Salmon Burgers with Lemon Dill Mayonnaise

How to make Salmon Burgers with Lemon Dill Mayonnaise Recipe - Brace yourself for a giant salmon burger. This one is layered with the works. I love how fast fish cooks, which means you’ll have dinner on the table in no time at all. This is a great recipe to have the kids help do the mixing. My boys love to lean on the counter and pick their favorite spoon from my kitchen utensils. Mixing lemon and dill with the mayonnaise gives the perfect punch of flavor to each bite. Serve with a simple salad.

Ingredients:
4 salmon fillets (1 to 1 1⁄2 pounds)
1 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 large eggs
1 cup Japanese panko bread crumbs
1⁄4 cup chopped fresh parsley
1⁄4 cup buttermilk
3 tablespoons minced garlic
3 tablespoons fresh lemon juice, divided
1⁄2 cup mayonnaise
1⁄2 teaspoon dried dill weed
2 tablespoons extra-virgin olive oil
6 hamburger-size rolls, split
6 large lettuce leaves
6 slices tomato, 1⁄4 inch thick

Method:
1. Preheat the oven to 450°F and line a medium baking sheet with parchment paper.

2. Season both sides of the salmon with 1⁄2 teaspoon of the salt and 1⁄4 teaspoon of the pepper. Bake for 12 to 15 minutes, until the fish flakes easily with a fork and is cooked through. Let cool for 10 minutes, then shred the salmon with two forks. Add the shredded salmon to a large bowl.

3. Add the eggs, bread crumbs, parsley, buttermilk, garlic, 2 tablespoons of the lemon juice, the remaining 1⁄2 teaspoon salt, and 1⁄2 teaspoon of the remaining pepper to the bowl with the salmon and stir until well combined. Form into 6 equal-size patties.

4. Add the mayonnaise, dill, and the remaining 1⁄4 teaspoon pepper and 1 tablespoon lemon juice to a small bowl and mix to combine.

5. Heat the olive oil in a large skillet over medium heat. In batches, add the salmon patties and cook, until golden brown, 3 to 5 minutes per side.

6. In batches, toast the rolls, cut side down, in the same skillet over medium heat for 1 to 2 minutes. Remove and spread the rolls with the lemon-dill mayonnaise and layer the bottoms of the rolls with 1 lettuce leaf, 1 salmon burger, and 1 tomato slice. Close with top rolls and serve.