Salmon Burgers with Lemon Garlic Aioli

Why It’s So Worth Making Your Own Salmon Burgers

Now, if I’m being honest, I was intimidated by the idea of making my own salmon burgers before I started working on this recipe. Will they hold together? How do I keep them juicy? And, most importantly for me, how can I make them without the usual breadcrumbs or panko for binder? Luckily, almond meal worked beautifully!

Let’s talk about what makes these burgers so much better than store-bought.

• Quality salmon. Unless you’re buying a pricy salmon burger patty that calls out the specific variety of salmon it uses, in most cases, you really have no idea. And we know that not all salmon is the same in terms of nutrition and flavor. When you DIY it, you can use the best salmon you can afford.
• Fresh flavor. Lemon, dill, shallots, and Dijon mustard give these burgers a bright, fresh taste that just can’t be duplicated with frozen patties.
• Made without breadcrumbs. Which means they’re gluten-free.

What You’ll Need

Scroll down to the recipe card for exact measurements and instructions.

For the Salmon Burgers:

• Fresh salmon fillets – Remove the skin and any pin bones before cubing.
• Almond meal – Helps bind the burgers, and also helps keep them extra tender.
• Shallots and garlic – These will be added to the food processor, but you still want to dice and mince them just so you don’t end up with any big unprocessed chunks of shallot.
• Dijon mustard – Adds tang and also helps the almond meal with binding.
• Fresh dill – A classic pairing with salmon. Fresh has a much more lively flavor than dried!
• Lemon zest – This adds bright flavor without the acidity of lemon juice. (You’ll use the juice in the aioli.)
• Black pepper – Adds a subtle warmth.

For the Lemon Garlic Aioli:

• Mayonnaise – Creates a rich, creamy base. I use Duke’s, which is low-carb.
• Lemon juice – Adds bright citrus flavor.
• Coarse ground mustard – Gives the aioli extra tang.
• Lemon zest – A little zest in the aioli makes it extra lemony.
• Garlic – A savory balance to the bright lemon.
• Salt and pepper – I like to use freshly ground pepper because it’s more aromatic than pre-ground.

How to Make Salmon Burgers

Here’s a step-by-step look at how to make this recipe.

• Make the salmon mixture. Add the salmon, almond meal, shallots, garlic, Dijon mustard, dill, lemon zest, and black pepper to a food processor.
• Pulse. Process until the salmon is coarsely ground. You want some texture and small chunks remaining.
• Form the patties. Transfer the mixture to a bowl and shape into 4 burger patties about ½ to 1 inch thick.
• Preheat the grill. Heat your grill to medium-high heat. Clean and oil the grates well.
• Grill the burgers. Place the patties on the grill and cook for 4 minutes with the lid closed. Carefully flip and grill for another 3 to 4 minutes. Transfer the burgers to a plate.
• Make the lemon garlic aioli. Whisk together all of the ingredients.
• Assemble and serve. Add the salmon patties to toasted buns or lettuce wraps, then top with the aioli and any other toppings you like.

Tips for the Best Salmon Burgers

These simple tips will help ensure perfect salmon burgers every time.

• Leave some texture in the salmon patty mixture. Over-processing the salmon will create a dense burger.
• Oil the grill grates well. Salmon is more delicate and lower in fat than beef and can stick easily.
• Chill the patties if needed. If the mixture feels soft, refrigerate the patties for 20 to 30 minutes before grilling to help them set.
• Don’t overcook. Salmon burgers are best when they’re still moist and tender. An internal temperature of 130ºF is perfect!

Serving Suggestions

These salmon burgers pair perfectly with summery sides like:

• Avocado Corn Salad
• Burrata & Grilled Peach Salad
• Creamy Cucumber Salad
• Refreshing Watermelon Feta Salad with Cucumber
• Quinoa Tabbouleh Salad

Storage and Reheating

• Refrigerator: Store leftover salmon burgers in an airtight container for up to 3 days. (Although they can be frozen for up to 2 months, they’re more likely to dry out after freezing.)
• To reheat: Warm gently in a skillet over medium-low heat until heated through.

More Crowd-Pleasing Burger Recipes

• Chicken Burger
• Avocado Burger
• Classic Turkey Burger Recipe
• Bison Burgers