Lemon Dill Salmon Burger Recipe

Prepare salmon

If not using pre-ground salmon, finely chop the salmon into small pieces (or pulse 4–6 times in a food processor) until you have a coarse but cohesive texture. Transfer to a large mixing bowl and pat excess moisture with a paper towel.

Mix patty ingredients

To the bowl with salmon add panko, egg, mayonnaise (2 tbs), Dijon (1 tsp), lemon zest, lemon juice, chopped dill, sliced green onions, salt and pepper. Gently fold with a rubber spatula until just combined — avoid overworking to keep patties tender. If mixture feels too wet, add up to 1–2 tbsp more panko; if too dry, add 1 tsp water or extra mayo.

Form patties

Divide mixture into 4 equal portions (about 4 oz/110 g each). Shape into compact patties about 3.5 inches (9 cm) wide and 3/4 inch (2 cm) thick. Press a slight indentation in the center of each patty to help them cook evenly.

Cook patties

Heat a large nonstick or cast-iron skillet over medium heat and add 2 tbs olive oil. When shimmering, add patties (work in batches if needed) and cook 3–4 minutes per side until golden brown and cooked through to an internal temperature of 145°F (63°C). Avoid pressing down on patties. Transfer cooked patties to a plate and tent loosely with foil to keep warm.

While patties rest, combine 1/2 cup mayonnaise, 1 tsp Dijon mustard, finely chopped cornichons/hot sour pickles (3), chopped capers, 1 tbsp chopped dill, 1 tsp lemon juice, 1/4 tsp salt and a pinch (1/8 tsp) black pepper in a small bowl. Stir until smooth and taste — adjust seasoning with more lemon or salt if desired. Refrigerate until assembly.

Toast buns and prep toppings

Spread softened butter on cut sides of the 4 buns. Toast buttered sides in a skillet over medium heat or under a broiler until golden, about 1–2 minutes. Arrange red onion slices, frisée, and sliced hot sour pickles for easy assembly.

Build burgers

Spread about 1–2 tbs of tartar sauce on the bottom bun. Place a handful of frisée on top of the sauce, add a salmon patty, top with 2–3 pickle slices and a few rings of red onion. Spoon an additional 1 tbs tartar on the top bun and close the burger. Serve with lemon wedges on the side for squeezing over the patty if desired.

Serving suggestion

Serve immediately while patties are warm and buns are crisp. Leftover tartar sauce keeps refrigerated for up to 3 days. Cooked patties can be chilled for up to 2 days or frozen for up to 1 month.