Dill-Yogurt Salmon Burgers with Cucumber Salad
Flaky salmon patties with fresh dill and lemon, served on toasted buns with a cool cucumber salad for a refreshing twist on seafood burgers. This american-inspired seafood ready in about 45 minutes pairs cooked and flaked salmon fillets, plain Greek yogurt, chopped fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, cooked and flaked salmon fillets
- 3 tbsp plain Greek yogurt
- 1 tbsp, chopped fresh dill
- 1 tsp lemon zest
- 1 large egg
- 2 tbsp all-purpose flour
- 1 tsp dijon mustard
- 4 brioche buns
- 1/2 cup, thinly sliced cucumber
- 1/4 cup, thinly sliced red onion
- 1 tbsp, chopped fresh dill
- 1 tbsp apple cider vinegar
- 1 tsp olive oil
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a bowl, combine flaked salmon, 3 tbsp Greek yogurt, 1 tbsp chopped dill, 1 tsp lemon zest, 1 large egg, 2 tbsp flour, 1 tsp dijon mustard, 1/4 tsp sea salt, and 1/4 tsp black pepper. Mix gently until combined without overworking.
- Step 2: Divide mixture into 4 patties (about 1/2 inch thick). Chill 15 minutes to firm up.
- Step 3: Heat 1 tsp olive oil in a skillet over medium heat. Cook patties 4-5 minutes per side until golden brown and cooked through (internal temperature 145°F/63°C).
- Step 4: While burgers cook, whisk together cucumber, red onion, 1 tbsp chopped dill, 1 tbsp apple cider vinegar, 1 tsp olive oil, 1/4 tsp sea salt, and 1/4 tsp black pepper for salad. Toss to coat.
- Step 5: Toast buns lightly. Assemble burgers with 1 patty per bun, topped with cucumber salad. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Dill-Yogurt Salmon Burgers with Cucumber Salad take to make?
Total time is about 45 minutes (30 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Dill-Yogurt Salmon Burgers with Cucumber Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep plain greek yogurt from drying out.
Can I substitute ingredients in Dill-Yogurt Salmon Burgers with Cucumber Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Dill-Yogurt Salmon Burgers with Cucumber Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Dill-Yogurt Salmon Burgers with Cucumber Salad?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
Okay for a quick meal. I've had better seafood dishes though.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
