s coarsely chopped. Transfer to a medium bowl. Chop the remaining salmon in the same manner, and add to the bowl. Fold in the shallot, capers, mustard, and 3/4 tsp. each salt and pepper. Form into four 3/4-inch-thick patties, set on a large oiled plate and cover, and refrigerate until ready to cook (up to 4 hours).
  • Meanwhile, make the tartar sauce. In a small bowl, mix the mayonnaise with the relish, dill, lemon juice, and 1/4 tsp. each salt and pepper. Taste and add more lemon juice, salt, and pepper if needed. The sauce will keep for up to one day in the refrigerator.
  • Heat the oil in a large (12-inch), nonstick skillet over medium-high heat until it’s shimmering. Add the salmon burgers (straight from the refrigerator; the cold temperature will help them hold together), reduce the heat to medium, and cook without touching until they brown at the edges, 2 to 3 minutes. Flip and cook the other sides until they, too, are browned and the burgers are just a little pink in the center (check by slicing into a thicker part of one of the burgers with a paring knife), about 3 to 4 more minutes.
  • Put the spinach, onion, and 2 tomato slices on each of the buns; top with the burgers and a dollop of the tartar sauce; add the top of the bun and serve.

Try our Grillied Zucchini with Chive Oil as a side dish.

Reviews

Rate or Review

Reviews

  • dragonmanmark | 07/30/2017

    Mayonnaise, relish, bottled lemon juice, salt and pepper last indefinitely but if you mix them together as a tartar sauce they will only last 1 day? Why? It cant be because you add dill because the other ingredients would preserve the dill.

  • jlilius | 06/08/2015

    Amazing. Quick, easy, and oh so delicious. Considering making them again, tomorrow, that good.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks