Description
Lemony Salmon Burgers for a healthy, summer, dinnertime win! These healthy fish burgers are super easy to make and so tasty. I like to serve the salmon patties on top of a big salad, but they’re just as good eaten in a bun with the lemon dill sauce dolloped on top.
Scale
Ingredients
Lemon Dill Sauce
- 1/2 cup mayonnaise, Whole30 compliant if needed (see notes)
- Zest and juice from 1 lemon
- 2 tablespoons finely minced chives (can sub green onions)
- 1 tablespoon finely minced dill
- 1 small garlic clove, very finely minced
- A pinch of salt and pepper
Salmon Patties
- 1 lb. wild salmon, skin removed (see blog post for instructions on removing the skin)
- 1/4 cup finely minced red onion
- 2 teaspoons Dijon mustard
- 1 tablespoon finely minced dill
- 1 tablespoon almond flour
- 1 tablespoon capers, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup tapioca starch
- Oil for the pan
Instructions
- Mix all of the Lemon Dill Sauce ingredients together in a small bowl and refrigerate until serving.
- Chop the salmon by hand by cutting it into thin strips then chop the strips into the smallest pieces you can.
- Place the chopped salmon in a bowl and add the red onion, mustard, dill, almond flour, capers, salt, and pepper. Mix thoroughly then shape the salmon into 4 patties.
- Place the tapioca starch in a low sided bowl then dip the salmon patties into it so they are completely covered.
- Heat a splash of oil in a non-stick frying pan over medium-high heat. Once the pan is hot, add the salmon patties. Cook them for 4 minutes then carefully flip them over and cook for 4 more minutes on the other side.
- Serve the salmon burgers with the Lemon Dill Sauce over top.
Notes
You can substitute some or all of the mayonnaise for thick Greek-style yogurt for a more tangy sauce.
You can use a food processor to chop the salmon, but chopping it by hand gives the best results.