Salmon Burgers with Lemon-Caper Aïoli

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  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

For the Burgers:

1 pound skinless salmon, cut into cubes

1/2 cup fresh parsley 

10 fresh basil leaves 

1 teaspoon onion powder 

1/2 teaspoon garlic powder 

Kosher salt and freshly ground pepper

1 large egg 

Finely grated zest of 1 lemon 

2 tablespoons canola oil 

Butter, for the buns

4 potato buns, split

Sliced Roma tomatoes and watercress, for topping

For the Aïoli

1/2 cup mayonnaise

2 teaspoons capers, chopped 

1 teaspoon chopped fresh basil 

1 teaspoon chopped fresh parsley 

1 clove garlic, grated 

Juice of 1 lemon 

Directions

  1. For the burgers: Put the salmon, parsley, basil, onion powder, garlic powder, 1 teaspoon salt, 1/4 teaspoon pepper, the egg and lemon zest in a food processor and blend until evenly mixed and the consistency of ground meat. Form into 4 patties and place on a baking sheet. Refrigerate 20 minutes.
  2. Meanwhile, make the aïoli: Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.
  3. Heat the canola oil in a 12-inch cast-iron skillet over medium heat. Cook the burgers until golden brown and crispy, 3 to 4 minutes per side. Toast and butter the buns. Serve the burgers on the buns with the aïoli, tomatoes and watercress.

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