Lemon Dill Salmon Burgers with Garlic Aioli

This is a delicious salmon burger recipe made with flaky, fresh salmon, bright lemon zest and plenty of dill. Each patty is tender and packed with protein. Use fresh salmon (not canned) for the best texture, and finish with a creamy sriracha aioli. These burgers can be grilled, pan-fried, or baked to suit your preference.

These salmon burgers are a reliable weeknight dinner and impressive enough for guests. They offer a lighter alternative to beef burgers while still delivering savory flavor and satisfying texture. Serve them on a bun, in butter lettuce, or over a bed of mixed greens with your favorite toppings.

What You Need for the Best Salmon Burgers

• Sriracha aioli: A creamy spread made from Greek yogurt and cream cheese, flavored with sriracha, lemon juice and fresh dill.
• Fresh salmon: Use fresh, skinned and deboned salmon for tender, flaky patties—this yields a much better texture than cooked or canned salmon.
• Almond meal: Finely ground almond meal helps bind the patties and adds a subtle nutty note. Breadcrumbs can be used as an alternative if desired.
• Fresh aromatics and herbs: Lemon zest, shallot, garlic and plenty of fresh dill brighten the flavor of these burgers.
• Food processor: A food processor is essential for a uniform, smooth texture that holds together well while cooking.

Can I use breadcrumbs instead of almond meal?

Yes. Almond meal gives a pleasant, slightly nutty flavor and is gluten-free, but regular breadcrumbs will also bind the mixture. If you substitute breadcrumbs, pulse the mixture in the food processor the same way to ensure even distribution.

How to Make Lemon Dill Salmon Burgers

These salmon burgers come together quickly if you plan ahead. Below are concise steps for the aioli, patty assembly, and three cooking methods so you can choose the one that fits your kitchen.

1. Make the sriracha aioli: In a small bowl, mix Greek yogurt, softened cream cheese, sriracha, lemon juice and chopped dill until smooth. Chill in the refrigerator until ready to serve.
2. Prep the salmon: Remove skin and any bones, then cut the salmon into small chunks. Place the chunks into a high-speed food processor.
3. Process and season: Pulse the salmon until it reaches a ground consistency similar to ground chicken. Add lemon zest, minced shallot, minced garlic, chopped fresh dill, salt, pepper and finely ground almond meal. Pulse slowly until just combined—avoid over-processing into a paste.
4. Form patties: Remove the blade and divide the salmon mixture into four even portions. Shape into patties about 1.5 inches thick. If the mixture feels too wet, chill briefly to firm up before shaping.
5. Cook using your preferred method: See the three options below for grilling, stovetop or oven instructions.

6. Serve: Place each patty on a toasted bun or in butter lettuce, spread with sriracha aioli and add your chosen toppings. Enjoy warm.

Salmon Burger Internal Temperature

According to the FDA, finfish should reach an internal temperature of 145ºF. A common practice is to remove the burgers from heat at about 140ºF and let them rest for 5 minutes; residual heat will finish the cooking and the temperature will rise slightly.

Storage Directions

Store cooked salmon patties, aioli and toppings separately in airtight containers in the refrigerator for 3–4 days. For longer storage, freeze the patties for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat gently in a skillet, oven or air fryer to preserve texture.

Best Sides for Salmon Burgers

These burgers pair well with a variety of sides. Try air-fryer sweet potato fries with ranch, a fresh Caprese quinoa salad, rainbow grilled vegetables, baked beans, or a tangy pineapple coleslaw for BBQ-style flair. Simple green salads or steamed vegetables also make a balanced meal.