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Salmon Burgers with Dill Yogurt Sauce

Salmon Burgers with Dill Yogurt Sauce reads umami 6.0, richness 5.7 and citrus 5.3 on Palate's 0–10 flavor X-ray — a American main, about 38 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.9 / 10
• Sweet & Fruity — 1.8 / 10
• Sour & Bright — 6.7 / 10
• Bitter & Earthy — 1.8 / 10
• Rich & Fat — 6.2 / 10
• Aromatic & Spice — 3.6 / 10

The measured notes (of 18)

Umami 6.0 · Richness 5.7 · Citrus 5.3 · Sourness 4.5 · Salinity 3.7 · Marine & Briny 3.3 · Herbaceous 3.1 · Allium 3.0 · Funk & Ferment 2.3 · Floral 1.6 · Nutty 1.6 · Earthy 1.5 · Sweetness 1.5 · Warm Spice 1.3 · Fruity 1.3 · Bitterness 1.0 · Smoke 0.8 · Heat 0.8

What's in it (16)

• salmon fillet — 680 g
• bread crumbs italian style — 79 g
• mayonnaise — 27 g
• egg — 100 g
• dill — 11 g
• dijon mustard — 15 g
• scallions — 200 g
• lemon zest — 5 g
• salt — 4 g
• black pepper — 3 g
• olive oil — 14 g
• greek yogurt — 237 g
• garlic — 3 g
• lemon juice — 15 g
• whole wheat hamburger buns — 400 g
• shredded romaine lettuce — 473 g

Time & effort: about 38 min (23 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 131.7 kcal, 10.5 g protein, 4.8 g fat, 11.2 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Pat the salmon dry and cut into 1/2-inch pieces. On a cutting board, finely chop about a third of the pieces until almost paste-like, then coarsely chop the rest into rough 1/4-inch bits — this hand-chopped mix, not a food processor, is what keeps the burgers juicy instead of rubbery. Transfer to a large bowl.
2. Add the panko, mayonnaise, egg, 2 tablespoons of the dill, Dijon, scallions, lemon zest, salt, and pepper to the salmon. Mix gently with your hands just until combined; overmixing will make the patties dense.
3. Divide into 4 portions and form into patties about 3/4 inch thick and 3 1/2 inches wide. Set on a plate and refrigerate to firm up, at least 15 minutes.
4. Meanwhile, stir together the yogurt, garlic, lemon juice, the remaining 1 tablespoon dill, and a pinch of salt in a small bowl. Refrigerate the sauce until serving.
5. Heat the olive oil in a large nonstick or cast-iron skillet over medium heat until shimmering. Add the patties and cook undisturbed until deeply golden on the first side, 4-5 minutes.
6. Flip carefully and cook until the second side is golden and the patties reach 145F in the center and are opaque throughout, 3-4 minutes more. Transfer to a plate.
7. Toast the cut sides of the brioche buns in the same skillet until golden, about 1 minute.
8. Build each burger: bun bottom, a handful of lettuce, a salmon patty, a generous dollop of dill yogurt sauce, and the bun top. Serve right away.

Dishes with a similar flavor shape

• Lemon Butter Salmon Pasta — Italian-American
• Lemon Pepper Shrimp Pasta — Italian-American
• Salmon Piccata with Capers — Italian-American
• Garlic Butter Shrimp Scampi — Italian-American
• Chicken Shawarma Caesar Salad — Middle Eastern

Keep reading: what umami, richness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.