Salmon Burgers with Dill-Lemon Yogurt and Cucumber Slaw

Why You’ll Love This Recipe

• Juicy, herb-studded salmon patties with a crisp sear and tender center.
• Bright dill–lemon yogurt and crunchy cucumber slaw keep every bite fresh.
• Ready in about 35 minutes—weeknight-friendly, dinner-party worthy.
• Flexible: pan, griddle, or grill-safe; easy to make ahead.

Grocery List

• Produce: Fresh dill, chives, 1 lemon, 1 English cucumber, 1/4 red onion, 1 avocado, 1 small garlic clove
• Dairy: Greek yogurt (3/4 cup), 1 large egg, unsalted butter
• Pantry: Skinless salmon (1.5 lb), brioche buns (4), panko, Dijon mustard, mayonnaise, Worcestershire sauce, extra-virgin olive oil, neutral oil, rice vinegar, sugar, kosher salt, black pepper, smoked paprika

Full Ingredients

Salmon Patties

• 1.5 lb skinless salmon fillet, pin bones removed
• 2 tbsp finely chopped fresh dill
• 1 tbsp finely chopped fresh chives
• 1/3 cup panko breadcrumbs
• 1 large egg
• 1 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp finely grated lemon zest
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 2 tbsp neutral oil (canola or avocado) for searing

Dill–Lemon Yogurt

• 3/4 cup plain Greek yogurt
• 2 tbsp finely chopped fresh dill
• 2 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest
• 1 small garlic clove, grated or very finely minced
• 1 tbsp extra-virgin olive oil
• 1/4 tsp kosher salt, plus a pinch of black pepper

Quick Cucumber Slaw

• 1 English cucumber, thinly sliced into rounds or half-moons
• 1/4 small red onion, very thinly sliced
• 2 tbsp rice vinegar (or white wine vinegar)
• 1 tsp granulated sugar
• 1/2 tsp kosher salt
• 1 tbsp chopped fresh dill
• 1 tsp olive oil
• Freshly ground black pepper

For Serving

• 4 brioche burger buns, split
• 1 tbsp unsalted butter (for toasting buns)
• 1 ripe avocado, peeled, pitted, and sliced

Step-by-Step Instructions

Step 1: Make the dill–lemon yogurt

In a small bowl, whisk together the Greek yogurt, dill, lemon juice, lemon zest, garlic, olive oil, salt, and a pinch of pepper until smooth. Cover and refrigerate so the flavors meld while you prep everything else.

Step 2: Toss the quick cucumber slaw

Combine the cucumber and red onion in a medium bowl. Add the rice vinegar, sugar, salt, dill, olive oil, and a few grinds of pepper. Toss to coat and let it sit at room temperature for 10 minutes, tossing once or twice. This lightly pickles the vegetables and keeps them crisp.

Step 3: Prep salmon and mix the patties

Pat the salmon dry. Using a sharp knife, dice about 16 oz (2/3) of the salmon into 1/4-inch pieces. Very finely mince the remaining 8 oz (1/3) until it’s almost a paste (or pulse briefly in a food processor). This paste helps bind the burgers without making them dense.

In a large bowl, combine the chopped and minced salmon with dill, chives, panko, egg, mayonnaise, Dijon, Worcestershire, lemon zest, salt, pepper, and smoked paprika. Fold gently until just combined; do not overmix.

Step 4: Shape and chill

With damp hands, divide the mixture into 4 equal patties, about 1/2–3/4 inch thick and roughly 4 inches wide. Make a slight indent in the center of each to prevent doming. Place the patties on a plate, cover, and chill for 10 minutes to firm up.

Step 5: Toast the buns

Heat a large skillet or griddle over medium heat. Spread the cut sides of the brioche buns with the butter and toast cut-side down until golden, 1–2 minutes. Transfer to plates.

Step 6: Sear the salmon burgers

Increase the heat to medium-high. Add the neutral oil; when it shimmers, add the patties. Cook until deeply golden on the first side, 3–4 minutes. Flip carefully with a fish spatula and cook another 3–4 minutes, until the centers read 125–130°F for medium (moist and slightly translucent) or up to 145°F for well-done per USDA guidance. Transfer to a plate and rest 1 minute.

Step 7: Build and serve

Spread the bottom buns with a spoonful of dill–lemon yogurt. Add a salmon patty, a generous mound of cucumber slaw, and slices of avocado. Add another swipe of yogurt to the top buns, cap the burgers, and serve immediately. Any extra sauce and slaw are perfect on the side.

Pro Tips

• Keep the salmon cold; chilling the patties helps them hold together and sear cleanly.
• Use a mix of chopped salmon and a small portion finely minced into a paste—this replaces heavy fillers and keeps the texture tender.
• Wild salmon is leaner; if using it, add an extra 1 tsp olive oil or 1 tsp mayo to the mixture.
• For the best crust, don’t move the patties during the first 3–4 minutes of searing.
• Internal temp: cook to 125–130°F for a moist center, or 145°F if you prefer fully cooked.

Variations

• Gluten-free: Use gluten-free panko and GF buns, or serve in lettuce wraps.
• Spicy lemon-harissa: Stir 1–2 tsp harissa into the yogurt and add a pinch of cayenne to the patties.
• Tzatziki twist: Swap the yogurt for tzatziki and add thinly sliced tomato and red leaf lettuce.

Storage & Make-Ahead

Shape patties up to 24 hours ahead; cover and refrigerate. For longer storage, freeze raw patties on a tray until solid, then wrap and freeze up to 2 months; thaw overnight in the fridge before cooking. Cooked patties keep 2 days in an airtight container; reheat gently in a covered skillet over medium-low heat. Yogurt sauce keeps 3 days refrigerated. Slaw is best within a few hours; drain excess liquid if holding longer. Slice avocado just before serving to prevent browning.

Nutrition (per serving)

Approximate per burger with bun, sauce, slaw, and avocado: 740 calories; 40 g fat; 34 g carbohydrates; 36 g protein; 4 g fiber; 900 mg sodium.