These salmon burgers have become a meal prep essential in my kitchen. I make a batch, freeze them, and always have a quick, nutritious option rich in protein and omega-3 fatty acids ready to go. Packed with fresh dill, parsley, and a hint of tangy sumac, they're anything but ordinary. I love knowing that I can just grab one from the freezer, cook it up, and enjoy a delicious burger any night of the week—especially with a squeeze of lemon on top.
Preparation
15
min
Cooking
6-8
min
Waiting
30
min
Portion
4
Ingredients
- 1 ¼ lbs (570 g) salmon, raw, skinless and boneless
- 10 ml (2 tsp) Dijon mustard
- 125 ml (½ cup) fresh dill, chopped
- 125 ml (½ cup) fresh parsley, chopped
- 45 ml (3 tbsp) minced green onion
- 4-5 cloves garlic, minced
- 10 ml (2 tsp) sumac
- Pepper and salt, to taste
- 83 ml (⅓ cup) breadcrumbs
- 30 ml (2 tbsp) olive oil
- ½ lemon
Preparation
- In a food processor, blend ¼ of the salmon with the mustard until a paste forms. Transfer the paste to a medium bowl and set aside.
- Pulse the remaining salmon a few times in the food processor, leaving ½ cm chunks, then transfer to the bowl with the salmon paste.
- Add dill, parsley, green onions, garlic, sumac, salt, and pepper to the bowl and combine with the salmon, then keep in the fridge for 30 minutes to allow the mixture to firm.
- Once ready, form 4 round patties and coat with breadcrumbs.
- In a large pan, heat the olive oil on medium heat, then fry the patties for 3-4 minutes on each side until golden brown.
- Once the patties are cooked, squeeze lemon juice over them and serve as is, or in a burger with your favourite garnishes.
Notes
Can be refrigerated for 3-4 days or frozen for up to 3 months
Registered Dietitian Nutritionist in Montreal
