Sesame Seed-Crusted Salmon Burger With Yogurt Sauce

Quentin Bacon


Makes 4 servings (serving size: 1 burger and 2 tablespoons sauce)

Recipe Time

Prep: 20 Minutes
Cook: 6 Minutes

Nutritional Information

Calories 463
Fat 15 g
Satfat 2 g
Monofat 5 g
Polyfat 6 g
Protein 37 g
Carbohydrate 44 g
Fiber 4 g
Cholesterol 72 mg
Iron 5 mg
Sodium 660 mg
Calcium 202 mg


1 (1-pound) salmon fillet, skinned and chopped
2 cups chopped baby spinach
1/4 cup panko (Japanese breadcrumbs)
2 tablespoons fresh lemon juice, divided
1 tablespoon finely grated fresh ginger
1 tablespoon low-sodium soy sauce
1/4 cup sesame seeds, toasted and divided
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fat-free Greek yogurt
2 tablespoons finely chopped fresh dill
1/2 teaspoon minced garlic
Olive oil cooking spray
4 whole-wheat hamburger buns


1. Combine salmon, spinach, panko, 1 tablespoon lemon juice, ginger, soy sauce, 1 tablespoon sesame seeds, salt, and pepper in a large bowl. Form mixture into 4 (3 1/2-inch) patties. Place remaining sesame seeds onto a plate, and dip one side of patties into seeds to coat.

2. Stir together yogurt, dill, garlic, and remaining 1 tablespoon lemon juice in a small bowl.

3. Preheat a lightly oiled grill pan over medium heat until hot but not smoking. Cook burgers over medium heat, turning, 3-4 minutes per side or until golden brown and cooked through. Grill buns, cut sides down, for about 2 minutes or until golden.

4. Place burgers on buns, and top with 2 tablespoons yogurt sauce.