Salmon Burgers with Lemon Dill Mayo

  • Yield

The homemade lemon dill mayo is a healthy condiment for this salmon burger.

Love Lola Salmon Burgers
Lauren Foster
Lauren Foster


2 cans boneless, wild alaskan salmon (14.75 oz), drained and rinsed
2 eggs
1/2 chopped onion
1/2 red bell pepper, finely chopped
2 cloves garlic
juice of half a lemon
1/4 cup panko bread crumbs
1/4 cup grated parmesan
dash of red pepper flakes
extra virgin olive oil
pretzel buns
1/2 cup light mayo made with olive oil
juice of half a lemon
2 tablespoons fresh chopped dill
1 clove garlic, minced
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper, to taste


  1. Heat a tablespoon of olive oil on a large, nonstick pan on medium heat.
  2. In a food processor, combine the salmon, eggs, onion, bell pepper, garlic cloves, and lemon juice. Pulse until smooth and combined.
  3. Add the bread crumbs, parmesan, and red pepper flakes. Pulse until just barely combined so it still a little choppy.
  4. Divide the mixture into five equal parts and form in 1/2 inch thick patties. Cook patties for 5 minutes on each side.
  5. For the mayo, combine all of the ingredients in a bowl, mixing well until fully combined.
  6. Serve the salmon patties on a pretzel bun with provolone cheese and mayo.

This recipe originally appeared on Love Lola.



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