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Italian Seasoned Salmon Burgers with Garlic Lemon Aioli

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  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


Units Scale

  • 11/2 pounds center-cut, skinless, boneless salmon fillet
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. mayonnaise
  • 2 tsp. lemon juice
  • zest of 1 lemon
  • 1/2 tsp. freshly cracked sea salt
  • 1/2 tsp. freshly cracked black pepper
  • 3 Tbsp. finely chopped green and red pepper
  • 2 green onions, finely chopped
  • 1Tbsp. capers, drained
  • 3 garlic cloves, minced
  • 1/2 cup Italian parsley, finely chopped
  • 1/2 cup Pecorino Romano, grated
  • 1 egg, slightly beaten (add another egg if needed)
  • 11/2 cup Italian-seasoned breadcrumbs
  • 4 brioche buns, split in half
  • 2 tablespoons extra-virgin olive oil, plus more for brushing 4 brioche buns.
  • Romaine lettuce
  • Tomato slices
  • Sliced red onion
  • Herbed mayonnaise or tartar sauce of your choice.
  • Lemon wedges

For the Garlic Lemon Aioli

  • 8 Tbsp. mayonnaise
  • juice of 1 lemon (more if you want it more lemon-y)
  • 4 large garlic cloves, minced
  • Freshly cracked sea salt and black pepper to taste


  1. On a clean wooden cutting board, chop up the salmon filet into small flakey bits OR place chunks of salmon into a food processor and slightly pulse until salmon is in flakey bits. Do not over-process!
  2. In a large mixing bowl, mix the salmon flaky bits with, chopped peppers, green onions, capers, garlic, Italian parsley and Pecorino Romano cheese.
  3. In a separate medium mixing bowl, whisk together the egg(s), Dijon mustard, mayonnaise, lemon juice, lemon zest, salt and pepper.
  4. Add this egg-mustard-mayonnaise mixture into the large mixing bowl with the salmon mixture.
  5. Gently, but and thoroughly blend the salmon mixture with the egg-mustard-lemon mixture.
  6. Gently mix in the Italian breadcrumbs.
  7. Divide the entire salmon mixture into 4 equally sized balls.
  8. With damp hands, pat each ball into 1-½ inch-thick patties.
  9. Cover loosely with plastic wrap and refrigerate at least 30 minutes.
  10. Preheat the grill.
  11. Grill until browned on each side, because these are so thick and the burgers feel springy in the center and not soft, it took 10 minutes on each side.

Prepare the Garlic Lemon Aioli

  1. Add all ingredients and whisk together well; set aside.
  2. Meanwhile, arrange the brioche buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes.
  3. Serve the salmon burgers on the buns with romaine lettuce and sliced tomatoes
  4. Top with the Garlic Lemon Aioli.
  5. Serve with lemon wedges.

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