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Salmon Burgers with Sweet Pickle Relish

This recipe from Tasting Table is amazing.  The flavors of tangy caper- and dill-laced salmon burgers, topped with a sweet pickle relish, iceberg lettuce, all piled on a sweet roll.

Serves 6

Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes


For the Sweet Pickle Relish


1 cup mayonnaise
  • 6 tablespoons minced bread-and-butter pickles
  • 2 tablespoons bread-and-butter pickle juice
  • 2 tablespoons minced dill
  • Kosher salt and freshly ground black pepper, to taste

For the Salmon Burgers:

  • 1½ pounds skinless center-cut salmon fillet, finely chopped
  • 2 cups panko bread crumbs, divided
  • ½ cup mayonnaise
  • ½ cup finely chopped parsley
  • 1 tablespoon minced dill
  • 1 tablespoon minced capers
  • 1 teaspoon kosher salt
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon finely grated lemon zest
  • ½ teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • ¼ cup vegetable oil, divided
  • 6 King's Hawaiian rolls, split and toasted
  • Shredded iceberg lettuce, for garnish


  1. Make the sweet pickle relish: In a small bowl, whisk together all the sauce ingredients, then set aside.
  2. Make the salmon burgers: In a food processor, pulse the salmon until finely minced, then transfer to a large bowl. Add 1 cup of the panko, the mayonnaise, parsley, dill, capers, salt, Worcestershire, lemon zest, pepper and garlic. Using your hands, mix until incorporated, then form into six 4-ounce patties. Coat the patties in the remaining 1 cup of panko bread crumbs.
  3. In 2 large nonstick skillets, heat 2 tablespoons of vegetable oil over medium-high heat. Add 3 burgers to each pan and cook, flipping once, until golden brown and cooked through, 4 to 5 minutes.
  4. Spread the relish on the bottom halves of the buns then place a fish burger on each. Top with more relish, shredded iceberg lettuce and the remaining bun halves, then serve.

Big thanks to Tasting Table for sharing this recipe on their website


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