Gluten Free Salmon Burgers with Dill Sauce

Total time45 min

Prep time20 min

Cook time10 min

Gluten Free Salmon Burgers with Dill Sauce

Fresh salmon gets pulsed to a chunky, rustic texture, then folded together with fragrant dill, grated ginger, and diced fennel for a burger that's packed with flavor in every bite. A quick sear in olive oil gives each patty a golden, crisp crust while keeping the inside tender and just-cooked. The dill sauce comes together with creamy yogurt, more fresh dill, and a touch of ginger, chilled briefly so the flavors meld into something bright and cooling against the richness of the fish. Piled onto a bun with crisp spinach or butter lettuce and thin cucumber slices, this is the kind of burger that feels light but still satisfying. It's a genuinely solid choice for a gluten free table, no fuss required — just great salmon, good herbs, and a sauce worth making extra of.

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Ingredients

4 servings

For the patties

1 ½ lb salmon fillet, skin removed, cut into 1-inch chunks
Aqua Star Salmon Pacific Wild Fillet Frozen - 1.25 Lb Trader Joe's Farm Raised Atlantic Salmon Fillets ALDI Fresh Atlantic Salmon Portion Blue Circle Norwegian Arctic Atlantic Salmon Trident Seafoods Wild Alaska Sockeye Salmon Fillet Portions
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⅓ cup plain breadcrumbs
Chef's tip
Panko flakes are larger and crispier than regular bread crumbs. Use the same amount for breading or crunchy toppings; crush it slightly first if the recipe needs fine crumbs for binding.
1 large egg, lightly beaten
2 tbsp fresh dill, finely chopped
1 tsp fresh ginger, finely grated
¼ cup fennel bulb, finely diced
½ tsp salt
2 tbsp olive oil

For the dill sauce

¾ cup plain low-fat yogurt
2 tbsp fresh dill, finely chopped
½ tsp fresh ginger, finely grated
¼ tsp salt

For serving

4 soft burger buns
1 cup baby spinach or butter lettuce leaves
½ medium cucumber, thinly sliced (optional)

Instructions

1
Make the dill sauce: stir together the yogurt, 2 tbsp fresh dill, 1/2 tsp grated ginger, and 1/4 tsp salt in a small bowl until smooth. Cover and refrigerate for at least 15 minutes to let the flavors develop.
2
Place the salmon chunks in a food processor and pulse 8–10 times until the fish is coarsely chopped — you want a rough, chunky texture with some larger pieces remaining, not a smooth paste.

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