Salmon Burgers with Cucumber-Dill Tartar Sauce

Yield: 3 servings (serving size: 1 burger)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 367
  • Fat: 16.3g
  • Saturated fat: 2.9g
  • Protein: 29.8g
  • Carbohydrate: 31.1g
  • Cholesterol: 67mg
  • Iron: 2.0mg
  • Sodium: 910mg
  • Calories from fat: 38%
  • Fiber: 4.7g
  • Calcium: 63mg


  • 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


  1. 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.
  2. Shape fish mixture into 3 patties; cover and chill at least 1 hour.
  3. Combine remaining tartar sauce, remaining 1/4 teaspoon dill, and cucumber in a bowl; stir well. Cover and chill until ready to serve.
  4. 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.
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