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.