Salmon Burgers Tzatziki has been a revelation in my kitchen, bringing a delightful freshness to our dinner rotation. I remember the first time I whipped up a batch of these glorious salmon patties with tzatziki sauce; my family, usually hesitant with fish, devoured them! The aroma of fresh dill and zesty lemon from the tzatziki, combined with the savory salmon, filled our home, making it feel like a Mediterranean escape. This easy and healthy salmon burger recipe with tzatziki is truly a game-changer for weeknight meals. It’s so simple, yet so incredibly satisfying, and I’ve discovered it’s the perfect way to enjoy a light, flavorful meal that everyone loves. Let’s get cooking!
Why You’ll Love This Salmon Burgers Tzatziki
I genuinely believe these Salmon Burgers Tzatziki will become a new favorite in your home. Here’s why I think you’ll adore them:
- Incredible Flavor: The fresh salmon paired with aromatic spices and creamy tzatziki creates an explosion of Mediterranean taste in every bite.
- Quick to Prepare: This recipe is designed for speed, making it an easy salmon burgers tzatziki option perfect for busy weeknights.
- Nutritious Meal: Packed with lean protein and healthy fats, these are truly healthy salmon burgers tzatziki that you can feel good about eating.
- Budget-Friendly: Using canned or fresh salmon, these burgers offer a delicious, affordable alternative to other protein sources.
- Family Favorite: Even picky eaters tend to love the mild flavor and fun burger format.
- Versatile Serving: Enjoy them on buns, in lettuce wraps, or over a salad for a customizable meal.
Ingredients for Salmon Burgers Tzatziki
Gathering your ingredients is the first step to creating these amazing Salmon Burgers Tzatziki. I’ve found that having everything prepped makes the process so much smoother:
- 1.5 pounds skinless salmon fillet – cut into bite-sized pieces for easy processing.
- 2 teaspoons Dijon mustard – adds a tangy depth and helps bind the patties.
- 2 – 3 tablespoons minced green onions – for a mild, fresh onion flavor.
- 1 cup chopped parsley leaves and tender stems – don’t skip the stems, they add flavor!
- 1 teaspoon ground coriander – a warm, citrusy spice that complements salmon beautifully.
- 1 teaspoon ground sumac – provides a lovely tangy, slightly fruity note, essential for Mediterranean salmon burgers.
- 0.5 teaspoon sweet paprika – for a touch of color and mild sweetness.
- 0.5 teaspoon ground black pepper – fresh cracked is always best.
- Kosher salt, to taste – season generously, but remember tzatziki adds salt too.
- 1/3 cup unseasoned bread crumbs (or gluten-free breadcrumbs) – acts as a binder, keeping the patties together.
- 3 tablespoons extra virgin olive oil – for pan-frying to a perfect golden crisp.
- 1 lemon, halved – a squeeze of fresh lemon brightens all the flavors.
- Tzatziki sauce – for these Salmon Burgers Tzatziki, you’ll need a creamy, garlicky cucumber sauce. Traditionally, what is tzatziki sauce made of for salmon burgers? It’s usually Greek yogurt, grated cucumber, garlic, dill, and a splash of olive oil and vinegar.
- Baby arugula – for a peppery crunch.
- 1 tomato, sliced – adds freshness and juiciness.
- 1 red onion, sliced – for a sharp, vibrant bite.
- Toasted buns (ciabatta or whole wheat) – the perfect vessel for your delicious burger.
How to Make Salmon Burgers Tzatziki
Making these delicious salmon burgers is simpler than you might think! I’ll walk you through each step to ensure your Salmon Burgers Tzatziki turn out perfectly juicy and flavorful. This is truly the best way to learn how to make salmon burgers with tzatziki.
- Step 1: First, prepare your salmon. Take about one-quarter of your skinless salmon fillet pieces and the Dijon mustard, then place them into a food processor. Process until this mixture forms a smooth, rich paste. This paste is key for binding your burgers.
