Go Back
+ servings

Salmon Burgers with Garlic Dill Fries

Mint, basil, and dill tie juicy Salmon Burgers and crisp Garlic Dill Fries together with their fresh bright flavors. Served with a Mixed Herb Greek Yogurt Dip and crumbled feta, you have a complete meal full of awesome flavor.
Servings 5
Prep Time 50 mins
Cook Time 45 mins
Total Time 1 hr 35 mins


Salmon Burger

  • 1 egg
  • 1.5 to 2 pounds salmon skinned and deboned
  • 1/4 cup diced chives
  • 2 tablespoons mint chopped
  • 2 tablespoons basil chopped
  • 1 tablespoon dill chopped
  • 1 teaspoon lemon juice
  • 1/2 teaspoon sea salt
  • 1/2 cup panko
  • 2 tablespoons olive oil


  • 5 buns I used halved ciabatta rolls
  • sunflower sprouts or other microplane veggie
  • 1 avocado thinly sliced
  • 1 tomato thinly sliced
  • feta
  • Mixed Herb Greek Yogurt Dip

Garlic Dill Fries

  • 4 russet potatoes peeled and cut length-wise and then into 1/4th inch slices or sliced with a mandolin with the julienne blade at 1/4th inch
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon seasoned salt
  • 1/8 teaspoon Mediterranean spice blend
  • 1/8 teaspoon black pepper
  • pinch of cumin
  • 3 tablespoon extra virgin olive oil
  • 3 cloves garlic crushed
  • 1 tablespoon finely chopped dill + 1/2 tablespoon separated


Salmon Burger

  • If your salmon is unthawed, put it in the freezer for 20 minutes to firm it up, making it easier to cut. If using frozen salmon, cut it when it is still cold and firm. Finely chop by hand.
  • Beat the egg in a large bowl. Add the salmon, diced chives, chopped herbs, lemon juice, salt, and panko. Mix until everything is blended. Form into five equal piles. With damp hands, shape the salmon burgers into balls and then flatten them slightly into 1-inch disks (I did rectangles because of the ciabatta rolls).
  • Heat olive oil in a large nonstick skillet or frying pan. Add the salmon burgers and cook for 4 to 6 minutes on each side. It might seem like the burgers will fall apart when you put them in the skillet but if you leave them alone as they cook on each side the ingredients will bind together nicely.
  • Brush the buns you are using with olive oil and broil them until they are toasted. Assemble all the condiments on a plate so people can make their own. Or if you're a control freak assemble all of them yourself: place a sliced tomato on the bottom bun with a little drizzle of the Mixed Herb Greek Yogurt Dip, place the salmon burger on it, and top with slices of avocado, microplane veggies, feta cheese, and a another generous drizzle of the Mixed Herb Greek Yogurt Dip.

Garlic Dill Fries

  • Peel and cut the ends off and then cut the potatoes lengthwise in 1/4th inch slices. Then cut them into 1/4th inch matchstick slices. Or you can use a mandolin with the julienne blades set to 1/4th inch.
  • Soak the fries in a bowl of cold water for at least 30 minutes. Drain, rinse, and lay them out on paper towel lined cooling racks to dry, patting them with paper towels as excess moisture continues to seep. Meanwhile, preheat the oven to 400 degrees Fahrenheit and line baking sheets with parchment paper.
  • In a skillet, heat olive oil until it's hot. Add the crushed garlic, reduce heat to medium-low and sauté for 5 minutes, making sure not to burn the garlic and adjusting the heat as needed. Place a fine mesh sieve over a large mixing bowl. Pour the olive oil into the bowl, catching all the garlic. Add the fries to the garlic infused olive oil and toss to coat. If you like having crunchy bits of garlic in your fries go ahead and put them in too but I think they end up adding a bitter flavor.
  • Mix all the dry spices together, add to the potatoes and toss to coat. Add 1 tablespoon of the chopped dill and toss to coat.
  • Arrange the fries in a single layer across two baking sheets, making sure they aren't touching each other (I had to do two batches). Bake for 30 minutes, flipping once after 15 minutes. Remove the fries and heat the oven to 425 degrees Fahrenheit.
  • Taste the fries and decide if you want to add more sea salt. I ended up adding 1 teaspoon. Place the fries back in and continue to cook until they are golden, crispy, and the edges are beginning to brown (about 5 minutes). Let cool for a couple of minutes and sprinkle with chopped dill.
  • Serve freshly out of the oven with some crumbled feta cheese and the Mixed Herb Greek Yogurt Dip.


If you don't make the fries the total time (Mixed Herb Greek Yogurt Dip + Salmon Burgers) is 35 minutes total.
You might be tempted to use a food processor to chop the salmon up really small but don't. This dries it out and makes the burgers more dense.
Make the Mixed Herb and Greek Yogurt Dip first (or better yet, make it on a completely different day to be nice to yourself)
If you follow this order, it will help insure everything finishes up at the same time: (1) Cut the potatoes into fries and soak them in water for 30 minutes. Put the salmon in the freezer for 20 minutes. (2) Prep all the ingredients while the fries soak and the salmon firms up. (3) Once the fries are finished soaking and are drying on paper towel lined cooling racks, finely chop the salmon. (4) Put the fries in the oven. While they're cooking make the salmon burgers and prepare the condiment ingredients. (5) Begin cooking the salmon burgers when the fries are on their last 5 minutes and broil the buns as soon as the fries are out of the oven.
Course: Main Dishes