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Dill-and-Caper Salmon Burgers

Prep Time:

15 Minutes

Cook Time:

15 Minutes


2 Servings


Phase 1

About the Recipe

Check out this Phase 1 friendly Ideal Protein Recipe


  • 8 ounces canned red salmon, drained

  • 2 egg whites, lightly beaten

  • 2 green onions, minced

  • 2 tbsp chopped dill

  • 2 tbsp drained and chopped capers

  • 1 tsp finely grated lemon zest

  • 1 tsp Dijon mustard

  • Pinch salt

  • 2 teaspoons canola oil

  • 2 cups spring mix greens

  • 2 lemon wedges

Cucumber-Dill Salad

  • 1/4 cup apple cider vinegar

  • 2 tablespoons water

  • 1/4 teaspoon salt, or to taste

  • 1/8 teaspoon ground white or black pepper

  • 1 large English (seedless) cucumber, very thinly sliced (about 4 cups)

  • 3 tablespoons chopped fresh dill


Dill-and-Caper Salmon Burgers

Place the salmon in a medium bowl and pick through

to remove any large bones or large bits of skin. Add

the egg whites, green onions, dill, capers, lemon zest,

mustard, and salt. Mash with a fork until the mixture

holds together.

Heat the oil in a large nonstick skillet over medium

heat. With damp hands, form the salmon mixture into 2

thick patties, each about 3 inches wide and 1 inch thick;

or spoon the mixture into a ⅔-cup measure and drop it

into the skillet, then repeat with the remaining mixture

and press down with a spatula until the patties are a

little wider.

Cook the patties, flipping them once with a wide

spatula, until well browned and cooked through, about

5 minutes per side. (If a patty cracks when you flip it,

just press the pieces back gently with the spatula; it will

be fine as it cooks.)

Cucumber-Dill Salad

Combine the vinegar, water, salt, and pepper in a medium bowl. Add the cucumber and dill and toss well to coat. Serve at once or cover and refrigerate for up to 1 week.

Divide the greens between 2 plates. Top each plate

with a burger and serve with a lemon wedge and

Cucumber-Dill Salad.

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