- Step 2: Transfer this salmon paste to a large mixing bowl. Now, add the remaining salmon pieces to the food processor. Pulse a few times, just until the salmon is coarsely chopped but still retains some texture. You don’t want it to be a complete mush! Combine this coarsely chopped salmon with the paste in the mixing bowl.
- Step 3: Next, it’s time for the aromatics and spices. Incorporate the minced green onions, chopped parsley, ground coriander, ground sumac, sweet paprika, and ground black pepper into the salmon mixture. Add a generous pinch of kosher salt; remember you can always add more later. Mix thoroughly but gently with your hands until everything is just combined. Cover the bowl and refrigerate for at least 30 minutes. This chilling time helps the patties hold their shape.
- Step 4: While your salmon mixture chills, prepare your workspace. Line a sheet pan with parchment paper, and spread the unseasoned bread crumbs evenly on a separate plate. Once chilled, divide the salmon mixture into four equal portions. Shape each portion into a 1-inch thick patty. Gently press each side of the patties into the bread crumbs, ensuring an even coating. Place the breaded patties on your parchment-lined pan.
- Step 5: Heat the extra virgin olive oil in a large skillet over medium-high heat until it’s shimmering. This is crucial for a good sear. Carefully place the patties into the hot oil. Cook, flipping once, until they are golden brown and cooked to a medium-rare, which should take approximately 2 to 4 minutes total. I find that a pan-fried salmon burgers tzatziki approach gives the best crust. Maintain the temperature carefully to avoid burning the bread crumbs. The internal temperature should reach 115–120°F (46–49°C).
- Step 6: Once cooked, transfer the patties to paper towels to drain any excess oil. Lightly season them with a final pinch of salt and finish with a bright squeeze of fresh lemon juice from your halved lemon.
- Step 7: Assemble your delicious burgers! Spread a generous amount of tzatziki sauce on your toasted buns. Layer with the warm salmon patties, fresh baby arugula, juicy tomato slices, and crisp red onion slices. Serve immediately and enjoy your homemade Salmon Burgers Tzatziki!
Pro Tips for the Best Salmon Burgers Tzatziki
I’ve learned a few tricks over the years that truly elevate these burgers from good to absolutely amazing. Following these pro tips will ensure your Salmon Burgers Tzatziki are always a hit!
- Always use fresh, high-quality salmon. It makes a significant difference in flavor and texture.
- Don’t overmix the salmon patty mixture; gentle handling keeps the burgers tender.
- Chill the patties for at least 30 minutes before cooking. This helps them hold their shape and prevents crumbling.
- Ensure your oil is hot enough before placing the patties to get that perfect golden-brown crust.
- Serve immediately for the best experience; the flavors are brightest right off the pan.
What’s the secret to perfect Salmon Burgers Tzatziki?
The real secret to truly flavorful Salmon Burgers Tzatziki lies in the combination of fresh herbs, Dijon mustard, and the unique tang of sumac. These ingredients create a depth of flavor that perfectly complements the rich salmon, making every bite delicious.
Can I make Salmon Burgers Tzatziki ahead of time?
Absolutely! You can prepare the salmon mixture and form the patties up to 24 hours in advance. Store them on a parchment-lined sheet pan, covered tightly with plastic wrap, in the refrigerator. This makes for quick meal prep when you’re ready to cook.
How do I avoid common mistakes with Salmon Burgers Tzatziki?
To avoid common pitfalls, don’t over-process the salmon—you want some texture. Also, make sure your pan is hot enough to prevent sticking and achieve a good sear. Lastly, resist overcooking; a medium-rare internal temperature keeps the burgers juicy and tender.
Best Ways to Serve Salmon Burgers Tzatziki
Once you’ve cooked your delicious Salmon Burgers Tzatziki, the fun continues with how you choose to serve them! I’ve found a few ways that truly highlight their incredible flavor and make for a satisfying meal.
