Salmon burgers bring a burst of summery joy to your plate. Fresh herbs and bright flavors meld with the goodness of salmon, cooked with a crispy outside and tender, flaky inside. Slather on some lemon dill burger sauce and you've got an easy-to-make summer dinner!
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
Notes
Chopping the salmon: You can use a food processor, but chopping it by hand yields the best results.Almond flour: I love the light texture that almond flour brings to burgers, but regular breadcrumbs or quick oats work great, too. How to remove the skin from salmon:If you've not skinned a salmon fillet before, it might seem a little intimidating - it's a bit slippery! Here are some tips:Lay the salmon on a cutting board with the tail end (the small end) facing towards you. Using a very sharp knife, cut straight down through the flesh, stopping at the skin.Grab that little piece you've just cut. Turn your knife to a 45-degree angle to the cutting board.Pull that little piece towards you while slowly moving your knife back and forth, pushing the knife away from you. As the skin comes away, pull it to one side and keep it taut.Adjust your grip on the skin so you hold it close to the knife for easier control. That's it! You've just skinned your salmon fillet!Check out my post on how to remove salmon skin for more details—including a way to remove salmon skin without using a knife!
