Salmon burgers with lemon-dill mayo and cucumber salad

Paleo-Friendly, Dairy-Free

4 Servings, 650 Calories/Serving

25 – 35 Minutes

What’s not to love about a paleo-friendly burger made with omega-3-rich wild-caught salmon, served with a tangy-sweet lemon-dill mayo?


  • 2 lemons
  • 6 or 7 sprigs fresh dill
  • 1 red onion
  • 2 cucumbers
  • ¾ cup paleo mayo
  • 1 teaspoon red chile flakes (optional)
  • 4 salmon burgers (about ¼ pound each) (ground salmon - scallions - Dijon mustard - salt - black pepper)
  • 1 head baby iceberg lettuce
  • 2 Roma tomatoes
  • 4 whole wheat buns*
  • *Not paleo; omit for a paleo-strict version.

Ingredient IQ

According to the Herb Society of America, dill has been prized for thousands of years for its medicinal qualities. In ancient Rome, “gladiators were fed meals covered with dill because it was hoped that the herb would grant them valor and courage.”



Prep the lemon-dill mayo and cucumber salad

  • Zest 1 lemon.
  • Juice the lemons; the juice will be divided between the lemon-dill mayo and the cucumber salad.
  • Coarsely chop the dill; divide into two equal portions, one for the lemon-dill mayo and one for the cucumber salad.
  • Peel and thinly slice enough red onion to measure ½ cup.
  • Peel the cucumbers, if desired, and trim off the ends; cut the cucumbers lengthwise into quarters, then crosswise in half.
In a small bowl, stir together the mayo, lemon zest, 1 tablespoon lemon juice, and half the dill. Season to taste with salt and pepper.
In a medium bowl, toss together the onion, cucumbers, remaining lemon juice, remaining dill, and as many chile flakes as you like. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal.


Cook the salmon burgers

  • Pat the salmon burgers dry with a paper towel.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Working in batches if needed, 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.
While the burgers cook, prepare the garnishes.


Prep the garnishes

  • Trim the root end from the iceberg lettuce.
  • Separate the lettuce leaves.
  • Cut away the cores from the tomatoes; thinly slice the tomatoes.


Toast the buns

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



Transfer the bun bottoms or lettuce leaves to individual plates. Top with the salmon burgers, tomato slices, and as much lemon-dill mayo as you like. Close with the bun tops. Serve the cucumber salad and remaining mayo on the side.

Kids Can!

  • Juice the lemons.
  • Stir together the lemon-dill mayo.
  • Toss together the cucumber salad.
  • Separate the lettuce leaves.
  • Assemble the burgers.

Nutrition per serving: Protein: 29g (58% DV), Fiber: 9g (36% DV), Total Fat: 43g (66% DV), Monounsaturated Fat: 4.5g, Polyunsaturated Fat: 3g, Saturated Fat: 44g (220% DV), Cholesterol: 85mg (28% DV), Sodium: 940mg (39% DV), Carbohydrates: 39g (13% DV), Total Sugars: 11g, Added Sugars (Hamburger buns contain trace amounts of added sugars): 0g (0% DV). Not a significant source of trans fat. Contains: Fish, soy, wheat, eggs.

Paleo-strict nutrition: Calories: 520, Protein: 29g (58% DV), Fiber: 6g (24% DV), Total Fat: 42g (65% DV), Monounsaturated Fat: 4g, Polyunsaturated Fat: 2g, Saturated Fat: 44g (220% DV), Cholesterol: 85mg (28% DV), Sodium: 750mg (31% DV), Carbohydrates: 17g (6% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Fish, eggs.

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