Fresh salmon gets pulsed to a coarse, chunky texture and folded with fragrant dill, grated ginger, and diced fennel before hitting a hot skillet in good olive oil until golden and crisp on each side. A cool, tangy dill sauce made with plain yogurt comes together while the patties chill, ready to spread generously over soft buns layered with baby spinach and crisp cucumber. It's the kind of dinner that leans on quality fish, herbs, and simple pantry staples rather than anything heavy or processed, making it an easy, satisfying pick for anyone following a Mediterranean-style way of eating. Every bite balances bright, herby freshness against rich, flaky salmon, and the whole thing comes together fast enough for a weeknight but feels special enough for guests. Keep extra dill sauce on the side — you'll want to spoon it over everything.
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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.
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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