Lemon-Dill Salmon Burgers with Capers

by CoastalKitchen
Prep: 20m
Cook: 8m
seafood
Lemon-Dill Salmon Burgers with Capers - Image

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Ingredients
Servings:4
1/2cupmayonnaise
2tbsplemon juice
2tbspchives
2tbspfresh dill
1garlic
1 1/4lbsalmon
1/4cupred onion
2tbspalmond flour
1tbspDijon mustard
1tbspcapers
1/2tspsalt
1/2tspblack pepper
1/2cupcornstarch
1tbspbutter
1tbspolive oil
4brioche buns
arugula
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Make the lemon-dill sauce

    Stir together the mayonnaise, lemon juice, 2 tablespoons minced chives, 1 tablespoon finely minced dill, and 1 very finely minced garlic clove. Season with salt and pepper and refrigerate until serving.

  1. 2

    Chop the salmon

    Remove the skin from the salmon. Cut it into strips, then hand-chop into small, uneven pieces.

  2. 3

    Mix the patties

    In a large bowl, combine the chopped salmon with 1/4 cup finely minced red onion, almond flour, Dijon, 1 tablespoon fresh dill, minced capers, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Mix well with your hands.

  3. 4

    Shape and coat

    Shape the mixture into 4 patties. Put the cornstarch in a shallow bowl and coat each patty completely.

  4. 5

    Pan-fry

    Heat the butter and olive oil in a non-stick skillet over medium heat. Cook the patties 4 minutes per side, until golden and crispy and the internal temperature reaches 145°F.

  5. 6

    Serve

    Serve on brioche buns with arugula and the lemon-dill sauce.

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Lemon-Dill Salmon Burgers with Capers

Created by: CoastalKitchen

Prep Time: 20m
Cook Time: 8m
Servings: 4

Ingredients

  • 1/2 cup mayonnaise
  • 2 tbsp lemon juice
  • 2 tbsp chives
  • 2 tbsp fresh dill
  • 1 garlic
  • 1 1/4 lb salmon
  • 1/4 cup red onion
  • 2 tbsp almond flour
  • 1 tbsp Dijon mustard
  • 1 tbsp capers
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup cornstarch
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 4 brioche buns
  • arugula

Instructions

  1. Make the lemon-dill sauceStir together the mayonnaise, lemon juice, 2 tablespoons minced chives, 1 tablespoon finely minced dill, and 1 very finely minced garlic clove. Season with salt and pepper and refrigerate until serving.
  2. Chop the salmonRemove the skin from the salmon. Cut it into strips, then hand-chop into small, uneven pieces.
  3. Mix the pattiesIn a large bowl, combine the chopped salmon with 1/4 cup finely minced red onion, almond flour, Dijon, 1 tablespoon fresh dill, minced capers, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Mix well with your hands.
  4. Shape and coatShape the mixture into 4 patties. Put the cornstarch in a shallow bowl and coat each patty completely.
  5. Pan-fryHeat the butter and olive oil in a non-stick skillet over medium heat. Cook the patties 4 minutes per side, until golden and crispy and the internal temperature reaches 145°F.
  6. ServeServe on brioche buns with arugula and the lemon-dill sauce.

Notes & Tips

Salmon burgers are my go-to for anyone who says they're not a fish person. Hand-chop the salmon instead of using a food processor — you get that tender, flaky bite instead of mush. The cornstarch coating is the little secret for a thin, crispy crust. No salmon? Fresh cod, halibut or even wild-caught trout chop up beautifully here. Pile it on a soft bun with arugula and it tastes like a long summer afternoon by the water. Raw patties freeze well on parchment for up to 3 months.