Cast-Iron Salmon Burgers with Lemon-Dill Yogurt Sauce and Quick Cucumbers
Hand-chop fresh salmon, mix it with egg, panko, scallions and mustard, and shape four patties. Sear them in an oiled cast-iron skillet over medium heat or medium coals, 4 to 5 minutes per side, until they hit 145°F inside. Toast the buns in the same pan and top with lemon-dill yogurt and quick cucumbers. Plan on about 40 minutes total.
These are salmon burgers made from a real fillet, chopped by hand. The texture is meaty, not mushy, and they don't need a food processor. A little egg and panko holds them together. Dijon, lemon zest and capers keep the flavor bright.
They cook fast, so they suit the first night of a trip, when the salmon is still cold in the cooler. The yogurt sauce and crisp cucumbers cut through the richness. One skillet does the patties and the buns.
Cast-Iron Salmon Burgers with Lemon-Dill Yogurt Sauce and Quick Cucumbers
- Prep
- 25 min
- Cook
- 15 min
- Serves
- 4
- Difficulty
- Moderate
- Heat
- Medium coals or medium flame
- Pack weight
- 4 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Low water
- A few dishes
- Prep ahead
Ingredients
Tap an item to copy it for your shopping list or a store search.
This one's for the Crew
Join to unlock the full ingredient list, steps and Trail Notes.
Join the Crew Already a member? Sign inCooked it? Rate & review it.
Your rating helps the next camper pick dinner. Got an idea to make it better? Tell us below — good ones get added to the recipe with credit to you.