Salmon Burgers with Herb Aïoli


These salmon burgers make a great, quick summer meal, but can also be enjoyed all year-round. The patties get herbal, bright, and briny flavors thanks to several mix-ins: fresh dill, lemon zest, capers, and Dijon mustard. The accompanying aïoli mirrors the burger's flavors with the inclusion of lemon juice and the remaining mustard and dill, plus parsley and basil for an extra herby boost. When making the patties, it's important to cut the salmon into small cubes, mince the shallot, and chop the capers before adding them to the food processor. This will help the patty mixture come together more quickly and help avoid overmixing, which would result in a gummy texture. The finished burgers are served on toasted brioche buns with the aïoli and some fresh arugula to balance the richness of the salmon and the buns.

Salmon Burgers
Photo: Photo by Greg DuPree / Food Styling by Melissa Gray / Prop Styling by Christina Daley
Active Time:
45 mins
Total Time:
45 mins


  • 1 ¼ pounds skinless salmon (preferably wild-caught, center-cut), pin bones removed

  • ½ cup panko

  • 3 tablespoons minced shallot (from 1 medium shallot)

  • 2 tablespoons capers, drained and chopped

  • 1 teaspoon grated lemon zest, plus 2 tablespoons fresh juice (from 1 lemon), divided

  • ½ teaspoon black pepper

  • 3 tablespoons Dijon mustard, divided

  • 3 tablespoons chopped fresh dill, divided

  • 1 ¼ teaspoons kosher salt, divided

  • ¼ cup plus 2 tablespoons mayonnaise

  • 2 tablespoons chopped fresh flat-leaf parsley

  • 1 tablespoon chopped fresh basil

  • 2 tablespoons olive oil

  • 4 brioche hamburger buns, split and toasted

  • 2 cups arugula (2 ounces)


  1. Cut salmon into small cubes (about 1-inch-thick), and place in bowl of a food processor. Add panko, shallot, capers, lemon zest, pepper, 2 tablespoons each of the mustard and dill, and 1 teaspoon of the salt. Pulse until roughly chopped and combined, about 20 pulses. Shape mixture evenly into 4 (4-inch-wide) patties, and place on a parchment paper-lined baking sheet. Refrigerate for 15 minutes.

  2. Meanwhile, stir together mayonnaise, parsley, basil, lemon juice, and remaining 1 tablespoon each mustard and dill and 1/4 teaspoon salt in a medium bowl. Set aside.

  3. Heat oil in a large nonstick skillet over medium. Working in 2 batches, cook 2 patties in skillet until well browned on each side and firm to the touch and a thermometer inserted into thickest portion of patties registers 165°F, about 4 minutes per side. Transfer cooked patties to a plate.

  4. Spread 1 tablespoon herb aïoli on each bottom and top bun. Place 1/2 cup arugula on each bottom bun; top each with 1 patty, and replace top buns. Serve immediately alongside remaining herb aïoli.

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