Salmon Patties with Tzatziki (Print-Friendly Version)
# What You'll Need:
→ Protein
01 -
1.5 pounds skinless salmon fillet chopped into small chunks
→ Herbs and Flavors
02 -
2 to 3 tablespoons chopped green onions
03 -
1 teaspoon ground sumac
04 -
1 teaspoon ground coriander
05 -
2 teaspoons Dijon mustard
06 -
Kosher salt as needed
07 -
0.5 teaspoon sweet paprika
08 -
1 cup chopped parsley leaves with tender stems
09 -
0.5 teaspoon freshly ground black pepper
→ Coating and Binders
10 -
1/3 cup plain bread crumbs or use gluten-free if preferred
→ Cooking Extras
11 -
3 tablespoons good quality olive oil
12 -
1 lemon cut in half
→ Sides
13 -
Baby arugula leaves
14 -
Slices of ripe tomato
15 -
Toasted buns like ciabatta or whole wheat
16 -
Thinly sliced red onion
17 -
Creamy tzatziki sauce
# Step-by-Step Directions:
01 -
Add a quarter of the salmon and Dijon mustard to a food processor and blend it until smooth. Put this paste into a bowl.
02 -
Pulse the rest of the salmon a few times in the food processor so it stays chunky. Stir this into the bowl with the smooth paste.
03 -
Mix in green onions, parsley, coriander, sumac, paprika, pepper, and a good pinch of salt. Stir well, cover, and chill for half an hour.
04 -
Lay parchment on a baking sheet and pour bread crumbs onto a plate. Split the salmon mix into four equal parts and pat into patties about an inch thick. Press each side in the crumbs and place on the baking sheet.
05 -
Heat olive oil over medium-high heat until it’s shimmering. Fry patties, flipping once, until they're golden and cooked medium-rare, about 2 to 4 minutes total. Keep the heat steady to not burn the crumbs. Check they’re 115–120°F inside.
06 -
Move the cooked patties to paper towels to soak up extra oil. Sprinkle a little salt on top and squeeze lemon juice over them.
07 -
Spread tzatziki on the toasted buns then add salmon patties, arugula, tomato slices, and red onion. Serve right away.
# Helpful Notes:
01 -
Don’t over-process the second salmon batch so you keep some chunkiness in the patties.