Lemon-Dill Salmon Burgers

with Buttered Corn on the Cob

45 MIN

4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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.

See Plans

Nutrition

PER SERVING
Calories

840 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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!