Seattle Salmon Burgers Recipe

Name: Seattle Salmon Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salmon Bake:; 1 (3 ounce) fillet salmon fillet; 1 teaspoon salt; 1 teaspoon ground black pepper; 3/4 teaspoon chopped fresh dill; 1 tablespoon lemon juice; 2 brioche buns, halved; 1 tablespoon butter; 1 yellow onion, sliced; 3 tablespoons cream cheese, softened

Servings: persons

Salmon Bake:
1 (3 ounce) fillet salmon fillet
1 teaspoon salt
1 teaspoon ground black pepper
3/4 teaspoon chopped fresh dill
1 tablespoon lemon juice
2 brioche buns, halved
1 tablespoon butter
1 yellow onion, sliced
3 tablespoons cream cheese, softened

1
Preheat oven to 425 degrees F (220 degrees C).
2
Season salmon evenly with salt, pepper, and dill. Drizzle with lemon juice. Transfer to a baking sheet.
3
Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes.
4
Reduce oven temperature to 350 degrees F (175 degrees C).
5
Toast brioche buns on a baking sheet in the preheated oven until golden brown, 10 to 15 minutes.
6
Melt butter in a skillet over medium heat. Toss in onion slices and stir occasionally until brown and soft, about 15 minutes.
7
Spread cream cheese on the bottom half of each bun. Place one half of the salmon fillet on each bun and top with onion.

127

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Salmon Bake:, 1 (3 ounce) fillet salmon fillet, 1 teaspoon salt, 1 teaspoon ground black pepper, and more.

Yes, Seattle Salmon Burgers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seattle Salmon Burgers

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