Ingredients:

  • 1.3 pounds (590g) skinless salmon fillet, pin bones removed and roughly chopped
  • 1/4 cup (30g) finely chopped red onion
  • 1/4 cup (15g) chopped fresh dill
  • 2 tablespoons (30ml) mayonnaise
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup (30g) panko breadcrumbs (plus extra for coating, optional)
  • 1 tablespoon olive oil, for cooking
  • 4 burger buns (brioche or your favourite)
  • Lettuce leaves
  • Sliced tomato
  • Red onion slices
  • Tartar sauce or aioli

Instructions:

  1. Chop the salmon into roughly 1/2-inch pieces. Don't over-process it; you want some texture.
  2. In a large bowl, gently combine the chopped salmon, red onion, dill, mayonnaise, Dijon mustard, lemon juice, lemon zest, salt, pepper, and panko breadcrumbs. Be careful not to overmix.
  3. Form the salmon mixture into 4 equal-sized patties, about 3/4 inch thick. Gently press them to compact them. If desired, coat the patties lightly in extra panko breadcrumbs.
  4. Cover the patties and refrigerate for at least 20 minutes to help them firm up. This is crucial for preventing them from falling apart during cooking.
  5. Heat the olive oil in a non-stick skillet over medium heat. Carefully place the salmon burgers in the skillet and cook for 5-6 minutes per side, or until golden brown and cooked through. Internal temperature should reach 145°F (63°C).
  6. Toast the burger buns (optional). Spread tartar sauce or aioli on the buns. Add lettuce, tomato, red onion, and the cooked salmon burger. Serve immediately.