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Lemon-Dill Salmon Burgers

Lemon-Dill Salmon Burgers

Author: Heidi Boortz
Servings : 4


  • 4 Tbsp extra virgin olive oil divided
  • 4 salmon fillet wild caught preferred
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 egg
  • 1/4 cup 100% whole grain breadcrumbs see notes
  • 1 bunch fresh dill chopped
  • 2 Tbsp lemon juice
  • 4 each 100% whole grain hamburger buns
  • 2 oz Arugula
  • 1 tomato sliced
  • 4 Tbsp Ketchup no sugar or high fructose corn syrup, optional


  • Heat 2 T. oil in a large skillet. Sprinkle salt and pepper on both sides of filets. Cook filets in pan, 3 minutes per side, or until cooked through. Remove fish to a large bowl. Let stand 5 minutes.
  • Remove and discard skins from salmon, if present. Flake salmon.
  • In a separate bowl, beat eggs. Add beaten eggs, breadcrumbs, fresh dill, and lemon juice to the salmon. Mix well.
  • Form mixture into 4 patties. In same pan, heat remaining 2 tablespoons oil. Cook patties 3 minutes per side or until done. (Patties will be fragile.)
  • Place patties on buns. Top each patty with a slice of tomato and a pinch of arugula. Top with ketchup, if desired. Top with bun tops.


To make breadcrumbs yourself, simply pulverize a slice of bread (gluten free bread made with 100% whole grains without high fructose corn syrup works too!)  in a blender or food processor.  (one slice of bread is approximately 1/4 cup crumbs.)
Tried this recipe?Let us know how it was!