Salmon Burgers with Horseradish-Dill Sauce

This supermoist, flavorful and healthy fish burger is the runner-up recipe from the 2004 Food & Wine Readers' Burger Contest. It comes from Terese Fantasia.

Slideshow:All-Time Favorite Burgers

  • Total Time:
  • Servings: 4

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  • 1/2 cup plain whole-milk yogurt
  • 2 tablespoons drained prepared horseradish
  • 2 tablespoons chopped capers
  • Finely grated zest of 1 lemon
  • 1/4 cup plus 1 tablespoon extra- virgin olive oil
  • 2 celery ribs, finely chopped
  • 1 small onion, finely chopped
  • 1 pound skinless, center-cut salmon fillet, cut into 1/4-inch dice
  • 1/2 cup fresh bread crumbs
  • 3 tablespoons chopped dill
  • 1 large egg, lightly beaten
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 4 kaiser rolls, split and lightly toasted

How to make this recipe

  1. In a small bowl, mix the yogurt with the horseradish, capers and half of the lemon zest.

  2. In a medium skillet, heat 2 tablespoons of the olive oil. Add the celery and onion and cook over moderately low heat until translucent, about 7 minutes. Transfer to a bowl and let cool. Add the salmon, bread crumbs, dill, egg, salt, pepper and the remaining lemon zest; mix gently and pat into 4 burgers.

  3. In a large skillet, heat the remaining 3 tablespoons of olive oil until shimmering. Add the burgers and cook over moderately high heat until browned outside and medium in the center, about 4 minutes per side.

  4. Spread the horseradish-dill sauce on both sides of the rolls. Add the burgers, close the sandwiches and serve.

Make Ahead

The horseradish sauce and the uncooked burgers can be refrigerated separately overnight.

Contributed By Published August 2005

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