Salmon Burgers with Lemon-Dijon Aioli

Lately we’ve been trying to eat more salmon in the Ivey house, and I must say, we’ve mastered the art of perfectly flaky, still moist salmon. This week I decided to change things up with these Salmon Burgers with Lemon-Dijon Aioli.

Nathan loves burgers, and just like a child, I figure if I make anything into a burger, he’s going to love it. If you’ve got a picky eater at home, incorporating healthy ingredients, like seafood, into dishes they already like, like burgers or spaghetti, is a great way to get them to try something new.

Salmon is rich in high-quality protein, and it’s also one of the best sources of the omega-3 fatty acids, EPA and DHA. Omega-3 fats have been associated with several of health benefits, including, most notably, their effects on heart health. These healthy fats can also help to prevent depression and promote fetal brain development during pregnancy. Salmon is also an excellent source of B vitamins and provides potassium, which helps control your blood pressure. Additionally, one 3-ounce portion of salmon provides between 42% and 165% of the recommended daily intake of Vitamin D (depending on whether it’s farmed or wild-caught).

These salmon burgers are moist and flavorful, and they come together quickly for a weeknight meal. You can make the patties the day before and refrigerate until ready to cook or freeze the leftover uncooked patties for up to 1 month. The tangy Lemon-Dijon Aioli packs a punch of flavor with less fat than a traditional aioli, thanks to the use of Greek yogurt. Serve up the patties on whole wheat English muffins or whole wheat mini slider buns, topped with spinach or lettuce, tomato, and onion.

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Salmon Burgers with Lemon-Dijon Aioli

Servings 4 servings

Author Jessica Ivey, RDN

Ingredients

• 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

Instructions

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