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U.S. Highbush Blueberry Council

Salmon Burgers with Blueberry-Lemon Raita

Recipe by Chef Michael Vignapiano, CCE, AAC, Culinary Educator, Monroe College, New Rochelle, NY


  • 1 lemon
  • 1-1/2 cups (12 ounces) plain greek-style yogurt
  • 1/3 cup dried blueberries, chopped
  • 2 tablespoons finely chopped chives
  • 2 tablespoons chopped cilantro
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon finely shredded carrot
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 pound salmon fillet, boneless, skinless, cut into cubes and well chilled
  • 2 tablespoons finely chopped scallion, mostly green
  • 1 teaspoon ancho chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon egg white, lightly beaten


  1. With a paring knife, remove the peel and white membrane from the lemon and cut out the sections; discard the membranes. Chop the lemon sections into small pieces.
  2. In a medium mixing bowl, stir together the lemon, yogurt, dried blueberries, chives, cilantro, onion, carrot, cumin, salt and pepper; refrigerate.
  3. In a food processor, roughly chop the cold salmon with 2 or 3 pulses; do not over mix; refrigerate. In a separate bowl, mix scallion, chili powder, salt and pepper; stir in egg white. Lightly toss scallion mixture with chopped salmon.
  4. Form into 6 patties; grill or sear until cooked through, about 5 minutes on each side.
  5. Serve salmon burgers with raita.

Number of servings (yield): 6 salmon burgers and about 1-1/2 cups raita

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