Salmon Burgers with Spring Onion Sour Cream – Cream Cheese Sauce

Cook Time
10 mins
Prep Time
20 mins



  • 4 (168g) skinless salmon fillets, cut into large chunks
  • 10g grill seasoning, (recommended: Montreal Seasoning by McCormick)
  • 6g poppy seeds
  • 6g sesame seeds
  • 16g chopped fresh dill
  • Extra-virgin olive oil for drizzling
  • 95g softened cream cheese
  • 3 scallions, whites and greens, chopped
  • 120ml sour cream
  • 1 tsp lemon juice
  • Green leaf lettuce, for topping
  • Sliced beefsteak or vine ripe tomato, for topping
  • Sliced red onion, for topping
  • Crusty kaiser rolls, split and toasted
  • Cono Sur Pinot Noir

Preheat outdoor grill if using to medium high. Prepare hot grill with cooking spray. Indoors, use a large skillet rather than a grill pan and preheat with a drizzle of extra-virgin olive oil to medium-high heat.

Place salmon in food processor and pulse to coarse grind meat to form burgers. Transfer fish to a mixing bowl and season with grill seasoning, poppy seeds, sesame seeds, and dill. Mix and form 4 patties. Drizzle the burgers with extra-virgin olive oil.

Cook burgers 3 minutes on each side for a pink center, 4 to 5 minutes on each side for fully cooked fish.

While burgers cook, combine in a bowl the cream cheese and the scallions and fold in sour cream and lemon juice.

Top the burgers with lettuce, tomato, onion and sauce on crusty, toasted buns.

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