A grilled, tender salmon burger smothered in garlicky yogurt herb aioli and topped with crunchy pickled vegetables is the perfect summer barbecue dish!
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Now that summer is happily upon us, I’m looking forward to more opportunities to gather with friends and celebrate outdoors. Nothing signals the start of summer here in BC like Canada Day celebrations. Canadians typically take a laid back approach to our national holiday which usually means celebrating with a barbecue and some friends. A few years back I got a little more ambitious and thought it would be a good idea to host a large Canada Day gathering complete with food inspired from across our great nation. I decided to serve a trio of sliders, each inspired from a different region of the country and each with its own unique flavour and toppings – I made the mini brioche buns myself. I was so proud of my three little sliders until the big day came and the reality of creating not one but three personalized burgers for each guest really hit me. Needless to say, I have never attempted serving a trio of anything for a party again!
This year I have been inspired to revisit those slider recipes. This salmon burger was created to represent the west coast where I have grown up. Seafood is a pretty big part of our diet here and I love topping this burger with fresh ingredients. A touch of yogurt lightens the garlicky, fresh herb aioli and a quick pickle of cucumbers and red onions adds crunch and acidity to this delicious burger that is sure to delight!
Ingredient Notes
Salmon: I like using fresh salmon in this burger patty. Using mayonnaise as a binder helps to keep them tender and juicy. Pick whatever type of salmon you like and if you can, it’s always a good idea to buy wild caught. If farmed is all you can source, then that will work just fine. Choose a piece of boneless, skinless fillet if you can, otherwise remove the skin and bones before starting.
Brioche Buns: I typically choose brioche buns for all my burgers. I like the taste and the soft texture. Feel free to choose your own favourite bun for this recipe.
Mayonnaise: This aioli recipe is a bit of a cheater method and uses ready-made mayonnaise rather than making it from scratch, a definite time saver!
Greek yogurt: Adding yogurt to the aioli lightens it and adds a nice tang. I like to use Greek yogurt since it tends to be thicker and won’t loosen the aioli and make it too runny.
Lemon: Both the burger patties and the aioli get a burst of citrus flavour from fresh lemon juice and zest.
Fresh Dill: Salmon and dill are a classic flavour combination for a reason. Be sure to use fresh!
How to Make Salmon Burgers with Yogurt Herb Aioli and Pickled Cucumbers
~ Pickled Cucumbers ~
I recommend starting with the pickled cucumbers. It needs to chill and marinate for at least 30 minutes to an hour. The pickled cucumbers can also be made ahead of time and kept in the refrigerator.
Wash and peel the cucumber if desired. Using a mandolin, very thinly slice the cucumber and red onion and transfer to a bowl. In a small saucepan combine the vinegar, sugar, celery seed, kosher salt, and pepper. Heat over medium heat just until hot and the sugar dissolves. Remove from the heat, let cool to lukewarm, and then pour over the cucumber and red onion slices. The pickling liquid won’t quite cover the cucumbers but over time, the cucumbers will release more liquid. I like to give them a stir once or twice to make sure all of the cucumbers end up soaking in the pickling liquid. Cover and chill until service.
~ Salmon Burger Patties ~
Next, prepare the patties. To make the salmon burger patties, cut the salmon into 1-inch cubes. In two batches, add the cubes to a food processor fitted with a blade. Pulse a couple of times, just until the salmon is a ground consistency. Repeat with the remaining salmon. Alternately, you can finely chop the salmon by hand. Simply chop into a very small dice and then roughly chop the diced salmon until it is finely minced.
Transfer the ground salmon to a large bowl. Add the mayonnaise, fresh dill, lemon zest, breadcrumbs, kosher salt and pepper. Mix together well. This will be a very soft mixture. If you have used a food processor to mince the salmon, it might release more of the oils in the fish and make the mixture very soft. To fix that you can add a couple more tablespoons of breadcrumbs, just until you can form patties from the mixture.
To form the patties, I like to start by cutting out six small squares of parchment paper, a little bigger than the shape of the patties. Placing each patty on a piece of parchment will make it so much easier to transfer later and you won’t need to worry about the patty breaking while picking it up and putting it on the grill.
Divide the salmon mixture into six portions and shape into patties. Place each patty on a square of parchment then transfer to a large plate or small baking sheet. Refrigerate the patties for at least 30 minutes. The patties will firm up slightly in the fridge, also making them easier to handle.
~ Yogurt Herb Aioli ~
While the patties are chilling, make the aioli. Mince the garlic and finely chop the green onions, basil, and fresh dill. In the bowl of a food processor, combine the mayonnaise, Greek yogurt, lemon juice, lemon zest, minced garlic, chopped herbs and a big pinch of kosher salt and pepper. Pulse several times until the aioli is well mixed and the herbs are finely chopped. Alternately, you can mix the aioli ingredients together by hand, just be sure to finely mince the garlic and herbs. Transfer to a bowl then cover and chill until service.
