Imagine biting into a perfectly crafted salmon burger that's crispy on the outside, tender on the inside, and bursting with fresh, zesty flavors. These homemade Salmon Burgers with Dill Aioli are about to revolutionize your weeknight dinner routine, offering a gourmet twist on the classic burger that will impress your family and leave restaurant-style meals in the dust. Forget bland, dry fish patties – this recipe is your ticket to seafood burger perfection!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound salmon fillets, skin removed
- 1/4 cup breadcrumbs
- 1 egg
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
Instructions
- Pat the salmon fillets dry with paper towels and cut into small, uniform pieces. Place salmon pieces in a food processor and pulse 4-5 times until coarsely chopped but not completely pureed.
- Transfer chopped salmon to a large mixing bowl. Add breadcrumbs, egg, Dijon mustard, half of the chopped fresh dill, salt, and pepper. Gently mix ingredients until well combined, being careful not to overwork the mixture.
- Form the salmon mixture into 4 equal-sized patties, approximately 3/4 inch thick. Place the patties on a plate lined with parchment paper and refrigerate for 15 minutes to help them firm up.
- While patties are chilling, prepare the dill aioli by mixing mayonnaise, remaining fresh dill, lemon juice, and a pinch of salt and pepper in a small bowl. Refrigerate until ready to serve.
- Heat a non-stick skillet or grill pan over medium-high heat. Add a small amount of olive oil to prevent sticking.
- Cook salmon burgers for 3-4 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
- Serve hot on toasted burger buns, topped with the prepared dill aioli. Optional garnishes include lettuce, sliced tomatoes, or pickles.
Tips
- Always use fresh salmon and pat it dry before processing to ensure the best texture and prevent excess moisture.
- Don't overmix the salmon mixture – this can make your burgers tough and dense.
- Chilling the patties for 15 minutes helps them hold together during cooking.
- Use a meat thermometer to ensure the salmon reaches the perfect 145°F internal temperature.
- For extra crispiness, you can lightly coat the patties in additional breadcrumbs before cooking.
- If you don't have a non-stick skillet, use a well-seasoned cast-iron pan for excellent browning.
- Customize your aioli by adding extra herbs or a touch of garlic for more depth of flavor.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 28g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 110mg
