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Lemon-Dill Salmon Burgers

with Buttered Corn on the Cob

Easy
  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 840 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

When it comes to well-balanced flavors, lemon, dill and salmon were made to be together. The herbal brightness of dill enhances lemon’s citrusy notes—and together, they contrast wonderfully with the richness of salmon. Here, we’re showcasing this delicious trio in our irresistible salmon burgers, layered with juicy tomato, peppery arugula and zesty aioli (a classic complement to seafood). Corn on the cob, simply dressed with softened butter, brings even more end-of-season freshness to the plate.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook & flake the salmon:
1 Cook & flake the salmon:

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin sides up. Cook 2 to 3 minutes per side, or until lightly browned and cooked through. Transfer to a large bowl and set aside to cool for 5 minutes. Remove and discard the skin from the fillets; using a fork, flake the fillets into small pieces. Wipe out the pan.

Prepare the ingredients & make the aioli:
2 Prepare the ingredients & make the aioli:

While the salmon cooks, wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Remove the butter from the refrigerator. Pick the dill off the stems; discard the stems and roughly chop. Quarter and deseed the lemon. Remove and discard the corn husks and silks; halve the cobs. Halve the buns. Core the tomato; cut into 4 rounds. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester). In a bowl, combine the mayonnaise and as much of the garlic paste as you’d like; season with salt and pepper to taste.

Form & cook the patties:
3 Form & cook the patties:

Crack the eggs into a bowl; beat until smooth. To the bowl of flaked salmon, add the eggs, breadcrumbs, dill and the juice of 2 lemon wedges. Drizzle with olive oil; season with salt and pepper. Gently mix to combine. Set aside for 5 minutes. Using your hands, form into four ½-inch-thick patties; squeeze firmly to tightly pack. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the patties; cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate. Wipe out the pan.

Cook the corn:
4 Cook the corn:

While the patties cook, add the corn to the pot of boiling water and cook 2 to 3 minutes, or until bright yellow and slightly softened. Drain thoroughly and return to the pot. Off the heat, add the butter and toss to thoroughly coat; season with salt and pepper. Set aside in a warm place.

Toast the buns:
5 Toast the buns:

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Working in batches, add the buns, cut sides down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a plate.

Assemble the burgers & plate your dish:
6 Assemble the burgers & plate your dish:

In a bowl, combine the arugula, the juice of the remaining lemon wedges and a drizzle of olive oil. Season with salt and pepper; toss to mix. Spread the aioli onto the cut sides of the toasted buns. Divide the cooked patties and tomato between the bun bottoms; season with salt and pepper. Top with the arugula and bun tops. Divide the burgers and cooked corn between 4 dishes. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
Cook & flake the salmon:
1 Cook & flake the salmon:

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin sides up. Cook 2 to 3 minutes per side, or until lightly browned and cooked through. Transfer to a large bowl and set aside to cool for 5 minutes. Remove and discard the skin from the fillets; using a fork, flake the fillets into small pieces. Wipe out the pan.

2 Prepare the ingredients & make the aioli:

While the salmon cooks, wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Remove the butter from the refrigerator. Pick the dill off the stems; discard the stems and roughly chop. Quarter and deseed the lemon. Remove and discard the corn husks and silks; halve the cobs. Halve the buns. Core the tomato; cut into 4 rounds. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester). In a bowl, combine the mayonnaise and as much of the garlic paste as you’d like; season with salt and pepper to taste.

Form & cook the patties:
3 Form & cook the patties:

Crack the eggs into a bowl; beat until smooth. To the bowl of flaked salmon, add the eggs, breadcrumbs, dill and the juice of 2 lemon wedges. Drizzle with olive oil; season with salt and pepper. Gently mix to combine. Set aside for 5 minutes. Using your hands, form into four ½-inch-thick patties; squeeze firmly to tightly pack. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the patties; cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate. Wipe out the pan.

4 Cook the corn:

While the patties cook, add the corn to the pot of boiling water and cook 2 to 3 minutes, or until bright yellow and slightly softened. Drain thoroughly and return to the pot. Off the heat, add the butter and toss to thoroughly coat; season with salt and pepper. Set aside in a warm place.

Cook the corn:
Toast the buns:
5 Toast the buns:

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Working in batches, add the buns, cut sides down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a plate.

6 Assemble the burgers & plate your dish:

In a bowl, combine the arugula, the juice of the remaining lemon wedges and a drizzle of olive oil. Season with salt and pepper; toss to mix. Spread the aioli onto the cut sides of the toasted buns. Divide the cooked patties and tomato between the bun bottoms; season with salt and pepper. Top with the arugula and bun tops. Divide the burgers and cooked corn between 4 dishes. Enjoy!

Assemble the burgers & plate your dish: