Salmon Burger Recipe

Prepare the salmon

If using a whole fillet, pat the salmon dry and remove any remaining bones. Roughly chop the salmon into small chunks (about 1/4-inch). Alternatively, pulse 3 brief pulses in a food processor — do not overprocess; you want small flaky pieces.

Mix binding ingredients

In a large bowl combine the panko breadcrumbs, egg, green onion, parsley, Dijon mustard, mayonnaise, lemon zest, lemon juice, Old Bay seasoning, kosher salt, and black pepper. Stir until evenly distributed.

Combine salmon and binder

Add the chopped salmon to the bowl with the breadcrumb mixture. Use a spatula or your hands to gently fold until the mixture holds together but remains flaky. If the mixture is too wet, add up to 2 tablespoons more panko; if too dry, add 1 teaspoon water or mayonnaise.

Form patties

Divide the mixture into 4 equal portions (for 4 burgers). With lightly wet hands, shape each portion into a 3-inch wide, about 3/4-inch thick patty. Place patties on a parchment-lined tray and refrigerate for at least 15 minutes to firm up (this helps them hold when cooking).

Cook patties

Heat a large nonstick or cast-iron skillet over medium heat and add 2 tablespoons vegetable oil. When the oil shimmers, add the patties (don’t overcrowd; cook in batches if needed). Cook 3–4 minutes on the first side without moving, until a golden crust forms. Carefully flip and cook another 3–4 minutes until cooked through and internal temperature reaches 145°F (63°C). For thicker patties, reduce heat to medium-low after flipping and cook until done. Transfer cooked patties to a paper towel-lined tray and tent loosely with foil to keep warm.

Make the dill-caper sauce by combining Greek yogurt, mayonnaise, chopped capers, chopped dill, lemon juice, optional hot sauce, salt, and black pepper in a small bowl. Taste and adjust seasoning. Refrigerate until ready to assemble. (Can be made up to 24 hours ahead; stir before using.)

Toast buns

Butter the cut sides of the burger buns. In a clean skillet over medium heat, toast the buns butter-side down until golden and crisp, about 1–2 minutes. Alternatively, broil cut sides for 1–2 minutes, watching closely to avoid burning.

Assemble burgers

Spread about 1–2 tablespoons of the dill-caper sauce on the bottom bun. Place a few leaves of mixed greens, then a cooked salmon patty. Top with a tomato slice, a couple of red onion rings, and pickles. Add another teaspoon of sauce to the top bun and close the burger.

Serve

Serve immediately with lemon wedges on the side. Leftover patties can be refrigerated for up to 2 days and gently reheated in a skillet or oven.