Skillet Salmon Burgers with Lemon-Dill Yogurt Sauce
Fresh salmon patties pan-seared until golden and served bunless over greens with a cool lemon-dill Greek yogurt sauce.
Instead of a bun, these salmon burgers land on a bed of greens, which lets the patties themselves take center stage. Fresh salmon is chopped by hand, bound with a little almond flour and egg, and seared in a hot skillet until the outside turns golden and the inside stays tender.
Salmon's natural fat content means this dish comes together as a genuinely heart-healthy option, and skipping the bun keeps the whole plate lower in carbs without leaving you missing anything — the tangy lemon-dill yogurt sauce does plenty of work in the satisfaction department.
These also hold up well made ahead: form the patties in advance and cook them fresh when you're ready to eat.
Ingredients
- 1 lb skinless salmon fillet — finely chopped
- 1/3 cup almond flour
- 1 egg
- 2 tbsp Dijon mustard
- 2 tbsp fresh dill — chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil — for cooking
- 1/2 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp fresh dill — chopped, for sauce
- 4 cups mixed salad greens — for serving
These ingredients are standard at most North American supermarkets.
Instructions
- 1In a bowl, combine chopped salmon, almond flour, egg, mustard, dill, salt, and pepper. Mix gently and form into 4 patties.
- 2Heat olive oil in a skillet over medium heat and cook patties 4-5 minutes per side, until golden and cooked through.
- 3Meanwhile, whisk together Greek yogurt, lemon juice, and dill for the sauce.
- 4Divide salad greens among plates, top with a salmon patty, and spoon over the yogurt sauce.