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The best salmon burger with creamy herb aioli

Salmon Burgers with Creamy Herb Aioli

Tender homemade salmon patties with fresh herbs and lemon, grilled or pan-seared and served on toasted buns with a creamy dill-parsley aioli.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 burgers
Course: Dessert
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Salmon Burgers
  • 1 1/4 pounds skinless salmon fillet pin bones removed and kept cold
  • 1 large egg lightly beaten
  • 1/3 cup panko breadcrumbs
  • 2 tablespoons finely sliced scallions
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon Dijon mustard
  • 1 teaspoon finely grated lemon zest
  • 1 clove garlic finely grated
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil plus more for the grill
Creamy Herb Aioli
  • 1/3 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  • 1 small clove garlic finely grated
  • 1/4 teaspoon kosher salt plus more to taste
  • 1 pinch black pepper
For Serving
  • 4 brioche or potato buns split and toasted
  • lettuce, tomato, red onion, and cucumber as desired

Equipment

  • Chef's knife and cutting board or a food processor
  • Large mixing bowl
  • Grill or large skillet
  • Instant-read thermometer

Method
 

  1. Cut three quarters of the cold salmon into 1/4-inch pieces. Finely mince the remaining salmon, then press and smear it with the side of the knife until slightly tacky.
  2. Combine all chopped salmon with the egg, panko, scallions, dill, Dijon, lemon zest, garlic, smoked paprika, salt, and pepper. Fold gently just until evenly mixed.
  3. Divide into four equal patties about 3/4 inch thick. Place on parchment, cover, and refrigerate for 20 minutes.
    Homemade fresh salmon burger patties with herbs
  4. Whisk the mayonnaise, Greek yogurt, lemon juice, dill, parsley, grated garlic, salt, and pepper. Cover and refrigerate until serving.
  5. Preheat an oiled grill or lightly oiled skillet over medium heat. Brush patties with olive oil. Cook for about 4 minutes on the first side and 3 to 4 minutes on the second side, turning once, until the centers reach 145°F (63°C).
    Homemade salmon burgers cooking on the grill
  6. Spread aioli on the toasted buns. Add lettuce, tomato, a salmon patty, red onion, cucumber, and more aioli as desired. Serve immediately.

Notes

  • Keep the salmon cold and avoid overmixing for tender patties.
  • Chilling the shaped patties helps them stay together on the grill.
  • Cook fish to 145°F (63°C), measured in the thickest part.
  • For a smoked variation, replace 2 ounces of fresh salmon with hot-smoked salmon and reduce the added salt.
  • Nutrition is an estimate and includes a bun and aioli.