Salmon Burgers with Lemon Dill Sauce

Jump to Recipe

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

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.

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!

sliced salmon, mustard, shallots, capers and fresh dill in a food processor

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-ins

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.

Four lightly seasoned salmon patties on a sheet pan ready to be grilled

Creating the patty

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.

Salmon patties with dark grill lines on a table with avocado, onions, bibb lettuce and tomato

Bringing it all together

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!

Grilled salmon burger with on a cutting board with a tooth pick holding the sandwich together

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!

More BBQ recipes you might like

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.

Pin this recipe to save for later

Pin This

Salmon Burgers with Lemon Dill Sauce

Salmon burgers with homemade lemon dill sauce takes the seafood sandwich to the next level. Healthy protein grilled to perfection and topped with lettuce, tomato, onions, and avocado.
Pin Print Review
4.35 from 41 votes
Prep Time45 mins
Cook Time10 mins
Total Time55 mins
Servings 4 servings
Course Entree
Cuisine American

Ingredients

Salmon Patties

  • 20 ounces salmon fillet, skinless, and cut into 1-inch pieces
  • 2 tablespoons dijon mustard
  • 5 tablespoons shallots, minced
  • 1 tablespoon capers
  • 2 tablespoons dill, chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper, ground
  • ½ cup breadcrumbs

Lemon Dill Sauce

  • ¼ cup mayonnaise
  • 2 tablespoons mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon peel, grated
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons shallots, minced
  • 2 teaspoons dill, chopped
  • 2 teaspoons basil, thinly sliced

Burger Fixings

  • 4 hamburger buns
  • 1 avocado, thinly sliced
  • 4 slices tomato
  • red onions, thinly sliced
  • 4 Bibb lettuce leaves

Instructions 

Salmon Patties

  • 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 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.

Lemon Dill Sauce

  • Combine all lemon dill sauce ingredients together in a small bowl.

To serve

  • Add about 1 tablespoon of lemon dill sauce to each bottom bun, top with a salmon patty, avocado, tomato, onion, and lettuce.

Notes

  • Make this on the stovetop: 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.

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register now

Nutrition Facts
Salmon Burgers with Lemon Dill Sauce
Amount Per Serving
Calories 344 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g10%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 111mg37%
Sodium 593mg25%
Potassium 98mg3%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 3g3%
Protein 34g68%
Vitamin A 250IU5%
Vitamin C 2.5mg3%
Calcium 100mg10%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?

Tag @jessica_gavin on Instagram. I'd love to see how it turns out!

Tag @jessica_gavin

Filed under:

This post may contain affiliate links. Please read my disclosure policy.

Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

Jessica's Secrets: Cooking Made Easy!
Get my essential cooking techniques that I learned in culinary school.
Jessica Gavin standing in the kitchen

You May Also Like

Reader Interactions

25 Comments Leave a comment or review

  1. Kristina says

    I never know what to do with salmon. I buy the frozen salmon filets at Aldi because it’s just me who eats it. One salmon filet was 4oz so I divided the recipe by 5 by eye. (not hard if you cook a lot).
    I didn’t have shallots or capers so I used Chives and no capers.
    I used a small wrap instead of a bun.
    I used spinach instead of lettuce.
    This was 423 calories for me.
    I loved it so much I made it again tonight this time subbing oats for bread crumbs, greek yogurt for mayo and a cabbage leaf for a wrap. I cut out 167 calories to bring it down to 256 calories so I added a cucumber tomato salad and the whole dinner was 293 calories.

  2. Monty Peck says

    Hey there Jessica,
    I was raised in North Texas in the 1950s, back when people did not count calories. Everyone in my family is skinny and live a long time no matter what we eat. My mom’s recipes were never measured as you do now.
    She used canned salmon as that was all you could buy. Her salmon was made from salmon, eggs, fresh from the cow cream, bread crumbs, and black pepper
    The eggs and the cream kept them from drying out, but they were baked in the oven instead of fried.

    I had a friend who shared his grandmother’s recipe for meatballs. She was from a small village in Italy and I have never heard of anything like it.
    Mix up whatever you usually make for the meat but make it a little juicier than normal and mold it around boiled small egg yolks. You won’t believe how they taste.

See More Comments

Leave A Reply

Recipe Rating