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Easy Kosher Salmon Burgers With Lemon Aioli

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PareveFish

Salmon burgers are a fun way to serve fish that feels like comfort food. Fresh salmon is pulsed into chunky pieces and mixed with egg, panko, dill and lemon zest, then seared until golden and served on buns with a garlicky lemon aioli, lettuce and cucumber.

Getting the Texture Right

Pulse the salmon in a food processor just until it’s chopped into small pieces; don’t purée it, or the burgers will be dense and rubbery. Chill the formed patties for 15 to 30 minutes so they hold together in the pan, and flip them only once. Cook until just opaque in the center.

Kosher Notes

The salmon burgers and aioli are pareve. Many brioche buns contain butter or milk, which is fine with fish according to most customs; use pareve buns if you want to keep the meal pareve. If you follow the custom of not eating fish with meat, serve them as their own meal.

Make-Ahead

The aioli keeps for 3 days in the fridge; capers or fresh herbs are good additions. Cooked patties keep for 2 days and can be kept warm in a 200°F oven for 15 minutes.

Easy Kosher Salmon Burgers With Lemon Aioli
Flaky salmon patties with bright herbs and a creamy lemon aioli that comes together in just 20 minutes for an easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Salmon Burgers
  • 1.5 pounds fresh salmon fillet skin removed, cut into chunks
  • 1 large egg beaten
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons fresh dill chopped
  • 1 tablespoon lemon zest
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons olive oil for cooking
For the Lemon Aioli
  • 1/2 cup mayonnaise
  • 2 cloves garlic minced
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon kosher salt
For Serving
  • 4 brioche buns or hamburger buns
  • 4 leaves butter lettuce
  • 1 cucumber thinly sliced

What I use for this recipe

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Method
 

Make the Aioli
  1. In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, and salt until smooth. Set aside to let flavors meld while you prepare the burgers.
Prepare the Salmon Burgers
  1. Cut salmon into 2-inch chunks, removing any remaining bones. Place in food processor and pulse 8-10 times until roughly chopped but not pureed. You want some texture.
  2. Transfer salmon to a large bowl. Add beaten egg, panko breadcrumbs, dill, lemon zest, salt, and pepper. Gently mix with your hands until just combined.
  3. Form mixture into 4 equal patties, about 3/4-inch thick. Place on a plate and refrigerate for 10 minutes to help them hold together.
Cook the Burgers
  1. Heat olive oil in a large skillet over medium-high heat. When oil shimmers, carefully add salmon patties.
  2. Cook for 3-4 minutes on first side without moving them, until golden brown crust forms. Flip carefully and cook another 3-4 minutes until second side is golden and fish flakes easily.
  3. While burgers cook, lightly toast the buns if desired.
Assemble and Serve
  1. Spread lemon aioli on bottom buns. Top with lettuce, salmon burger, cucumber slices, and top bun. Serve immediately.

Notes

Salmon burgers are best served immediately but can be kept warm in a 200°F oven for up to 15 minutes. Leftover cooked patties will keep in the refrigerator for 2 days. The aioli can be made up to 3 days ahead and refrigerated. For extra flavor, try adding capers or fresh herbs to the aioli.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 18g 23%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 485mg 21%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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