Salmon Burgers with Crème Fraîche Sauce, Arugula & Potato Salad

Salmon Burgers

with Crème Fraîche Sauce, Arugula & Potato Salad

30 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

As summer approaches and the weather heats up, sometimes we prefer a lighter take on the burger. In this recipe for wholesome salmon burgers, you’ll roast a salmon fillet, mix it with breadcrumbs and aromatics then sear the patties on the stove. We’re also topping them with a unique take on classic tartar sauce (a mayonnaise-based condiment usually served with seafood). Instead of mayo, we’re using crème fraîche as the base and adding shallot, mint and lemon juice to give these burgers a zesty kick.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Salmon Burgers with Crème Fraîche Sauce, Arugula & Potato Salad
Title
time-saving
tips & techniques
Roast & flake the salmon:
1 Roast & flake the salmon:

Preheat the oven to 450°F. Place a large piece of foil on a sheet pan. Place the salmon on the foil, skin side down; drizzle with olive oil and season with salt and pepper. Roast in the oven 12 to 14 minutes, or until lightly browned on top. Using a spatula, carefully lift the roasted salmon off its skin; transfer to a large bowl and discard the skin. Using a fork, flake the roasted salmon into small pieces. When the salmon has cooled, drain off and discard any liquid from the bowl.

Prepare the ingredients:
2 Prepare the ingredients:

While the salmon roasts, wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Halve the buns. Peel and mince the garlic. Cut the potatoes into bite-sized pieces. Pick the mint off the stems; discard the stems. Roughly chop the capers. Using a peeler, remove the rind of the lemon, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a bowl with the juice of all 4 lemon wedges and season with salt and pepper.

Make the crème fraîche sauce:
3 Make the crème fraîche sauce:

While the salmon continues to roast, in a medium bowl, combine the crème fraîche, shallot-lemon juice mixture and half the mint (roughly chopping just before adding); season with salt and pepper to taste.

Make the potato salad:
4 Make the potato salad:

Add the potatoes to the pot of boiling water. Cook 11 to 13 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the capers and half the crème fraîche sauce; stir to combine and season with salt and pepper to taste.

Form & cook the patties:
5 Form & cook the patties:

While the potatoes cook, to the bowl of flaked salmon, add the breadcrumbs, garlic, lemon zest and remaining mint (roughly chopping just before adding); season with salt and pepper. Gently mix to combine. Form the mixture into two ¾-inch-thick patties, squeezing firmly to ensure that the patties are tightly packed. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 2 to 3 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate. Carefully wipe out the pan.

Toast the buns & plate your dish:
6 Toast the buns & plate your dish:

In the pan used to cook the patties, heat 2 teaspoons of olive oil on medium until hot. Add the buns, cut sides down, and toast 2 to 3 minutes, or until golden brown. Transfer to a clean, dry work surface. Place the arugula in a medium bowl; drizzle with olive oil and toss to coat. Season with salt and pepper to taste. Top each toasted bun bottom with a cooked patty, half the remaining crème fraîche sauce, a pinch of the dressed arugula and a toasted bun top. Serve with the potato salad and remaining dressed arugula on the side. Enjoy!

Tips from Home Chefs

Roast & flake the salmon:
1 Roast & flake the salmon:

Preheat the oven to 450°F. Place a large piece of foil on a sheet pan. Place the salmon on the foil, skin side down; drizzle with olive oil and season with salt and pepper. Roast in the oven 12 to 14 minutes, or until lightly browned on top. Using a spatula, carefully lift the roasted salmon off its skin; transfer to a large bowl and discard the skin. Using a fork, flake the roasted salmon into small pieces. When the salmon has cooled, drain off and discard any liquid from the bowl.

2 Prepare the ingredients:

While the salmon roasts, wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Halve the buns. Peel and mince the garlic. Cut the potatoes into bite-sized pieces. Pick the mint off the stems; discard the stems. Roughly chop the capers. Using a peeler, remove the rind of the lemon, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a bowl with the juice of all 4 lemon wedges and season with salt and pepper.

Make the crème fraîche sauce:
3 Make the crème fraîche sauce:

While the salmon continues to roast, in a medium bowl, combine the crème fraîche, shallot-lemon juice mixture and half the mint (roughly chopping just before adding); season with salt and pepper to taste.

4 Make the potato salad:

Add the potatoes to the pot of boiling water. Cook 11 to 13 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the capers and half the crème fraîche sauce; stir to combine and season with salt and pepper to taste.

Make the potato salad:
Form & cook the patties:
5 Form & cook the patties:

While the potatoes cook, to the bowl of flaked salmon, add the breadcrumbs, garlic, lemon zest and remaining mint (roughly chopping just before adding); season with salt and pepper. Gently mix to combine. Form the mixture into two ¾-inch-thick patties, squeezing firmly to ensure that the patties are tightly packed. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 2 to 3 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate. Carefully wipe out the pan.

6 Toast the buns & plate your dish:

In the pan used to cook the patties, heat 2 teaspoons of olive oil on medium until hot. Add the buns, cut sides down, and toast 2 to 3 minutes, or until golden brown. Transfer to a clean, dry work surface. Place the arugula in a medium bowl; drizzle with olive oil and toss to coat. Season with salt and pepper to taste. Top each toasted bun bottom with a cooked patty, half the remaining crème fraîche sauce, a pinch of the dressed arugula and a toasted bun top. Serve with the potato salad and remaining dressed arugula on the side. Enjoy!

Toast the buns & plate your dish:
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