Healthy and delicious salmon burgers with lemon dill sauce. You won’t believe how simple and quick it is to prepare and grill at home!
It’s hard not to enjoy an excellent, and juicy Angus half pound burger with hickory smoked bacon and thick cut cheddar cheese (okay maybe that’s just what I’m craving), however sometimes it’s nice to try something a little lighter yet still satisfying.
I’ve often grilled portioned salmon fillets for burgers, but I wanted to incorporate more flavor into the actual fish itself this time. The best way to do that is to create your own homemade salmon patties! It’s so simple and holds together very nicely on the grill.
I was surprised how easy it is to create salmon patties, I’ve seen them sold at Costco and Trader Joe’s thinking that they were a great idea, yet looked a little boring. So to bump up the flavor of the salmon patties. I incorporated some common ingredients that compliment this fish very nicely; lemon and dill.
I hope you give my salmon burgers with lemon dill sauce a try, it’s a great healthier meal option!
To keep the salmon patties moist and flavorful I added mustard, shallots, capers, dill and breadcrumbs into the ground salmon. The breadcrumbs help to keep the patties tender and stay together as they are being cooked, almost like a meatball. To enhance the flavor in the patty, perfect. I added fresh dill, basil, shallots, lemon, mustard and spicy cayenne pepper to the mayonnaise base.
The bun is also just as important, as it sandwiches all of the ingredients together in one happy package. I used King’s Hawaiian bread hamburger buns that I toasted on the grill. If you haven’t tried them before, you’re missing out!
You can add any additional fixings that you like to make your salmon burgers, even more, tasty. I like to add crisp bibb lettuce, sliced red onions, creamy avocado, and ripe tomatoes. My father-in-law doesn’t eat red meat, so I’m excited to make these salmon burgers for their next visit!
How do I prevent the salmon burger patties from being too dry when I grill them?
When cooking fish, the concept of carryover cooking (food continuing to cook even after it has been removed from the heat source) does not occur as significantly as it does with beef and pork. These salmon patties will cook very quickly on the grill due to the direct high heat and covering. After you’ve cooked the patties for about 4 minutes on each side, check the center of the patty with an instant-read thermometer. Once the thermometer reads around 130°F the patty is done cooking, so remove them from the grill and serve right away. If you keep the patties “warm” on the side of the grill, or in the oven it will continue to dry out. Fish doesn’t need additional time to rest to get to get to the desired doneness.