These mini salmon burgers are juicy, herb-packed patties made from fresh salmon, paired with a creamy, tangy lemon aioli. Served on toasted mini brioche buns, they’re bite-sized crowd-pleasers perfect for entertaining or as part of a seafood platter.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 20 minsCook Time 15 minsTotal Time 35 minsmakes 12 mini burgers
For the Salmon Patties
1 ½ lbs fresh salmon fillet, skin removed, cut into chunks
¼ cup panko breadcrumbs
1 large egg
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
2 green onions, finely sliced
1 tbsp Dijon mustard
1 tbsp lemon juice
½ tsp sea salt
¼ tsp black pepper
2 tbsp olive oil (for frying)
For the Lemon Aioli
½ cup mayonnaise
1 tbsp lemon juice
1 tsp lemon zest
1 clove small garlic, minced
Salt & pepper, to taste
For Serving
12 mini brioche buns or slider buns, lightly toasted
Lettuce leaves or baby arugula
Tomato slices (optional)
Prepare the Lemon Aioli
1
In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, and minced garlic.
Season with salt and pepper to taste.
Cover and refrigerate until ready to serve (can be made 1 day ahead).
Make the Salmon Patties
2
Place about two-thirds of the salmon into a food processor and pulse until finely minced.
Add remaining salmon chunks and pulse briefly to retain small pieces for texture.
Transfer to a mixing bowl and add panko breadcrumbs, egg, parsley, dill, green onions, Dijon mustard, lemon juice, salt, and pepper.
Mix until just combined—avoid overmixing.
Form mixture into 12 small patties, about 2½ inches in diameter.
Cook the Patties
3
Heat olive oil in a skillet over medium heat.
Cook patties for 3–4 minutes per side until golden brown and cooked through (internal temp: 145°F / 63°C).
Transfer to a plate lined with paper towels to drain excess oil.
Assemble the Mini Burgers
4
Spread lemon aioli on the bottom half of each toasted bun.
Place a lettuce leaf or arugula on top, followed by a salmon patty.
Add tomato slices if desired, and finish with the top bun.
Serve warm, with extra aioli on the side.
Tips & Variations
5
Gluten-free: Use gluten-free breadcrumbs and buns.
Extra flavor: Add a dash of smoked paprika to the aioli for a smoky twist.
Make-ahead: Patties can be formed up to 1 day ahead and kept refrigerated.
Grill option: Cook patties on an oiled grill pan for charred flavor.
Suggested Pairings
6
Drink: Crisp Sauvignon Blanc, citrusy IPA, or sparkling water with lime.
Side: Sweet potato fries, cucumber salad, or roasted corn.
Ingredients makes 12 mini burgers
For the Salmon Patties
1 ½ lbs fresh salmon fillet, skin removed, cut into chunks
¼ cup panko breadcrumbs
1 large egg
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
2 green onions, finely sliced
1 tbsp Dijon mustard
1 tbsp lemon juice
½ tsp sea salt
¼ tsp black pepper
2 tbsp olive oil (for frying)
For the Lemon Aioli
½ cup mayonnaise
1 tbsp lemon juice
1 tsp lemon zest
1 clove small garlic, minced
Salt & pepper, to taste
For Serving
12 mini brioche buns or slider buns, lightly toasted
Lettuce leaves or baby arugula
Tomato slices (optional)
Directions Prepare the Lemon Aioli
1
In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, and minced garlic.
Season with salt and pepper to taste.
Cover and refrigerate until ready to serve (can be made 1 day ahead).
Make the Salmon Patties
2
Place about two-thirds of the salmon into a food processor and pulse until finely minced.
Add remaining salmon chunks and pulse briefly to retain small pieces for texture.
Transfer to a mixing bowl and add panko breadcrumbs, egg, parsley, dill, green onions, Dijon mustard, lemon juice, salt, and pepper.
Mix until just combined—avoid overmixing.
Form mixture into 12 small patties, about 2½ inches in diameter.
Cook the Patties
3
Heat olive oil in a skillet over medium heat.
Cook patties for 3–4 minutes per side until golden brown and cooked through (internal temp: 145°F / 63°C).
Transfer to a plate lined with paper towels to drain excess oil.
Assemble the Mini Burgers
4
Spread lemon aioli on the bottom half of each toasted bun.
Place a lettuce leaf or arugula on top, followed by a salmon patty.
Add tomato slices if desired, and finish with the top bun.
Serve warm, with extra aioli on the side.
Tips & Variations
5
Gluten-free: Use gluten-free breadcrumbs and buns.
Extra flavor: Add a dash of smoked paprika to the aioli for a smoky twist.
Make-ahead: Patties can be formed up to 1 day ahead and kept refrigerated.
Grill option: Cook patties on an oiled grill pan for charred flavor.
Suggested Pairings
6
Drink: Crisp Sauvignon Blanc, citrusy IPA, or sparkling water with lime.
Side: Sweet potato fries, cucumber salad, or roasted corn.
Mini Salmon Burgers with Lemon Aioli
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