Ingredients:

  • 1.5 lbs fresh skinless salmon fillets
  • 0.5 cup Panko breadcrumbs
  • 1 large egg, lightly beaten
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh dill, finely chopped
  • 1 tbsp capers, drained and minced
  • 1 small shallot, minced
  • 1 tsp lemon zest
  • 0.5 tsp kosher salt
  • 0.25 tsp freshly cracked black pepper
  • 0.5 cup plain Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh dill, minced (for sauce)
  • 1 clove garlic, grated

Instructions:

  1. Dice 1 lb of the salmon into 1/4-inch cubes using a sharp chef's knife. Mince the remaining 0.5 lb very finely or pulse 4-5 times in a food processor to create a coarse paste. Combine both textures in a chilled mixing bowl.
  2. Add the beaten egg, Dijon mustard, panko, minced shallots, capers, dill, lemon zest, salt, and pepper to the salmon mixture. Gently fold together with a rubber spatula until just combined, taking care not to overwork the fish.
  3. Divide the mixture into 4 equal portions (approximately 6 oz each) and form into 1-inch thick patties. Chill the patties for at least 15 minutes to allow the proteins to bind.
  4. Whisk together the Greek yogurt, lemon juice, minced dill, and grated garlic in a small bowl to create the lemon-dill spread. Set aside.
  5. Heat a cast iron skillet over medium-high heat. Pat the exterior of the chilled patties dry. Sear for 3-4 minutes per side until a mahogany crust forms and the internal temperature reaches 145°F. Serve with the lemon-dill sauce.