Ingredients

For the Salmon Patties

• 1½ pounds (680g) fresh skinless salmon fillets
• ½ cup panko breadcrumbs
• 1 large egg
• 2 tablespoons mayonnaise
• 2 teaspoons Dijon mustard
• 2 cloves garlic, minced
• 2 tablespoons finely chopped green onions
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon Worcestershire sauce
• ½ teaspoon smoked paprika
• ½ teaspoon onion powder
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons olive oil (for cooking)

Lemon Dill Sauce

• ½ cup mayonnaise
• 2 tablespoons Greek yogurt or sour cream
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon chopped fresh dill
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely grated
• Salt and black pepper, to taste

For Serving

• 4 brioche or hamburger buns
• Butter for toasting buns
• Green leaf lettuce
• Tomato slices
• Thinly sliced red onion
• Avocado slices (optional)
• Pickles (optional)
• Extra dill sprigs
• Lemon wedges

Equipment

• Food processor (optional)
• Sharp knife
• Large mixing bowl
• Measuring cups and spoons
• Skillet or grill
• Spatula
• Baking sheet or plate
• Meat thermometer

Step 1: Prepare the Salmon

Pat the salmon dry with paper towels.

Remove any remaining pin bones.

Finely chop about three-quarters of the salmon into small pieces using a sharp knife.

Cut the remaining salmon into slightly larger chunks to create a burger with great texture.

Alternatively, pulse the salmon a few times in a food processor, taking care not to over-process it into a paste.

Transfer the salmon to a large mixing bowl.

Step 2: Make the Burger Mixture

Add to the salmon:

• Panko breadcrumbs
• Egg
• Mayonnaise
• Dijon mustard
• Garlic
• Green onions
• Parsley
• Dill
• Lemon juice
• Lemon zest
• Worcestershire sauce
• Smoked paprika
• Onion powder
• Salt
• Black pepper

Mix gently with a spatula or clean hands until everything is evenly combined.

Avoid overmixing to keep the burgers tender.

Step 3: Shape the Patties

Divide the mixture into four equal portions.

Shape each into a patty about 1 inch thick.

Place the patties on a parchment-lined plate or baking sheet.

Cover and refrigerate for 30 minutes to help them firm up before cooking.

Step 4: Make the Lemon Dill Sauce

In a small bowl, whisk together:

• Mayonnaise
• Greek yogurt
• Lemon juice
• Lemon zest
• Fresh dill
• Dijon mustard
• Garlic

Season with salt and pepper to taste.

Cover and refrigerate until ready to serve.

Step 5: Toast the Buns

Slice the buns in half.

Lightly butter the cut sides.

Toast them in a skillet or on the grill until golden brown and crisp.

Set aside.

Step 6: Cook the Salmon Burgers

Heat the olive oil in a large nonstick skillet over medium heat.

Carefully place the chilled salmon patties into the skillet.

Cook for 4–5 minutes per side, flipping only once, until golden brown and cooked through.

The internal temperature should reach 145°F (63°C).

If grilling, lightly oil the grates and cook over medium heat, handling the patties gently.

Step 7: Assemble the Burgers

Spread a generous layer of lemon dill sauce on the bottom half of each toasted bun.

Add:

• Lettuce
• Salmon burger
• Tomato slices
• Red onion
• Avocado (if using)
• Pickles (optional)

Spread more sauce on the top bun and place it over the burger.

Serve immediately with lemon wedges on the side.

Tips for Perfect Salmon Burgers

• Use fresh salmon for the best flavor and texture.
• Chill the patties before cooking so they hold their shape.
• Do not over-process the salmon; a chunky texture makes the burgers more tender.
• Flip the burgers only once to prevent them from breaking apart.
• Toasting the buns helps keep them from becoming soggy.

Flavor Variations

Spicy Salmon Burgers

Add 1 teaspoon sriracha or chopped jalapeño to the burger mixture.

Mediterranean Style

Mix in chopped feta cheese, parsley, oregano, and serve with tzatziki.

Asian-Inspired

Add grated ginger, sesame oil, soy sauce, and top with cucumber slaw.

Cajun Salmon Burgers

Replace the smoked paprika with Cajun seasoning and serve with spicy remoulade.

Herb & Lemon

Increase the fresh herbs and lemon zest for an extra-bright, fresh flavor.

Storage

Store cooked salmon burgers in an airtight container in the refrigerator for up to 3 days.

Keep the sauce separate for the freshest flavor.

Freezing Instructions

Freeze uncooked patties on a baking sheet until firm, then transfer them to a freezer-safe bag.

Freeze for up to 3 months.

Thaw overnight in the refrigerator before cooking.

Cooked burgers can also be frozen for up to 2 months and reheated gently in the oven or skillet.

Serving Suggestions

Serve these salmon burgers with:

• Sweet potato fries
• Crispy potato wedges
• Coleslaw
• Grilled corn on the cob
• Roasted asparagus
• Mixed green salad
• Cucumber salad
• Garlic roasted potatoes
• Quinoa salad
• Fresh fruit salad

Nutrition (Approximate Per Serving)

• Calories: 520
• Protein: 36g
• Carbohydrates: 28g
• Fat: 29g
• Saturated Fat: 6g
• Fiber: 2g
• Sugar: 5g
• Sodium: 620mg