Salmon Burgers with Dill Caper Aioli

Juicy, filling and packed with protein and healthy fats, these salmon burgers with dill caper aioli will satisfy your cravings.

Don’t ask me why I decided to post about salmon burgers in the middle of fall, but when aren’t salmon burgers a good idea? I’ve been really into aioli lately and I have never been a hamburger person, so these burgers were the tasty solution.

I know It's not close to salmon season yet. Normally I buy salmon from Costco, use half of it that week and then freeze the other half for another time. It’s shocking how fast my husband and I go through salmon. Sometimes I think about what our grocery bill will be when we have kids, no wonder why my mom never let me have gushers.

Anyways, this week is all about salmon burgers! Let me just start by saying that the ones I photographed for this post I made for my brother, Walter. It was the hardest thing giving these to him. Granted he pays me each week to make his dinners, but this time it was difficult parting with these juicy little gems. These salmon burgers were adapted from this recipe, which I have made countless times.

I am in love with the way these photos turned out and I've got to give it up for the brioche bun. Toasted and perfectly soft, it really hugged these salmon burgers in the best way possible. If you are patient, toast your bun in a sauté pan on low-medium heat or turn on your broiler, but make sure you don’t burn it! 

Dill Caper Aioli

Tastes great and is made with 4 ingredients!

• Dill
• Capers
• Avocado Mayo
• Lemon Juice

The aioli is a healthier version made up of capers, dill, lemon juice and avocado mayo. There are several brands of avocado mayo, but Sir Kensington's was at Costco and they have a vegan mayo that I've been wanting to try.

These salmon burgers are filling! Stuffed with heart healthy fats from the salmon and avocado mayo, you can’t go wrong. I spoke more about the health benefits of salmon in this post  if you wanted to know why it has heart healthy benefits.

Lately, I was rethinking providing nutritional facts in my posts, so I  took an instagram poll to see if you guys enjoy seeing them and most have said yes! The internet can sometimes perpetuate disordered eating and have people hung up on the numbers or think that something has “too much fat” or “too many calories.” I used to be this way and I don’t want to be part of the problem. More readers wanted it than not, so I will include them for now. That being said, the nutrition for each patty is linked below the recipe. 

Salmon Burgers with Dill Caper Aioli

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5 from 1 review

• Author: Maggie
• Total Time: 45 minutes
• Yield: 8 1x

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Description

Juicy, filling and packed with protein and healthy fats, these salmon burgers with dill caper aioli will satisfy your cravings.

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Ingredients

Scale 1x2x3x

• 2 pounds skinless salmon
• 2 eggs
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• ⅔ cup breadcrumbs, I used panko
• Zest of 1 lemon
• ¼ cup fresh dill weed, chopped
• 2 tbsp avocado oil or other cooking oil
• 8 Brioche Buns, toasted lightly on stovetop
• Leaf lettuce and tomatoes to garnish

Dill Caper Aioli

• ½ cup avocado mayo
• 3 tsp capers, chopped
• 2 tsp dill weed, chopped
• Juice of ½ lemon

Healthier Coleslaw

• ½ cup avocado mayo
• ½ cup plain yogurt (I used greek)
• Juice of ½ lemon
• 1 tbsp whole grain mustard
• 1 tsp celery seed
• salt and pepper to taste
• 3 cups of kale, shredded
• 1 bag of pre-mixed coleslaw blend (carrots and cabbage)

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Instructions

1. Begin to prepare the salmon burgers by adding salmon, eggs, onion powder, garlic powder, salt and pepper, breadcrumbs, dill and lemon zest to a food processor and process until throughly mixed.
2. Remove salmon mixture from food processor and form into 8 rounded patties. Refrigerate for 10-15 minutes.
3. Preheat oven to 425F. Pour avocado oil or alternative cooking oil into a sauté pan and place some of the salmon patties in the pan. Turn heat on medium-high and flip when salmon does not stick to the pan. This will create a nice crust on the burger. Repeat for remaining burgers
4. Place salmon burgers on sheet pan and bake until inside cooked through. This should take about 15 minutes.
5. While the burgers are cooking, prepare the aioli by whisking together ingredients in a small bowl.
6. Prepare kale slaw by combining avocado mayo, yogurt, lemon juice, mustard and celery seed in the bottom of a large bowl. Pour cabbage and kale mixture on top and mix to combine. Place in refrigerator, covered for 5-10 minutes to let flavors muddle.
7. Assemble salmon burgers by smearing aioli on bottom bun, add salmon burger and top with kale slaw. Garnish with tomato and leaf lettuce as desired.

Notes

Option to toast brioche bun on stovetop, lightly with small amount of butter. Option to bake salmon burgers without pan-searing them before. You can do this, but I enjoy the nice crispy edge that a pan-sear provides!

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Baked
• Cuisine: American

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