American · burger
Fresh Salmon Burgers with Herb Mayo
Chopped fresh salmon makes juicy skillet burgers topped with lemony herb mayo and crisp lettuce on toasted buns.
Cook
Make dinner
- 01
Pulse half the salmon in a food processor until finely chopped. Hand-chop the remaining salmon for texture.
- 02
Mix all the salmon with panko, egg, scallions, mustard, 1/2 teaspoon salt, and black pepper. Shape into four 3/4-inch patties.
- 03
Coat a large skillet with oil and cook the patties over medium heat until browned and 145°F in the center, 4 to 5 minutes per side.
- 04
Stir mayonnaise, dill, 1 teaspoon lemon zest, and 1 teaspoon lemon juice. Serve the burgers on toasted buns with lettuce and herb mayo.
Make it work
Useful swaps
- Use canned salmon drained very well for a pantry version.
- Gluten-free panko and buns make the burgers gluten-free.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
