Salmon burgers with lemon dill sauce takes the seafood sandwich to the next level. Healthy protein grilled to perfection and topped with lettuce, tomato, onions, and avocado.
Salmon burgers with lemon dill sauce are a nutritious protein-packed option for grilling season. When the barbecue comes out, and it’s time to grill burgers, most go with classic juicy Angus beef, but when you’re trying to get your body right for summer, it’s nice to try a lighter yet still satisfying alternative.
I’ve often grilled portioned salmon fillets for sandwiches, but I wanted to incorporate more flavor into the actual fish itself this time. I created a homemade salmon patty mixture that holds together nicely on the barbecue. The blended flavors of mustard, dill, onions, and capers all meld together with the delicious meat from the salmon. The creamy herb condiment topped on these burgers takes the flavors to the next level. Ready to get cooking?
How to Make Salmon Burgers
I often dread the dry and flavorless salmon patty. To up the ante, I’ve created a winning recipe for flavorful and moist burgers!
- Fish Selection: Salmon is an excellent choice because of the natural fat rich omega-3 fatty acids found in the flesh. The fat keeps the patties moist, tender and helps with binding the mixture together. There are additional nutritional benefits from eating salmon like protein, essential fatty acids that promote healthy joints, skin, and heart, B vitamins for energy, vitamin D, and the minerals selenium and phosphorus.
- Bread Crumbs: I’m a big fan of incorporating bread crumbs or a panade in ground meat or seafood. The bread helps to keep the patties tender and stay together, almost like a meatball. It also absorbs the juice from the fish as it cooks and keeps it locked inside of the patty, instead of being lost to the hot grill.
- Add-In’s: Salmon is a mild flavored fish with a flaky texture. That means that adding stronger tastes from pungent mustard, shallots, capers and fresh dill can complement and enhance the eating experience.
All of the salmon ingredients get coarsely chopped in a food processor for quick preparation and minimal mess. I have made these patties in my Vitamix before, and it worked well too. More stirring in between was needed to get all of the pieces of salmon broken down.
I like to keep chunks of salmon in the mix for extra texture, and not make it an entirely smooth puree. These 1/2-inch salmon patties don’t drastically shrink on the grill like beef burgers.
After a quick sear on the grill (I love those grill marks!), it’s time to build our burgers! A lemon dill sauce is whisked together to enhance the flavor of the patty. I’ve also made a similar recipe with a creole mustard sauce too.
Fresh dill, basil, shallots, lemon, mustard and spicy cayenne pepper are added to a creamy mayonnaise base. Believe me. You’re going to want to serve extra sauce on the side to dip each bite!
You can add any additional fixings that you like to make your salmon burgers even tastier. I like to add crisp bibb lettuce, sliced red onions, creamy avocado, and ripe tomatoes. For those looking for a delicious alternative to boring burgers, these homemade salmon patties are a game changer!
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If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
How to prevent fish patties from drying out on the grill
When cooking fish, the concept of carryover cooking (food continuing to cook after being removed from the heat source) does not occur as significantly as it does with beef or pork. These salmon patties will cook very quickly on the grill due to the direct high heat and cover method. After about 4 minutes on each side, check the center with an instant-read thermometer. At around 130°F, remove from the grill and serve right away. If you keep the patties warm on the side of the grill, or in the oven, it will continue to dry out. Fish doesn’t need additional time to rest to reach the desired doneness.
- 20 ounces salmon fillet , (skinless) cut into 1-inch pieces
- 2 tablespoons dijon mustard
- 5 tablespoons shallots , minced
- 1 tablespoon capers
- 2 tablespoons dill , chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper , ground
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 2 tablespoons mustard
- 1 teaspoon lemon juice
- 1 teaspoon lemon peel , grated
- 1/4 teaspoon cayenne pepper
- 2 teaspoons shallots , minced
- 2 teaspoons dill , chopped
- 2 teaspoons basil , thinly sliced
- 4 hamburger buns
- 1 avocado , thinly sliced
- 4 slices tomato
- red onions , thinly sliced
- 4 Bibb lettuce leaves
- Add cut salmon pieces, mustard, shallots, capers, dill, salt and pepper into a food processor or blender.
- Pulse and scrape down sides until the salmon is a coarsely ground, you want some small chunks and not overly pureed.
- Transfer mixture to a medium-sized bowl and add breadcrumbs, mix with a spatula until combined.
- Evenly divide the salmon mixture into 4 patties, about ½ inch thick. Cover and refrigerate until ready to grill.
- Heat grill to medium-high heat. Clean and oil the grill grates.
- Reduce heat to medium. Grill patties for 4 minutes covered, turn over and cook 3 to 4 more minutes covered. The internal temperature should be about 130°F, do not overcook!
- Grill the buns for a few minutes until warm and toasted.
- Combine all lemon dill sauce ingredients together in a small bowl.
- Add about 1 tablespoon of lemon dill sauce to each bottom bun, top with a salmon patty, avocado, tomato, onion, and lettuce.
How to cook salmon burgers on the stove top:
- Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and heat until very hot.
- Add patties, working in batches if needed.
- Cook until golden brown, 4 minutes, flip. Cook until the internal temperature reaches 130°F, 3 to 4 minutes, do not overcook!
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