The story behind these Gourmet Salmon Burgers with Lemon-Dill Aioli begins with a coastal breeze and a yearning for something both familiar and refreshingly different. As a chef, I’ve always found immense joy in marrying flavors from different culinary traditions to create something new yet deeply comforting. This recipe is no exception—it pays homage to the classic American burger while drawing heavy influence from Nordic cuisine, where salmon, dill, and lemon reign supreme.
Growing up visiting coastal towns and spending summers near the water, I developed a deep appreciation for the simplicity and purity of seafood, particularly salmon. There’s something quintessentially elegant yet hearty about a good piece of salmon—it’s rich, briny, and deeply satisfying. But rather than serve it pan-seared or smoked as is customary, I wanted to turn it into something casual yet elevated—a salmon burger that could hold its own at a backyard cookout or a dinner party.
Inspiration for this burger came specifically from travels to Scandinavia, where fresh seafood is a way of life and minimalism in flavor allows ingredients to shine. The first time I tasted gravlax—a Nordic dish of cured salmon seasoned with dill and citrus—I knew those clean, herbal notes would make a beautiful foundation for a burger. Thus, the idea of incorporating fresh dill, lemon zest, and Dijon mustard into the patties was born, echoing the gravlax tradition in a contemporary, handheld format.
The texture of the patty was also key. Many salmon patties end up being either too firm, like canned tuna cakes, or too loose to hold their shape. To overcome this, I opted for fresh, hand-chopped salmon fillet rather than ground or canned salmon. Chopping the fillet into small, ¼-inch pieces gives each bite nice texture and allows the fillet’s natural fat to help bind the burger without making it mushy. A modest addition of Japanese panko breadcrumbs gives it the structural integrity needed for cooking without masking the freshness of the fish.
Then there’s the lemon-dill aioli—a creamy, tangy touch that elevates this burger into gourmet territory. Homemade aioli might sound intimidating, but this version is really a dressed-up mayonnaise. Fresh garlic, lemon juice and zest, and finely chopped dill make it sing. In a nod to the Scandinavian pairing of fish with strong aromatics like dill and citrus, this aioli not only complements but further enhances the burger’s flavor. Spread generously over a lightly toasted brioche bun, it gives each bite that luxurious, bright finish that cuts elegantly through the richness of the salmon.
Speaking of buns, I chose brioche for its buttery texture, which mirrors the soft yet crisp quality of the patty. It’s a small but deliberate detail: the kind of bread you use sets the tone for the entire burger experience. You want something with enough structure to hold the fillings, but tender enough so each bite feels indulgent.
For toppings, less is more. The salmon patty is already packed with flavor, so the crisp, velvety freshness of butter lettuce and the juicy acidity of an heirloom tomato slice are all that’s needed. I deliberately avoided heavier toppings like cheese or bacon which, while delicious in a traditional burger, would overpower the gentle flavors in this one. Instead, these fresh components enhance the fish’s profile and tie the whole dish together in a way that’s clean but satisfying.
What I love most about this dish is its versatility. While it was designed with warm summer evenings in mind, it’s just as delicious in early spring or even as a lighter option during winter months. You can dress it down for a casual lunch or serve it with a glass of chilled white wine and a fennel salad for a dinner gathering where guests will certainly ask for the recipe.
Dietary preferences are easily accounted for as well. Need a gluten-free version? Swap in gluten-free panko and a gluten-free bun—or even serve the patties over a bed of greens. Looking to batch-prep ahead of time? These patties hold up well refrigerated and even better with a short stint in the freezer pre-cooking, making them ideal for entertaining or quick weeknight meals.
In the end, these Gourmet Salmon Burgers with Lemon-Dill Aioli represent more than just a recipe—they represent a cross-cultural culinary love letter to the sea, to fresh ingredients, and to the joy of eating something that feels special yet approachable. Each component is crafted with thought and intention, resulting in a dish that’s both rustic and refined. It’s comfort food for the food-conscious, ideal for those who appreciate bold flavors delivered with elegance and restraint.
Whether you grew up savoring salmon with dill on Scandinavian shores or are simply looking for a new twist to the classic burger, this recipe is tailored to delight. And perhaps, once you take your first bite and feel the crunch of the brioche, the succulent burst of the salmon, and the brightness of the aioli—you’ll taste that same breeze of coastal summer and feel that familiar, irresistible pull toward the sea.
Gourmet Salmon Burgers with Lemon-Dill Aioli
Ingredients
For the Salmon Patties:
- 1 ½ pounds fresh skinless salmon fillet preferably wild-caught, pin bones removed, chopped into 1/4-inch pieces
- ½ cup panko breadcrumbs use Japanese panko for best texture
- 1 large egg
- 2 tablespoons fresh dill finely chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon zest from 1 organic lemon
- ⅓ cup shallot finely minced
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil for cooking the patties
For the Lemon-Dill Aioli:
- ½ cup mayonnaise use a good-quality or homemade mayo
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon fresh dill finely chopped
- 1 clove garlic minced into a paste
For Serving:
- 4 pieces brioche burger buns lightly toasted
- 4 leaves butter lettuce
- 4 slices heirloom tomato thick slices, in season
Instructions
- In a large mixing bowl, combine chopped salmon, panko, egg, dill, mustard, lemon zest, shallot, salt, and pepper. Mix gently until evenly incorporated, being careful not to overwork the mixture.
- Divide the mixture into 4 equal portions and form each into a patty, approximately 1 inch thick. Cover and refrigerate for 15 minutes to help them firm up.
- Meanwhile, make the lemon-dill aioli by whisking together all the aioli ingredients in a small bowl – mayonnaise, lemon zest, juice, dill, and garlic. Refrigerate until ready to use.
- Heat the olive oil in a nonstick skillet over medium heat (350°F / 175°C). Add the salmon patties and sear each side for about 4–5 minutes per side, or until golden and cooked through—the center should be opaque but still moist.
- Toast your brioche buns until lightly crispy. Assemble each burger with a leaf of butter lettuce, a tomato slice, the salmon patty, and a generous spoonful of lemon-dill aioli. Serve immediately.
Notes
- If fresh salmon isn’t available, use high-quality canned wild salmon and reduce breadcrumbs slightly.
- For a gluten-free version, use gluten-free panko and serve on gluten-free buns or lettuce wraps.
- Freezing the patties for 10 minutes before cooking can help them hold better on the skillet.