My Recipe Box

Salmon Burgers with Herb Aïoli


Serves 4

  • by from Fine Cooking
    Issue 105

Looking to change up your beef burger routine right about now? Fresh salmon makes a great burger. You'll need to remove the salmon's pin bones with small tweezers or pliers, or ask your fishmonger to remove the bones before you leave the market. Ripe tomato slices sprinkled with salt and pepper would be a colorful addition to these burgers.

  • 2 small cloves garlic
  • Kosher salt
  • 1-1/2 cups mayonnaise
  • 1/3 cup finely chopped fresh chives
  • 2 Tbs. finely chopped fresh dill
  • 1-1/2 Tbs. Dijon mustard
  • 1 Tbs. fresh lemon juice
  • 1/8 tsp. cayenne
  • Freshly ground black pepper
  • 5 brioche or hamburger buns, 1 cut into large cubes, the other 4 split
  • 1 lb. skinless salmon fillets, preferably wild, pin bones removed, cut into 1-inch pieces (about 2 cups)
  • 2 oz. (4 Tbs.) unsalted butter

Chop the garlic. Using the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Transfer the garlic paste to a small bowl and stir in the mayonnaise, chives, dill, mustard, lemon juice, cayenne, 1/4 tsp. pepper, and salt to taste. Set the aïoli aside.

In a food processor, pulse the cubed bun into crumbs. Set aside 1/2 cup of the crumbs and save the rest for another use. Pulse the salmon until coarsely chopped, about 5 pulses. Transfer the salmon to a medium bowl and stir in 3/4 cup of the aïoli, the reserved breadcrumbs, 1/4 tsp. salt, and 1/8 tsp. pepper. Shape into four 1-inch-thick patties.

Heat 2 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. When melted and hot (but not smoking or brown), add the patties and cook until they are firm and each side is crisp and golden-brown, 3 to 5 minutes per side.

Meanwhile, position a rack 6 inches from the broiler and heat the broiler on high. Melt the remaining 2 Tbs. butter in a microwave or on the stovetop. Brush it on the insides of the split buns. Put the buns on a baking sheet, butter side up, and toast under the broiler until light goldenbrown, 1 to 2 minutes.

Serve the burgers on the buns, spread with the remaining aïoli.

Serving Suggestions

Serve with a deeply spiced, aromatic Chickpea and Spinach Salad.

nutrition information (per serving):
Calories (kcal): 870, Fat (kcal): 53, Fat Calories (g): 470, Saturated Fat (g): 22, Protein (g): 35, Monounsaturated Fat (g): 8, Carbohydrates (mg): 55, Polyunsaturated Fat (mg): 12, Sodium (g): 1140, Cholesterol (g): 265, Fiber (g): 1,

Photo: Scott Phillips

I used boneless skinless frozen salmon fillets (thawed) and these turned out delicious. I'm not sure they'd stay together on a barbecue grill.I used the stove top as recommended.

These are delicious! Moist and flavorful. Made mine slightly smaller, more like sliders, to fit the brioche buns, which are yummy toasted. (A slider bun make just the right amount of bread crumbs.) Instead of a cup and a half of mayo (yikes!), I used a cup of Greek yogurt and a half cup of mayo and didn't miss the extra fat at all!

Good recipe and easy to follow. Mine was a bit soggy due to my under cook salmon, which I did bc I figured I'll just be cooking the patties. Next time I'll fully cook the salmon.

Made recipe as written. used wild sock-eye salmon. So full of flavor. Whole family loved burgers.

Even though the Recipe is good,I have to say my Salmon patties are much better!I prefer crackers for one thing!Salmon ,fresh dill,green onions,red onions,1 egg,bit of chopped celery,lemon pepper,dash of Soul seasoning.Fry in skillet in olive oil OR sometimes I place them in a glass pie pan in a little olive oil and bake them at 350.I don't use a bun.But you can use the fresh dill will mayonnaise I guess but thats fattening!

Quick and delicious! We loved this recipe so much that we decided to do them as sliders for a backyard cookout. Everyone loved them! The aoili keeps the burgers moist and kicks up the flavor.

Tried these just recently. They are simply FABULOUS! Family cannot wait for a repeat. A Fine Cooking Fan

These are so good! Also, you can freeze the uncooked burger, thaw it in the fridge and they're just as good. I like to buy salmon at a wholesale store like costco and freeze some.

Amazing! I made these for a girls night dinner party. Served them on toasted mini buns. Everyone loved them!

This is an amazingly simple recipe to make and tastes fabulous! I did double the aioli!

WOW! The mayo is a must it really makes this dish come alive. Truly incredible flavours.

The other reviews said it all.

I've been making this recipe every week at my husband's request. Even my finicking father loved it. Very easy to make. Passing it on to my friends.

Everyone in my family loved these salmon burgers. They were a huge hit!! In less than a week, they're asking for them again!

I needed extra aioli, but it was delicious. I subsituted a whole wheat roll and it turns out great.

Cookbooks, DVDs & More