Fresh Lemon Dill Salmon Burgers with Creamy Lemon Sauce
These lemon dill salmon burgers are juicy, flavorful, and easy to make with fresh salmon, bright lemon, and fragrant dill. Perfectly balanced and pan-seared until golden, they’re served with a creamy lemon dill sauce for a light yet satisfying meal. This easy salmon burger recipe is ideal for weeknights, healthy dinners, or a fresh seafood alternative to classic burgers.
Servings 4 burgers
Calories 500kcal
Cost $14 for entire recipe
Equipment
- Large mixing bowl
- Cutting board
- Sharp knife (for chopping salmon)
- Measuring cups and spoons
- Microplane or zester (for lemon zest)
- large skillet or grill pan
- Spatula
- Small bowl (for lemon dill sauce)
Ingredients
Salmon Burgers
- 1 lb fresh salmon skin removed, patted very dry, finely chopped
- ¼ cup panko breadcrumbs plus 1–2 tablespoons more if needed
- 1 large egg
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh dill finely chopped
- 2 tablespoons very finely minced shallot or onion
- 1 clove garlic minced
- ¾ teaspoon kosher salt or ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 1–2 tablespoons oil enough to lightly coat the pan
Lemon Dill Sauce
- ½ cup mayonnaise or Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
For Serving
- 4 burger buns toasted
- Lettuce leaves
- Tomato slices
- Red onion slices
- Optional: avocado cucumber, or pickles
Instructions
Prepare the Salmon
- Pat the salmon completely dry with paper towels. Finely chop with a knife or pulse briefly in a food processor until it resembles coarse ground meat. Do not purée—leave small chunks for the best texture.
Mix the Burger Mixture
- In a large bowl, combine the salmon, panko, egg, mayonnaise, Dijon mustard, lemon juice and zest, dill, shallot, garlic, salt, and pepper. Mix gently until just combined.
- The mixture should be moist but hold its shape when pressed. If too wet, add 1–2 tablespoons more panko. If too dry, add 1 teaspoon mayonnaise.
Form Patties
- Divide the mixture into 4 equal portions and shape into patties about ¾ inch thick. Lightly wet your hands to prevent sticking and avoid packing the patties too tightly.
- Refrigerate for 20–30 minutes to help them firm up.
Cook the Salmon Burgers
- Heat enough oil to lightly coat a skillet over medium heat. When the oil is shimmering, place the patties in the pan.
- Lightly press a small indentation in the center of each patty to prevent doming.
- Cook for 4–5 minutes per side, flipping once, until golden brown and cooked through.
- Cook until the internal temperature reaches 135–140°F for best texture, or up to 145°F if preferred fully cooked. If browning too quickly, reduce heat slightly.
Make the Lemon Dill Sauce
- In a small bowl, whisk together mayonnaise (or Greek yogurt), lemon juice, dill, garlic powder, Dijon mustard, honey, salt, and pepper until smooth. Taste and adjust seasoning as needed.
Assemble the Burgers
- Spread lemon dill sauce on toasted buns. Layer with lettuce, salmon patty, tomato, onion, and any optional toppings like avocado, cucumber, or pickles. Serve immediately.