Wild Alaskan Salmon Burgers

Skip the seafood restrictions—salmon burgers deliver all the flavor of your favorite patty with superior nutrition and zero regrets. Made with ground sockeye salmon, these burgers are naturally juicy and flavorful, requiring minimal binding. Top with your favorite accompaniments: crispy bacon, spicy mayo, creamy avocado, or a bright lemon aioli. They're equally fantastic pan-seared, grilled, or baked.

Ingredients

• 1 lb ground Alaskan sockeye salmon
• 1/4 cup panko breadcrumbs
• 1 egg, beaten
• 1/4 cup diced red onion
• 2 tbsp fresh dill, chopped (or 1 tsp dried)
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Sea salt and black pepper to taste
• 2 tbsp olive oil (for cooking)
• 4 burger buns or English muffins, toasted
• Lettuce, tomato, onion, and your favorite toppings
• Lemon aioli: 1/4 cup mayo, 1 tsp lemon juice, 1 minced garlic clove

Instructions

1. Prepare the mixture: In a large bowl, gently combine ground salmon, panko breadcrumbs, beaten egg, red onion, dill, lemon juice, mustard, garlic powder, and smoked paprika. Don't overwork the mixture—overmixing makes burgers tough and dense. Mix just until ingredients are combined.
2. Season and form patties: Season the mixture generously with sea salt and black pepper. Divide into 4 equal portions. Gently form each into a burger patty about 3/4 inch thick. Create a slight indent in the center of each patty with your thumb—this prevents them from puffing up during cooking.
3. Chill (optional): Refrigerate formed patties for at least 15 minutes. This helps them hold together better during cooking, but it's optional if you're short on time.
4. Cook on stovetop: Heat olive oil in a skillet over medium-high heat. Cook patties for 5-6 minutes per side until golden brown and cooked through (160°F internal temp). Don't press down on the patties—this squeezes out juices and makes them dry.
5. Alternative grill method: Preheat grill to medium-high. Oil the grates. Grill patties for 4-5 minutes per side until grill marks appear and fish flakes easily at the thickest part (160°F).
6. Assemble burgers: Toast burger buns lightly. Spread lemon aioli on both halves. Layer with lettuce, tomato, onion slice, and a salmon patty.
7. Top and serve: Add your favorite toppings—crispy bacon, sliced avocado, pickled red onion, or a fried egg. Serve immediately with additional lemon wedges.