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by The Team
Looking for a delicious twist on burger night? This salmon burger with lemon dill aioli is fresh, flavourful, and ready in just 20 minutes. Made with Manettas salmon patties, this recipe is a fuss-free way to enjoy restaurant-style seafood at home. Whether you’re planning a quick midweek dinner or a relaxed weekend BBQ, these salmon burgers are sure to impress. Topped with lettuce, tomato, and a creamy herb-spiked aioli, it’s the ultimate upgrade from your standard beef burger.
Bonus: it’s rich in omega-3s and full of wholesome ingredients.
For the burgers:
4 Manettas Salmon Patties
4 brioche or burger buns
1 tbsp olive oil
Lettuce or rocket leaves
1 tomato, sliced
Pickled red onion (optional)
For the Lemon Dill Aioli:
½ cup mayonnaise
1 tbsp lemon juice (freshly squeezed)
1 tsp Dijon mustard
1 tsp chopped fresh dill
Salt & cracked black pepper, to taste
Prepare the Lemon Dill Aioli:
In a bowl, whisk together mayonnaise, lemon juice, mustard, and chopped dill. Season with salt and pepper. Cover and refrigerate while you cook the patties.
Cook the Salmon Patties:
Heat olive oil in a non-stick skillet over medium heat. Add the salmon patties and cook for 3–4 minutes per side, until golden and cooked through.
Toast the Buns:
Lightly toast the brioche buns either in the pan or under a grill until just golden.
Assemble the Burgers:
Spread the lemon dill aioli on the bottom half of each bun. Add lettuce, tomato slices, and a cooked salmon patty. Top with pickled red onions (if using) and the bun lid.
Serve:
Enjoy your salmon burger with a side of fries, salad, or grilled vegetables.
Add sliced avocado or cucumber for extra crunch.
Swap brioche for wholegrain buns for a healthier option.
Use leftover aioli as a dip for chips or dressing for salads.
You can find premium salmon patties and other fresh seafood at Manettas Seafood Market.
Make salmon burgers at home in 20 minutes! This easy recipe features Manettas salmon patties, lemon dill aioli, and fresh toppings — perfect for a healthy seafood dinner or BBQ.
