Quick answer
Grilled or pan-cooked salmon burgers on toasted buns with a fresh lemon dill yogurt sauce.
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Our Salmon Burgers are made from wild sockeye and farmed King salmon and go straight from freezer to pan. Add a quick dill yogurt sauce and fresh toppings for an easy, lighter burger night.
Serves: 4 | Prep: 10 minutes | Cook: 10 to 12 minutes
Ingredients
- 4 Salmon Burgers (4 oz each)
- 1 tbsp neutral oil
- 4 burger buns, toasted
- Lettuce, sliced tomato and thinly sliced red onion
Dill yogurt sauce
- 1/2 cup plain Greek yogurt
- 1 tbsp fresh dill, chopped
- 1 tsp lemon zest and 1 tsp lemon juice
- 1 small clove garlic, finely grated
- Pinch of salt
Method
- Stir the sauce ingredients together and chill until needed.
- Heat a grill or a lightly oiled pan to medium. Cook the burgers from frozen for 5 to 6 minutes per side, until golden outside and hot through to 70°C (158°F) in the centre.
- Toast the buns on the grill or in the pan for the last minute.
- Build each burger with lettuce, a salmon patty, tomato, red onion and a spoonful of dill yogurt sauce.
Tips
- Medium heat is key. Too hot and the outside browns before the centre is cooked.
- Skip the bun and serve over a salad with the sauce as dressing.
Safe to eat: Health Canada recommends cooking fish to 70°C (158°F), checked in the centre of the patty.
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