Description
Salmon burgers bring Pacific Northwest flavors to your dinner table with fresh ingredients and bold seasonings. Crisp herbs, zesty lemon, and perfectly grilled salmon patties create a mouthwatering meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds (680 grams) salmon fillets, skin removed
- 4 brioche buns
- 0.5 cup (60 grams) panko breadcrumbs
- 1 medium shallot
- 1 small clove garlic
Seasonings and Herbs:
- 1 medium lemon
- 1 small bunch fresh dill, divided
- 0.75 teaspoon kosher salt
- 0.25 teaspoon freshly ground black pepper
- 1 tablespoon plus 0.5 teaspoon Dijon mustard, divided
Sauces and Oils:
- 2 tablespoons olive oil, divided
- 0.25 cup plus 1 tablespoon mayonnaise, divided
- Baby arugula (about 1 packed cup or 1 ounce)
Instructions
- Carefully zest one medium lemon to extract approximately of zest, then squeeze the same lemon to obtain of juice.
- Finely mince fresh dill to yield ¼ cup plus of herbs from a small bunch.
- Peel and finely dice one medium shallot, which should create about ¼ cup (60 milliliters) of chopped pieces.
- Remove skin from salmon and cut into small, uniform bite-sized chunks, using total.
- Place approximately of salmon into food processor with lemon zest, lemon juice, mayonnaise, Dijon mustard, kosher salt, and black pepper. Pulse until mixture forms a smooth, consistent paste within 10-15 seconds.
- Add remaining salmon chunks, chopped dill, and shallot to the processor. Pulse 6-8 times to create a coarse texture without over-processing.
- Transfer mixture to a large mixing bowl and incorporate ½ cup (120 milliliters) panko breadcrumbs, stirring thoroughly to ensure even distribution.
- Divide mixture into four equal portions, each approximately ¾ cup (180 milliliters) or . Shape into uniform patties measuring 4 inches (10 centimeters) wide and ½ inch (1.3 centimeters) thick.
- Refrigerate formed patties for 20 minutes while preparing accompanying sauce.
- Create sauce by combining finely grated garlic, remaining dill, mayonnaise, additional lemon juice, Dijon mustard, kosher salt, and freshly ground black pepper in a small bowl.
- Heat olive oil in a cast iron or nonstick skillet over medium-high heat until surface appears shimmering and evenly coated.
- Carefully place two salmon patties into hot skillet, cooking undisturbed for 3 minutes until golden brown. Flip patties and continue cooking for an additional 2-3 minutes, ensuring internal temperature reaches at least 120°F (49°C).
Notes
- Precision matters when grating zest and chopping ingredients to maintain the perfect salmon burger texture.
- Combining salmon pieces with zesty lemon, fresh dill, and creamy mayonnaise creates a flavor-packed burger base.
- Processing one-fourth of salmon into a fine paste helps bind the burger mixture while keeping the remaining pieces chunky for great texture.
- Chilling patties before cooking ensures they hold together and develop a crispy exterior when pan-fried.
- Homemade dill-garlic sauce elevates these salmon burgers from simple to spectacular, adding a bright, tangy complement to the rich fish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 445 kcal
- Sugar: 2 g
- Sodium: 688 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 62 mg