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Salmon Burger with Mustard Cream Sauce

Prep time: 15 minutes

Cook time: 20 minutes

Serve count: 4


3 5oz. Canned Salmon

1/4 Cup Diced Red Onion

1/4 Cup Diced Red Bell Pepper

1 Cup Grated Zucchini

1/4 Cup + 1 TBSP Chopped Fresh Dill

1 TSP Paprika

1 1/2 TSP Garlic Powder divided

2 Large Eggs Whisked

1/3 Cup Whole Wheat Flour

1/4 Cup nonfat plain Greek yogurt

1 tsp Spicy Brown Mustard

1 tsp Lemon Juice

1 cup Arugula

1 Large Sliced Beefsteak Tomato

4 Whole Wheat Toasted Burger Buns


  1. Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.

  2. In a large bowl, mix salmon, red onion, red bell pepper, zucchini, ¼ cup dill, paprika, 1 teaspoon garlic powder, eggs, and flour. Divide evenly into fourths and form into 4 burger patties, each about 3/4-inch thick. Place patties on the baking sheet.

  3. Bake burger patties for 20 minutes, until golden brown and cooked through.

  4. In the meantime, make the yogurt mustard sauce. In a small bowl, combine yogurt, mustard, lemon juice, the remaining tablespoon of dill and the remaining ½ teaspoon garlic powder. Set aside.

  5. Once salmon burger patties are cooked, add to toasted burger buns along with sauce, tomato, and arugula.

Lunch, Dinner, Seafood