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Classic Pan-Seared Salmon Burgers with Lemon Dill Aioli
High Protein

Classic Pan-Seared Salmon Burgers with Lemon Dill Aioli

By:Larry's Catch 5.0(5 avis)

A golden-crusted salmon burger served on a toasted brioche bun with crisp lettuce, sliced tomato, and a creamy homemade lemon-dill aioli. Simple, satisfying, and ready in under 30 minutes.

HEURE
HEURE
25 min
PORTIONS
PORTIONS
4 ppl
DIFFICULTÉ
DIFFICULTÉ
Easy
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Ingrédients

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  • 1 package (2 patties) Larry's Catch Spinach & Feta Sockeye Salmon Burgers, thawed
  • 2 brioche burger buns, split and toasted
  • 1 tbsp olive oil or butter
  • 4 leaves romaine or butter lettuce
  • 1 medium tomato, sliced
  • Lemon Dill Aioli: ¼ cup mayonnaise
  • 1 tbsp fresh dill, finely chopped
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 1 small garlic clove, minced
  • Salt and pepper to taste

Instructions

  1. Thaw the salmon burgers overnight in the refrigerator or in cold water for 20–30 minutes. Pat completely dry with paper towels.
  2. Make the lemon dill aioli: whisk together the mayonnaise, dill, lemon zest, lemon juice, and garlic in a small bowl. Season with salt and pepper, then refrigerate until ready to serve.
  3. Heat olive oil or butter in a non-stick skillet over medium-high heat. When the pan is hot, add the salmon patties and cook for 3–4 minutes per side without pressing down, until a deep golden crust forms and the centres are cooked through.
  4. While the patties cook, split and toast the brioche buns cut-side down in the same pan for about 1 minute until lightly golden.
  5. Spread a generous spoonful of lemon dill aioli on both the top and bottom bun. Layer with lettuce, a salmon patty, and a slice or two of tomato. Serve immediately.

Nutrition Values

Per serving (200 g)
  • Calories: 480 kcal
  • Protein: 28 g
  • Total Fat: 24 g
  • Saturated Fat: 5 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Sugars: 5 g
  • Sodium: 560 mg
  • Cholesterol: 85 mg
  • Omega-3 Fatty Acids: ~1,400 mg

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