(updated March 10, 2017) // by Phoebe Lapine // 21 comments
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I shudder when I think about my early days of “professional” cooking. Everyone has to start somewhere. But without having gone to cooking school or gotten any real world restaurant experience, I was particularly clueless and ill equipped for my first few private chef gigs.
Shortly after I quit my day job to blog and work on my cookbook full-time, one of my family friends in a gesture of good will hired me to cook for a dinner party. Not only did I have no idea what to charge him, I wasn’t even an experienced enough host to know the right kind of thing to serve a group of adults that was creative, easy to execute and didn’t feel like I was trying too hard. I was 23, so it’s arguable whether I could have even been considered an adult myself.
I ended up making these ginger salmon burgers, which had been a good one-off dinner experiment I tried on my parents. Though they were always polite and encouraging about whatever I was trying out on a given evening, you could tell that on this occasion, they actually didn’t have to fake it. And that was a good enough endorsem*nt for me.
Salmon burgers are an easy option for a weeknight dinner for 3, but searing off 10 patties before dinner service proved to be slightly more pressure than my limited skill set could handle. Especially since I’d already burnt my arm on the oven and was running an hour behind schedule and desperately trying not to cry. Also, no matter how big and beautiful the kitchen, in a New York City salmon cooked stove-top has the tendency to leave everyone who enters the apartment smelling just a little bit fishy.
Lou Reed was one of the dinner guests, which only intensified my panic attack as funky smoke wafted out from the open kitchen into the dining area. Luckily, the food all tasted pretty good and the guests were equally skilled in positive encouragement as my parents, even if the presentation deserved little praise. And Lou ate two salmon burgers, so I counted the whole experience as a win.Knowing what I know now, salmon burgers would probably be the last thing I propose for a catered dinner party. But they’re still delicious. And for just the right audience, a totally viable weeknight meal.
My mom came over for lunch a few weeks ago and knowing my success rate on ground fish patties, I decided to try out a new version of these salmon burgers with dill and Dijon. They’re a perfect transitional recipe as we start moving away from heavy soups and stews in favor of lighter fare. That is, so long as it doesn’t snow this week.
Eat up!
Xo
Phoebe
Dill Salmon Burgers
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These salmon burgers are fresh, easy and delicious. The salmon patties are packed with fresh herbs and served on a bed of arugula to make them more healthy.
Prep Time 5 minutes minutes
Total Time 30 minutes minutes
Servings 4
Author Phoebe Lapine
Ingredients
- 1.5 pounds skinless salmon fillets preferably wild or organic
- 2 tablespoons finely chopped dill
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon capers minced
- 1 clove garlic minced
- 1 teaspoon sea salt
- Olive oil
Instructions
Either finely mince the salmon by hand or run it through a food processor until coarsely ground. Ideally, you'd pulverize half and chop half by hand so that there are still some chunks of fish, but feel free to do whatever is easiest for you.
Combine the salmon in a medium mixing bowl with the dill, lemon juice and zest, mayonnaise, mustard, capers, garlic, and salt. Divide the mixture into 4 balls and shape them into thick patties. Arrange the patties on a plate and chill in the refrigerator for 15 minutes or up to 2 hours. This will help the patties stay together without the help of breadcrumbs.
Set a large cast iron or non-stick skillet over medium-high heat. Coat the pan with a thin layer of oil. Cook the burgers for 3 minutes per side, or until nicely browned and firm, being careful when you flip them on the first side that they don't fall apart.
Serve the burgers immediately with toasted buns or on a bed of arugula with lemon wedges on the side.
Notes
You can skip the chilling, but be careful when flipping the burgers as they will fall apart more easily.
Nutrition
Serving: 4g
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!
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Comments
Skye says Hilarious. Cooking for large numbers can be a complete nightmare.
There’s a recipe for tuna and ginger burgers in Gwyneth Paltrow’s ‘Notes From My Kitchen Table’ that I love and often make on week nights – these sound like a gorgeous alternative. Love salmon and dill. Can’t wait to try them. xReply
- Phoebe Lapine says
Yes – I know those burgers! So good. There’s a great one in It’s All Good too. Thanks for stopping by Skye!
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- Frankie says
So good to have a recipe for fish cakes without breadcrumbs or deep frying. You’re kind of mixing tartar sauce right into the ground salmon aren’t you? Yum.
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- Phoebe Lapine says
Yes! I like adding in the fat with leaner proteins. You need it for a juicy burger.
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- cheri says
Love that this is basically salmon and herbs, no breadcrumbs. Yum!
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- Lori says
Love the idea, family doesn’t like dill. Other compatible herbs? Thank you!
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- Phoebe Lapine says
really any herb would work – basil, cilantro, chives, parsley. Let me know how it goes!
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- Alex says
Looks delicious! Gonna try it out this weekend! Thanks for the recipe! Love from Spain!:)
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- Phoebe Lapine says
Thanks ALex! Enjoy!
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- Kim Maurer says
Can I freeze uncooked burger or is it better to cook then freeze .?
I have just made the mix and am so delighted at the thought of healthy burgers ..
ThanksReply
- Phoebe Lapine says
I would say do it raw. Make sure to let it defrost overnight in the fridge before you sear. Let me know how it goes!
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- Monica says
These are great!
I’ve always made salmon cakes using my mother’s traditional ‘down home’ recipe from the Carolinas. I thought the secret to good salmon cakes was chopped onion… but now, I’m no so sure 😉
My 10 year old son also gives this recipe a big ‘thumbs up’! Thanks for the delicious recipe!!!!Reply
- Kaitlin says
Just tried these and Oh My Yum!!! Two questions… Can these be prepped and then frozen? Also can I use Canned Salmon for these? Thanks!
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- Phoebe Lapine says
yay! I’m so glad! I’m sure they’d freeze great. Just defrost in the fridge until soft again before cooking. I don’t think cooked canned salmon would be the same – sorry! xo
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- Deidre Klacic says
I used canned pink salmon and they were fabulous.
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- Phoebe Lapine says
so good to know that they work with canned salmon!
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- Deidre Klacic says
Extraordinarily tasty! Will make again and again. Thanks!
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- Deidre Klacic says
These are my favorite thanks for sharing
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- Phoebe Lapine says
amazing! so glad you made!
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