Fresh salmon fillet gets hand-chopped into a mix of fine and coarse pieces, a technique that keeps every patty tender and juicy instead of dense or pasty. Bright touches like lemon zest, fresh dill, and scallion greens fold right into the mixture, then a hot skillet sear builds a deep golden crust on both sides. A quick lemon-dill sauce brightened with garlic and fresh lemon juice gets spread over toasted buns, and butter lettuce with ripe tomato slices adds crunch and freshness on top. Good-for-you fish, herbs, and olive oil in the same bite make this an easy way to bring seafood into a Mediterranean-style routine. Serve it with lemon wedges on the side for one more hit of brightness, and it's a satisfying, weeknight-friendly dinner that still feels a little special.
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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.
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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