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Crispy Salmon Burgers with Lemon-Herb Smashed Potatoes

Preparation

20 Mins

Cooking time

40 Mins

Serving

Everything comes together in one synchronized flow — the potatoes roast hands-free while you shape and pan-fry the burgers, so nothing sits cold waiting for something else to finish. One sheet pan, one skillet, and dinner is genuinely on the table at the same time.

Ingredients

For the Smashed Potatoes

1.5 lb baby potatoes
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried rosemary
Salt and pepper to taste

For the Salmon Burgers

2 cans (6 oz each) salmon, drained well
1 egg
⅓ cup breadcrumbs
2 tbsp mayonnaise
1 tbsp Dijon mustard
2 tsp lemon juice
2 garlic cloves, minced
2 green onions, finely chopped
Salt and pepper to taste
1 tbsp olive oil (for the skillet)

For the Quick Dill Sauce

¼ cup mayonnaise
2 tbsp plain Greek yogurt
1 tsp dried dill (or 1 tbsp fresh)
1 tsp lemon juice
1 small garlic clove, minced

To Serve

4 burger buns, toasted
4 leaves of butter lettuce
4 slices tomato
Lemon wedges

Steps

Preheat your oven to 425°F and bring a medium pot of salted water to a boil. This is your starting gun — everything flows from here.
Add the baby potatoes to the boiling water and cook for 12 to 15 minutes, until just fork-tender. While the potatoes boil, line a sheet pan with parchment paper and set aside.
While the potatoes are boiling, combine the salmon, egg, breadcrumbs, mayonnaise, Dijon, lemon juice, garlic, and green onions in a large bowl. Season with salt and pepper, then mix until just combined — don’t overwork it. Form into 4 equal patties, about ¾ in thick. Place them on a plate, cover, and refrigerate until ready to cook.
While the patties chill, stir together all the dill sauce ingredients in a small bowl. Taste, adjust the seasoning, and pop it in the fridge.
Once the potatoes are fork-tender, drain them and spread them on the prepared sheet pan. Use the bottom of a glass or a fork to gently smash each one to about ½ in thick. Drizzle with olive oil, sprinkle with garlic powder, rosemary, salt, and pepper, and transfer to the oven. Roast for 20 to 25 minutes, until the edges are golden and crispy.
With about 10 minutes left on the potatoes, heat olive oil in a large non-stick skillet over medium-high heat. Once the oil shimmers, add the salmon patties. Cook for 4 minutes without moving them — you want a deep golden crust. Flip carefully and cook another 3 to 4 minutes, until the second side is equally golden and the patties feel firm to the touch.
While the patties finish cooking, toast your buns in the same oven alongside the potatoes for the last 2 to 3 minutes.
Pull everything out at the same time. Build your burgers with lettuce, tomato, a salmon patty, and a generous spoonful of dill sauce. Serve the smashed potatoes alongside with lemon wedges for squeezing over both.

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