Name: Salmon burger
Prep time: 30 min
Total time: 30 min
Yield: Serves 2 people
Cuisine: Mediterranean
Ingredients: ½ cucumber; ½ red onion; 1 tsp sugar; ½ tsp salt, 1/4 tsp peppercorns; 1 sprig fresh dill; 1 garlic clove; 100 ml (1/2 cup) rice vinegar; 250 ml (1 cup) hot water; 3 tbsp Greek yogurt; 1 tbsp mayo; 1 tbsp chopped dill; 1 tsp liquid from veggies; ½ tbsp butter; 2 burger buns; 1 tbsp olive oil; 2 salmon patties, thawed; 1/4 iceberg lettuce; 1 tomato

Salmon burger

Salmon burgers are an excellent choice for anyone who loves delicious homemade burgers but wants a lighter, healthier, and fresher alternative to the classic beef burger. The combination of tender salmon, crispy vegetables, creamy sauce, and a soft burger bun creates the perfect balance of flavors that delights both seafood lovers and anyone who enjoys trying modern recipes. In recent years, the salmon burger recipe has become extremely popular thanks to its quick preparation, high nutritional value, and amazing taste. A salmon burger is a perfect idea for lunch, dinner, or even a summer picnic. Below, you will find a detailed recipe, helpful tips, serving ideas, and instructions for proper storage.

Fantastic fish burger

A homemade salmon burger is a great idea for a family lunch, a quick dinner, or a weekend treat. Once you make it, it’s sure to become a regular part of your menu.

Side dish ideas

A salmon burger pairs wonderfully with many side dishes:

top 5 tips and tricks

Follow these five tips to make sure the recipe turns out perfectly every time.

Use a good salmon patty — you can make it yourself or use your favorite store-bought one. We chose frozen salmon patties from Lidl, which have good ingredients and are affordable.
Prepare pickled vegetables — they add freshness, crunch, color, and also keep well. Simply close the lid and store them in the fridge for up to 10 days. Use them in various sandwiches.
Homemade sauce — this is key, as we use Greek-style yogurt, mayonnaise, and dill. Dill pairs beautifully with fish. Use fresh or dried dill, as preferred.
Buns — choose ones that hold the burger together well. Use fresh, homemade, or your favorite store-bought buns.
Fresh vegetables — we like to add fresh lettuce leaves and tomato for extra juiciness and freshness.

Storing

Salmon burgers should always be made fresh.
You can prepare homemade burger buns or potato burger buns in advance.

How to make salmon burger at home (video)

Check this short video to master making salmon burgers at home.

Next, check these homemade burgers at home

Made in collaboration with Lidl Slovenija d.o.o. k.d.

Ingredients

Vegetables

½ cucumber

½ red onion

1 tsp sugar

½ tsp salt, 1/4 tsp peppercorns

1 sprig fresh dill

1 garlic clove

100 ml (1/2 cup) rice vinegar

250 ml (1 cup) hot water

Sauce

3 tbsp Greek yogurt

1 tbsp mayo

1 tbsp chopped dill

1 tsp liquid from veggies

Burger

½ tbsp butter

2 burger buns

1 tbsp olive oil

2 salmon patties, thawed

1/4 iceberg lettuce

1 tomato

Tools and equipment

Jars

Cutting board

Kitchen knife

Pan

METHOD

Sour veggies

Rinse the cucumber under running water and cut it into 0.5 cm slices. Place it on a plate and add half a teaspoon of sugar, a pinch of salt, 1/8 teaspoon of peppercorns, dill, a little garlic, 50 ml of rice vinegar, and 125 ml of hot water. Set aside for 15 minutes. Peel the onion, slice it thinly, and place it in a jar. Add the remaining ingredients for the pickled onion. Set aside for 15 minutes.
Sauce

In a bowl, mix the Greek-style yogurt, mayonnaise, dill, and a teaspoon of the pickled vegetable liquid. Season with salt to taste. Set aside until ready to use.
Buns

Place a pan over medium heat and add the butter. Once it melts, add the halved buns, cut side down, and toast them until golden brown.
Salmon

Add the olive oil and the patties to the same pan. Cook for 5 minutes at first, then flip and cook for another 3–4 minutes, until nicely browned.
Salmon burger

Spread the sauce on the bottom half of the bun. Add a lettuce leaf and the cooked salmon patty. Top with two slices of tomato, pickled onion, and cucumber. Cover with the top half of the bun, which has also been spread with sauce, and serve.

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