Amazing homemade salmon burger recipe

You know, there’s just something *so* satisfying about making a homemade salmon burger recipe from scratch. Forget those dry, crumbly patties you sometimes get. My version is all about getting that perfect golden-brown crust from a gentle pan-sear, and we finish it off with a bright, zesty lemon dill aioli that just sings! It reminds me of the simple, good food my Grandma used to make back in Asheville – always fresh, always made with love. This really is the best way to get a fantastic, healthy dinner on the table in no time.

Why This Homemade Salmon Burger Recipe is a Keeper

Honestly, this recipe is a game-changer for weeknight dinners. You’ll be amazed at how quickly you can go from basic ingredients to these fantastic salmon burgers. Here’s why it’s become a staple in my kitchen:

• Super Quick: Seriously, you can have them ready in about 25 minutes from start to finish. Perfect for when you’re in a dinner dash!
• Incredible Flavor: That pan-sear gives you a lovely crust, and mixing in fresh herbs and lemon really wakes up the salmon. And that aioli? Pure magic.
• Healthy & Wholesome: Salmon is packed with good-for-you stuff, and by making them yourself, you control exactly what goes in – no weird fillers here!
• So Versatile: Don’t fancy a bun? Serve these on a big salad, or tuck them into lettuce wraps for a lighter meal. They’re a crowd-pleaser!

Gather Your Ingredients for the Best Homemade Salmon Burger Recipe

Alright, let’s get our kitchen prepped! To snag the best homemade salmon burger recipe, you’ll want to round up these goodies. Trust me, using fresh stuff makes all the difference in the world. We’re talking vibrant flavors that just pop!

For the Lemon Dill Aioli

This is that dreamy sauce that ties everything together. So simple, but oh-so-good:

• 1/2 cup mayonnaise (good quality mayo makes a difference!)
• 1 tablespoon fresh lemon juice (squeeze it fresh, please!)
• 1 tablespoon fresh dill, chopped (gotta have that dill for that classic flavor)
• 1/2 teaspoon garlic powder
• A little pinch of salt and pepper

For the Homemade Salmon Burger Patties

Here’s where the magic happens. For these patties, I like to use skinless salmon fillets and a quick pulse in the food processor – it gives you that perfect texture without getting mushy. If you don’t have a food processor, just finely dice the salmon, it still works great! I recommend salmon because it’s got a lovely richness and holds its shape well for burgers. And for a gluten-free option, I swap out traditional breadcrumbs for almond flour; you can check out these simple gluten-free tips if you need more ideas!

• 1 lb skinless salmon fillet, finely diced or pulsed in a food processor
• 1/4 cup breadcrumbs (or almond flour for gluten-free, like my gluten-free mozzarella sticks!)
• 1 large egg, lightly beaten
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 2 tablespoons olive oil, for cooking
• Burger buns, lettuce, tomato, onion for serving (all the fun fixings!)

Step-by-Step Guide to Your Perfect Homemade Salmon Burger Recipe

Alright, so you’ve got your goodies gathered – now let’s get these amazing homemade salmon burgers into the pan! It’s honestly a piece of cake, and I’ll walk you through every little step. Remember, the less you fuss with the salmon mixture, the better your burgers will hold together and stay tender. We’re aiming for that perfect, flaky inside with a lovely crust outside.

First things first, let’s get that aioli chilling. In a little bowl, just whisk together the mayonnaise, fresh lemon juice, chopped dill, garlic powder, and a pinch of salt and pepper. Give it a good stir until it’s all smooth and happy. Pop that in the fridge so it can get nice and cold while we make the burgers. Trust me, that cool, creamy aioli is going to be your new best friend.

Now, for the salmon patties: grab a good-sized bowl. Gently combine your diced or pulsed salmon with the breadcrumbs (or almond flour if you’re going gluten-free!), the lightly beaten egg, chopped dill and parsley, that bit of lemon juice, Dijon mustard, garlic powder, salt, and pepper. Now, here’s the secret sauce, folks: mix it *gently*. You just want everything to come together; overmixing makes the burgers tough. Think of it like giving it a gentle hug, not a wrestling match!

Once it’s just combined, divide your mixture into four nice, equal portions. Shape them into patties, about three-quarters of an inch thick. Don’t make them too skinny or they might dry out, and too thick and they might not cook through properly. We’re looking for that sweet spot!

Time to get cooking! Heat your olive oil in a good non-stick skillet over medium heat. You want it hot enough to get a nice sear, but not so hot that it burns the outside before the inside is cooked. Carefully place your salmon patties into the hot oil. Let them cook for about 4-5 minutes on the first side – you’ll see them get all golden and lovely. Then, gently flip them over and cook for another 4-5 minutes on the other side until they’re cooked through and beautiful. If you’re ever curious about cooking fish quickly, check out my tips for spicy air fryer shrimp – it’s all about that speedy, delicious cooking!

