1. Salmon Burger with Cucumber Mustard-Dill Sauce

Salmon Burger with Cucumber Mustard-Dill Sauce

Myra Kornfeld

Salmon burgers are a fabulous way to eat this rich and healthful fish. Subtle with fresh herb flavor, this quick and easy burger is equally delicious with or without a bun. The sauce is wonderful on poached salmon as well. Scale the recipe up or down as desired.

Salmon Burger with Cucumber Mustard-Dill Sauce

Prep Time: 15 minutes | Cook Time: 6 minutes | Total Time: 21 minutes


  • 4 portions Vital Choice wild Alaskan sockeye salmon (6 ounces), defrosted and finely chopped
  • 3 tablespoons chopped fresh tarragon
  • 6 tablespoons chopped fresh dill, divided
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 3 tablespoons minced shallots, divided
  • 1/4 cup Vital Choice organic extra virgin olive oil
  • 4 tablespoons Dijon mustard
  • 2 teaspoons white wine vinegar
  • 1/2 cucumber, peeled and seeded and cut into small dice (about 5 to 6 tablespoons)


  1. Mix the salmon thoroughly in a medium bowl with the tarragon, 4 tablespoons dill, 2 tablespoons shallot, salt and pepper. Form into four patties and refrigerate until ready to cook.
  2. Make the sauce: In a small bowl, mix together the mustard, 1 tablespoon shallot, 2 tablespoon dill, vinegar, olive oil, and cucumber. Set aside.
  3. Warm the oil (enough to coat the bottom of the pan) in a large cast iron or non-stick skillet over medium-high heat. Add the patties and cook about three minutes per side, until burgers are cooked through with a little pink in the middle.
  4. Serve on or off the bun, slathered with cucumber sauce.
Serves: Serves 4-6