Juicy, filling and packed with protein and healthy fats, these salmon burgers with dill caper aioli will satisfy your cravings | #salmonburgers #easymealprep #healthysalmonrecipes #salmondinner #salmon #healthyburger

Salmon Burgers with Dill Caper Aioli

  • Author: Maggie
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 8 1x


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



  • 2 pounds skinless salmon
  • 2 eggs
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2/3 cup breadcrumbs, I used panko
  • Zest of 1 lemon
  • 1/4 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

  • 1/2 cup avocado mayo
  • 3 tsp capers, chopped
  • 2 tsp dill weed, chopped
  • Juice of 1/2 lemon

Healthier Coleslaw

  • 1/2 cup avocado mayo
  • 1/2 cup plain yogurt (I used greek)
  • Juice of 1/2 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)


  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.


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!

  • Category: Dinner
  • Method: Baked
  • Cuisine: American

Keywords: Salmon Burgers with Dill Caper Aioli

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