Salmon Burgers & Smoky Potatoes with Tartar Sauce
Customer Favorite

Salmon Burgers & Smoky Potatoes

with Tartar Sauce

40 MIN
2 Servings
Wellness at Blue Apron
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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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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From the Test Kitchen

The simple pairing of our rich salmon patties (seasoned with paprika, mustard powder, and more) and an easy tartar sauce makes for a delicious take on the New England summer classic. A side of roasted potatoes tossed with those same seasonings completes the meal.

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  • Nutrition
    PER SERVING
  • Calories
    810 Cals (est.)
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fresh
ingredients
Salmon Burgers & Smoky Potatoes with Tartar Sauce
Title
time-saving
tips & techniques
Sweet Pickle Relish
Panko Breadcrumbs
Yukon Gold Potatoes
How To: Peel Garlic
Sour Cream
Potato Buns
Garlic
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the tartar sauce:
1 Prepare the ingredients & make the tartar sauce:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the buns. In a bowl, combine the sour cream and pickle relish; season with salt and pepper to taste. 

Roast the potatoes:
2 Roast the potatoes:

Line a sheet pan with aluminum foil. Place the diced potatoes on the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook & flake the fish:
3 Cook & flake the fish:

While the potatoes roast, pat the fish dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skinless side down. Loosely cover with aluminum foil and cook 4 to 5 minutes per side, or until lightly browned (the fish will not be cooked through yet). Transfer to a large bowl. When cool enough to handle, carefully remove and discard the skin. Using two forks, flake the fish into small pieces. Wipe out the pan. 

Form & cook the patties:
4 Form & cook the patties:

While the potatoes continue to roast, to the bowl of flaked fish, add the egg, breadcrumbs, garlic paste, and remaining spice blend. Season with salt and pepper; gently mix to thoroughly combine. Using your hands, form the mixture into two 3/4-inch-thick patties. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Carefully add the patties and cook 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Toast the buns:
5 Toast the buns:

Add the buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. 

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

Assemble the burgers using the toasted buns, tartar sauce, and cooked patties. Serve the burgers with the roasted potatoes on the side. Enjoy!

Tips from Home Chefs

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Salmon Burgers & Smoky Potatoes

Prepare the ingredients & make the tartar sauce:
1 Prepare the ingredients & make the tartar sauce:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the buns. In a bowl, combine the sour cream and pickle relish; season with salt and pepper to taste. 

2 Roast the potatoes:

Line a sheet pan with aluminum foil. Place the diced potatoes on the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Roast the potatoes:
Cook & flake the fish:
3 Cook & flake the fish:

While the potatoes roast, pat the fish dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skinless side down. Loosely cover with aluminum foil and cook 4 to 5 minutes per side, or until lightly browned (the fish will not be cooked through yet). Transfer to a large bowl. When cool enough to handle, carefully remove and discard the skin. Using two forks, flake the fish into small pieces. Wipe out the pan. 

4 Form & cook the patties:

While the potatoes continue to roast, to the bowl of flaked fish, add the egg, breadcrumbs, garlic paste, and remaining spice blend. Season with salt and pepper; gently mix to thoroughly combine. Using your hands, form the mixture into two 3/4-inch-thick patties. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Carefully add the patties and cook 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Form & cook the patties:
Toast the buns:
5 Toast the buns:

Add the buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. 

6 Assemble the burgers & serve your dish:

Assemble the burgers using the toasted buns, tartar sauce, and cooked patties. Serve the burgers with the roasted potatoes on the side. Enjoy!

Assemble the burgers & serve your dish:
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