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Close-up of fresh salmon burgers served on a brioche bun with lettuce and tomato.

Herby Salmon Burgers with Lemon-Dill Aioli

These delightful Herby Salmon Burgers feature flaky salmon patties seasoned with fresh dill, chives, and lemon zest, served on toasted brioche buns with a zesty Lemon-Dill Aioli.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 burgers
Calories 450 kcal

Equipment

  • Small bowl
  • Large bowl
  • Non-stick skillet
  • Toaster (optional)

Ingredients
  

For the Salmon Burgers

  • 1.5 lbs cooked salmon canned and drained, or leftover baked/poached, flaked
  • 1/2 cup panko breadcrumbs
  • 1 large egg lightly beaten
  • 1/4 cup fresh dill finely chopped
  • 2 tablespoons fresh chives finely chopped
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil for cooking

For the Lemon-Dill Aioli

  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill finely chopped
  • 1 small garlic clove minced (optional)
  • Pinch salt and pepper

For Assembly

  • 4 brioche buns lightly toasted
  • Lettuce leaves
  • Tomato slices
  • Red onion rings optional

Instructions
 

Prepare the Lemon-Dill Aioli

  • In a small bowl, combine mayonnaise, lemon juice, chopped dill, minced garlic (if using), salt, and pepper.
  • Mix well and set aside the aioli.

Prepare the Salmon Patties

  • In a large bowl, gently mix flaked cooked salmon, panko breadcrumbs, beaten egg, dill, chives, Dijon mustard, lemon zest, salt, and pepper until just combined.
  • Avoid overmixing to prevent tough burgers.

Form and Cook the Patties

  • Divide the salmon mixture into 4 equal portions and form patties about 1-inch thick; chill for 15-30 minutes if the mixture is loose.
  • Heat olive oil in a non-stick skillet over medium heat and cook patties for 4-5 minutes per side until golden brown and heated through.

Assemble and Serve

  • Toast brioche buns, then spread Lemon-Dill Aioli on both halves.
  • Place a lettuce leaf, cooked salmon patty, tomato slices, and optional red onion rings on the bottom bun, then top with the other bun half and serve immediately.

Notes

For extra flavor, you can lightly toast the panko breadcrumbs before adding them to the salmon mixture. If fresh dill and chives are unavailable, you can use dried herbs, but reduce the quantity to about 1 teaspoon each. These burgers can also be enjoyed without buns, served over a salad or with roasted vegetables for a lighter meal.