Salmon Burgers with Tzatziki

The sizzle when those salmon patties hit the hot olive oil instantly snapped me back to the night I first tried making salmon burgers from scratch. The kitchen filled with fragrant herbs and spices, the kind of scent that felt like a secret being passed down—a simple blend that turned ordinary fish into something unforgettable. It was a spur-of-the-moment dinner that ended up on repeat, each bite reminding me how quick fresh ingredients can transform weeknight cooking.

The first time I tossed sumac into the mix, its citrusy tang opened up a whole new world beyond ordinary seasoning. I realized that those Mediterranean pantry staples could make even a simple burger feel vibrant and fresh.

Essential Ingredients

• Skinless salmon fillet: using fresh, sushi-grade if possible guarantees tender, flaky patties that stay juicy
• Dijon mustard: binds the paste and adds a mild zing; opt for good quality with a smooth texture
• Green onions: bring a mild sharpness; look for firm stalks with fresh green tops
• Parsley leaves and tender stems: add herbaceous brightness; avoid wilted or yellowing leaves
• Ground coriander and sumac: provide warm spice and citrus notes; buy whole spices and grind fresh if you can
• Sweet paprika: mild smokiness with a touch of sweetness; check for vibrant red color
• Kosher salt and black pepper: season thoughtfully to enhance natural flavors
• Unseasoned breadcrumbs: choose fresh or gluten-free for a clean crust
• Extra virgin olive oil: good fruitiness helps crisp the crust during pan-frying
• Lemon: its juice at the end cuts through richness and lifts every bite
• Tzatziki sauce, baby arugula, tomato, red onion, and toasted buns: for the classic fresh, creamy, peppery topping ensemble

Whenever I shop for salmon, I check for firm flesh that springs back when pressed and a mild, ocean scent free from any fishiness.

Building the Base – Processing the salmon first into a paste with Dijon mustard creates a binding layer that holds everything together without heaviness.

Adding Texture – Coarsely pulsing the remaining salmon preserves bite and mouthfeel, balancing creamy and chunky elements naturally.

Flavor Harmony – Mixing in fresh herbs and spices with salt at this stage allows the flavors to gently penetrate the fish while chilling.

Breaded Armor – Pressing breadcrumbs onto both sides forms a crust that crisps up beautifully when pan-fried, creating contrast against tender salmon.

Perfect Sear – Heating olive oil until shimmering but not smoking ensures even cooking while avoiding burnt crumbs. Adjusting heat prevents over-browning and keeps the center just medium-rare, moist and tender.

Finishing Touches – Draining on paper towels and a squeeze of lemon brighten flavors and cut excess oil.

Assembly Delight – Layering on creamy tzatziki, bitter arugula, juicy tomato, and crisp red onion rounds out the patty with freshness and bite.

Cooking Process

Building the Base:

Processing the salmon first into a paste with Dijon mustard creates a binding layer that holds everything together without heaviness.

Adding Texture:

Coarsely pulsing the remaining salmon preserves bite and mouthfeel, balancing creamy and chunky elements naturally.

Flavor Harmony:

Mixing in fresh herbs and spices with salt at this stage allows the flavors to gently penetrate the fish while chilling.

Breaded Armor:

Pressing breadcrumbs onto both sides forms a crust that crisps up beautifully when pan-fried, creating contrast against tender salmon.

Perfect Sear:

Heating olive oil until shimmering but not smoking ensures even cooking while avoiding burnt crumbs. Adjusting heat prevents over-browning and keeps the center just medium-rare, moist and tender.

Finishing Touches:

Draining on paper towels and a squeeze of lemon brighten flavors and cut excess oil.

Assembly Delight:

Layering on creamy tzatziki, bitter arugula, juicy tomato, and crisp red onion rounds out the patty with freshness and bite.

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Recipe Highlights

One time, I flipped the patty too soon and the crust started to fall off—the lesson? Let it develop a golden crust before moving it, so it holds together and crisps perfectly every time.

Make-Ahead Strategies

Mix and shape the patties in advance, then refrigerate covered for up to 24 hours. Breadcrumb coating can wait until right before cooking to stay crisp. Serves wonderfully for easy weeknight dinners or reheats beautifully with a quick toast on the pan.

Flavor Variations

Swap parsley for cilantro and add fresh grated ginger for a zingy twist. Or sprinkle a little smoked chili powder in place of paprika for extra warmth. Adding minced jalapeño brings subtle heat that pairs so well with the cooling tzatziki.

Seasonal Adaptations

In warmer months, serve without buns over a crisp, colorful salad featuring cucumbers, radish, and a lemony vinaigrette. During colder days, add melted halloumi cheese or a slice of avocado for richness and comfort.

Kitchen Tool Recommendations

A food processor with a pulse function is essential for getting the texture just right—smooth but not mushy. A good instant-read thermometer helps nail the perfect medium-rare finish without guesswork. Parchment paper for the sheet pan keeps cleanup easy and prevents sticking.

Cooking Secrets

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Common Questions

→ How do I prevent salmon patties from falling apart?

Using unseasoned breadcrumbs helps bind the mixture gently without making it dense. Chilling the patties before cooking also firms them up, making flipping easier.

→ What spices enhance the salmon flavor best?

Sumac adds a lemony tartness, coriander gives a warm nutty note, and smoked paprika brings subtle depth, balancing the freshness of herbs.

→ Can I use skin-on salmon for these patties?

It's best to remove the skin beforehand to avoid a chewy texture, ensuring each bite is tender and uniform in consistency.

→ What’s the ideal cooking temperature for salmon patties?

Medium-high heat allows the patties to develop a golden crust while cooking through gently, preserving moisture and flavor inside.

→ How can I add extra moisture to the patties?

The Dijon mustard combined with olive oil helps keep the patties moist during cooking, preventing dryness without overpowering flavors.