Salmon Burgers with Creamy Dill Mayo & Pickled Shallots


Prep: 40 min | Cook: 10 min

Salmon Burgers with various condiments and toppings nearby on colorful plates
Salmon Burgers with various condiments and toppings nearby on colorful plates

A creamy dill mayo is the ideal topping to dollop atop pan-seared burgers, made with hearty ground sockeye salmon

zoomed in photo of salmon burgers and creamy dill mayo


  1. In a large mixing bowl, gently combine all ingredients for burger patties except oil. Don’t overmix or your patties will get tough  Add just enough breadcrumbs as needed until patties can be loosely formed. 
  2. Gently form 4 patties, flattening them to ¾ inches thick. If desired, cover and let rest in the refrigerator for 30 minutes. Letting the patties chill for 30 mins will help them hold their shape as they cook
  3. In a small mixing bowl, combine dill mayo ingredients. Add more lemon juice or dill to taste. Cover and refrigerate until ready to use. 
  4. Preheat a large skillet over medium-high heat, then add enough oil to cover bottom. When oil is sizzling, add burgers and sear undisturbed until patties release easily from skillet using a fish spatula, about 2 to 3 minutes. Flip and sear until patties have cooked through, another 2 or 3 minutes, then transfer to serving plate.
  5. Toast buns in a dry pan, then arrange alongside dill mayo, pickled shallots, and your favorite toppings and condiments. Enjoy immediately.

Interested in Ground Sockeye Salmon? Learn more or get started with your own box. 

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

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