My go-to is serving them on toasted ciabatta or whole wheat buns, loaded with extra tzatziki, crisp baby arugula, fresh tomato, and thinly sliced red onion. This classic burger setup is always a crowd-pleaser and makes for delicious Salmon Burgers Tzatziki ideas.
For a lighter, low-carb option, skip the bun entirely! Wrap your Salmon Burgers Tzatziki in large lettuce leaves, such as butter lettuce or romaine. This keeps the meal fresh and vibrant. You can also serve them alongside a simple Greek salad with a lemon-herb vinaigrette or with a side of roasted Mediterranean vegetables like zucchini and bell peppers for a complete and healthy plate.
Nutrition Facts for Salmon Burgers Tzatziki
Understanding the nutritional value of your meal is always helpful. Here are the estimated nutrition facts for one serving of these delicious Salmon Burgers Tzatziki:
- Serving Size: 1 burger
- Calories: 350
- Protein: 25g
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Sugar: 2g
- Sodium: 500mg
- Cholesterol: 70mg
Nutritional values are estimates and may vary based on specific ingredients, portion sizes, and preparation methods. These healthy salmon burgers tzatziki are a great choice for a balanced diet.
How to Store and Reheat Salmon Burgers Tzatziki
I know you’ll love these Salmon Burgers Tzatziki so much that you might want to make extra! Properly storing and reheating them ensures you can enjoy their deliciousness again later. It’s super easy to keep them fresh.
First, allow any leftover cooked patties to cool completely at room temperature, which usually takes about 15-20 minutes. Then, transfer them to an airtight container. They will stay fresh in the refrigerator for up to 3-4 days. If you’re looking for a longer storage solution, you can freeze the cooked patties. Place them in a single layer on a baking sheet to flash freeze for an hour, then transfer to a freezer-safe bag or container. They will last for up to 3 months in the freezer.
For reheating, my preferred method for a quick salmon burgers tzatziki warm-up is to gently warm them in a skillet over medium-low heat for about 5-7 minutes, flipping occasionally, until heated through. You can also use an air fryer at 350°F (175°C) for 3-5 minutes, or a conventional oven at 300°F (150°C) for 10-15 minutes. Avoid the microwave if possible, as it can make them rubbery.
Frequently Asked Questions About Salmon Burgers Tzatziki
Can I use canned salmon for these Salmon Burgers Tzatziki?
Absolutely! If you don’t have fresh salmon, high-quality canned salmon is a fantastic substitute. Just make sure to drain it very well and remove any skin or bones before flaking it into the mixture. This makes for an even quicker and more convenient preparation of your Salmon Burgers Tzatziki without sacrificing flavor.
Why are salmon burgers good with tzatziki?
The combination of salmon burgers and tzatziki is simply magical! Salmon, especially in burger form, is rich and savory. Tzatziki, with its cool, creamy, and tangy profile from Greek yogurt, cucumber, dill, and garlic, provides a refreshing counterpoint that cuts through the richness of the fish. It adds a burst of Mediterranean flavor that truly elevates the entire dish, making these Salmon Burgers Tzatziki incredibly balanced and delicious.
What other sauces pair well with salmon burgers if I don’t have tzatziki?
While Salmon Burgers Tzatziki is a classic pairing, you have other great options! A simple lemon-dill aioli, a spicy sriracha mayo, or even a fresh avocado crema would be fantastic. The key is to choose a sauce that offers a creamy texture and a bright, zesty flavor to complement the salmon patties.
Can I grill or bake these salmon burgers instead of pan-frying?
Yes, you can! For grilling, lightly brush the patties with oil and grill over medium heat for 3-4 minutes per side, until cooked through. If baking, place them on a parchment-lined baking sheet and bake at 400°F (200°C) for 12-15 minutes, flipping halfway. Both methods are great alternatives for making your Salmon Burgers Tzatziki.
