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Crispy Salmon Burger Recipe with Easy Zesty Lemon Dill Aioli

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A quick and easy crispy salmon burger with a crunchy panko crust and a bright, herby lemon dill aioli that balances crispy, creamy, and fresh flavors.

Ingredients

Scale
  • 1 lb (450 g) fresh salmon fillet, skin removed and finely chopped or pulsed
  • 1/2 cup (50 g) panko breadcrumbs
  • 1 large egg, beaten (room temperature)
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon Dijon mustard
  • 1 small shallot, finely minced
  • 1 garlic clove, minced (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil or avocado oil (for frying)
  • 1/2 cup (120 g) mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon finely chopped fresh dill (for aioli)
  • 1 small garlic clove, minced (for aioli)
  • Salt and pepper, to taste (for aioli)
  • 4 burger buns (brioche or potato buns)
  • Fresh lettuce leaves (butter lettuce or romaine)
  • Thinly sliced red onion
  • Tomato slices (optional)

Instructions

  1. Finely chop the salmon fillet into small pieces about 1/4 inch dice or pulse 3-4 times in a food processor. Transfer to a medium bowl.
  2. Add panko breadcrumbs, beaten egg, chopped dill, Dijon mustard, shallot, garlic, salt (about 1/2 teaspoon), and pepper (about 1/4 teaspoon) to the salmon. Mix gently but thoroughly until combined. Let rest for 5 minutes.
  3. Divide mixture into 4 equal portions (~4 ounces each). Wet hands and shape each into a round patty about 3-4 inches diameter and 1 inch thick. Refrigerate for at least 10 minutes.
  4. Whisk together mayonnaise, lemon juice, lemon zest, chopped dill, minced garlic, salt (about 1/4 teaspoon), and pepper (a pinch) in a small bowl. Cover and refrigerate.
  5. Heat 1 tablespoon oil in a non-stick or cast iron skillet over medium heat. Cook patties 4-5 minutes per side until golden brown and crispy, internal temperature 145°F (63°C).
  6. Toast burger buns lightly in a pan or toaster.
  7. Assemble burgers by spreading lemon dill aioli on bottom bun, adding lettuce, salmon patty, red onion slices, tomato if using, and more aioli on top bun. Serve immediately.

Notes

Chill patties before frying to prevent breakage. Use panko breadcrumbs for a lighter, crispier crust. Medium heat is key to avoid burning. Be gentle when flipping patties. Aioli can be made ahead and stored refrigerated for up to a week. Leftover patties keep well refrigerated for 2 days and reheat best in a skillet to maintain crispiness.

Nutrition

Keywords: salmon burger, crispy salmon patties, lemon dill aioli, quick dinner, seafood burger, panko crust, healthy salmon recipe

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