DESCRIPTION
Lemony Salmon Burgers for a healthy, summer, dinnertime win! These healthy fish burgers are super easy to make and so tasty. I like to serve the salmon patties on top of a big salad, but they’re just as good eaten in a bun with the lemon dill sauce dolloped on top.
INGREDIENTS
LEMON DILL SAUCE
1/2 cup mayonnaise, Whole30 compliant if needed (see notes)
Zest and juice from 1 lemon
2 tablespoons finely minced chives (can sub green onions)
1 tablespoon finely minced dill
1 small garlic clove, very finely minced
A pinch of salt and pepper
SALMON PATTIES
1 lb. wild salmon, skin removed (see blog post for instructions on removing the skin)
1/4 cup finely minced red onion
2 teaspoons Dijon mustard
1 tablespoon finely minced dill
1 tablespoon almond flour
1 tablespoon capers, minced
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup tapioca starch
Oil for the pan
INSTRUCTIONS
Mix all of the Lemon Dill Sauce ingredients together in a small bowl and refrigerate until serving.
Chop the salmon by hand by cutting it into thin strips then chop the strips into the smallest pieces you can.
Place the chopped salmon in a bowl and add the red onion, mustard, dill, almond flour, capers, salt, and pepper. Mix thoroughly then shape the salmon into 4 patties.
Place the tapioca starch in a low sided bowl then dip the salmon patties into it so they are completely covered.
Heat a splash of oil in a non-stick frying pan over medium-high heat. Once the pan is hot, add the salmon patties. Cook them for 4 minutes then carefully flip them over and cook for 4 more minutes on the other side.
Serve the salmon burgers with the Lemon Dill Sauce over top.
NOTES
You can substitute some or all of the mayonnaise for thick Greek-style yogurt for a more tangy sauce.
You can use a food processor to chop the salmon, but chopping it by hand gives the best results.