~ Grill and Assemble Salmon Burgers ~
When you’re ready to eat, heat a grill over medium high heat. Be sure to generously spray the grill with non-stick spray so the salmon patties don’t stick. Place the patties on the grill and cook for 2 to 3 minutes. Don’t flip them too early or they might break apart. Instead wait until the edges of the patties look cooked and there are char marks on the bottom. Then flip the patties and cook for another 2 to 3 minutes until fully cooked.
Toast the bun on the grill if desired. To serve, spread the aioli on the tops and bottoms of the buns, add a lettuce leaf, the grilled salmon fillet, and top with a pile of drained pickled cucumbers. Enjoy!
Serving & Pairing Suggestions
I like to serve these burgers with a side of sweet potato fries – they are delicious dipped in the extra aioli!
When it comes to wine pairing, there are good options for both white and red wine. For a white wine, try a Sauvignon Blanc for acidity or a good Chardonnay to complement the richness of the dish. When it comes to red wine, Pinot Noir is a classic pairing for salmon and would be an excellent choice.
More Recipes for the Barbecue
If you loved my salmon burger and you’re looking for more seafood to enjoy on the bbq this summer, try out my Grilled Spot Prawns with Saffron Aioli.
For more recipes that are perfect for a summer party, try these recipes:
- Whipped Brie with Herbs and Honeycomb
- Mozzarella Stuffed Arancini with Marinara Sauce
- Whipped Feta with Honey and Walnuts
Salmon Burger with Yogurt Herb Aioli and Pickled Cucumbers
Ingredients
Pickled Cucumbers
- ½ cup white vinegar
- ¼ cup granulated sugar
- 1 tsp kosher salt
- ½ tsp celery seed
- ⅛ tsp black pepper
- 1 cucumber peeled if desired
- ½ red onion
Salmon Patties
- 2 lb salmon fillet boneless, skinless
- ¼ cup mayonnaise
- ½ cup dry breadcrumbs plus more if needed
- 2 tbsp chopped fresh dill
- zest of ½ a lemon
- ½ tsp kosher salt
- ⅛ tsp black pepper
Yogurt Herb Aioli
- 1 cup mayonnaise
- ⅓ cup plain Greek yogurt
- 3 green onions chopped
- 3 cloves garlic minced
- ¼ cup chopped fresh basil
- 3 tbsp chopped fresh dill
- ½ lemon juice and zest
- ½ tsp kosher salt
- ⅛ tsp black pepper
To assemble
- 6 brioche buns
- 6 leaves green lettuce
Instructions
Pickled Cucumbers
- In a small saucepan, combine the white vinegar, sugar, kosher salt, celery seed and black pepper. Bring to a simmer over medium heat, stirring to dissolve the sugar. Once the sugar is dissolved, remove from the heat and let cool until lukewarm.
- Peel or partially peel the cucumber. Using a mandolin, thinly slice the cucumber and red onion. Transfer to a medium sized bowl. Pour the pickling liquid over the cucumbers, tossing to coat. Cover with cling film and chill in the fridge. Periodically take the bowl out and toss the cucumbers so that all of the slices have a chance to soak in the pickling liquid. More liquid will render out of the cucumbers as they chill.
Salmon Patties
- Cut the salmon fillet into 1-inch sized cubes. In two batches, add the salmon cubes to a food processor fitted with a blade attachment. Pulse several times until the salmon has a ground consistency. Transfer the ground salmon to a large bowl. Add the mayonnaise, breadcrumbs, fresh dill, lemon zest, kosher salt and pepper. Mix together well. If the mixture is too soft to press together, add a couple more tablespoons of breadcrumbs.
- Cut 6 pieces of parchment paper into small squares, big enough to hold a patty. Form the salmon mixture into 6 patties, placing each one on a piece of parchment. The mixture will be soft so you may have to press and form it once its on the parchment paper. Transfer to a large plate or baking sheet. Chill the patties for 30 minutes to firm up.
Yogurt Herb Aioli
- Finely chop all the fresh herbs and garlic, this will make them blend into the aioli more evenly. In the bowl of a food processor, combine the mayonnaise, Greek yogurt, green onions, garlic, basil, dill, lemon juice and zest, kosher salt, and pepper.
- Blend until the aioli is well mixed and the herbs are finely minced. Taste and adjust seasoning if needed. Transfer to a small bowl, cover, and chill until service.
To grill and assemble
- Heat a grill to medium high heat. Liberally spray the grill with non-stick spray. Carefully transfer the salmon patties to the hot grill. Lay them face down and then peel the parchment off.
- Grill for 2 to 3 minutes on the first side. Do not attempt to flip the patties until the first side is cooked. When the edges look cooked and the bottom has char grill marks, carefully flip the patties over. If you can, flip them onto a clean part of the grill that has also been sprayed with non-stick spray. Grill for another 2 to 3 minutes or until cooked through.
- Toast the brioche buns if desired. Place cut side down on the grill for 30 seconds or until lightly browned.
- To assemble, spoon the yogurt herb aioli onto the tops and bottoms of the brioche buns. Place a lettuce leaf on the bottom bun and top with a salmon patty. Drain the pickled cucumbers. Top the salmon patties with some of the pickled cucumbers and serve!
Did you try this recipe? I would love to see!
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