No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Smoky Salmon Burgers with Grainy Mustard

Dill and watercress give these burgers an herbal freshness and are a crunchy counterpoint to the tender salmon. Grainy mustard kicks in a briny tang.

  • prep: 15 mins
    total time: 15 mins
  • yield: Makes 4
Photography: andrew parcell


  • 1 pound very cold skinless salmon fillets, cut into large chunks and chilled
  • 2 1/2 ounces thinly sliced smoked salmon, finely chopped
  • 1 tablespoon plus 1 1/2 teaspoons chopped fresh dill
  • 4 whole-wheat hamburger buns, split
  • 2 teaspoons extra-virgin olive oil
  • 3 tablespoons grainy mustard
  • 2 ounces upland cress or watercress


  1. Step 1

    Pulse salmon chunks in a food processor until chopped but not smooth. (Mixture should be able to hold together to form a patty). Transfer to a bowl, and stir in smoked salmon and dill. Divide mixture into 4 equal pieces. Shape each into a 3 1/2-inch patty (about 3/4 inch thick).

  2. Step 2

    Heat a large nonstick skillet over medium-high heat. Working in 2 batches, toast buns, cut sides down. Transfer to a platter.

  3. Step 3

    Add oil to skillet. Cook patties until golden brown and almost cooked through, about 2 minutes per side.

  4. Step 4

    Spread some mustard onto each bun half. Sandwich half the cress, the burgers, then remaining cress between buns.

Martha Stewart Living, June 2011

Reviews (2)

  • 22 Sep, 2012

    I love these burgers! They are so simple, yet super delicious!!!

  • 22 Sep, 2012

    I love these burgers! They are so simple, yet super delicious!!!