Nordic-Inspired Salmon Burgers with Dill Remoulade

A light, flavorful twist on the classic burger, featuring fresh salmon patties seasoned with lemon and capers, topped with a creamy, herb-forward dill remoulade on toasted brioche buns.

Prep: 20 min · Cook: 10 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb Salmon fillets
• 4 count Brioche buns
• 1 count Lemon
• 2 tbsp Capers
• 0.5 cup Panko breadcrumbs
• 2 tbsp Olive oil
• 0.5 cup Mayonnaise
• 3 tbsp Dill
• 1 tbsp Dijon mustard
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Cooking instructions

1. In a small bowl, combine mayonnaise, chopped fresh dill, and Dijon mustard to create the remoulade. Set aside in the refrigerator.
2. Using a sharp knife, finely mince the salmon into small pieces. In a medium bowl, combine the minced salmon with panko, half of the minced capers, lemon zest, salt, and pepper. Mix gently until combined.
3. Form the salmon mixture into 4 equal-sized patties, pressing them firmly to hold their shape.
4. Heat olive oil in a large skillet over medium-high heat. Add the salmon patties and cook for 4 to 5 minutes per side, or until golden brown and the internal temperature reaches 145°F. (about 10 min)
5. Toast the brioche buns until lightly golden. Serve the salmon patties on the toasted buns topped with a generous dollop of the dill remoulade.