Salmon Burgers with Lemon Dill Sauce
This post may contain affiliate links. Please read our disclosure policy.
These salmon burgers have been on repeat in my kitchen every summer for years, and I think they’re the best version of the recipe because of three things: capers folded right into the patty for a briny, savory depth in every bite, a cornstarch coating that creates a thin, shatteringly crisp crust without any breadcrumb heaviness, and a lemony dill sauce that ties everything together. Ready in under 30 minutes, and so much better than anything you’d get from a box.
Why I hand-chop the salmon: The first time I made salmon burgers, I used a food processor, and the texture was fine, but it felt more like a fish cake than a burger. Chopping the salmon by hand keeps the pieces a little uneven, which means you get real chunks of tender salmon in every bite instead of a uniform paste. It takes an extra few minutes but makes a noticeable difference in the final result. If you’re short on time, a few quick pulses in the food processor works, but hand-chopped is worth it when you have it in you.
The cornstarch trick for a crispy crust: Most salmon burger recipes coat the patties in panko for crunch. I use cornstarch instead, and the result is completely different: a thin, almost lacquered crust that goes golden and crisp in the pan without the thick, bready coating that can overpower the salmon. The cornstarch disappears into the crust, so what you taste is the salmon, the capers, the dill, and that satisfying crunch without anything getting in the way.
The sauce: The lemon-dill burger sauce is simple and well worth making. Mayo, lemon juice, fresh dill, chives, and a little garlic come together in about two minutes and taste bright, tangy, and creamy, exactly the right counterpoint to the savory, crispy patties. Make it first, then let it sit in the fridge while you prep the burgers, so the flavors have time to come together.
Best salmon burger recipe variations
These salmon patties aren’t just show-stoppers, they’re also deliciously versatile. Play with the toppings to your tastes – here are some suggestions:
- Burger sauces: Mix up the sauce for a little variation. For a creamy and tangy sauce, make my fish taco sauce or spice it up with cajun mayo.
- Mexican inspired: Add sliced avocado or some guacamole for fresh creaminess, and top it off with a fresh salsa.
- Greek style: Add mint tzatziki, thinly sliced cucumber, and crumbly feta. Serve alongside a classic greek salad.
- Crunch: Add a broccoli coleslaw or lettuce for a refreshing and crunchy addition. Drench it in the salmon burger sauce first to echo the flavor through the burger!
Can I freeze salmon burgers?
Raw burgers: Only freeze the patties if you’re using salmon that hasn’t already been frozen, as raw meat should only be frozen once for safety. To freeze them, arrange them in a single layer on a baking sheet lined with parchment paper. Once frozen, transfer them to a freezer-proof container for up to three months. Thaw them in the fridge the day before you’re ready to cook them up.
Cooked burgers: Patties can be stored in the freezer for up to 3 months. To heat the leftovers, gently reheat them in a nonstick skillet on the stovetop.
What to serve with this salmon burgers recipe
These salmon burgers are juicy and summery, so I like to pair them with other dishes that feel like a celebration of sunshine. Grill up some zesty chili lime corn on the cob and serve with a fresh broccoli kale salad on the side. For a lighter option, I’ll sometimes ditch the burger bun and serve the salmon patties on top of a big spring mix salad!
Salmon Burgers with Lemon Dill Sauce
Ingredients
Salmon Burger Sauce
- ½ cup mayonnaise
- 2 tablespoons EACH: lemon juice and minced chives (can sub green onions)
- 1 tablespoon finely minced dill
- 1 small garlic clove (very finely minced)
- 1 pinch EACH: salt and pepper
Salmon Burger Patties
- 1 ¼ lb salmon (skin removed – see notes below for instructions on removing the skin)
- ¼ cup finely minced red onion
- 2 tablespoons almond flour (breadcrumbs or quick oats – see notes)
- 1 tablespoon EACH: dijon mustard, dill and capers (minced)
- ½ teaspoon EACH: salt and pepper
- ½ cup cornstarch
- 1 tablespoon EACH: butter and olive oil
- Brioche buns and arugula (for serving)
Instructions
- Mix all of the salmon burger sauce ingredients together in a small bowl and refrigerate until serving.½ cup mayonnaise, 2 tablespoons EACH: lemon juice and minced chives, 1 tablespoon finely minced dill, 1 small garlic clove, 1 pinch EACH: salt and pepper
- Chop the salmon by hand by cutting it into thin strips then chop the strips into the smallest pieces you can.1 ¼ lb salmon
- Place the chopped salmon into a large bowl and add the red onion, almond flour, mustard, dill, capers, salt, and pepper and mix thoroughly with your hands.¼ cup finely minced red onion, 2 tablespoons almond flour, 1 tablespoon EACH: dijon mustard, dill and capers, ½ teaspoon EACH: salt and pepper
- Shape the salmon into 4 salmon burger patties.
- Place the cornstarch in a shallow bowl and then dip the salmon patties into it so they are completely covered.½ cup cornstarch
- Heat the butter and oil in a non-stick frying pan over medium heat. Once the pan is hot, add the salmon patties. Cook them for 4 minutes and then carefully flip them over and cook for 4 more minutes on the other side, until they are crispy and reach an internal temperature of 145 degrees Fahrenheit.1 tablespoon EACH: butter and olive oil
- Serve the salmon burgers on buns with arugula, some salmon burger sauce, and any of your favorite burger toppings.Brioche buns and arugula
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
We don’t like mayonnaise – what’s an alternative to this?
You could try it with thick, plain yogurt!
Do you think the burgers can be frozen, and then thawed, coated in the tapioca starch and cooked?
This is one of our favourite recipes.
I haven’t tried freezing these, but I think your idea will work. Just make sure to buy salmon that hasn’t already been frozen as raw meat should only be frozen once – for safety. If you freeze them on a parchment paper-lined baking sheet, you’ll be able to move them to a freezer bag once they’re frozen. If you try it, let us know how it turn out!
thank you for sharing these recipes with us!
I don’t have any salmon and wondered about using cod? Would you recommend any changes to the recipe if I did?
I would think that cod would work just as well without any adjustments. 🙂
Hi there! Would this still work if I leave out the tablespoon of almond flour?
It might be harder to get them to stick together. Flour or starch would work, too. 🙂
Just made this. My wife said it was a 12 out of 10. I agree.
I’d put half the amount of juice in the sauce, but otherwise a top recipe.
That’s such a great compliment! I’m so happy you both liked them!!
I’m so happy to hear you gave hand chopping the salmon a go! It really is better, isn’t it?!
Thanks, girl!! I used to be scared of filleting fish until I had a chef show me how. Once you do it a couple of times it becomes really easy!