Salmon Burger with Old Bay Dill Secret Sauce
These salmon burgers are crisp on the outside, tender inside, and packed with capers, herbs, garlic, and Old Bay. Finished on toasted brioche with a creamy Old Bay dill sauce, they make an easy dinner that feels restaurant worthy.
Equipment
- Large mixing bowl
- Cutting board
- Food processor or sharp knife for finely chopping part of the salmon
- Large skillet
- Spatula
- Sheet pan or plate for chilling patties
- Toaster or skillet for buns
Ingredients
For the salmon burgers
- Fresh salmon skin removed: 1 pound or 454 g
- Capers chopped: 2 tablespoons or 17 g
- Caper juice: 1 tablespoon or 15 ml
- Fresh dill chopped: 3 tablespoons or 9 g
- Fresh parsley chopped: 2 tablespoons or 8 g
- Garlic finely minced or grated: 3 cloves or 9 g
- Red onion finely diced: ¼ cup or 40 g
- Old Bay seasoning: 2 teaspoons or 4 g
- Dijon mustard: 1 teaspoon or 5 g
- Breadcrumbs: ¼ cup or 30 g
- Kosher salt: ½ teaspoon or 3 g
- Black pepper: ¼ teaspoon or 1 g
- Avocado oil or neutral oil for cooking: 1 tablespoon or 15 ml
For serving
- Brioche buns toasted: 4 buns or about 280 g total
- Old Bay Dill Secret Sauce: about ½ cup or 120 ml
- Lettuce or greens optional: as desired
- Sliced tomato optional: as desired
- Sweet potato fries on the side: as desired
Instructions
- Cut about two thirds of the salmon into small chunks. Finely chop or pulse the remaining one third in a food processor until it looks paste like. This helps the burgers hold together while still giving you pieces of salmon throughout.
- Add the chopped salmon and the finely chopped salmon to a large mixing bowl. Add the capers, caper juice, dill, parsley, garlic, red onion, Old Bay, Dijon, breadcrumbs, salt, and black pepper.
- Mix gently just until combined. Do not overwork the mixture. The texture should still look a little chunky.
- Divide the mixture into 4 equal portions and shape into patties. Place them on a sheet pan or plate and refrigerate for about 10 minutes so they firm up.
- Heat a large skillet over medium heat and add the oil. When the oil is hot, add the salmon patties.
- Cook for 4 to 5 minutes on the first side until golden brown. Flip carefully and cook for 4 to 5 minutes more, until the burgers are cooked through and feel lightly springy in the center.
- Toast the brioche buns until lightly golden.
- Spread Old Bay Dill Secret Sauce on the bottom bun. Add the salmon burger, then top with more sauce and any lettuce or tomato if using. Serve right away with sweet potato fries.
Notes
Chef tips: Chilling the patties helps them keep their shape. Finely chopping one portion of the salmon is the key texture move here.
Substitutions: Use panko in place of regular breadcrumbs. Swap parsley for chives if needed. Use sourdough buns if brioche is not your style.
Variations: Add lemon zest for extra brightness. Turn the patties into sliders for a party. Serve over greens instead of buns for a lighter meal.
Storage and reheating: Store cooked patties in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium low heat until warmed through.
Make ahead guidance: Form the patties up to 1 day ahead and keep chilled until ready to cook. Secret sauce can also be made ahead.
Serving ideas: Serve with sweet potato fries, a simple salad, or pickled toppings for brightness.
Nutrition
Serving: 245gCalories: 530kcalCarbohydrates: 33gProtein: 29gFat: 31gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gCholesterol: 95mgSodium: 860mgPotassium: 690mgFiber: 2gSugar: 7gVitamin A: 95IUVitamin C: 6mgCalcium: 105mgIron: 2.4mg
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