Best Salmon Burger
When you want a lighter alternative to beef but don’t want to skimp on flavor, this salmon burger recipe is the perfect choice. Made with fresh salmon, pickled ginger, and lemon zest, then topped with a creamy wasabi aioli sauce, it’s a healthy, protein-packed burger that’s just as good on the grill as it is on the stovetop. Serve it on a toasted bun with crisp veggies for a weeknight dinner or a backyard BBQ favorite.
Ingredients
Ingredients
- Salmon Patties
- - 1 ½ lbs fresh salmon fillet skin removed (¾ finely chopped, ¼ pureed for binding)
- - ½ cup panko breadcrumbs
- - 1 egg
- - 2 green onions finely sliced
- - 2 tablespoon fresh cilantro chopped
- - 1 tablespoon pickled ginger
- - 1 tablespoon lemon juice + zest of ½ lemon
- - 1 teaspoon kosher salt
- - ½ teaspoon black pepper
- - 1 tablespoon olive oil for searing or grilling
Wasabi Aioli Sauce
- - ½ cup Greek yogurt or mayonnaise
- - 1 tablespoon prepared wasabi
- - 1 tablespoon lemon juice
- - 1 teaspoon Dijon mustard
- - Pinch of salt + pepper
To Serve
- - 4 toasted brioche or whole wheat buns
- - Lettuce leaves or Arugula Leaves
- - Sliced cucumber or avocado
Instructions
Instructions
Prepare the Salmon:
- Finely chop about ¾ of the salmon into small cubes.
- Puree the remaining ¼ in a food processor until smooth and sticky.
Form the Patties:
- Mix chopped salmon, salmon paste, panko, egg, onions, cilantro, pickled ginger, lemon juice, salt, and pepper.
- Gently form into 4 patties. Chill for 15 minutes to firm.
Cook the Burgers:
- Heat a cast iron skillet with olive oil or preheat grill to medium-high.
- Cook patties 3–4 minutes per side until golden and just cooked through (125–130°F for medium).
- Toast buns lightly.
Make the Sauce:
- Stir together yogurt/mayo, prepared wasabi, lemon juice, mustard, salt, and pepper until smooth.
Assemble:
- Spread lemon-dill sauce on buns.
- Add lettuce, cucumber/avocado, salmon patty, tomato.
- Cap with top bun and serve hot.
Notes
Chef’s Notes
- For spice: stir sriracha or harissa into the patty mix.
- Wine pairing: pairs beautifully with a California Sauvignon Blanc or Chardonnay.
- Wine pairing: pairs beautifully with a California Sauvignon Blanc or Chardonnay.
Tried this recipe?Let us know how it was!
