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Homemade salmon burger patty with herbs served with tzatziki sauce on a plate
Isaac blogger

Fresh Salmon Burgers with Tzatziki Dressing

Homemade salmon burgers made with fresh herbs and lemon, served with a simple tzatziki dressing. Light, flavorful, and easy to prepare for weeknight meals or casual gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: dinner
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • For the Salmon Patties
  • 500 g skinless, boneless salmon fillets
  • 15 g fresh herbs, (dill, parsley, or chives)
  • Zest of 1 lemon
  • 1 teaspoon garlic powder
  • 1 medium egg
  • 4 tablespoons plain flour
  • Salt and black pepper, to taste
  • 1–2 teaspoons milk, as needed
  • 50 g peas, thawed
  • Olive oil for cooking
  • For the Tzatziki Dressing
  • 300 ml plain yogurt
  • ½ cucumber, grated and excess moisture squeezed out
  • 1 garlic clove, finely crushed
  • For Serving
  • Burger buns
  • Lettuce
  • Optional: tomato slices, gherkins, red onion

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on equipment, salmon thickness, and patty size.
  3. Cut the salmon into chunks and add to a food processor with herbs, lemon zest, garlic powder, egg, flour, salt, and pepper. Pulse briefly until just combined, leaving some texture.
  4. Transfer the mixture to a bowl and gently fold in the peas by hand. Add milk gradually until the mixture is thick but easy to shape.
  5. Heat olive oil in a large frying pan over medium heat. Divide the mixture into four evenly sized patties.
  6. Cook the patties about 4–5 minutes per side, turning carefully, until opaque throughout and they flake easily with a fork, or until the internal temperature reaches 145°F (63°C).
  7. In a separate bowl, mix the yogurt, grated cucumber, and garlic until well combined. Refrigerate until ready to serve.
  8. Serve the salmon burgers on buns with lettuce and a spoonful of tzatziki. Add optional toppings as desired.

Notes

  • Patties should be opaque throughout and flake easily when done; avoid high heat to prevent burning before centers cook.
  • Handle raw salmon with clean utensils and keep refrigerated until cooking.
  • Cook patties until fully cooked through and hot in the center before serving.
  • Refrigerate leftovers within 2 hours and store airtight up to 3 days; tzatziki up to 5 days refrigerated.
  • Freeze cooked or uncooked patties up to 3 months.
  • Reheat gently in a skillet or oven until heated through before serving.