Bookmark
This recipe is my go-to when we want something flavorful and light during the week. Salmon burgers come together in under 30 minutes and the Lemon Dill Mayo adds just the right touch of freshness and zest. It is the perfect answer to the midweek dinner slump and also ideal for summer grilling.
I first made these salmon burgers on a hot summer night when we were tired of grilled chicken. Now we keep them in rotation because they’re light but still feel indulgent.
Ingredients
- Fresh salmon: skin removed gives rich flavor and texture to the patties
- Mayonnaise: provides moisture and helps the mixture hold
- Dijon mustard: brings a gentle sharpness that pairs perfectly with salmon
- Cayenne: adds a light kick without overpowering
- Garlic powder: boosts savory depth
- Black pepper: enhances all other flavors
- Lemon zest: adds brightness and cuts through richness
- Chopped red onion: adds mild crunch and sweetness
- Fresh dill: gives a pop of herbaceous taste
- Kosher salt: seasons the mixture evenly
- Plain breadcrumbs: provide structure and bind the mixture
- Burger buns: soft and sturdy enough to hold the patties and toppings
Lemon Dill Mayo
- Mayonnaise: acts as a creamy base
- Lemon juice: provides tangy balance
- Fresh dill: adds herb freshness
- Fresh parsley: adds color and earthiness
- Old Bay seasoning: enhances seafood flavor
- Minced garlic: adds depth and aroma
- Salt and pepper: to round out flavor
Step-by-Step Instructions
- Scoop and Blend:
- Add half of the salmon mayonnaise and Dijon mustard to a food processor. Blend into a smooth paste for about one minute to form the flavor foundation
- Mix the Burger Base:
- Chop the remaining salmon into chunks and add to the food processor with cayenne garlic powder black pepper lemon zest red onion dill salt and breadcrumbs. Pulse until the salmon breaks into small pieces and the mixture holds together in one mass
- Form and Chill:
- Use a half cup to scoop even portions and form six patties. Lay on a parchment lined baking sheet and place in the fridge to set while you make the mayo
- Make the Lemon Dill Mayo:
- In a bowl combine all ingredients for the sauce. Stir by hand until completely blended. Add salt and pepper to your liking and refrigerate until serving
- Cook the Burgers:
- Heat olive oil in a large sauté pan over medium heat. Place two to three patties in the pan ensuring they do not touch. Cook for four minutes then flip and cook another three minutes until golden and fully cooked
- Toast and Serve:
- While burgers cook toast your buns if desired. Assemble with chosen toppings and a generous layer of the lemon dill mayo then serve immediately
Bookmark
I love the way fresh dill completely transforms the taste of the sauce. It reminds me of family barbecues where we passed the mayo around the table for dipping fries and spreading on buns.
Storage Tips
Store leftover cooked patties in an airtight container in the fridge for up to three days. Reheat gently in a pan to retain texture. The mayo can also be stored covered in the fridge for up to one week
Ingredient Substitutions
If fresh salmon is unavailable use good quality canned salmon but drain it well. You can substitute parsley with cilantro for a different herby profile. Greek yogurt can replace part of the mayo in the sauce for a lighter version
Bookmark
Serving Suggestions
These burgers go perfectly with a side of sweet potato fries or a simple cucumber salad. For a low carb version serve the patty in lettuce wraps or over a bed of greens
Cultural Context
Salmon burgers offer a lighter alternative to traditional beef patties and reflect the growing popularity of pescatarian friendly meals. The lemon dill combination is classic in many European seafood dishes especially Scandinavian ones
Frequently Asked Questions About Recipes
- → Can I use canned salmon instead of fresh?
Fresh salmon provides the best texture and flavor but canned salmon can be used in a pinch. Make sure to drain well and remove any bones.
- → Can I grill the salmon burgers instead of sautéing?
Yes these burgers can be grilled. Cook them over medium heat for 4 minutes per side just like on the stovetop.
- → How do I keep the patties from falling apart?
Chilling the patties in the fridge for at least 15 minutes before cooking helps them hold their shape better during cooking.
- → Can I make the lemon dill mayo in advance?
Yes the mayo can be prepared ahead of time and stored in the fridge for up to 3 days. The flavors deepen as it rests.
- → What buns work best for these burgers?
Soft brioche or potato buns complement the rich salmon and creamy mayo well. Toasting the buns adds a nice contrast in texture.