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Remove skin from salmon fillet: With a sharp knife, cut a small corner of the skin away from the flesh. Then, gently pull and slice off remaining skin, trying to keep as much flesh intact as possible. Discard skin; coarsely chop salmon.
Heat a gas grill to medium-high or coals in charcoal grill to medium-hot. Transfer salmon to a food processor, along with scallions, 1 tablespoon dill, lemon zest, panko, salt and pepper. Pulse until salmon is the consistency of ground beef but still has some shape. Do not overprocess.
Form mixture into 4 patties, each about 3 1/2 inches in diameter. Coat patties with cooking spray. Grill for 5 minutes. Flip over and continue to grill for another 5 minutes. Meanwhile, stir the remaining 1 tablespoon dill into tartar sauce. Divide lettuce evenly among buns. Top each with a burger patty and 1 tablespoon tartar sauce.