Wild Alaskan Salmon Burger Recipe

Prepare salmon

Pat the salmon fillet dry with paper towels. Remove any remaining bones and finely chop the salmon into small pieces (or pulse 3 short times in a food processor — do not purée). Place chopped salmon in a large mixing bowl.

Mix binding ingredients

Add panko breadcrumbs, egg, mayonnaise, Dijon mustard, lemon zest, lemon juice, chopped dill, sliced green onions, minced garlic, Old Bay (or seafood seasoning), salt, and black pepper to the bowl with the salmon. Gently fold ingredients together with a spatula until evenly combined but not overworked. The mixture should hold together when pressed; if too wet, add 1 teaspoon additional panko at a time; if too dry, add 1 teaspoon mayonnaise.

Form patties

Divide the mixture into 4 equal portions (about 4 ounces/113 g each). With lightly moistened hands, form each portion into a compact patty 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 prevent doming while cooking. Place formed patties on a parchment-lined tray and refrigerate for 15–20 minutes to help them firm up.

Cook patties

Heat a large nonstick or stainless-steel skillet over medium heat. Add 1 tablespoon olive oil and let it shimmer. Add two patties (do not overcrowd). Cook 3–4 minutes on the first side without moving, until golden brown. Carefully flip and add the remaining 1 tablespoon olive oil around the pan if needed. Cook 3–4 minutes on the second side until the internal temperature reaches 125–140°F (52–60°C) for medium-rare to medium (adjust to preference) and the patties are opaque and flake easily. Transfer cooked patties to a plate and tent loosely with foil. Repeat with remaining patties.

While patties chill or cook, combine mayonnaise, diced dill pickle, chopped capers (if using), lemon juice, chopped fresh dill, salt, and pepper in a small bowl. Stir until smooth and taste; adjust salt, pepper, or lemon as needed. Refrigerate until ready to assemble.

Toast buns: heat a clean skillet over medium-low heat. Spread softened butter on cut sides of each bun and toast in the skillet until golden, about 1–2 minutes. Alternatively, toast under a broiler for 30–60 seconds, watching closely.

Assemble burgers: spread about 1 tablespoon of tartar sauce on the bottom bun. Place a small handful of mixed greens, then a warm salmon patty. Top with a slice of tomato and a few thin slices of red onion. Add another small dollop of tartar sauce to the top bun if desired and close the burger. Serve immediately with lemon wedges on the side for squeezing over the patty.

Serving suggestions and storage: serve with fries, a side salad, or roasted vegetables. Leftover cooked patties keep in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet over low heat or in a 300°F (150°C) oven until warmed through.