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Classic Salmon Burgers
Traditional dish · American
A traditional and flavorful salmon burger made with fresh salmon, simple seasonings, and a binder, pan-fried to a golden crisp.
Ingredients
- Fresh salmon fillet, skinless and boneless1.5 lbs
- Egg1 large
- Mayonnaise1/4 cup
- Dijon mustard1 tbsp
- Worcestershire sauce1 tsp
- Fresh dill, chopped2 tbsp
- Lemon zest1 tsp
- Salt1 tsp
- Black pepper1/2 tsp
- Olive oil or vegetable oil2 tbsp
- Burger buns4
- Lettuce leaves4
- Tomato slices4
- Tartar saucefor serving
Steps
- 1
Finely chop the salmon fillet or pulse in a food processor until it has a coarse, ground texture. Be careful not to over-process into a paste.
- 2
In a medium bowl, combine the chopped salmon, egg, mayonnaise, Dijon mustard, Worcestershire sauce, chopped dill, and lemon zest.
- 3
Season with salt and black pepper. Gently mix until just combined. Do not overmix.
- 4
Divide the mixture into 4 equal portions and shape them into patties, about 3/4 inch thick.
- 5
Heat the oil in a large skillet over medium-high heat.
- 6
Carefully place the salmon patties in the hot skillet. Cook for 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
- 7
While the patties are cooking, lightly toast the burger buns if desired.
- 8
Assemble the burgers: place a salmon patty on the bottom half of each bun, top with lettuce, tomato, and tartar sauce. Add the top bun.
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