Easy Salmon Burgers with Lemon Dill Sauce
Flavorful salmon burgers are topped with a homemade lemon dill sauce. You can serve these salmon burgers plain or between 2 buns.
Servings: 6 patties
- 1 1/2 lbs salmon fillets - skin and bones removed
- 1/2 cup panko bread crumbs
- 1 large egg
- 3 tablespoons fresh parsley - chopped (can use dill in place of the parsley if you'd like)
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 tablespoon lemon juice
- vegetable oil - for frying (can also use olive oil)
Lemon Dill Sauce
- 1/2 cup mayo
- 1 garlic clove - minced
- 1/2 teaspoon dried dill weed
- 1 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard
- pinch lemon pepper
In the bowl of a food processor add the salmon and pulse until salmon is lightly ground. About 6, 5 second pulses. Transfer the salmon to a large bowl. Add the panko bread crumbs, egg, parsley, salt, garlic powder, and lemon juice to the salmon. Mix everything to combine.
Form the mixture into 6 equal sized patties.
Heat the oil in a skillet over medium heat. Once oil is hot add the patties to the skillet and fry for about 4 minutes on each side, or until cooked through and golden and slightly crisp. See note #1.
Can serve the salmon burgers with or without a bun. I love to eat mine on a bun topped with lettuce or arugula. Smear the lemon dill sauce on the bun or atop the salmon burger prior to serving.
Lemon Dill Sauce
In a medium size bowl whisk together the mayo, garlic, dill week, lemon juice, Dijon mustard, and lemon pepper.
- You may need to cook your salmon patties in batches, depending on how large your skillet is. I cooked mine in 2 batches.
- Store the lemon dill sauce in an airtight container in the refrigerator. It will keep in the fridge for about 10-14 days.
- Store any leftover salmon burgers in an airtight container in the refrigerator.
- You can make this recipe with just 1 lb of salmon fillet if you'd like. Rather than making 6 patties, it will make about 5.
- If you don't have a food processor, you can use a blender to gently grind the salmon. Be careful as you do this, as we don't want the salmon ground too fine. A few quick pulses (just like the recipe card notes) and you'll be in business!