If you are searching for a vibrant, flavorful twist on classic burgers, then this Salmon Burgers with Tzatziki and Fresh Veggies Recipe is just what your taste buds need. These salmon burgers strike the perfect balance between juicy, herby fish patties and refreshing, creamy tzatziki complemented by crisp fresh vegetables. The combination elevates a simple meal into a mouthwatering experience that feels both indulgent and wholesome. Whether for a casual dinner or impressing friends at a weekend cookout, this dish is guaranteed to deliver big on taste and satisfaction.
Ingredients You’ll Need
These ingredients may look straightforward, but each one plays a pivotal role in creating the harmonious flavors and textures that make this Salmon Burgers with Tzatziki and Fresh Veggies Recipe truly memorable. From the flaky salmon to the bright herbs and spices, everything works together beautifully.
- Salmon fillet, 1.5 pounds, skinless: The star of the dish, providing a tender, rich base with a delicate seafood flavor.
- Dijon mustard, 2 teaspoons: Adds subtle tang and helps bind the salmon mixture into a perfect patty.
- Green onions, minced, 2-3 tablespoons: Offers a mild sharpness and freshness that cuts through the richness of the fish.
- Parsley leaves and tender stems, 1 cup: Brings vibrant color and a fresh herbal note to brighten the burgers.
- Ground coriander, 1 teaspoon: Introduces a warm, slightly citrusy spice that complements the salmon beautifully.
- Ground sumac, 1 teaspoon: Adds a lovely tartness and interesting depth to the seasoning.
- Sweet paprika, 0.5 teaspoon: Imparts a subtle smoky sweetness enhancing the overall flavor profile.
- Ground black pepper, 0.5 teaspoon: Provides gentle heat and aroma to the patties.
- Kosher salt, to taste: Essential for seasoning to bring out all the natural flavors.
- Unseasoned bread crumbs, 1/3 cup: Helps bind the patties and adds a light crust texture when cooked.
- Extra virgin olive oil, 3 tablespoons: For cooking the patties to golden perfection and keeping them moist.
- Lemon, halved, 1: A finishing touch of brightness that elevates the dish just before serving.
- Tzatziki sauce: The creamy, refreshing spread that beautifully contrasts the savory salmon.
- Baby arugula: Peppery greens to add crunch and balance.
- Tomato, sliced, 1: Juicy and sweet, perfect as a fresh veggie topping.
- Red onion, sliced, 1: Adds sharpness and a bit of crunch for contrast.
- Toasted buns (ciabatta or whole wheat): Slightly crunchy, sturdy buns to hold all the delicious ingredients perfectly.
How to Make Salmon Burgers with Tzatziki and Fresh Veggies Recipe
Step 1: Create the Smooth Salmon Base
Start by placing about one-quarter of the salmon along with the Dijon mustard into your food processor. Pulse until it forms a smooth, creamy paste. This smooth base is key to binding the patties and ensuring they hold together nicely while cooking. Transfer this paste to a large mixing bowl to begin combining textures.
Step 2: Add Texture with Coarsely Chopped Salmon
Next, add the remaining salmon pieces to the food processor, pulsing only a few times so you have some small chunks left intact. This variation in texture adds great mouthfeel in every bite. Gently fold this chunkier salmon into the smooth paste in the mixing bowl.
Step 3: Season the Salmon Mixture
Incorporate the minced green onions, fresh parsley, ground coriander, sumac, sweet paprika, black pepper, and a generous pinch of kosher salt. Mix everything thoroughly so the herbs and spices distribute evenly. Cover the bowl and refrigerate the mixture for 30 minutes—this rest lets the flavors meld beautifully and firms up the patties for shaping.
Step 4: Shape and Coat the Patties
Line a baking sheet with parchment paper and pour some bread crumbs onto a plate. Divide your chilled salmon mixture into four even portions and shape each into a patty about 1 inch thick. Press both sides of each patty into the breadcrumbs, which will create a light crust and help lock in moisture as they cook. Arrange the coated patties on the parchment-lined pan.
