Go Back

Smoky Salmon Bagel Burgers with Garlic-Dill Schmear

Smoky Salmon Bagel Burger with Garlic-Dill Schmear! Love bagels and lox? You’ll go “wild” over these simply gratifying salmon burgers made with wild-caught Alaska salmon. They’re a quick, versatile bite that works for brunch, lunch or dinner!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Servings: 4 ¼ pound salmon burgers
Author: The Kitchen Prep


  • 1 tablespoon olive oil
  • 1 pound fresh Alaska salmon {or thawed frozen} skin removed, finely chopped
  • 1 egg
  • 2 ½ tablespoons panko bread crumbs
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • Salt to taste

For Schmear

  • 4 ounces cream cheese {reduced fat if desired}
  • 1 tablespoon plain yogurt
  • ¼ teaspoon dried dill
  • teaspoon garlic powder
  • Salt to taste

For Burgers:

  • 4 ultra-thin bagels sliced & lightly toasted
  • 1 cup fresh spinach leaves
  • Sliced red onion
  • Sliced cucumber


  • Heat olive oil in a large pan or grill pan over medium-high heat. In a bowl, combine the chopped Alaska salmon, egg, panko, onion powder, smoked paprika and salt until well-mixed.
  • Form 4 patties, about ¼ pound each, from the mixture and place in the pan. Cook on the first side for about 2-3 minutes, then flip and cook for another 1-2 minutes until the burger is cooked through -- try not to overcook. Remove from pan when done and set aside.
  • Meanwhile, make schmear by mixing together the cream cheese, yogurt, dill, garlic powder and salt in a bowl until uniform and spreadable.
  • Assemble burgers: Place prepared salmon burgers onto the bottom half of each bagel. Place spinach leaves and red onion on top. Top with cucumber slices. Spread about 1 tablespoon of schmear onto the other half of the bagel and place on top to complete your "burger."