These patties are all about fresh salmon, hand-chopped into a coarse paste that binds everything together for a juicy, hearty bite instead of a dense, packed-down puck. Bright lemon zest, a good squeeze of lemon juice, and plenty of fresh dill run through both the patty and the sauce, keeping the whole dish light and herby rather than heavy. A quick sear in olive oil gives each burger a deep golden crust while the inside stays tender and flakes apart easily. Piled onto a bun with a spoonful of that tangy lemon dill sauce and a wedge of lemon on the side, it's a fish-forward dinner that leans on simple, whole ingredients rather than anything processed. Salmon, olive oil, lemon, and fresh herbs are exactly the kind of everyday staples this style of eating is built around, which makes this one an easy, satisfying choice for a Mediterranean-style plate.
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Make the lemon dill sauce: in a small bowl, whisk together the vegan mayonnaise, lemon juice, lemon zest, fresh dill, and Dijon mustard until smooth. Season with salt and pepper to taste, then refrigerate until ready to serve.
Finely chop three-quarters of the salmon into roughly 1/4-inch pieces. Cut the remaining quarter into even smaller pieces and continue chopping until it forms a coarse paste — this paste acts as the binder. Transfer both to a large mixing bowl.
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