Homemade Salmon Burger 1

The Ultimate Homemade Salmon Burger: A Flaky, Flavorful Masterpiece

Make the best Homemade Salmon Burger with fresh salmon, herbs, and a zesty lemon-dill aioli. Perfect for weeknights or BBQs—get the recipe now!

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Picture this: golden-brown edges giving way to tender, flaky salmon infused with fresh herbs and bright citrus. That first bite—juicy, savory, with just the right amount of crunch—is what separates a truly great salmon burger from those sad, dry hockey pucks you find in the freezer aisle. As someone who’s tested more salmon burger recipes than I can count, I can tell you this version is special. It celebrates the natural richness of wild salmon while keeping things simple enough for a weeknight dinner.

Why This Recipe Works

  • Texture Magic: By combining both pulsed and hand-chopped salmon, we get the perfect balance—enough structure to hold together, but still tender and flaky.
  • Flavor Boosters: Fresh dill, lemon zest, and a touch of smoked paprika elevate the salmon without overpowering it.
  • Pro Techniques: Chilling the salmon before chopping? Game-changer. That extra step keeps everything firm and prevents a mushy mess.

The Story Behind the Sauce

Salmon burgers have deep roots in the Pacific Northwest, where fresh catches inspired cooks to create something beyond the usual fillet. The best versions—like this one—let the fish shine rather than burying it under heavy breading. It’s rustic yet refined, the kind of dish that feels equally at home at a backyard BBQ or a dinner party.

Essential Ingredients & Tools

For the Patties:

  • 1.5 lbs fresh salmon fillet (wild-caught if possible—trust me, you’ll taste the difference)
  • 2 tbsp fresh dill, finely chopped
  • 2 tbsp chives or green onions, for a mild oniony kick
  • 1 tbsp Dijon mustard (the secret umami booster)
  • 1 tbsp mayonnaise (helps keep things moist)
  • 1 large egg, lightly beaten (our binding agent)
  • 1 tbsp lemon juice + 1 tsp zest (brightens everything up)
  • 1 small shallot or ¼ cup red onion, minced
  • 1 garlic clove, minced (because everything’s better with garlic)
  • ½ tsp kosher salt, ¼ tsp black pepper
  • ¼ tsp smoked paprika (optional, but adds a lovely depth)
  • 2–3 tbsp Panko breadcrumbs or almond flour (only if needed—we’re not making meatloaf here)

For the Lemon-Dill Aioli:

  • ¼ cup mayonnaise
  • 1 tbsp Greek yogurt or sour cream (for tang)
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tbsp fresh dill, chopped
  • 1 small garlic clove, minced
  • Pinch of salt and pepper

For Serving:

  • 4 burger buns, lightly toasted
  • Lettuce, tomato, red onion
  • Optional extras: avocado slices, capers for briny pops

Tools You’ll Need

  • Sharp knife and cutting board
  • Food processor (optional but helpful)
  • Mixing bowl and spatula
  • Skillet or grill
  • Fish spatula (thinner and more flexible—worth the investment)

Serves: 4 | Prep: 20 min | Cook: 10 min | Total: 30 min

How to Make The Ultimate Homemade Salmon Burger

1. Prep the Salmon Like a Pro

First, pop your salmon in the freezer for about 10 minutes. This firms it up, making chopping cleaner and preventing a mushy texture. Pat it dry—excess moisture is the enemy of a good sear.

Now, here’s my signature move: Pulse about two-thirds of the salmon in a food processor just until coarsely chopped (4-5 pulses max). Hand-chop the remaining third into small cubes. This combo gives you the best of both worlds—binding power from the pulsed salmon and those lovely flaky bits from the hand-chopped pieces.

2. Mix With Care

In a large bowl, gently fold together the salmon with all your flavor boosters—2 tbsp dill, 2 tbsp chives, 1 small shallot (or ¼ cup red onion), 1 garlic clove, 1 tbsp Dijon mustard, 1 tbsp mayonnaise, 1 tbsp lemon juice, and 1 tsp lemon zest. Season with ½ tsp kosher salt, ¼ tsp black pepper, and ¼ tsp smoked paprika if using.

Key tip: Treat this like you’re folding egg whites into batter. Overmixing activates sticky proteins that can make your burgers dense and rubbery. A few gentle folds with a spatula is all you need.

3. Bind and Test

Add the 1 lightly beaten egg, folding just until combined. If the mixture feels too wet (common with fresh salmon), sprinkle in 1 tbsp of Panko or almond flour. To test, form a small patty—if it holds together loosely, you’re golden. If not, add another tablespoon of binder.

4. Form and Chill

Divide into 4 equal portions (about ½ cup each) and shape into ¾-inch-thick patties. Here’s a pro move: press a slight indentation into the center with your thumb. This prevents bulging as they cook.

Now, chill the patties for 15-30 minutes. I know, waiting is hard, but this step is non-negotiable. It firms everything up so your burgers don’t fall apart on the grill or pan.

5. Whip Up the Aioli

While the patties chill, make the aioli by whisking together ¼ cup mayonnaise, 1 tbsp Greek yogurt or sour cream, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tbsp fresh dill, 1 small garlic clove, and a pinch of salt and pepper. Let it sit for at least 10 minutes so the flavors can mingle.

6. Cook to Perfection

Heat 1 tbsp oil in a skillet over medium heat (or fire up the grill to medium-high). Cook the patties for 4-5 minutes per side—resist the urge to peek or flip early. You want that beautiful golden crust to form.

Doneness check: The internal temp should hit 145°F, and the center should be opaque, not translucent. Remember, carryover cooking will add another 5 degrees, so pull them at 140°F and let rest for 2 minutes.

