Salmon Burgers with Dill and Lemon Recipe
These salmon burgers are a delicious and fresh way to enjoy salmon, featuring a flavorful mix of Dijon mustard, lemon zest, herbs, and smoked paprika. Perfectly seared on the stovetop and finished in the oven for a juicy, tender patty. Served on soft toasted buns with creamy dill sauce and lettuce, they make a satisfying meal perfect for lunch or dinner.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: American
Ingredients
Salmon Burger Mix
- 1 pound skinless, boneless salmon fillets, preferably king or Atlantic (450 g)
- 1 tablespoon Dijon mustard
- 2 teaspoons finely grated lemon zest
- ¾ teaspoon fine sea salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon smoked paprika
- 1 large egg
- ½ cup finely chopped red bell pepper (from half a medium pepper) (60 g)
- 3 tablespoons minced shallot (from 1 small shallot) (30 g)
- 1 tablespoon chopped fresh dill
- 2 tablespoons chopped fresh parsley
- ¼ cup panko breadcrumbs (20 g)
For Cooking and Serving
- 1 tablespoon olive oil, for cooking
- 4 soft hamburger buns, split and lightly toasted
- 1 batch creamy dill sauce, as needed
- Leaf lettuce, as needed
Instructions
- Prep: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper. If you have an oven-safe skillet, you can skip lining a baking sheet and bake directly in the skillet later.
- Make the binder: Place 4 ounces (a quarter) of the salmon fillets into the bowl of a food processor. Add Dijon mustard, lemon zest, sea salt, black pepper, smoked paprika, and the egg. Puree this mixture until smooth and then scrape it into a mixing bowl.
- Prepare the burger mix: Dice the remaining 12 ounces of salmon into ¼-inch pieces and add them to the bowl with the pureed salmon binder. Add the finely chopped red bell pepper, minced shallot, dill, and parsley to the bowl. Gently fold these ingredients together. Sprinkle the panko breadcrumbs on top and fold them in until just combined. Cover the bowl and refrigerate the mixture for 15 minutes to help it set.
- Cook the burgers: Divide the salmon mixture into 4 equal portions and form each into a patty about ¾ inch thick. Heat olive oil in a skillet over medium heat. Brown each patty for 2 to 3 minutes on each side until nicely seared. Transfer the browned patties to the prepared baking sheet or place the oven-safe skillet directly into the oven. Bake for about 8 minutes, or until the salmon is firm and opaque in the center. Let the patties rest for 3 to 5 minutes before assembling.
- Serve: Place the rested salmon patties on the lightly toasted hamburger buns. Add leaf lettuce and a generous amount of creamy dill sauce as desired. Serve immediately and enjoy your flavorful salmon burgers!
Notes
- Using a higher-fat salmon like king or Atlantic salmon enhances the flavor and moisture of the burgers.
- Pureeing a portion of the salmon creates a smooth binder, helping hold the patties together without overworking the fish.
- Allowing the patties to rest after baking helps retain juices and improves texture.
- If you don’t have a food processor, finely chop the salmon portion for the binder and whisk the egg with mustard and spices before mixing.
- Panko breadcrumbs add lightness; avoid over-mixing to keep burgers tender.
- Can be served with any preferred toppings such as tomato slices, onions, or pickles.
