Description
These delicious salmon burgers are packed with fresh herbs and flavorful ingredients, perfect for a quick and healthy meal. Made from fresh salmon, combined with Dijon mustard, capers, lemon juice, and dill, these patties are juicy with a touch of zest. Served on toasted brioche buns and topped with a creamy herb aioli, these salmon burgers are ideal for grilling, stovetop cooking, or even air frying for a convenient dinner option.
Ingredients
Salmon Burgers
- 1 1/4 pounds (20 ounces) salmon filet, skinless and pin bones removed, cut into 1-inch pieces
- 2 tablespoons Dijon mustard
- 1 tablespoon mayonnaise (olive oil mayonnaise can be used)
- 1 small shallot (about 2 tablespoons, minced)
- 1 tablespoon capers (drained)
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill (chopped)
- 1 teaspoon sea salt or Kosher salt
- 1/4 teaspoon ground black pepper
- Pinch of cayenne pepper (optional)
- 1/2 cup breadcrumbs
Herb Aioli
- 1/3 cup mayonnaise (Greek yogurt can be used)
- 1 small garlic clove (grated)
- Juice of half lemon
- 2 tablespoons capers, drained and roughly chopped
- 1 – 2 tablespoons chopped dill or basil
- 1 tablespoon chopped scallions
- Salt and pepper to taste
To Serve
- 4 brioche buns
- Butter or bib lettuce leaves or arugula
- Tomato slices
- Red onion slices
- Avocado slices
Instructions
- Prepare the Salmon Mixture: Add the salmon pieces, Dijon mustard, 1 tablespoon mayonnaise, minced shallot, capers, lemon juice, fresh dill, salt, black pepper, and cayenne (if using) into a food processor or blender. Pulse until coarsely ground, scraping down the sides as needed, making sure not to over-process to keep texture intact.
- Combine with Breadcrumbs: Transfer the chopped salmon mixture into a mixing bowl. Add the breadcrumbs and gently fold together until well combined.
- Form Patties and Chill: Divide the mixture into 4 equal patties, each about 1/2 to 3/4 inch thick. Place patties on a parchment-lined baking sheet or plate. Cover and refrigerate for 15 to 20 minutes to firm up.
- Make the Herb Aioli: In a bowl, combine 1/3 cup mayonnaise, grated garlic, lemon juice, chopped capers, dill or basil, and scallions. Season with salt and pepper to taste. Mix well, cover, and refrigerate until ready to serve.
- Grilling Option: Preheat grill to medium-high (approx. 400°F). Oil the grill grates. Reduce heat to medium and grill patties covered for 4 minutes. Flip gently and cook another 3 to 4 minutes more until internal temperature reaches 125ºF–130ºF for medium rare. Grill buns until warm and lightly toasted.
- Stovetop Option: Heat 1 tablespoon oil in a sauté pan over medium heat. When hot, add patties and cook for 3 to 4 minutes per side, until golden and internal temperature is 125ºF–130ºF. Toast buns separately in oven or toaster.
- Air Fryer Option: Spray air fryer basket with oil. Place patties spaced apart in basket. Cook at 350°F for 3 to 4 minutes, then flip and cook another 3 to 4 minutes until internal temperature is 125ºF–130ºF.
- Assemble and Serve: Place salmon burgers on toasted brioche buns or lettuce leaves as desired. Top with the herb aioli, tomato slices, red onion slices, and avocado. Serve immediately.
Notes
- Do not over-process the salmon mixture to preserve texture.
- Make sure salmon patties are chilled before cooking to hold their shape better.
- Internal temperature of 125ºF to 130ºF is medium rare for best texture; cook longer if preferred well done.
- Herb aioli can be made ahead and stored in the refrigerator up to 2 days.
- Can substitute Greek yogurt for mayonnaise in both burger mixture and aioli for a lighter option.
- Use gluten-free breadcrumbs if you require a gluten-free version.
- Serve with your choice of toppings for customization.
