Salmon Burgers with Cucumber-Dill Tartar Sauce

Oxmoor House
3 servings (serving size: 1 burger)


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3/4 pound salmon fillet, skinned
1/3 cup tartar sauce (such as Hellmann's), divided
2 tablespoons chopped red onion
1 teaspoon lemon juice
1/2 teaspoon dried dill, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup panko (Japanese) breadcrumbs
1/4 cup chopped seeded cucumber
Cooking spray
3 curly leaf lettuce leaves
3 (1 1/2-ounce) reduced-calorie wheat sandwich buns


Prep: 14 Minutes
Cook: 9 Minutes
Other: 1 Hours

Cut fillet into large chunks. Place fillet, 1 tablespoon tartar sauce, onion, lemon juice, 1/4 teaspoon dill, salt, and pepper in a food processor; pulse 7 times or until blended. Spoon into a bowl; stir in breadcrumbs.

Shape fish mixture into 3 patties; cover and chill at least 1 hour.

Combine remaining tartar sauce, remaining 1/4 teaspoon dill, and cucumber in a bowl; stir well. Cover and chill until ready to serve.

Coat salmon patties with cooking spray. Place a large nonstick skillet over medium-high heat until hot. Add salmon patties, and cook 4 minutes on each side or until lightly browned. Place 1 salmon patty and 1 lettuce leaf on bottom half of each bun; top each with 2 tablespoons tartar sauce mixture and remaining bun halves.

Created date

March 2010

Nutritional Information

Calories 367
Fat 16.3 g
Satfat 2.9 g
Protein 29.8 g
Carbohydrate 31.1 g
Cholesterol 67 mg
Iron 2.0 mg
Sodium 910 mg
Caloriesfromfat 38 %
Fiber 4.7 g
Calcium 63 mg