Step 5: Cook the Salmon Burgers to Golden Perfection
Heat the extra virgin olive oil in a skillet over medium-high heat until it glimmers bright. Carefully place the patties into the pan. Cook them for 2 to 4 minutes total, flipping once, until golden brown on each side yet still juicy in the middle. Aim for an internal temperature around 115–120°F to keep that tender, medium-rare doneness without drying out. Watch your heat so the breadcrumbs don’t burn.
Step 6: Season and Finish the Patties
Transfer the cooked patties to paper towels to drain any excess oil. Immediately season lightly with salt and finish with a gentle squeeze of fresh lemon juice for a burst of brightness that wakes up all the flavors.
Step 7: Assemble the Burgers
Spread a generous amount of your creamy tzatziki sauce on both halves of toasted buns. Layer baby arugula for peppery crunch, followed by the salmon patty, then fresh tomato and red onion slices. Serve these beauties right away to enjoy the freshest flavors and textures possible.
How to Serve Salmon Burgers with Tzatziki and Fresh Veggies Recipe
Garnishes
Adding a few sprigs of fresh dill or a sprinkle of chopped fresh mint complements the tzatziki beautifully and adds elevated herbal notes. Thin lemon slices or a wedge on the side provide an extra citrus pop should anyone want a little more zing with every bite.
Side Dishes
Serve your salmon burgers alongside crisp cucumber salads, sweet potato fries, or a light quinoa tabbouleh to keep the meal fresh and balanced. A chilled glass of white wine or sparkling water with lemon can make this a perfect summer lunch or dinner.
Creative Ways to Present
Try serving these salmon burgers open-faced on toasted ciabatta slices for an elegant brunch option. Alternatively, wrap them in large lettuce leaves with additional tzatziki for a low-carb twist that still packs plenty of flavor and crunch.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover salmon burgers, store them in an airtight container in the refrigerator for up to two days. To maintain crispness, keep the patties separate from the buns and fresh veggies, adding those just before serving again.
Freezing
Salmon patties freeze beautifully. After shaping and breading, place them on lined baking sheets and freeze until firm. Transfer to a zip-top bag or container and keep frozen for up to three months. Thaw overnight in the fridge when ready to cook.
Reheating
Reheat salmon burgers gently in a skillet over medium-low heat to retain moisture and prevent drying out. Avoid microwaving if possible, as it can alter texture and cause sogginess.
FAQs
Can I use canned salmon instead of fresh fillets?
While fresh salmon provides the best texture and flavor for this recipe, you can substitute canned salmon in a pinch. Remember to drain it well and adjust seasoning since canned salmon is often saltier and softer.
Is this recipe gluten-free?
This Salmon Burgers with Tzatziki and Fresh Veggies Recipe can easily be gluten-free by using gluten-free breadcrumbs. Always double-check the labels of all packaged ingredients to ensure they meet your dietary needs.
How can I make the burgers spicier?
If you enjoy a bit of heat, add finely chopped jalapeño or a pinch of cayenne pepper to the salmon mixture. The smoky paprika also provides depth without overpowering the delicate fish flavor.
What can I substitute for tzatziki sauce?
If you don’t have tzatziki on hand, a simple cucumber yogurt sauce made with Greek yogurt, grated cucumber, garlic, lemon juice, and dill can serve as an excellent alternative that maintains the fresh, creamy contrast.
Can I grill these salmon burgers?
Yes, grilling is a fantastic option! Just be sure to oil the grill grates and handle the patties carefully as they cook quickly. Grilling will add a lovely char that pairs beautifully with the tzatziki and fresh veggies.
