Salmon Burger Recipe

Pat the chopped salmon dry with paper towels. Place in a large bowl.

Add panko breadcrumbs, egg, chopped dill, chopped green onion, Dijon mustard, lemon zest, salt and pepper to the salmon. Use a spatula or your hands to gently combine until evenly mixed but not overworked (mixing too much makes patties dense).

Divide the mixture into 4 equal portions (about 4 oz each). Shape each portion into a patty about 3½ inches wide and ¾ inch thick, pressing lightly to compact. Make a small shallow dimple in the center of each patty to help them cook evenly.

Chill the patties in the refrigerator on a baking sheet for 15–20 minutes to firm up (this helps them hold together during cooking).

Heat a large nonstick or cast-iron skillet over medium heat. Add 2 tbs olive oil and swirl to coat.

When oil shimmers, place patties in the pan (don’t overcrowd). Cook for 4–5 minutes on the first side without moving, until a golden crust forms. Carefully flip and cook 3–4 minutes on the second side, or until the internal temperature reaches 125–135°F (52–57°C) for medium (salmon will continue to carryover cook). If patties are thick, cover briefly for 1 minute to finish through. Transfer cooked patties to a plate and tent with foil.

While patties chill or cook, heat a medium skillet over medium-low heat. Add butter and 1 tsp olive oil.

Add the thinly sliced onion and a pinch of salt. Stir to coat the onions in fat.

Cook onions slowly, stirring every 2–3 minutes, adjusting heat as necessary so they soften and brown slowly. After 15–20 minutes they will be deeply golden; if you want to speed the process, sprinkle ½ tsp brown sugar after 8–10 minutes to encourage caramelization.

If onions begin to stick or brown too fast, add 1 tbs water to deglaze and continue cooking. Remove from heat when they are soft, sweet and deeply caramelized. Keep warm.

In a small bowl, combine mayonnaise, lemon juice, lemon zest, minced garlic, Dijon mustard, salt, pepper and olive oil. Whisk until smooth and slightly emulsified.

Taste and adjust seasoning — add more lemon juice for brightness or a pinch more salt if needed. Chill until ready to assemble.

Lightly butter the cut sides of the buns. Toast in a clean skillet or on a griddle over medium heat until golden, about 1–2 minutes per side. Remove and keep warm.

While buns toast, slice the avocado and cucumber. Season avocado slices with 1/4 tsp salt and a squeeze of lemon if desired.

Spread about 1–1½ tbs lemon aioli on the bottom half of each toasted bun.

Place a handful (~3/4 cup) of spring mix on the aioli, then add 1 salmon patty on top.

Top each patty with 1–2 tbs caramelized onions, 3–4 slices of cucumber and 3–4 slices of avocado. Add a small dollop (~1 tbs) of aioli to the top bun if desired.

Close the sandwich, press gently to compact, and serve immediately with lemon wedges on the side.