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Zesty Salmon Burgers with Dill Spread


In the mood for a burger? Try this Zesty Salmon Burgers recipe.

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  • 1 1/4 pounds thick cut salmon filet, skin on
  • 1/2 cup Farmer’s Garden® by Vlasic® dill pickles (include a few of the other pickled vegetables in the jar as well as the pickled cucumbers), diced fine
  • 1/4 pound raw shrimp, diced very fine
  • 1 egg
  • 1/4 cup shallots, diced fine
  • 1 1/2 teaspoons red curry paste
  • 2 tablespoons mayonnaise
  • 1 teaspoon red chili pepper flakes
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 2 teaspoons corn starch
  • 1 tablespoon finely chopped fresh dill
  • 1/2 cup panko bread crumbs
  • 1 cup dry potato flakes
  • 8 sesame seed burger rolls
  • Lettuce for sandwiches
  • Tomato slices for sandwiches
  • Additional Vlasic Farmer’s Garden dill pickles to serve on the side
  • Vegetable oil for brushing grill pan
  • 2 tablespoons finely chopped Vlasic Farmer’s Garden dill pickles
  • 2 teaspoons finely minced shallots
  • 1 tablespoon finely chopped fresh dill
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 cup finely shredded Swiss cheese
  • 2 teaspoons agave nectar
  • 2 teaspoons fish sauce


Servings 8
Preparation time 25mins
Cooking time 35mins
Adapted from


Step 1

Place a steamber basket into a medium-sized pan and fill the pan with just enough water to reach the bottom of the steamer. Spray the steamer basket with non-stick cooking spray and set the salmon filet skin-side down into the basket. (If your steamer basket has a stem in the center, poke a hole in the salmon filet and slide it down over the stem.) Cover the pan and bring water to a boil, then reduce to a simmer and steam for 15 minutes covered. Once done, discard the water. Remove and discard the skin of the salmon and the dark layer just below the skin, leaving cooked salmon intact. Pick out any visible bones if any. You should end up with about one pound of cooked salmon after discarding the skin.

While salmon is steaming, mix diced Farmer’s Garden dill pickles, raw shrimp, egg, shallots, curry paste, mayonnaise, pepper flakes, salt, sugar, corn starch, dill, bread crumbs and potato flakes. Mix to incorporate all ingredients.

Flake cooked salmon into bowl with other ingredients and gently mix just to combine.

Form into eight 4-ounce patties and place on a parchment or plastic lined tray and refrigerate covered for at least one hour or longer to help set up mixture.

While salmon burgers are setting up, mix all of the spread ingredients in a small bowl and refrigerate.

When you are ready to serve, heat your grill to a medium heat and preheat grill pan. If your grill does not have a cover, make a tent from tin foil.

Once the grill and grill pan are ready, liberally oil the grill pan and using a spatula, gently place the eight patties on the pan. Brush the tops with oil so that when you flip them, they won’t stick to the grill pan. (If your pan is smaller in size, cook in two batches)

Cook for about a total of ten minutes with the lid closed and turning as the bottoms brown. If they start to get too dark too fast, lower heat or raise the grill rack. You want to cook them so the center cooks through but keeping the outside golden brown. (They will be soft and delicate as they cook but once they are cooked through, they firm up and stay formed like a burger.)

Alternatively, if you are baking these in your oven, cook in a 350 degree oven for about the same cooking time on an oiled sheet pan.

If you wish to grill your rolls, do that while the salmon burgers are cooking.

To serve, place the dill spread on the inside top and bottoms haves of the roll and serve with lettuce, tomato and plenty of Farmer’s Garden dill pickles on the side.

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