(Cooking time: 30 mins; 4 servings)

  • Salmon fillet – 1 lb, skinned and chopped
  • Baby spinach – 2 cups (loosely packed)
  • Panko (Japanese breadcrumbs) – 2 cups
  • Lemon juice – 1+1 tbsp
  • Fresh ginger – 1 tbsp, finely grated
  • Low-sodium soy sauce - 1 tbsp
  • Sesame seeds – ¼ cup, toasted
  • Kosher salt – ¼ tsp
  • Fresh ground black pepper – ¼ tsp
  • Fat-free Greek yogurt – ½ cup
  • Fresh dill – 2 tbsps, finely chopped
  • Garlic - ½ tsp, minced
  • 4 whole-wheat buns



  1. In a large bowl, mix together the chopped salmon, spinach leaves, breadcrumbs, and 1 tablespoon of sesame seeds; season with 1 tablespoon of lemon juice, soy sauce salt and pepper; mix well. Divide the mixture into 4 equal portions and form patties of a size that suits the buns. In a flat plate, coat the patties in sesame seeds.
  2. Add yogurt in a small bowl; mix in dill, garlic and 1 tablespoon of lemon juice.
  3. Coat the grill pan with cooking spray and pre-heat over medium heat until hot. Cook the salmon patties for about 3 minutes per side until golden brown. Set aside. Grill the buns cut side down for about a minute until golden.
  4. Place salmon patties on buns; top each with 2 tablespoons of yogurt sauce; cover with the other half of the buns and serve.
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