You’re going to love these ultra-flavorful salmon burgers! They pack a ton of flavor and get all dressed up with a zippy, creamy lemon herb sauce you’ll want to put on everything.
The first time I made these, Kyle said, with his mouth full, “I really like this recipe,” at least three times. So that tells you all you need to know about these salmon burgers. They’re super-filling, easy to dress up or down, and make great leftovers. Basically, they’re the ideal weeknight meal.
Really though, this is one of those recipes I know I’ll come back to again and again. The burgers come together in your food processor, as does the creamy, tangy, put-it-on-everything herb sauce. The hardest part is really just toasting the buns.
To make this even easier on yourself, I suggest asking the person at the seafood counter to cut the skin off your salmon for you. I’ve skinned my own salmon many times, and while it can be done, it’s incredibly tedious and I don’t want it to happen to you.
I like to serve my salmon burgers with some crispy homemade sweet potato fries, but you can serve ’em up with whatever you’d like. Bed of lettuce? Delish. Roasted veg on the side? You betcha. Regular fries? ABSOLUTELY.
The sky’s the limit when it comes to toppings, too. I highly recommend some sliced red onion and avocado, but any and all of your favorite burger toppings are welcome here. Paired with that creamy lemon herb sauce and a toasty bun, just about anything’s gonna be tasty.
If you make these Blackened Salmon Burgers with Creamy Herb Sauce, don’t forget to leave a rating and a comment below, and tag me on Instagram @feelinwhisky!Print
Blackened Salmon Burgers with Creamy Herb Sauce
These ultra-flavorful salmon burgers pack a ton of flavor and get all dressed up with a zippy, creamy lemon herb sauce you’ll want to put on everything.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Entrees
- Cuisine: American
For the salmon burgers:
- 1 pound skinless salmon fillets, cut into 2-inch chunks
- 1/3 cup panko breadcrumbs
- 1 large egg
- 1 tablespoon olive oil, plus more for cooking
- 1 tablespoon brown sugar
- 1 tablespoon paprika (I prefer smoked paprika)
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (or less, if you don’t want too much spice)
- 4 toasted hamburger buns
- Sliced red onion, greens, and whatever else you like, for topping
For the creamy lemon herb sauce:
- 4 ounces cream cheese
- 1/4 cup plain Greek yogurt
- 1/4 cup freshly squeezed lemon juice, from about 2 lemons
- 1/4 cup loosely packed fresh parsley
- 2 tablespoons loosely packed fresh dill
- 3 green onions, chopped into 2-inch pieces
- 1/2 teaspoon kosher salt
- 1/2 teaspoon honey
- Make the creamy lemon herb sauce: Combine all sauce ingredients in a small food processor or blender. Blend for 30 seconds until well combined.
- Make the burger mixture: Combine salmon, panko breadcrumbs, egg, olive oil, brown sugar, paprika, salt, pepper, garlic powder, thyme, and cayenne pepper in a food processor.* Pulse until the mixture is homogeneous. It’s okay if there are still some bigger bits of salmon. Use a 1/3-cup measure to scoop out the burger mixture, then shape it into patties with your hands.
- Cook the burgers: Heat about a tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the salmon patties. Cook for 6–7 minutes per side, or until the surface is golden brown and the burgers are cooked through.
- Serve with creamy lemon herb sauce and your desired toppings on toasted hamburger buns.
- Don’t have a food processor? No problem. You can use a sharp knife to finely mince the salmon, then add it to a large mixing bowl with the rest of the burger ingredients. Same goes with the sauce—just mince the herbs and green onions and add them to a small mixing bowl with the remaining sauce ingredients.
Keywords: salmon, burger, yogurt, cream cheese, herbs, lemon, sandwich