Final Thoughts
I truly hope you enjoy making and devouring this Salmon Burgers with Tzatziki and Fresh Veggies Recipe as much as I do. It’s one of those dishes that feels special but doesn’t require complicated steps or hard-to-find ingredients. Plus, the layers of flavor—from the herby salmon patties to the cool tzatziki and crisp vegetables—make every bite exciting. So gather your ingredients, fire up the stove, and treat yourself and your loved ones to this simply delicious meal.
Print
Salmon Burgers with Tzatziki and Fresh Veggies Recipe
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Total Time: 38 minutes
- Yield: 4 burgers
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
- Diet: Low Salt
Description
These Salmon Burgers with Tzatziki are a flavorful and healthy twist on the classic burger. Made with fresh skinless salmon fillets mixed with vibrant herbs and spices like parsley, coriander, sumac, and paprika, these patties are lightly breaded and pan-fried to golden perfection. Served on toasted buns with creamy tzatziki sauce, crisp baby arugula, tomato, and red onion, these burgers offer a delicious balance of fresh flavors and satisfying textures perfect for a quick weeknight dinner or casual get-together.
Ingredients
Salmon Burgers
- 1.5 pounds skinless salmon fillet, cut into bite-sized pieces
- 2 teaspoons Dijon mustard
- 2–3 tablespoons minced green onions
- 1 cup chopped parsley leaves and tender stems
- 1 teaspoon ground coriander
- 1 teaspoon ground sumac
- 0.5 teaspoon sweet paprika
- 0.5 teaspoon ground black pepper
- Kosher salt, to taste
- 1/3 cup unseasoned bread crumbs (or gluten-free breadcrumbs)
- 3 tablespoons extra virgin olive oil
- 1 lemon, halved
To Serve
- Tzatziki sauce
- Baby arugula
- 1 tomato, sliced
- 1 red onion, sliced
- Toasted buns (ciabatta or whole wheat)
Instructions
- Prepare salmon paste: Place about one-quarter of the salmon and Dijon mustard into a food processor. Process until it forms a smooth paste. Transfer to a mixing bowl.
- Chop remaining salmon: Add the remaining salmon to the food processor and pulse a few times until coarsely chopped, retaining some texture. Combine this with the paste in the mixing bowl.
- Mix seasonings and chill: Incorporate green onions, parsley, coriander, sumac, paprika, black pepper, and a generous pinch of kosher salt into the salmon mixture. Mix thoroughly to combine. Cover and refrigerate for 30 minutes.
- Form patties and bread: Line a sheet pan with parchment paper and spread bread crumbs on a plate. Divide the chilled mixture into four equal portions and shape each into 1-inch thick patties. Coat each side of the patties by pressing into the bread crumbs. Place the breaded patties on the parchment-lined pan.
- Cook patties: Heat olive oil over medium-high heat until shimmering. Carefully place patties into the oil and cook, flipping once, until medium-rare and golden brown on both sides, approximately 2 to 4 minutes total. Maintain temperature to avoid burning crumbs. Internal temperature should reach 115–120°F (46–49°C).
- Drain and season: Transfer cooked patties to paper towels to remove excess oil. Lightly season with salt and finish with a squeeze of fresh lemon juice.
- Assemble burgers: Spread tzatziki sauce on toasted buns. Layer with salmon patties, baby arugula, tomato slices, and red onion slices. Serve immediately.
Notes
- Use skinless salmon fillets for the best texture and ease of forming patties.
- If avoiding gluten, substitute regular bread crumbs with gluten-free breadcrumbs.
- Ensure not to overcook the patties to maintain juiciness; salmon is best served medium-rare to medium.
- Sumac adds a tangy, lemony flavor—if unavailable, a little lemon zest can be used as a substitute.
- For extra flavor and moisture, you can add a tablespoon of mayo or Greek yogurt to the salmon mixture.
- Check internal temperature with a thermometer to ensure perfect doneness, aiming for 115–120°F (46–49°C).
- Leftover patties can be refrigerated and eaten cold or reheated gently on the stovetop.
