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–+ servings
a close up image of a salmon burger on a plate

The Best Salmon Burgers with Yogurt Spread

25 minutes prep + 15 minutes cook
4 burgers
The best salmon burgers made with homemade salmon patties, avocado, cucumbers, and a creamy, garlicky yogurt spread!

Ingredients 
US Customary - Metric

For Salmon Patties:

  • 1 1/2 lbs fresh salmon
  • 1 1/2 tsp sea salt
  • ground black pepper
  • 1/2 tsp EACH: dried garlic, dried onion, smoked paprika
  • 2 tbsp fresh chopped dill
  • 2 tbsp fresh chopped chives

For Yogurt Spread:

  • 1 cup Greek yogurt
  • 2 tbsp olive oil
  • 3 garlic cloves
  • 1/2 tsp EACH: sea salt, smoked paprika, dried onion
  • 1 tbsp fresh chopped dill
  • 1 tbsp fresh chopped chives
  • zest from 1 lemon
  • 2 tbsp lemon juice

For Burgers:

  • 4 brioche bread buns
  • 2 cups lettuce
  • 1 large tomato, sliced
  • 1 medium cucumber, sliced
  • 1 large avocado, sliced
  • 1 small red onion, sliced
  • 4 slices cheese, optional

Instructions

Making Salmon Patties:

  • Pat the salmon fillet dry with paper towels, then place skin side down onto a cutting board.
  • Starting at the tail end of the fillet, slide a sharp and flexible knife underneath the flesh. Press the knife flat against the board and cut away the salmon skin.
  • Cube the fillet into large chunks, about 1-inch in size, then drop into a food processor.
  • Pulse the salmon about 5 to 7 times, creating a chunky salmon puree. Don’t puree into a paste!
  • Season the salmon with salt, pepper, fresh dill, chives, smoked paprika, onion powder, and garlic powder. Pulse again a few times, just to distribute the seasonings.
  • Divide the salmon mixture into 4 to 6 even pieces. Roll the mixture into balls first, then press gently into a round cookie cutter or lid to shape the patties. Keep each salmon patty on a square of parchment paper for easier handling.
  • If grilling, I recommend refrigerating the patties for at least 1 hour first.

Stove-Top Instructions:

  • Preheat a large, non-stick frying pan over medium heat. Add a drizzle of cooking oil (I like avocado oil).
  • Once the oil is hot, add the salmon patties,l eaving ample room for even cooking. Fry the patties for 3 to 5 minutes per side, until the patties are a rich golden color and reach an internal temperature of 145°F.

Grilling Instructions:

  • Preheat your outdoor grill to 550°F. Allow the grill grates to get extra hot and rub the grates with half of an onion. This will help prevent sticking.
  • Add the salmon patties and grill for about 4 to 5 minutes per side. Don’t flip the burgers until they easily come away from the grates! Flip and grill on the other side.

Making Yogurt Spread:

  • In a small mixing bowl, combine the Greek yogurt, fresh dill, chives, salt, pepper, paprika, and onion powder.
  • Grate or press the garlic cloves and add to the bowl. Add the zest of 1 lemon and squeeze in about 2 tablespoons of lemon juice. Add the olive oil.
  • Whisk everything together and enjoy. Keep the leftovers refrigerated.

Assembling Salmon Burgers:

  • I love to make my salmon burgers with soft, brioche bread. Toast the bread lightly, then add a generous amount of spread onto both halves.
  • Add a layer of lettuce first, then add the tomatoes, onion, and cucumber. The layer of lettuce will keep the bread from getting soggy!
  • Top with the salmon patty and avocado. If desired, add a slice of white cheddar or muenster cheese, too. Season with salt and pepper to taste and enjoy immediately!

Nutrition

Serving: 1burger | Calories: 790kcal | Carbohydrates: 39g | Protein: 54g | Fat: 47g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.003g | Cholesterol: 214mg | Sodium: 1400mg | Potassium: 1462mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1592IU | Vitamin C: 21mg | Calcium: 342mg | Iron: 3mg