Variations of Salmon Burgers Tzatziki You Can Try
I love experimenting in the kitchen, and these Salmon Burgers Tzatziki are incredibly versatile! Here are a few ways you can switch them up to suit your taste or dietary needs:
- For a fantastic low-carb salmon burgers tzatziki option, simply swap out the breadcrumbs for an equal amount of almond flour or finely crushed pork rinds. Serve them on lettuce wraps instead of buns, and you have a delicious, keto-friendly meal that still pairs perfectly with the creamy tzatziki.
- If you crave some heat, try a spicy salmon burgers tzatziki variation. Add a pinch of red pepper flakes or a dash of cayenne pepper to the salmon mixture. You could even mix a little Sriracha into your tzatziki for an extra kick!
- Experiment with different herbs in the patties. Instead of just parsley, consider adding fresh dill, mint, or even a touch of oregano for a more pronounced Mediterranean salmon burgers flavor.
- You can also change the cooking method. While I love pan-frying, these burgers are also delicious grilled for a smoky flavor or baked for a hands-off approach.
30-Minute Salmon Burgers Tzatziki: A Zesty Delight
- Total Time: 38 minutes
- Yield: 4 burgers 1x
- Diet: Gluten Free
Description
These salmon burgers with tzatziki are quick, delicious, and healthy. Enjoy juicy salmon patties, creamy tzatziki, fresh vegetables, and toasted buns for a satisfying meal.
Ingredients
- 1.5 pounds skinless salmon fillet, cut into bite-sized pieces
- 2 teaspoons Dijon mustard
- 2 – 3 tablespoons minced green onions
- 1 cup chopped parsley leaves and tender stems
- 1 teaspoon ground coriander
- 1 teaspoon ground sumac
- 0.5 teaspoon sweet paprika
- 0.5 teaspoon ground black pepper
- Kosher salt, to taste
- 1/3 cup unseasoned bread crumbs (or gluten-free breadcrumbs)
- 3 tablespoons extra virgin olive oil
- 1 lemon, halved
- Tzatziki sauce
- Baby arugula
- 1 tomato, sliced
- 1 red onion, sliced
- Toasted buns (ciabatta or whole wheat)
Instructions
- Place about one-quarter of the salmon and Dijon mustard into a food processor. Process until it forms a smooth paste. Transfer to a mixing bowl.
- Add the remaining salmon to the food processor and pulse a few times until coarsely chopped, retaining some texture. Combine this with the paste in the mixing bowl.
- Incorporate green onions, parsley, coriander, sumac, paprika, black pepper, and a generous pinch of kosher salt into the salmon mixture. Mix thoroughly to combine. Cover and refrigerate for 30 minutes.
- Line a sheet pan with parchment paper and spread bread crumbs on a plate. Divide the chilled mixture into four equal portions and shape each into 1-inch thick patties. Coat each side of the patties by pressing into the bread crumbs. Place the breaded patties on the parchment-lined pan.
- Heat olive oil over medium-high heat until shimmering. Carefully place patties into the oil and cook, flipping once, until medium-rare and golden brown on both sides, approximately 2 to 4 minutes total. Maintain temperature to avoid burning crumbs. Internal temperature should reach 115–120°F (46–49°C).
- Transfer cooked patties to paper towels to remove excess oil. Lightly season with salt and finish with a squeeze of fresh lemon juice.
- Spread tzatziki sauce on toasted buns. Layer with salmon patties, baby arugula, tomato slices, and red onion slices. Serve immediately.
Notes
- Ensure the oil is hot enough before adding the patties to prevent sticking.
- Variations can include different herbs or spices to customize the flavor.
- Serve immediately for the best taste and texture.
- You can freeze uncooked salmon burger patties between parchment paper for up to three months.
- If tzatziki isn’t available, use a yogurt sauce or garlic mayonnaise.
- Prepare the salmon mixture up to 24 hours in advance and refrigerate.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Pan-fried
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 burger
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg