Sumac and Thyme Salmon Burgers

Sumac and Thyme Salmon Burgers


I love the vibrant color of wild sockeye salmon.  For the salmon burger, I removed the skin and pin bones, and coarsely chopped (with a few strokes of a cleaver).  You could briefly pulse the salmon in a food processor, but the fewer appliances to clean the better in my opinion.  Thereafter, I just mixed in the remaining ingredients and formed into burgers and pan-fried.BTW, don’t discard the salmon skin, it’s delish crisped up in skillet.  Hmm, crispy salmon skin handrolls? Just added them to my to-do list.

Salmon Burger

  • Brioche buns
  • Sumac and thyme salmon burger (recipe below)
  • Tzatziki (recipe below)
  • Lettuce, such as red leaf
  • Tomato slices
  • Cumber, thinly sliced on a bias
  • Microgreens (used spring onion and radish)

Toast the buns on the grill or grillpan.  Top with a slice of lettuce and tomato, followed by the salmon burger, a dollop of tzatziki, cucumber, and microgreens.

Sumac and Thyme Salmon Burger

makes (3) 1/3 pound salmon burgers
  • 1 pound [Sockeye] salmon, skinned, pin bones removed
  • 1/4 cup onion, finely diced
  • 1/4 cup parsley or cilantro, finely chopped
  • 2 1/2 teaspoons sumac
  • 2 teaspoons freshly squeezed lemon juice
  • 2 teaspoons fresh thyme, chopped
  • 1 egg
  • 1/4 cup bread crumbs
  • sea salt and freshly ground black pepper
  • olive oil for pan frying

Heat a tablespoon of oil in a frying pan.  Cook 4 minutes on the first side, flip and cook another 2 minutes, or until the salmon has just as hint of pinkness in the middle.

Note: To determine if the salmon burger is seasoned to your liking, I recommend cooking off a small piece first.


  • 2 cups full-fat Greek yogurt
  • 1 large (seedless) cucumber
  • 2 to 3 cloves of garlic, smashed to a paste
  • 2 tablespoons finely chopped fresh dill, more if you like
  • 1 tablespoon extra virgin olive oil
  • fresh lemon juice, to taste
  • sea salt to taste

Grate the cucumber (most recipes call to peel, but I usually grate with the peel).  Squeeze out any excess moisture. Smash the garlic to a paste with a little sea salt with the side of a chef’s knife or in a mortar and pestle.

Combine the yogurt, grated cucumber, garlic, dill, and olive oil.  Add lemon juice to taste.  Season with salt to taste.  Refrigerate until you are ready to use.

Note: Add fresh mint if you like, along with the fresh dill.


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