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.
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).
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.
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.
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.
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.
Drink: Crisp Sauvignon Blanc, citrusy IPA, or sparkling water with lime.
Side: Sweet potato fries, cucumber salad, or roasted corn.
12 servings