Salmon Burgers With Green Goddess Sauce

In this easy salmon burger recipe, ditch the bun and serve the burger over a bed of salad greens topped with a creamy green goddess dressing. The secret to this perfect salmon burger? Handling the fish delicately, seasoning lightly and not overcooking the salmon.

Prep/Cook Time: 45 Minutes, Servings: 4

Ingredients

• 2 tablespoons finely chopped red onion or scallion
• 2 tablespoons chopped fresh cilantro
• ½ teaspoon finely chopped peeled fresh ginger
• ¼ teaspoon kosher or sea salt, plus a pinch, divided
• ⅛ teaspoon freshly ground pepper, plus more to taste
• 3 tablespoons low-fat mayonnaise
• 1 tablespoon reduced-fat sour cream
• 1 anchovy fillet, rinsed and finely chopped
• 2 teaspoons finely chopped fresh chives
• 1 teaspoon finely chopped fresh parsley
• 1 teaspoon capers, rinsed and finely chopped
• ½ teaspoon freshly grated lemon zest
• ½ teaspoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil or canola oil

Directions

1. With a large chef’s knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife or the fish will turn mushy) until you have a mass of roughly ¼-inch pieces. Transfer to a large bowl; gently stir in onion (or scallion), cilantro, ginger, ¼ teaspoon salt and ⅛ teaspoon pepper (do not overmix). Divide the mixture into 4 patties, about 1 inch thick. Chill in the refrigerator for at least 20 minutes (or up to 2 hours).
2. To create the sauce, mix mayonnaise, sour cream, anchovy, chives, parsley, capers, lemon zest, lemon juice, pinch of salt and pepper in a small bowl.
3. Heat oil in a large nonstick skillet over medium heat. Add the burgers and cook until browned on both sides and just cooked through, 4 to 6 minutes total. Serve the burgers with the sauce.

Nutritional Information

Per Serving: 197 calories; 10 g fat (2 g sat, 5 g mono); 57 mg cholesterol; 3 g carbohydrate; 0 g added sugars; 1 g total sugars; 23 g protein; 0 g fiber; 250 mg sodium; 445 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.