3 ratings

Dilled Alaska Cod Burgers With Avocado Spread

These cod burgers are light, delicate, and delicious

Recipe Courtesy of Wild Alaska Seafood and Michelle Dudash

This interpretation of a burger swaps in cod instead of fatty red meat. Fresh, chopped dill, lemon juice, and a tangy avocado spread will have you craving these cod burgers for lunch and dinner. To save some extra calories wrap the cod in lettuce leaves rather than whole-wheat buns. 

Ready in
30 m
Calories Per Serving


For the Avocado Spread

  • 1 Lemon, halved (use on half for the burger; cut remaining half in wedges)
  • 1 Small ripe avocado, peeled, pitted, and mashed
  • 1/2 Teaspoon garlic powder
  • 1/4 Teaspoon sriracha chili sauce, or more to taste
  • 1/8 Teaspoon salt and freshly ground pepper

For the Cod Burgers

  • Zest of half a lemon
  • 2 Tablespoons chopped fresh dill, (or 2 teaspoons dried dill)
  • 1/2 Teaspoon garlic powder
  • 1/4 Teaspoon each, salt and freshly ground pepper
  • 1 Pound Alaska cod fillets or pieces, fresh or thawed
  • 1 Tablespoon canola oil
  • 4 Toasted whole-wheat buns, or 4 butter lettuce leaves for wraps
  • 1 Cup baby arugula


For the Avocado Spread

Finely zest one half of the lemon, reserving it for the cod.  Combine all of the spread ingredients, including squeezing half of the zested lemon into 1 teaspoon juice.  Cut the other lemon half into wedges; reserve it for serving.

For the Cod Burgers

Remove Alaska Cod from the refrigerator up to 30 minutes prior to cooking, to take the chill off, and for easier pan release.  Combine the lemon zest, dill, garlic powder, salt and pepper in a small bowl.  Blot the cod with paper towels and place on a large plate.  If needed, cut the largest fillet(s) in half to make a total of 4 pieces.  Rub the cod all over with the seasoning blend.

Heat a large skillet over medium heat; add the oil.  When the oil is shimmering, carefully add the cod to the pan, prettiest side down.  Tilt the pan slightly each way to evenly distribute the oil.  With a spatula, press gently on the centers of the cod.  Cook until the cod is opaque around the edges and releases easily from the pan, about 2 to 4 minutes, depending on the thickness of the cod.  Turn the cod over and cook until the cod begins to flake and is opaque throughout, about 2 to 4 minutes.  Remove cod from pan.

To serve in buns: Spread avocado sauce on cut/toasted sides of all buns.  Layer the bun bottoms with arugula, cod and bun top.  Serve with lemon wedges.

To serve as a wrap: Spoon a small dollop of the avocado spread inside a lettuce wrap to keep the cod in place.  Place the cod onto the lettuce, then top with additional spread.  Wrap into a bundle.