Pacific-Northwest salmon burgers with tarragon-caper mayo

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Great American Road Trip

Pacific-Northwest salmon burgers with tarragon-caper mayo

2 Servings, 570 Calories/Serving

20 – 30 Minutes

In this dinnertime road trip to Washington and Oregon, our tangy mayo balances the juicy richness of our custom salmon burgers.

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In your bag

1 bag serves 2 (2 bags serve 4)
  • 1 or 2 cloves peeled fresh garlic
  • ½ pound summer squash
  • ½ cup cherry tomatoes
  • 1 lemon
  • 1 caper berry
  • 1 teaspoon capers
  • 1 or 2 sprigs fresh tarragon
  • ¼ cup paleo mayo
  • 2 tablespoons Greek yogurt
  • 2 salmon burgers (about ¼ pound each) (ground salmon - scallions - Dijon mustard - salt - black pepper)
  • 2 whole wheat buns

Ingredient IQ

With its wide network of rivers and streams abutting the ocean, the Pacific Northwest is an ideal home for wild salmon, but both climate change and population growth threaten the fish. Conservation efforts by local fishery regulators and organizations like the Nature Conservancy and the Columbia Land Trust are fighting to protect the prized salmon.

Nutrition per serving

Protein: 17g (34% DV), Fiber: 6g (24% DV), Total Fat: 41g (63% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 3.5g, Saturated Fat: 31g (155% DV), Cholesterol: 50mg (17% DV), Sodium: 930mg (39% DV), Carbohydrates: 33g (11% DV), Total Sugars: 8g, Added Sugars (Whole wheat buns contain trace amounts of sugar): 0g (0% DV).
Contains: Milk, Eggs, Fish, Wheat, Soybeans


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the squash and tomatoes

  • Coarsely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Trim the ends from the squash; cut the squash in half lengthwise, then crosswise on the diagonal into ¼-inch-thick slices.
  • Cut the cherry tomatoes in half.
  • Zest and juice the lemon, keeping the zest and juice separate. Set aside the zest and 1 tablespoon juice for the mayo; the juice will be divided between the squash mixture and the mayo.
In a medium frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Stir in the garlic and cook until fragrant, 1 to 2 minutes. Add the squash and cook, stirring once or twice, until starting to brown, 3 to 4 minutes. Add the tomatoes, season with salt and pepper, and cook, stirring occasionally, until starting to blister, 2 to 3 minutes. Remove from the heat, add ½ tablespoon lemon juice, and toss to coat. Transfer the squash mixture to a plate. Wipe out the pan.
While the squash mixture cooks, prepare the tarragon-caper mayo.


Make the tarragon-caper mayo

  • Remove the stem from the caper berry; finely chop the caper berry and capers.
  • Strip the tarragon leaves from the stems; finely chop the leaves. Set aside half for garnish.
In a small bowl, stir together the mayo, yogurt, caper berry and capers, lemon zest, 1 tablespoon lemon juice, and half the tarragon; season to taste with salt and pepper. Let stand while you prepare the burgers and toast the buns.


Cook the salmon burgers

  • Pat the salmon burgers dry with a paper towel.
In the same pan used for the vegetables, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add the salmon burgers and cook, turning once, until browned and just cooked through, 2 to 4 minutes per side. Transfer to a plate. Wipe out the pan.


Toast the buns

In the same pan used for the burgers, working in batches if needed, add the buns, cut side down, and cook over medium-high heat until toasted, 1 to 2 minutes.


Assemble the burgers

Place the bun bottoms, cut sides up, on a work surface and top each with a salmon burger.
Slather with as much tarragon-caper mayo as you like and garnish with the remaining tarragon. Close with the bun tops.



Transfer the salmon burgers to individual plates. Serve the squash and tomatoes and any remaining mayo on the side.

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