Salmon Burgers with Lemon-Dill Yogurt Sauce

Name: Salmon Burgers with Lemon-Dill Yogurt Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb fresh salmon, skinless and coarsely chopped; 0.5 cup panko breadcrumbs; 1 each large egg; 2 stalks green onions (scallions), thinly sliced; 2 tbsp fresh dill, finely chopped; 1 lemon lemon, zested and juiced; 1 tsp (total, adjust to taste) kosher salt and freshly ground black pepper; 0.5 cup plain Greek yogurt (for sauce); 1 tbsp extra-virgin olive oil (for brushing); 4 buns burger buns

Light, flavorful salmon burgers grilled to a tender, slightly smoky finish and topped with a bright lemon-dill yogurt sauce. Fast to prepare and perfect for warm-weather grilling, these burgers offer a lighter seafood alternative to beef while staying juicy and satisfying.

0.0(0 reviews)

Prep: 20m · Cook: 10m · Total30 mins

DifficultyEasy

Serves4

AuthorJake

Salmon Burgers with Lemon-Dill Yogurt Sauce

These salmon burgers are built to celebrate the fish rather than mask it — flaky, lightly smoky salmon gets just enough binder and aromatics to hold a juicy patty with a fresh lemon-dill lift. Panko keeps the texture open so the burgers don’t become mushy, while the short pulse in a food processor preserves little flakes that give a satisfying mouthfeel; a quick chill firms the patties so they handle the grill without falling apart. The lemon-dill yogurt sauce is intentionally bright and restrained, adding creaminess and tang without overpowering the salmon’s natural sweetness.

This version is ideal for anyone who wants a lighter, high-protein burger that still feels like a treat: weeknight cooks who want dinner in 30 minutes, home grillers who crave seafood on the barbecue, and hosts who need something that pairs well with salads and cold sides. Small technique choices — like the center indentation, not overworking the mix, and brushing with oil before grilling — are what keep these tender and flavorful instead of dry and dense. Serve simply dressed so the salmon remains the star.

Plan your timing

Enter your target meal time:

6:25 pm–6:31 pm→Make the salmon mixture

6:31 pm–6:37 pm→Form and chill the patties

6:37 pm–6:43 pm→Prepare the lemon-dill yogurt sauce

6:43 pm–6:49 pm→Preheat and prepare the grill

6:49 pm–6:55 pm→Grill, toast buns, and assemble

Ingredients

Yield

Instructions

Make the salmon mixture

Pulse the coarsely chopped salmon in a food processor 4–6 short pulses until it holds together but still has texture, or finely mince by hand. Transfer to a bowl and stir in panko, beaten egg, sliced green onions, chopped dill, lemon zest and 1 tablespoon lemon juice, plus the salt and pepper until just combined; avoid overworking the mixture to keep patties tender.

For this step

1 lbfresh salmon, skinless and coarsely chopped
0.5 cuppanko breadcrumbs
1 eachlarge egg
2 stalksgreen onions (scallions), thinly sliced
2 tbspfresh dill, finely chopped
1 lemonlemon, zested and juiced
1 tsp (total, adjust to taste)kosher salt and freshly ground black pepper

Form and chill the patties

Divide the mixture into four equal portions and gently shape into 3/4-inch-thick patties, pressing a slight indentation in the center of each to prevent doming while cooking. Place patties on a tray, cover, and refrigerate for at least 10–15 minutes to firm up so they hold together on the grill.

Prepare the lemon-dill yogurt sauce

In a small bowl, whisk together the Greek yogurt with 1–2 teaspoons lemon juice, a pinch of salt and a small spoonful of the remaining chopped dill (to taste) until smooth and bright. Chill the sauce until ready to serve so flavors meld and it stays cool on the finished burgers.

For this step

0.5 cupplain Greek yogurt (for sauce)

Preheat and prepare the grill

Preheat a gas or charcoal grill to medium-high (about 400°F/200°C) and oil the grates well. Brush both sides of the chilled patties lightly with olive oil to prevent sticking and to promote a golden sear.

For this step

1 tbspextra-virgin olive oil (for brushing)

Grill, toast buns, and assemble

Grill the salmon patties 4–5 minutes per side, flipping once, until just cooked through and an instant-read thermometer reads 145°F (63°C) in the thickest part; avoid overcooking. During the last minute, place buns cut-side down on the grill to toast; assemble each burger on a bun with a generous spoonful of lemon-dill yogurt sauce and any desired greens or sliced tomato, then serve immediately.

