Ingredients:

  • 1 lb (450g) skinless salmon fillet, finely chopped
  • ¼ cup (25g) panko breadcrumbs
  • 2 tbsp (30ml) mayonnaise
  • 1 tbsp (15ml) Dijon mustard
  • 1 tbsp (15ml) chopped fresh dill
  • 1 tbsp (15ml) lemon juice
  • 1 tsp lemon zest
  • ½ tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 4 burger buns (brioche or whole wheat recommended)
  • Lettuce leaves
  • Sliced tomato
  • Red onion slices
  • Tartar sauce or aioli

Instructions:

  1. In a large bowl, gently combine all burger ingredients until just mixed. Be careful not to overmix.
  2. Divide the mixture into 4 equal portions. Gently shape each portion into a patty, about ¾ inch (2cm) thick.
  3. Cover and refrigerate the patties for at least 15 minutes. This helps them hold their shape during cooking.
  4. Heat a grill pan or skillet over medium heat. Lightly grease the surface with oil.
  5. Place the salmon burgers on the hot pan. Cook for 4-5 minutes per side, or until cooked through and golden brown. Internal temperature should reach 145°F (63°C).
  6. Toast the burger buns (optional). Place lettuce, tomato, and red onion on the bottom bun. Top with a cooked salmon burger, sauce of your choice, and the top bun.
  7. Serve Immediately.