7. Assemble and Devour

Toast your 4 buns lightly for crunch. Slather both halves with aioli, then layer with lettuce, the salmon patty, tomato, and red onion. Serve immediately while everything’s hot and juicy.

Pro Technique

The Cold Salmon Advantage

Starting with chilled salmon (that 10-minute freezer stint) makes chopping cleaner and prevents a mushy texture. Cold fat and proteins are firmer, reducing the need for excess binder.

The Two-Texture Method

Combining pulsed and hand-chopped salmon mimics the flakiness of a perfectly cooked fillet. The pulsed portion binds the patty, while the hand-chopped bits create pockets of tender, juicy fish.

The Perfect Sear

A hot surface is critical—it creates an instant crust via the Maillard reaction (that beautiful browning that equals big flavor). Wait for the patty to release naturally from the pan or grill before flipping—this means the crust has formed.

Storage & Freshness Guide

Raw Patties

Refrigerate uncooked patties on a parchment-lined tray, covered, for up to 24 hours. For longer storage, freeze individually on a tray, then transfer to a zip-top bag with parchment between layers. They’ll keep for 2 months. Cook from frozen, adding 1-2 minutes per side.

Leftovers

Store cooked patties airtight in the fridge for 2 days. Reheat gently in a 300°F oven for 10 minutes or in a skillet with a splash of water (covered) to prevent drying out.

Nutrition Profile

Per serving (patty only, no bun or toppings):

  • Calories: ~320
  • Protein: 34g (hello, muscle fuel)
  • Carbs: 2g (great for low-carb folks)
  • Fat: 20g (the good kind—omega-3s galore)

Ingredient Variations and Their Impact

Canned Salmon Swap

  • Use 2 cans (14 oz total) of wild-caught salmon, drained well. Expect a denser texture—add an extra 1 tbsp binder. Brighten it up with extra lemon zest.

Gluten-Free Option

  • Swap Panko for almond flour or crushed gluten-free crackers. Toast the almond flour first for deeper flavor.

Herb Twists

  • Try cilantro or basil instead of dill for a different vibe. Reduce quantity if using stronger herbs like tarragon.

Spicy Version

  • Add 1 finely chopped jalapeño (seeds removed) or ½ tsp cayenne to the patty mix. Pair with a sriracha-lime aioli.

Perfect Pairings

Complementary Dishes

  • Sweet Potato Fries: Their natural sweetness plays beautifully against the savory salmon. Toss them with a pinch of smoked paprika to echo the burger’s seasoning.
  • Arugula Salad: Peppery greens with a lemon vinaigrette cut through the richness. Add shaved fennel for an extra crunch.

Drinks

  • Sauvignon Blanc: The wine’s citrus notes mirror the lemon in the patty, while its acidity cleanses the palate.
  • Hefeweizen Beer: Light and slightly fruity, it won’t overpower the salmon’s delicate flavor.

Something Sweet

  • Lemon Sorbet: A refreshing, palate-cleansing finish that echoes the burger’s citrus notes.
  • Honey-Glazed Peaches: Warm, caramelized peaches add a summery contrast to the savory meal.

FAQs

  • Q: Why did my salmon burger fall apart?
    A: Likely insufficient chilling, flipping too soon, or overmixing. Patience is key!
  • Q: Can I use canned salmon?
    A: Absolutely—just drain it well and expect a denser texture.
  • Q: How do I know when it’s cooked?
    A: Use a thermometer—145°F internally. The center should be opaque, not translucent.
The Ultimate Homemade Salmon Burger: A Flaky, Flavorful Masterpiece

The Ultimate Homemade Salmon Burger: A Flaky, Flavorful Masterpiece

Cost Level $$
Category Burgers
Difficulty High
Cuisine ["american", "fusion"]
Servings 4
Total Time 30 minutes

Make the best Homemade Salmon Burger with fresh salmon, herbs, and a zesty lemon-dill aioli. Perfect for weeknights or BBQs—get the recipe now!

Ingredients

For the Salmon Patties

For the Lemon-Dill Aioli

For Serving

Instructions

  1. Chill salmon in freezer for 10 minutes, then pat dry. Pulse ⅔ of salmon in food processor until coarsely chopped. Hand-chop remaining ⅓ into small cubes.
  2. In a large bowl, gently fold salmon with 2 tbsp dill, 2 tbsp chives, 1 small shallot (or ¼ cup red onion), 1 garlic clove, 1 tbsp Dijon mustard, 1 tbsp mayonnaise, 1 tbsp lemon juice, and 1 tsp lemon zest. Season with ½ tsp kosher salt, ¼ tsp black pepper, and ¼ tsp smoked paprika.
  3. Add 1 lightly beaten egg and fold just until combined. If mixture is too wet, add 1 tbsp Panko or almond flour. Test by forming a small patty.
  4. Divide mixture into 4 equal portions. Shape into ¾-inch-thick patties, pressing a thumbprint into the center. Chill for 15-30 minutes.
  5. Whisk together ¼ cup mayonnaise, 1 tbsp Greek yogurt or sour cream, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tbsp fresh dill, 1 small garlic clove, and a pinch of salt and pepper. Refrigerate for 10 minutes.
  6. Heat 1 tbsp oil in skillet over medium heat. Cook patties for 4-5 minutes per side until golden and internal temp reaches 145°F.
  7. Toast 4 buns, spread with aioli, and assemble with lettuce, patty, tomato, and red onion.

Chef’s Notes

  • Chilling the salmon before chopping prevents a mushy texture.
  • Overmixing can make the patties dense—fold gently.
  • Cook from frozen by adding 1-2 minutes per side.
  • Store cooked patties in fridge for 2 days or freeze for up to 1 month.

Tags

contains-glutencontains-dairycontains-eggcontains-fishcontains-mustardjuicylight-and-freshquickrestaurant-stylesummerzesty

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