For this step

4 bunsburger buns

Tips from the kitchen

Pulse, don’t purée

Use 4–6 short pulses so the salmon flakes remain visible; over-processing creates a paste that gives a dense, gummy texture.

Chill to firm up

Refrigerate shaped patties at least 10–15 minutes so they hold together on the grill and develop a tighter crust when seared.

Make a center dimple

Press a shallow indentation in each patty to prevent doming and ensure even cooking through the thicker center.

Oil the grill and patties

Brush grates and both sides of patties with oil to prevent sticking and to promote a golden sear without tearing the fish.

Watch temperature, not time

Use an instant-read thermometer and take burgers off at about 145°F (63°C) for food safety and to avoid drying; they’ll carry over a few degrees while resting.

Variations & substitutions

Gluten-free binder

Swap panko for 1/2 cup almond flour or certified gluten-free breadcrumbs and use the same egg ratio to keep the mixture cohesive.

Spicy Mediterranean twist

Stir 1–2 tablespoons harissa or gochujang into the patties and add a cucumber-yogurt tzatziki in place of the lemon-dill sauce for heat and tang.

Herb-forward swap

Replace half the dill with chopped chives and parsley, and add a teaspoon of Dijon mustard to the mix for a sharper herb profile.

No-bun option

Serve patties over a bed of baby greens or inside butter lettuce cups for a low-carb presentation with extra crunch from sliced radish and cucumber.

Storage & make-ahead

Store leftover cooked salmon burgers in an airtight container in the refrigerator for up to 2 days; keep the yogurt sauce separate in a sealed jar for 3–4 days. You can form patties and freeze them raw (separated with parchment) for up to 1 month; thaw overnight in the fridge before cooking. Reheat gently in a 300°F oven for 8–10 minutes or in a skillet over medium-low heat with a lid until warmed through to preserve moistness.

What to serve with it

Serve these burgers with a bright, crunchy side like charred corn salad, cucumber-dill salad, or a quick fennel and orange slaw to echo the citrus notes. For starch, rosemary sweet potato fries or lightly salted potato chips add a satisfying contrast to the tender salmon. Pair with an unoaked Sauvignon Blanc, a crisp pilsner, or a citrus-forward IPA, and garnish plates with lemon wedges and extra dill for freshness.

Frequently asked questions

Can I use canned salmon instead of fresh?

Yes — drain and flake canned salmon well, removing bones and skin, then reduce the panko slightly since canned fish is drier; expect a softer texture and press gently when forming patties.

What if my patties fall apart on the grill?

That usually means they needed more chilling or were overworked; next time refrigerate longer and handle as little as possible, or add another tablespoon of panko and a bit more egg to improve binding.

Can I bake or pan-sear these instead of grilling?

Absolutely — bake at 375°F for about 12–15 minutes or pan-sear over medium heat 4–5 minutes per side, finishing in the oven if needed until the internal temperature reaches 145°F (63°C).

How do I tell when the burgers are done without a thermometer?

Look for an opaque salmon color through most of the patty and a gentle spring when pressed; the center should no longer be translucent. If in doubt, err on the side of a minute or two less cooking to avoid dryness and let carryover heat finish them.

Can I make the lemon-dill yogurt sauce ahead?

Yes — it actually benefits from sitting for an hour to let flavors meld and will keep well in the refrigerator for 3–4 days; taste and add a splash of lemon or salt just before serving if it has mellowed.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Make the salmon mixture

fresh salmon, skinless and coarsely chopped1 lb
panko breadcrumbs0.5 cup
large egg1 each
green onions (scallions), thinly sliced2 stalks
fresh dill, finely chopped2 tbsp
lemon, zested and juiced1 lemon
kosher salt and freshly ground black pepper1 tsp (total, adjust to taste)

Step 3: Prepare the lemon-dill yogurt sauce

plain Greek yogurt (for sauce)0.5 cup

Step 4: Preheat and prepare the grill

extra-virgin olive oil (for brushing)1 tbsp

Step 5: Grill, toast buns, and assemble

burger buns4 buns

Nutrition Facts

Per serving: about ½ cup (200g)

Calories322

Total Fat14.7g

Saturated Fat5.5g

Trans Fat0g

Polyunsaturated Fat1.1g

Monounsaturated Fat6.1g

Total Carbohydrates18g

Dietary Fiber1.1g

Total Sugars2.7g

Protein29.7g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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