Salmon Burgers with Dill Caper Yogurt sauce
- Author: Annie Chesson
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- 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
- Preheat your oven to 350 degrees
- Remove the skin from the salmon, and dice the meat into cubes
- 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)
- 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
- Mix together until thoroughly combined
- Evenly separate this mixture into 4 parts, and make patties out of each
- In a large skillet, heat your olive oil over medium to medium high heat
- Sear your patties for about 3-5 minutes per side, until they are a deep golden brown
- Place the pan in your preheated oven and bake for about 3 minutes or until the salmon burgers are cooked through
- 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
