Looking for a new way to eat salmon? Look no further than these delicious salmon burgers with basil green goddess dressing! One bite and it’s bound to become your favorite summer meal!
Happy Friday! This week has flown by and I’m finishing it off with another recipe update. I posted these salmon burgers just over 2 years ago. They remain one of my favorite meals… and I hated the photos, so I thought it was time they get some updating!
I also wasn’t thrilled with the text of that post, so I’m writing a new one to go along with the new photos! ?
So, do you guys have any fun plans for the weekend? We have friends coming to visit… so that means lots of food and wine. It always seems when friends are here that all we do is eat and drink wine. Nothing wrong with that, though. Right? ?
When it comes to summer meals, I like things light and fresh… and these burgers are exactly that. Fresh salmon filets are pulsed in the food processor with scallions, parsley, and garlic until it’s all combined. Then, mix in an egg, breadcrumbs, and a little lemon. Form your burgers and you’re ready to cook!
My favorite way to cook the salmon burgers is on a grill pan. You won’t be able to make these on the outdoor grill because they are just too delicate for that. If you don’t have a grill pan, you can use a skillet, or you can even broil them.
To serve these tasty salmon burgers, I go with arugula (my fav), a big slice of tomato… and the star of the show: basil green goddess dressing.
I’m a huge fan of green goddess dressing. It’s so fresh tasting and full of summer herbs. Traditional green goddess dressing is usually made with mayo and sour cream, but to lighten things up a bit I use greek yogurt. For the herb combo I use fresh basil and chives – that basil makes it taste so summery!
Oh, and it wouldn’t be green goddess dressing without the anchovies. If you think you don’t like ’em, think again. They are in lots of stuff that you probably love (caesar dressing) and don’t even know it. So, don’t leave them out!
I generally prefer thinner dressings on my salads, but for the salmon burgers I like to make it thicker and more like a sauce. If you want it for salads, you can simply thin it with a little water to make it easier to drizzle. The dressing can also be used as a dip for veggies… and whatever else you can dream up. Trust me, you’re going to want to put this on everything!
You definitely need to give these salmon burgers a try – I think they will quickly become one of your favorites! They are definitely one of mine. ?
- 2 (6 oz.) Salmon Filets, cubed
- 2 Scallions, roughly chopped
- 2 Garlic Cloves, peeled
- 1 Lemon, zested and juiced
- ½ Cup Gluten-Free Breadcrumbs, or regular breadcrumbs if not gluten-free
- Handful of Fresh Italian Parsley
- 1 Egg, beaten
- Kosher Salt & Freshly Ground Black Pepper
- 1 Cup Fresh Basil Leaves
- ¼ Cup Fresh Chopped Chives
- 1 Scallion, chopped
- 1 Garlic Clove, peeled
- 2 Anchovy Filets
- 1 Lemon, zested & juiced
- 2 Tablespoons White Wine Vinegar
- ½ Cup Extra-Light Olive Oil
- 1 (7 oz.) Container Greek Yogurt
- Salt & Pepper, to taste
- Arugula or Lettuce
- Sliced Tomatoes
- Gluten-Free Burger Buns, or regular if you're not gluten-free
- In the bowl of a food processor combine the cubed salmon, parsley, scallions, garlic cloves. Pulse until combined.
- In a bowl, combine the lemon zest and juice, almond meal,, egg, salt, and pepper. Add in the ground up salmon mixture and gently mix.
- Form the mixture into 4 large burgers and place them on a paper towel lined plate. This will soak up any excess moisture.
- Heat a grill pan over high heat and lightly oil it. Grill the salmon burgers for 3-4 minutes per side or until they have nice grill marks on each side and are cooked through.
- Combine the herbs, scallions, garlic, anchovy filets, lemon zest and juice, vinegar, oil, and greek yogurt into a blender or food processor. Process until smooth. Season with salt and pepper to taste. (If you wish to use the dressing for salads and prefer a thinner texture, thin it with a small amount of water)
- Serve the burgers on buns piled with arugula and top with a tomato slice and lots of the green goddess dressing!