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  • Remove skin from salmon fillet: With a sharp knife, cut a small corner of the skin away from the flesh. Gently pull and slice off remaining skin, removing as little flesh as possible. Discard skin; coarsely chop salmon.

  • Heat gas grill to medium-high or coals in charcoal grill to medium-hot. Transfer salmon to a food processor, along with scallions, 1 tablespoon of the dill, the lemon zest, panko, salt and pepper. Pulse until salmon is the consistency of ground beef but still has some shape. Do not overprocess.

  • Form mixture into 4 patties, each about 3 1/2 inches in diameter. Coat patties with nonstick cooking spray. Grill patties 5 minutes. Flip over and continue to grill another 5 minutes. Meanwhile, stir remaining 1 tablespoon dill into tartar sauce. Divide lettuce evenly among buns. Top each with a burger patty and 1 tablespoon tartar sauce.

Nutrition Facts

485 calories; 18 g total fat; 3 g saturated fat; 95 mg cholesterol; 720 mg sodium. 42 g carbohydrates; 6 g fiber; 39 g protein;


1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0