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Sumac & Thyme Salmon Burgers

Prep Time:

15 minutes

Cook Time:

8-10 minutes


3 - 4 servings



About the Recipe

Delicious and easy salmon burger


  • 1 pound Atlantic salmon, skinned, pin bones removed (Ideal Fish)

  • ¼  cup onion, finely diced (18th Century Purity Farm)

  • ¼  cup parsley or cilantro - finely chopped or better yet: microgreens (MadMan Micros)

  • 2 ½ teaspoons sumac

  • 2 teaspoons freshly squeezed lemon juice

  • 2 teaspoons fresh thyme, chopped

  • 1 egg

  • ¼  cup bread crumbs

  • Sea salt and freshly ground black pepper

  • Olive oil for pan frying (Papa Spyros Olive Oil)

    • Your choice of hot sauce from Dragon’s Blood Elixir in place of the tzatziki sauce

Tzatziki Sauce (if you wish to make your burgers look like the photograph):

  • 2 cups full-fat Greek yogurt

  • 1 large (seedless) cucumber

  • 2 to 3 cloves of garlic, smashed to a paste (18th Century Purity Farm)

  • 2 tablespoons finely chopped fresh dill, more if you like

  • 1 tablespoon extra virgin olive oil (Papa Spyros Olive Oil)

  • Fresh lemon juice, to taste

  • Sea salt to taste

  • Grate the cucumber (most recipes call to peel, but I usually grate with the peel). Squeeze out any excess moisture.

  • Smash the garlic to a paste and a little sea salt with the side of a chef’s knife or in a mortar and pestle.

  • Combine the yogurt, grated cucumber, garlic, dill, and olive oil.

  • Add lemon juice to taste. Season with salt to taste. Refrigerate until you are ready to use.


  1. Heat a tablespoon of oil in a frying pan.

  2. Cook 4 minutes on the first side, flip and cook another 2 minutes, or until the salmon has just as hint of pinkness in the middle.

  3. Note: To determine if the salmon burger is seasoned to your liking, I recommend cooking off a small piece first.

  4. Top with one of your favorite hot sauces

Consider shrinking the top with fresh dill.

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