Ingredients:

  • 1 pound (454g) skinless, boneless salmon fillet, finely chopped
  • 1/2 cup (50g) panko breadcrumbs
  • 1/4 cup (30g) finely chopped red onion
  • 1/4 cup (15g) finely chopped fresh dill
  • 2 tablespoons (30ml) mayonnaise
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 teaspoon lemon zest
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 large egg, lightly beaten
  • 2 tablespoons olive oil
  • 4 burger buns (optional)
  • Lettuce leaves (optional)
  • Sliced tomato (optional)
  • Sliced avocado (optional)
  • Tartar sauce or aioli (optional)

Instructions:

  1. Combine all burger ingredients (except olive oil) in a large bowl. Gently mix until just combined – avoid overmixing.
  2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the burgers to firm up.
  3. Divide the salmon mixture into four equal portions. Gently shape each portion into a patty, about 3/4 inch (2 cm) thick.
  4. Heat olive oil in a large skillet or griddle over medium heat. Cook the burgers for 5-6 minutes per side, or until golden brown and cooked through. Internal temperature should reach 145°F (63°C).
  5. Place the cooked salmon burgers on buns with your favourite toppings. Serve immediately.