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Salmon Burgers with Dill Tartar Sauce


Serves 4

  • by from Big Buy Cooking

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.

Serving Suggestions

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

Photo: Maren Caruso

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

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.

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.

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!

Sooooooooo good! Made them twice. Once with salmon and tonight with trout! Can't get enough of these!!!

Totally delicious! Fast and wonderful. The tartar sauce is extraordinary. Had left over and we're having it tonight over swordfish. Yummm

It doesn't get any better!

So good! I'll make this again real soon!

In answer to the question below, yes - you put the chilled raw fish cubes in the food processor. Am making these tonight. Making the sauce with 1/2 sour cream and 1/2 mayo.

Sorry to be dense, but I just want to check -- The salmon is uncooked when you put it in the food processor, is that right?

These were delicious! Best salmon burger recipe I've tried yet.

loved these! great way to use up my abundance of fresh dill from the garden! made the sauce a little bit diferent: doubled all the ingredients, except did 50/50 light mayo and light sour cream (so 1/2 cup of each). left out the relish, so it turned out more like a creamy dill sauce rather than a dill tartar sauce. my tomato slices were super thick too, and used lettuce from my garden instead of spinach, plus put on more capers. absolutely delicious! served it with grilled zucchini and banana peppers. yum!

I can NOT say enough about these. I've made them twice already. The burgers are so delicious! The flavor! WOW! The KIDS loved them too. My husband was a little thrown off when he saw me put his favorite fish in the food processor.. ;) The sauce, do make ahead of time. Mine was a titch runny. I think making it ahead of time and keeping it in the fridge would be better. It still tastes so good!

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