These salmon burgers feature labneh, a tangy spreadable yogurt. The labneh holds everything in place, while the capers, everything bagel seasoning, tomato and red onion combine with canned salmon and rye bread to give this burger a lox-and-bagel flavor., November 2022


Credit: Brie Goldman

Recipe Summary

25 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Flake salmon into large pieces in a medium bowl. Add panko, parsley, mayonnaise, egg, capers, everything bagel seasoning, salt, 3 tablespoons scallions and 1 1/2 teaspoons lemon zest; stir to fully combine. Using your hands, shape the mixture into 4 patties (3 1/2-by-3/4-inch). Cover and refrigerate for 10 minutes.

  • Heat oil in a large nonstick skillet over medium-high heat. Add the patties; cook until browned on both sides, about 2 minutes per side. Transfer to a plate. 

  • Combine labneh, the remaining scallions (about 2 tablespoons) and the remaining 1/2 teaspoon lemon zest in a small bowl. Spread 1 tablespoon labneh mixture over 1 side of each bread piece. Place 1 burger on each of 4 bread pieces. Top with tomato and onion. Top with the remaining bread pieces, labneh-side down.


Labneh is a thick, spreadable yogurt made from cow's milk; it's often used in Middle Eastern cuisine. Look for labneh in the yogurt aisle. Can't find labneh? You can use whole-milk Greek-style yogurt in its place.

Nutrition Facts

1 burger
464 calories; protein 28g; carbohydrates 35g; dietary fiber 5g; sugars 3g; fat 20g; saturated fat 6g; mono fat 4g; poly fat 7g; cholesterol 104mg; vitamin a iu 768IU; vitamin b3 niacin 7mg; vitamin b12 4mcg; vitamin c 15mg; vitamin d iu 11IU; vitamin e iu 1IU; folate 85mg; vitamin k 99mg; sodium 704mg; calcium 324mg; iron 3mg; magnesium 54mg; phosphorus 401mg; potassium 500mg; zinc 2mg; omega 3 fatty acid 2g; omega 6 fatty acid 5g; niacin equivalents 12mg; selenium 48mcg.