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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.


  • 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


  • 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.


Rate or Review


  • jlilius | 06/08/2015

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

  • MairiC | 06/02/2015

    These are great....easy, delicious, and visually appealing. I didn't change anything except added some cilantro to the dill. Next time I may try adding sour cream to the mayo. They are delicate...I wouldn't dare try them on a grill. They held together fine for me, but the chilling, really hot and good quality pan, and not disturbing them is essential.

  • mjCooker | 08/18/2014

    This was wonderful. I learned to make the patties by wrapping them in plastic wrap and crushing all the air out of them. After that they can be flattened into a patty. This makes a patty that won't fall apart so easily on the grill. Nevertheless, I still used a griddle on the grill to cook them. I doubled the dill sauce for the recipe and there was not much left over. The sauce got used in a few days on every other sandwich.

  • FoodmyLovely | 05/25/2014

    I'm totally in love with these salmon burgers! I have lots of different recipes for fish burgers, but this is definitely one of my favorites. And it's ridiculously simple. Yummy!

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