Salmon Burgers with Dill Caper Yogurt sauce

5 from 2 reviews


  • 2 pounds salmon
  • 2 tablespoons shallot, minced (about 1 shallot)
  • 1/2 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/4 cup whole wheat Panko
  • 1 egg
  • 1 teaspoon dijon mustard
  • 4 teaspoons olive oil
  • For the sauce:
  • 1/2 cup Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon capers, pickling liquid drained
  • 1 tablespoon dill, finely chopped
  • 1/2 teaspoon garlic, grated


  1. Preheat your oven to 350 degrees
  2. Remove the skin from the salmon, and dice the meat into cubes
  3. Place the cubes of salmon into your food processor and pulse until the salmon is ground (about the consistency of ground beef or ground turkey)
  4. Remove the salmon to a medium bowl and add your egg, whole wheat Panko, shallot, lemon zest, lemon juice, salt, and dijon mustard along with a little bit of black pepper
  5. Mix together until thoroughly combined
  6. Evenly separate this mixture into 4 parts, and make patties out of each
  7. In a large skillet, heat your olive oil over medium to medium high heat
  8. Sear your patties for about 3-5 minutes per side, until they are a deep golden brown
  9. Place the pan in your preheated oven and bake for about 3 minutes or until the salmon burgers are cooked through
  10. Meanwhile, for your sauce, mix all ingredients together in a medium bowl (the greek yogurt, lemon juice, capers, dill, and garlic) and season to taste with salt and pepper. Let sit until everything else is done