These salmon burgers are loaded with flavor and topped with a creamy and tangy tzatziki sauce. While I love fish filets, we wanted to come up with something a little different with fish while we were on the Mediterranean diet. These burgers hit the spot and were a delicious way to end the day.

Salmon Burgers

Prep Time

5 min

Cook Time

25 in

Total Time

30 min

Recipe Type: Dinner

Serving Size: 1 burger

Makes 6 servings


  • 1½ pounds skinless, boneless salmon
  • 2 tablespoons Dijon mustard
  • 2 tablespoons capers
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • 1 medium red onion
  • 1 cup bread crumbs
  • 1 tablespoon olive oil
  • 6 whole wheat burger buns

Tzatziki sauce

  • ¼ cup cucumber, minced
  • ½ cup nonfat, plain Greek yogurt
  • 1 teaspoons red wine vinegar
  • 1 teaspoons fresh lemon juice
  • ¼ teaspoon salt
  • ½ teaspoon dried dill
  • ¼ teaspoon garlic powder
  • Freshly ground pepper



  1. Preheat oven to 375°F. Prepare a pan with aluminum foil and cooking spray, then set aside.
  2. In a food processor, place the salmon, mustard, capers, smoked paprika, and black pepper. Blend until a paste forms, then scrape the sides to make sure everything is well incorporated.
  3. Add the onion, then pulse until it is corsley mixed in.
  4. Place the mixture in a medium bowl, then stir in the bread crumbs.
  5. Form into 6 equally sized patties.
  6. Add the oil to a pan. Cook for 2–3 minutes on each side until golden brown.
  7. Transfer to a baking sheet and bake for 15 minutes.
  8. While the salmon burgers are baking, make the tzatziki sauce.
  9. For the sauce, combine all the ingredients in a bowl and stir until combined. For best results, set aside for at least 30 minutes to let the flavors blend.
  10. To assemble burgers, place the salmon on top of the bun, then top with tzatziki sauce.
  11. Enjoy!


Calories 390 (110 from fat)
Total fat 13g
Saturated fat 2g
Cholesterol 65mg
Sodium 700mg
Carbohydrate 39g (5g dietary fiber, 6g sugar)
Protein 31g


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