A salmon burger on an English muffin with Lemon-Dijon Aioli, spinach, tomato, and onion on a plate with sweet potato tots

Salmon Burgers with Lemon-Dijon Aioli

Servings 4 servings
Author Jessica Ivey, RDN


  • For the burger patties:
  • 3/4 lb. salmon, skin removed and cut into chunks
  • 1 clove garlic, coarsely chopped
  • 1/4 cup panko breadcrumbs
  • 1 tablespoon lemon juice
  • 1 tablespoon dill pickle relish
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • For the sauce:
  • 2 tablespoons canola or olive oil mayonnaise
  • 2 tablespoons nonfat plain Greek yogurt
  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 teaspoons lemon juice
  • 1/4 teaspoon grated lemon zest
  • 1/8 teaspoon garlic powder
  • For the burgers:
  • 4 whole wheat English muffins, split and toasted
  • Optional toppings: fresh baby spinach, thinly sliced red onion, thinly sliced Roma tomato


  1. Place about one-quarter of the salmon in a food processor. Cover and process until mixture is blended and forms a paste, scraping down sides as needed. Add garlic and remaining salmon; cover and pulse until salmon is chopped and pieces are about 1/4-inch. Transfer to a bowl, and stir in breadcrumbs, lemon juice, relish, Dijon mustard, salt, and pepper. Gently shape mixture into 4 patties.

  2. Heat a large nonstick skillet or griddle to medium-high heat; coat with cooking spray. Cook patties 2 to 3 minutes on each side or until a meat thermometer inserted into the center of a patty registers 145˚F. 

  3. Stir together mayonnaise, yogurt, mustard, lemon juice and zest and garlic powder in a small bowl. 

  4. Serve burgers on toasted English muffins with sauce and desired toppings. 

Recipe Notes

Burger recipe method adapted from New York Times Cooking