Salmon burgers

Ingredients

For 2 people

• 12 oz skinless salmon fillet, finely chopped
• 1/4 cup panko breadcrumbs
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 2 tbsp finely chopped red onion
• 1 tbsp chopped fresh dill
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp neutral oil
• 2 brioche buns
• 2 tbsp plain Greek yogurt
• 1 tbsp lemon juice
• 1 oz shredded lettuce
• 2 oz tomato slices

Method

1. Mix the burger basePat the 12 oz skinless salmon fillet dry, then chop it into small pieces with a knife so some of the fish stays chunky. In a medium bowl, combine the salmon, 1/4 cup panko breadcrumbs, 2 tbsp mayonnaise, 1 tbsp Dijon mustard, 2 tbsp finely chopped red onion, 1 tbsp chopped fresh dill, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Stir just until evenly combined so the mixture stays light rather than pasty.
2. Shape and chillDivide the mixture into 2 equal portions and form each into a patty about 3/4 inch thick and slightly wider than the buns. Set them on a plate or small tray, cover lightly, and refrigerate for 10 minutes. Chilling firms the patties so they release more cleanly from the pan and hold together during searing.
3. Make the quick sauceWhile the patties chill, stir together 2 tbsp plain Greek yogurt and 1 tbsp lemon juice in a small bowl until smooth. If the sauce seems too thick for spreading, add a few drops of water only if needed.
4. Toast the buns and prep the toppingsSplit 2 brioche buns and toast the cut sides in a dry skillet or under a broiler until lightly golden, 1 to 2 minutes. Set out 1 oz shredded lettuce and 2 oz tomato slices so everything is ready before the salmon hits the pan. Toasting the buns helps them stay sturdy against the juicy patty and sauce.
5. Sear the salmon pattiesHeat 1 tbsp neutral oil in a 10-inch skillet over medium heat until it shimmers. Add the chilled patties and cook for 3 to 4 minutes per side, pressing only gently once if needed to improve contact. The outside should be deeply golden and the centers should reach 145 F on an instant-read thermometer. If the browning is moving too fast, lower the heat slightly so the crust does not burn before the fish cooks through.
6. Rest brieflyTransfer the patties to a plate and let them rest for 2 to 3 minutes. This short pause helps the juices settle and makes the burgers easier to assemble without breaking apart. If any browned bits are left in the skillet, wipe it out carefully before assembling so the buns stay neat.
7. Assemble and serveSpread the lemon yogurt sauce on the bottom buns, add the shredded lettuce, tomato slices, and salmon patties, then close with the top buns. Serve immediately while the buns are warm and the crust is still crisp. For a cleaner presentation, spoon any extra sauce onto the side of the plate rather than overloading the burger.