Fresh Salmon Burger with Herbed Aioli
This vibrant and mouthwatering Fresh Salmon Burger is a refreshing take on the classic beef patty. Inspired by coastal flavors and rooted in modern American cuisine with a Nordic flair, this burger balances the delicate richness of fresh salmon with bright herbs, lemon zest, and a creamy homemade aioli. It’s the perfect summer sandwich for outdoor grilling or an elevated weekday dinner. The natural oils of wild-caught salmon lend themselves perfectly to pan-searing, while capers and Dijon add subtle tang. Served on a toasted brioche bun, each bite is fresh, juicy, and utterly satisfying.
Ingredients
For the Salmon Burger Patties:
- 1 ½ pounds fresh skinless salmon fillet preferably wild-caught; finely chopped by hand
- ¼ cup panko breadcrumbs unseasoned
- 1 large egg lightly beaten
- 1 tablespoon Dijon mustard
- 2 tablespoons capers drained and finely minced
- 1 tablespoon fresh dill finely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
For the Herbed Aioli:
- ½ cup mayonnaise high-quality or homemade
- 1 clove garlic grated or finely minced
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon lemon zest finely grated
- 1 tablespoon chopped chives
For Assembly:
- 4 whole brioche buns lightly toasted
- 1 cup arugula lightly packed
- 1 medium heirloom tomato sliced
Instructions
- In a large bowl, gently mix finely chopped salmon, panko, beaten egg, Dijon mustard, capers, dill, salt, and pepper. Be careful not to overwork the mix—it should just come together and remain slightly coarse for texture.
- Divide the mixture into four equal portions and shape into patties about 1 inch thick. Refrigerate for 15 minutes to help them firm up.
- While patties chill, make the aioli: in a small bowl, whisk together mayonnaise, garlic, lemon juice, lemon zest, and chopped chives. Cover and refrigerate until serving.
- Heat a non-stick skillet or grill pan over medium heat (around 350°F / 175°C). Lightly oil the surface and gently sear burgers for 4–5 minutes per side until golden and cooked through. Internal temperature should reach 145°F (63°C).
- Toast brioche buns cut-side down in the same pan or in a toaster until lightly golden, about 1 minute.
- To Assemble: Spread a generous layer of herbed aioli on both halves of each bun. Add arugula to the bottom bun, top with a warm salmon patty, a slice of heirloom tomato, and cap with the toasted brioche top.
Notes
- For a gluten-free version, use gluten-free panko and buns.
- Refrigerating the patties ensures they hold together well during cooking.
- Chopping salmon by hand instead of using a food processor preserves a desirable texture that mimics steak tartare rather than a paste.
Nutrition
Calories: 482kcalCarbohydrates: 6gProtein: 37gFat: 34gSaturated Fat: 6gPolyunsaturated Fat: 17gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 154mgSodium: 748mgPotassium: 975mgFiber: 1gSugar: 2gVitamin A: 587IUVitamin C: 8mgCalcium: 56mgIron: 2mg
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