While they’re sizzling away, you can go ahead and toast your burger buns if you like. Once the burgers are done, assemble away! Pop a burger on a bun, pile on your favorite toppings – lettuce, tomato, onion, whatever makes you happy – and then slather on that glorious lemon dill aioli. Serve them up immediately. These are fantastic fresh off the pan, sort of like my honey glazed air fryer salmon – best enjoyed right away!

Tips for the Best Pan-Fried Salmon Burger

Okay, so you’ve got the recipe down, but getting that *perfect* pan-fried salmon burger? It’s all in the little things! My Granny always said it’s about respecting the ingredients. For these burgers, starting with good quality salmon is key. You want fillets that are nice and firm, bright in color. I usually go for wild-caught if I can find it; the flavor is just so much richer.

When you’re forming the patties, remember that gentle touch I mentioned? It’s crucial. Don’t pack them too tightly. You want them to have a little bit of tenderness. And when it’s time to cook, really let that pan get properly heated before the burgers go in. That’s how you get that fantastic crust – a beautiful golden-brown sear that locks in all that juicy goodness. It’s similar to how I get a great sear on my spicy Cajun salmon; a hot pan is your best friend!

Don’t be tempted to flip them too soon! Let them cook undisturbed for those 4-5 minutes. That’s when the magic happens. A good spatula is also a lifesaver here; use one that’s thin enough to get right under the patty without breaking it. And resist the urge to press down on the burgers while they cook – please, please don’t do it! That just squeezes out all the delicious juices.

Ingredient Notes and Substitutions for Your Salmon Burger

Sometimes life throws you curveballs, am I right? Maybe you’re out of breadcrumbs, or you’re trying to keep things super low-carb. No worries! For these amazing salmon burgers, the breadcrumbs are mainly there to help bind everything together and give it a nice texture. If you’re out, good old almond flour works like a charm, just like in my gluten-free air fryer tenders, or you could try using panko if you have it on hand!

You could also try some panko breadcrumbs for an extra crispy bite, or even crushed gluten-free crackers if you have those lying around. And hey, if you’re really going low-carb, you can skip the breadcrumbs altogether! The egg and the salmon itself will do a pretty good job of holding things together, especially if you’re careful not to overmix the patty mixture. You might just need a little extra patience when forming and flipping those burgers, but trust me, it’s totally doable!

Frequently Asked Questions About Homemade Salmon Burgers

Got questions brewing about these fantastic salmon burgers? Totally understandable! It’s always good to know the little tricks. Here are a few things folks often ask me about making them from scratch:

Can I bake these salmon burgers instead of pan-frying?

You sure can! If you’re aiming for healthy salmon patties at home and want to skip the oil, baking is a great option. Just pop those formed patties onto a baking sheet lined with parchment paper. Bake them in a preheated oven at around 400°F (200°C) for about 12-15 minutes, flipping them halfway through, until they’re cooked through and flake easily. They won’t have that same crispy crust that my go-to salmon burgers recipe provides, but they’ll still be delicious!

How do I stop my homemade salmon burgers from falling apart?

Oh, this is a common one! The trick is not to overmix the salmon mixture – you want to keep some texture. Also, make sure your binder (like breadcrumbs or egg) is well incorporated but gentle. Forming the patties with slightly damp hands helps them hold their shape. And, importantly, let them cook undisturbed for those first few minutes on each side. This allows them to firm up and get a nice crust, which helps hold them together beautifully. Using fresh, good-quality salmon also makes a big difference!

Can I make these salmon burgers ahead of time?

Yes, you can definitely prep the salmon patty mixture ahead of time! Just mix everything together, cover it tightly, and store it in the fridge for up to 24 hours. You can also form the patties and place them on a parchment-lined plate or tray, cover them, and refrigerate them. Cook them as usual when you’re ready. The aioli can also be made a day or two in advance and kept chilled!

What are some ideas for serving these salmon burgers?

These homemade salmon burgers are super versatile! Of course, the classic bun, lettuce, tomato, and that amazing lemon dill aioli is fantastic. But you could also serve them over a big, fresh salad for a lighter meal, or even tuck them into lettuce wraps for a low-carb option. They also pair wonderfully with roasted vegetables or some crispy baked potato wedges. It’s all about what you’re craving!

Nutritional Information for This Homemade Salmon Burger Recipe

Now, about the good stuff you’re putting into your body with this homemade salmon burger recipe! These numbers are just an estimate, of course, because the brands of mayo or salmon you use can change things up a bit. But generally, you’re looking at something around 450 calories per burger, packed with about 30g of protein and healthy fats. It’s a really satisfying and nutritious meal that feels like a treat!

Share Your Homemade Salmon Burger Creations!

Now, I’m just dying to know how yours turned out! Did you try any fun toppings? Did your family gobble them up? Please, please leave me a comment below and tell me all about it! Sharing your cooking adventures helps out everyone in our kitchen crew. If you snap a pic, tag me on social media – I absolutely love seeing your creations!

Print