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side shot of a stacked pan-seared salmon burger on a plate with more burger fiixings and a craft beer in the background
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Pan-Seared Salmon Burgers

Pan-seared salmon burgers have cast-iron cooked salmon that is crispy on the outside and flaky on the inside. Served with a creamy dill sauce.
Course Main Dish
Cuisine American
Keyword salmon burger, salmon filet burger
Prep Time 5 minutes
Cook Time 8 minutes
Servings 4 servings

Equipment

  • sheet pan
  • cast iron skillet

Ingredients

Pan-Seared Salmon Burgers

  • 4 4-ounce wild caught salmon fillets I purchased the fillets that had the skin already removed
  • 4 hamburger buns
  • 2 teaspoon butter for the buns
  • 1 teaspoon pink Himalayan salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon butter for cooking the salmon
  • 1 tablespoon olive oil
  • 1/2 cup arugula
  • 4 slices tomato

Creamy Dill Sauce

  • 1/4 cup mayonnaise
  • 2 tablespoon sour cream
  • 1/2 teaspoon dill fresh or dried
  • 1/4 teaspoon garlic powder

Instructions

Pan-Seared Salmon Burgers

  • Preheat the oven to 400 degrees.
  • Split the 4 buns down the center.
  • Spread 1/2 tsp butter to each side of the bun. Place the bun butter side down on a large baking sheet.
  • Bake the buns in the oven for 5 minutes. Remove from the oven and keep warm while cooking the salmon.
  • Pat the salmon dry, then season each side of the fillets with salt and pepper.
  • Heat the cast iron pan over medium heat. Add the butter and olive oil.
  • When the butter has melted, place the salmon into the pan. Let cook for 4 minutes.
  • Gently flip the salmon and cook on the other side for another 4 minutes.
  • Place the salmon on the bottom bun. Add the sauce, tomato, arugula, more sauce, then the top bun.

Creamy Dill Sauce

  • Add all the ingredients together in a small bowl and stir until combined.

Notes

Tips for making this recipe:

  • I purchased the fillets that had the skin already removed. If you use the type with skin-on, remove the skin before cooking. 
  • To store: Add the leftover salmon to a covered container and the buns separately. Place the sauce in a separate covered container and refrigerate. Eat within 3 days. Reheat the salmon on the stovetop in a little oil and assemble.