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Celiac Disease Nutrition Guide, 3rd Ed. (Single Copy)

Celiac Disease Nutrition Guide, 3rd Ed. (Single Copy)

This easy to read “survival guide” outlines essential information for people diagnosed with Celiac disease.

Salmon Sliders with Lemon-Dill Spread

Canned salmon for slidersRecipe by Roberta L. Duyff, MS, RDN, FAND, CFCS

The frigid waters of places like Norway, Chile and Alaska are a natural environment for salmon, a rich source of heart-healthy omega-3 fatty acids. To fit seafood into your casual suppers, try this recipe for pan-fried salmon burgers complemented in a traditional way: with a Norwegian-inspired lemon-dill spread, tomato and cucumber slices, and served on hearty whole-wheat buns. Canned salmon is economical and nourishing, with the added benefit of calcium from the tiny edible bones ground during the canning process. For convenience, keep a can of salmon on hand!


Salmon Patties
1 (14 3/4-ounce) can unsalted sockeye or pink salmon, drained
3/4 cup plain dried whole wheat breadcrumbs, divided
1 medium green onion, chopped
2 teaspoons grated lemon peel
1/8 teaspoon freshly-ground black pepper
1/4 cup reduced-fat mayonnaise
1 large egg, slightly beaten
1 tablespoon honey
2 tablespoons canola oil, or more if needed

Lemon-Dill Spread
1/2 cup plain reduced-fat Greek yogurt
2 tablespoons chopped fresh dill
1 tablespoon Dijon mustard
1 tablespoon freshly-squeezed lemon juice

1 clove garlic, minced
Salt, to taste

For Serving
6 (2 1/2-inch) whole wheat buns, lightly toasted
1 medium tomato, sliced
1/2 cup thinly-sliced cucumbers


  1. Coarsely flake the salmon into a medium bowl. Add 1/4 cup breadcrumbs, green onion, lemon peel, and pepper; mix. Set aside.
  2. Combine the mayonnaise, egg and honey in a small bowl; mix into the salmon mixture.
  3. Form salmon mixture into six 1/2-inch thick patties. Put the remaining 1/2 cup breadcrumbs on a plate; coat the salmon patties well with the crumbs, firmly shaping them so the patties are compact. Refrigerate, covered, for at least 1 hour to firm the salmon patties.
  4. Meanwhile, prepare the lemon-dill spread. Combine yogurt, dill, mustard, lemon juice, garlic, and salt in a small bowl; blend well. Cover; chill until ready to assemble the salmon sliders.
  5. Heat oil in a 10-inch non-stick skillet on medium heat. Cook the salmon patties for about 5 to 6 minutes on each side, turning gently; cook until golden brown.
  6. To assemble salmon sliders, cover the insides of the toasted buns with lemon-dill spread. Arrange the salmon patties, tomato, and cucumbers on top.

Cooking Notes

  • As an alternative cooking method, cook the salmon patties in a 350°F oven. Place the patties on a baking sheet, coated with cooking spray. Cook for about 8 minutes per side, turning gently, until golden brown.

Nutrition Information

Serves 6.

Calories: 360; Calories from fat: 160; Total fat: 18g; Saturated fat: 3g; Trans fat: 0g; Cholesterol: 55mg; Sodium: 380mg; Total carbohydrate: 32g; Dietary fiber: 4g; Sugars: 8g; Protein: 19g