Gluten Free Classic Salmon Burgers

Total time45 min

Prep time20 min

Cook time10 min

Fresh salmon gets hand-chopped into a mix of fine mince and larger chunks, a technique that gives these patties a satisfying, tender bite instead of a mushy, paste-like texture. Bright dill, lemon zest, scallions, and a touch of Dijon mustard season the fish throughout, while a quick sear in olive oil builds a deep golden crust on both sides. The real star is the lemon-dill aioli, tangy with fresh garlic and lemon juice, spooned generously over each patty before serving. Butter lettuce and juicy tomato slices add crunch and freshness alongside a squeeze of lemon at the table. This one is a great fit for a gluten free kitchen, delivering all the flavor of a classic salmon burger without missing a beat. It's an easy weeknight dinner that still feels a little special.

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Ingredients

4 servings

For the patties

1 ½ lb fresh salmon fillet, skin removed
Aqua Star Salmon Pacific Wild Fillet Frozen - 1.25 Lb Trader Joe's Farm Raised Atlantic Salmon Fillets ALDI Fresh Atlantic Salmon Portion Blue Circle Norwegian Arctic Atlantic Salmon Trident Seafoods Wild Alaska Sockeye Salmon Fillet Portions
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¼ cup panko breadcrumbs
1 large egg, lightly beaten
2 tbsp dijon mustard
2 tbsp mayonnaise
2 scallions, thinly sliced (green parts only)
2 tbsp fresh dill, finely chopped
1 tsp lemon zest
½ tsp kosher salt
¼ tsp black pepper
2 tbsp olive oil

For the lemon-dill aioli

⅓ cup mayonnaise
1 tbsp fresh dill, finely chopped
1 tbsp fresh lemon juice
1 tsp dijon mustard
1 small garlic clove, finely grated
salt and pepper, to taste

For serving

4 brioche or burger buns, split and toasted
4 leaves butter lettuce (optional)
4 slices tomato (optional)
lemon wedges, for serving (optional)

Instructions

1
Make the lemon-dill aioli: stir together the mayonnaise, dill, lemon juice, Dijon mustard, and grated garlic in a small bowl until smooth. Season with salt and pepper, then cover and refrigerate until ready to serve.
2
Using a sharp knife, finely chop three-quarters of the salmon into a rough mince (pieces about 1/4 inch). Cut the remaining quarter into slightly larger 1/2-inch chunks — this mix of textures keeps the patties tender rather than paste-like.

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