Easy Kosher Salmon Burgers With Lemon Aioli

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I started making salmon burgers about five years ago when I was trying to get my family to eat more fish. My kids were getting tired of baked salmon fillets, and I needed something that felt more like comfort food but still packed all those healthy omega-3s.

The trick with salmon burgers is not to overthink them. You want the fish to bind together without becoming dense or rubbery. I use fresh salmon that I pulse in my food processor just until it’s chopped but not pureed. This gives you those nice chunky pieces that make each bite interesting. A little egg and some panko breadcrumbs help hold everything together, while fresh dill and lemon zest brighten up the flavor.

Getting the Perfect Salmon Burger Texture

What really makes these burgers special is the lemon aioli. It’s basically mayonnaise with garlic and lemon juice, but when you make it fresh, it transforms the whole dish. The creamy, tangy sauce cuts through the richness of the salmon and adds that restaurant quality touch. Plus it takes about two minutes to whisk together.

Why Fresh Lemon Aioli Makes All the Difference

These burgers work great for weeknight dinners or weekend grilling. I serve them on toasted brioche buns with some crisp lettuce and thin cucumber slices. They’re also fantastic on a bed of mixed greens if you want to skip the bread. The patties freeze well too, so I often double the recipe and save half for busy weeks.

Easy Kosher Salmon Burgers With Lemon Aioli - American recipe
I started making salmon burgers about five years ago when I was trying to get my family to eat more fish. My kids were getting tired of baked salmon fillets, and I needed something that felt more like comfort food but still packed all those healthy omega-3s. The trick with salmon burgers is not to overthink them. You want the fish to bind together without becoming dense or rubbery. I use fresh salmon that I pulse in my food processor just until it's chopped but not pureed. This gives you those nice chunky pieces that make each bite interesting. A little egg and some panko breadcrumbs help hold everything together, while fresh dill and lemon zest brighten up the flavor. What really makes these burgers special is the lemon aioli. It's basically mayonnaise with garlic and lemon juice, but when you make it fresh, it transforms the whole dish. The creamy, tangy sauce cuts through the richness of the salmon and adds that restaurant quality touch. Plus it takes about two minutes to whisk together. These burgers work great for weeknight dinners or weekend grilling. I serve them on toasted brioche buns with some crisp lettuce and thin cucumber slices. They're also fantastic on a bed of mixed greens if you want to skip the bread. The patties freeze well too, so I often double the recipe and save half for busy weeks.
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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

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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