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    Home » Recipes » Mains

    Summer Squash and Dill Salmon Burgers

    Published: Aug 28, 2018 / Modified: Jun 4, 2021 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 6 Comments

    • 31
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    images of salmon burger ingredients and finished meal with a text box
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    Summer Squash and Dill Salmon Burgers
    photo of dill salmon burgers with orange text box with recipe title

    These delicious dill salmon burgers are veggie-loaded. With grated summer squash, canned salmon, and a few other pantry staples, they make an easy and nutritious meal.

    three dill salmon burgers on a counter with grated squash around them

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    Today is a cold and rainy day in Minneapolis, but that’s not stopping me from embracing summer produce! Even though pumpkin spice season is already here (seriously, I think Starbucks started serving their PSL today), I’m pumping the brakes on root veggies and fall produce for a moment.

    You see, summer only comes around one time a year, and in Minnesota, it can feel like an eternity before we get to our next warm season. So to make sure I get the most out of these gorgeous summer days, I still have recipes with squash, tomatoes, eggplant, and more to share…at least for a few more weeks.

    Plus, by the end of the summer, everyone is looking for new and exciting ways to use summer squash. After all, it can get old after a while…

    close up of a dill salmon burger on a napkin surrounded by grated squash

    These Summer Squash and Dill Salmon Burgers are oh-so-delicious, simple to whip up, and a great addition to your back-to-school meal prep and lunchbox routines. They’re also a fun way to eat more veggies, especially if you’re not a raw or roasted veggie kind of person.

    I even used some convenience foods, like canned wild caught salmon and bread crumbs, to make them extra easy.

    flaked salmon, squash, bread crumbs, and seasonings in a mixing bowl with a fork

    How to Make Dill Salmon Burgers

    1. Drain the canned salmon and add it to a mixing bowl. Stir in the grated squash, bread crumbs, dijon, dill, salt, and pepper. Mix until combined. Add the beaten egg and stir well.
    2. Use your hands to form 8 patties, about ½-inch thick. Place them on the lined baking sheet. Bake for 20 minutes, flipping halfway through.

    These burgers are great to prep in bulk and freeze. Transfer the cooked patties to a freezer bag and store in the freezer for up to 3 months. Thaw in the fridge before eating.

    Serving Ideas

    Here’s how you can eat these Summer Squash and Dill Salmon Burgers:

    • The traditional way: slapped between a bun or slices of bread with aioli or mustard, lettuce, and tomato
    • Mixed in with whole wheat pasta, olive oil, and parmesan
    • On top of greens
    • Wrapped up in a leaf of swiss chard or romaine

    If you’re enjoying them plan, I really like to add tzatziki sauce! Add a side salad, like my Sweet Corn and Cherry Arugula Salad for a balanced meal.

    six Summer Squash and Dill Salmon Burgers spread out on a counter

    I’d love to hear about the different ways that you eat these burgers. Let me know in the comments below! And if you like veggie-heavy burgers and patties, check out my Spinach Feta Salmon Burgers, Sweet Potato Black Bean Burgers and Black Bean Beet Burger Recipe.

    summer squash and dill salmon burgers

    Summer Squash and Dill Salmon Burgers

    Delicious salmon patties made with summer squash and fresh dill. These are easy to make in bulk and can be frozen and thawed for later use.
    5 from 2 votes
    Print Pin Rate Save Saved!
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Servings: 8 burgers
    Calories: 92kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients

    • 2 6 oz cans wild caught salmon - boneless and skinless
    • ¾ cup summer squash - grated
    • ½ cup whole wheat bread crumbs
    • 1 tablespoon dijon mustard
    • 3 tablespoon fresh dill - chopped
    • 1 egg - beaten
    • ½ teaspoon sea salt
    • ¼ teaspoon black pepper
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    Instructions

    • Preheat the oven to 400 degrees F. Lightly spray a baking sheet with cooking oil or line with parchment paper (to prevent sticking).
    • In a large bowl, combine the salmon, grated summer squash, bread crumbs, dill, and dijon mustard. Use a fork to flake the salmon and mix everything together. Add the beaten egg, salt, and pepper and stir until combined. 
    • Shape the mixture into 8 patties (~½" thick) and place them on the baking sheet. Bake for 20 minutes, flipping them halfway through. Enjoy!

    Notes

    • Topping ideas include avocado, tzatziki, or tahini sauce.
    • Store leftovers in an airtight container in the fridge for up to 4 days. Enjoy cold or reheat in the microwave for 1 to 2 minutes on high.
    • To freeze, remove patties from the baking sheet after you cook them. Place in a large freezer bag or airtight container. Store in the freezer for up to 3 months. Thaw in the fridge overnight before eating.

    Nutrition

    Serving: 1burger | Calories: 92kcal | Carbohydrates: 6g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 44mg | Sodium: 229mg | Potassium: 244mg | Fiber: 1g | Sugar: 1g | Vitamin A: 79IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Happy last week of August! – Lizzie

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    • 31

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    1. Chrissy Carroll

      August 27, 2021 at 6:55 pm

      5 stars
      I made these the other day and they were SO good. Made the mistake of aluminum foil vs parchment paper and they stuck to it, haha, but nothing a good spatula couldn’t take care of to flip. We made a lemon dill mayo to go on the top. Absolutely delish and a great way to use up an abundance of summer squash and pouches of salmon I had on hand 🙂

      Reply
      • Lizzie Streit, MS, RDN

        August 29, 2021 at 4:12 pm

        I’m so glad you enjoyed these, Chrissy!! I bet that lemon dill mayo was a delicious topping! Thanks so much for leaving a rating and review 🙂

        Reply
    2. Carra

      July 16, 2019 at 6:09 pm

      5 stars
      This recipe is great! This is the second summer I’ve used this recipe to help deal with squash overload- but honestly, I’d buy squash to make these:)

      Reply
      • Lizzie Streit, MS, RDN

        July 16, 2019 at 6:27 pm

        Hi Carra, that’s so great to hear! I just revisited this recipe myself with some leftover zucchini that I had, and was so glad I did. I’m thrilled that it’s become a go-to dish for you. Thanks for rating the recipe and commenting :-).

        Reply
    3. Melissa Griffiths

      September 04, 2018 at 5:03 pm

      Such a great idea to use summer squash in these burgers! I’m always looking for new ways to incorporate squash this time of year!

      Reply
      • Lizzie

        September 05, 2018 at 9:43 am

        Thank you!! Me too…sometimes the squash harvest can be a little too bountiful ;-). Have to get creative! Haha!

        Reply

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    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

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