📝 About This Recipe
Elevate your fast-food cravings with this gourmet seafood burger that balances the richness of fresh Atlantic salmon with a bright, zesty citrus profile. Unlike rubbery frozen patties, these are hand-chopped to maintain a succulent, steak-like texture that melts in your mouth. Nestled in a toasted brioche bun and topped with a velvety caper aioli, it’s a sophisticated take on a seaside classic that brings the luxury of a high-end bistro to your kitchen.
🥗 Ingredients
Salmon Patties
- 1.5 pounds Fresh Skinless Salmon Fillet (finely chopped by hand into 1/4 inch pieces)
- 1/2 cup Panko Breadcrumbs (to bind the mixture)
- 1 tablespoon Dijon Mustard (adds tang and moisture)
- 2 tablespoons Fresh Dill (finely minced)
- 1 small Shallot (minced very fine)
- 1 teaspoon Lemon Zest (from half a lemon)
- 3/4 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 large Egg (lightly beaten)
Lemon-Caper Aioli
- 1/2 cup Mayonnaise (use a high-quality brand)
- 1 tablespoon Capers (drained and roughly chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 clove Garlic (grated or pressed)
Assembly
- 4 pieces Brioche Buns (split and buttered)
- 1 cup Arugula (baby leaves for a peppery bite)
- 1/4 cup Pickled Red Onions (for acidity and crunch)
- 2 tablespoons Unsalted Butter (for searing and bun toasting)
👨🍳 Instructions
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1
Prepare the salmon: Use a sharp chef’s knife to chop the salmon into very small pieces (about 1/4 inch). Do not use a food processor, as it will turn the fish into a paste; you want texture.
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2
In a large chilled mixing bowl, combine the chopped salmon, panko breadcrumbs, Dijon mustard, minced shallot, dill, lemon zest, salt, pepper, and the beaten egg.
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3
Gently fold the ingredients together using a spatula until just combined. Over-mixing can lead to a tough burger.
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4
Divide the mixture into 4 equal portions and shape them into patties about 1-inch thick. Place them on a parchment-lined plate.
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5
Refrigerate the patties for at least 30 minutes. This is a crucial step to help the burgers hold their shape during cooking.
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6
While the patties chill, make the aioli: Whisk together the mayonnaise, chopped capers, lemon juice, and grated garlic in a small bowl. Set aside in the fridge.
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7
Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add 1 tablespoon of butter and toast the bun halves until golden brown. Remove and set aside.
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8
Add the remaining tablespoon of butter and a splash of oil to the same pan. Once the butter is foaming, carefully place the salmon patties in the skillet.
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9
Sear the patties for 4-5 minutes on the first side without moving them, until a golden-brown crust forms.
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10
Carefully flip the patties and cook for another 3-4 minutes. The internal temperature should reach 145°F (63°C) for medium-well, or slightly less if you prefer a more tender center.
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11
Assemble the burgers: Spread a generous dollop of the Lemon-Caper Aioli on both the top and bottom buns.
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12
Place a handful of arugula on the bottom bun, followed by the salmon patty, a few strands of pickled red onions, and the top bun.
💡 Chef's Tips
Hand-chopping the salmon is the secret to a 'meaty' texture—avoid the food processor at all costs. If the mixture feels too wet to hold a shape, add one extra tablespoon of panko, but don't overdo it. Always chill your patties before frying; this prevents them from falling apart in the pan. Don't overcook the salmon; it should be slightly pink and moist in the very center for the best flavor. For a gluten-free version, use GF breadcrumbs and serve in a lettuce wrap.
🍽️ Serving Suggestions
Serve with sweet potato fries and a side of spicy remoulade. Pairs beautifully with a crisp Sauvignon Blanc or a light pilsner. Add a side of vinegar-based coleslaw for extra crunch and acidity. A chilled cucumber and radish salad makes for a refreshing, light accompaniment.