Salmon burgers have always been part of my history. My mother would always make them, except she would call them Trent (her last name) burgers, because her family would make them when she was growing up. These Salmon Burgers with Lemon and Dill Mayo are an amped up version of my family’s tradition.
I wish I could take credit for this recipe and say this is my family’s recipe, but it’s not. It belongs to Aaron McCargo Jr. My mother has yet to share her recipe and since I have always loved salmon burgers, I tried his recipe. I have to say it was really good, so good we go back to it time and time again. This is definitely a much more gussied up version of my mother’s. I am not a huge fan of dill, but I can’t deny how delicious it is when paired with salmon. Also, this flavored mayo with the salmon goes really well together too! So I adapted this recipe to make 6 burgers, because 4 is usually not enough and 8 is too many.
- Lemon and Dill Mayonnaise:
- 3/4 cup mayonnaise
- 3/4 lemon, juiced
- 2 tablespoons freshly chopped dill leaves
- Large pinch cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- Salmon Burgers
- 1 tbsp freshly chopped parsley leaves
- 1 small Vidalia onion, diced
- 3 eggs
- 3/4 cup panko breadcrumbs
- 1 1/4 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1 lemon, zested
- 5 tablespoons Dill Lemon Mayonnaise
- 3 - 6-ounce cans Alaska skinless and boneless pink salmon, drained well
- 2 tablespoons neutral oil, (grapeseed or canola)
- Lemon and Dill Mayonnaise: In a small bowl, combine all the ingredients. Stir well to combine and set aside.
- Salmon Burgers: Preheat oven to 400.
- In a medium bowl combine, parsley, onion, eggs, breadcrumbs, salt, pepper, lemon zest and Lemon and Dill Mayonnaise together. Add the drained salmon, and mix until combined. Make 6 patties.
- In a large skillet (preferably cast iron), heat 2 tbsp of oil over medium heat. Place 3 burgers in the skillet. Cook until brown and crispy, about 4-5 minutes on each side. Place the cooked burgers on a foil-lined baking sheet. Cook the remaining three burgers in the pan until brown. Once done, place the burgers on the baking sheet with the others and place in the oven for 3-4 minutes.
- Serve on buns with the Lemon and Dill Mayo.
View Comments (4)
Definitely making this the next time I head to the store to grab groceries! Thank you so much for sharing this recipe, your pictures are great!
Hi Billy,
Thank you so much. I hope you like them as much as we do.
Is that 3/4 of a lemon - just wanted to confirm it wasn't missing a measurement
Hi Jessica,
Yes, I know weird measurement. 3/4 lemon juiced is right, a 1/2 lemon juiced was not enough and 1 whole lemon juiced was too much. I am sure if you are a little over or under its not a huge deal. I just found that for our taste that was the right amount.