Quinoa & Dill Salmon Burgers with Cucumber Yogurt Sauce
Flavorful, protein-packed salmon burgers with quinoa binding, fresh dill, and a cooling cucumber yogurt sauce. This american-inspired seafood ready in about 37 minutes blends ounces, cooked and flaked salmon, cooked quinoa, tablespoons, fresh dill into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 ounces, cooked and flaked salmon
- 1/2 cup, cooked quinoa
- 2 tablespoons, fresh dill
- 1 clove, minced garlic
- 1 large egg
- 1/4 cup breadcrumbs
- 1 teaspoon lemon zest
- 1/4 cup yogurt
- 1/4 cup, finely diced cucumber
- 1 teaspoon, fresh dill
- 1 tablespoon olive oil
Instructions
- Step 1: In a bowl, combine 12 ounces flaked salmon, 1/2 cup cooked quinoa, 2 tablespoons fresh dill, 1 minced garlic clove, 1 large egg, 1/4 cup breadcrumbs, and 1 teaspoon lemon zest; mix gently until combined.
- Step 2: Form into 4 equal patties (about 3/4 inch thick) and chill for 15 minutes to set.
- Step 3: Heat 1 tablespoon olive oil in a skillet over medium heat; cook patties for 4 minutes per side until golden brown and cooked through.
- Step 4: While burgers cook, mix 1/4 cup yogurt, 1/4 cup diced cucumber, 1 teaspoon fresh dill, and a pinch of salt to make sauce.
- Step 5: Serve burgers on buns with a dollop of cucumber yogurt sauce and fresh dill sprigs.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quinoa & Dill Salmon Burgers with Cucumber Yogurt Sauce take to make?
Total time is about 37 minutes (25 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Quinoa & Dill Salmon Burgers with Cucumber Yogurt Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Quinoa & Dill Salmon Burgers with Cucumber Yogurt Sauce?
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 Quinoa & Dill Salmon Burgers with Cucumber Yogurt Sauce 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 Quinoa & Dill Salmon Burgers with Cucumber Yogurt Sauce?
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
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
