Salmon Burgers With Dill Tartar Sauce

Total Time
1hr 15mins
Prep 10 mins
Cook 1 hr 5 mins

My DH loves salmon!! I have been meaning to make this burger for him, but it has been lost for a while. I am placing it here for safe keeping and as a reminder for me!! These burgers are easier to handle if they are chilled for 1 hour before grilling....time included in cooking time. From BonAppetit July 2001.

Ingredients Nutrition


  1. Place salmon fillets, 3 Tbs tartar sauce, 1 Tbs dill, salt and pepper in food processor.
  2. Blend using "pulse" until coarsely ground.
  3. Form into 2 (1/2-inch) thick patties.
  4. Heat grill to medium high heat.
  5. Whisk 1/2 cup tartar sauce, 1 Tbs dill, lemon zest in medium bowl to blend.
  6. Grill rolls until toasted and transfer to 2 plates and spread bottom halves generously with sauce.
  7. Grill patties until fish is cooked through, about 2 min per side.
  8. Place burgers atop sauce on rolls, top with onion slices, lettuce and the top half of the rolls.


Most Helpful

Perhaps it was the tartar sauce that I used (Recipe #19229)...but we liked it very well on its own...however, we just couldn't seem get our taste buds around these burgers. They seemed dry and tasteless...maybe we overcooked them. I don't know. I am used to salmon patties with more ingredients, and we did add some salt to this to boost the flavor a bit, but it just wasn't a dinner that we will repeat.

Ms B. June 26, 2007

These are just after my fancy - easy and fast to make and so delicious. I followed the recipe as described here and to chill the patties one hour before helps a lot in handling them. For the Tartar Sauce I have used recipe #19229, which is easy to make. For the patties I have set some little salmon dices aside and fold them in after I have grounded the rest. I love these burgers, especially the combination of fresh dill with salmon (it is a very classic combination). The selfmade Tartar Sauce works great here and gave very fresh notes. But the best is, that none of the ingredients was getting too dominating, you can still taste the wonderful flavours of the salmon. Great. Thanks for sharing.

Thorsten July 17, 2006

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