Recipe: Salmon Burgers with Lime Mayonnaise

updated Feb 3, 2020
Salmon Burgers with Lime Mayonnaise
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Kimberley Hasselbrink)

To keep these salmon burgers moist and tender, chop the salmon by hand rather than in the food processor. The salmon is easiest to chop when quite cold, as this makes the fish more firm and easier to cut. You can stick fresh salmon in the freezer for about 20 minutes — it won’t freeze, but it will firm up a bit.

(Image credit: Kimberley Hasselbrink)

These may also be cooked on the grill. Place an oiled piece of foil — with a few small holes poked into it with a toothpick or skewer — on the grill rack, and cook the burgers on the foil. You get that great grill flavor without losing half your patties to the fire below.

The mayonnaise may be made up to two days in advance.

Serve this meal with:

Tester’s Notes

These salmon burgers were juicy and had lots of fresh flavor from all the herbs. Make sure to buy skinless salmon so you don’t have to remove skin at home, and I would recommend forming the patties right before you’re ready to cook them. It’s also a good idea to use a nonstick skillet to make sure the patties don’t stick as you’re cooking them.

Christine, July 2015

Salmon Burgers with Lime Mayonnaise

Serves 4

Nutritional Info


For the burgers:

  • 1

    large egg

  • 1 1/2 pounds

    skinless salmon

  • 1/2

    medium red pepper, finely chopped (about 1/2 cup)

  • 2 tablespoons

    fresh mint, chopped

  • 2 tablespoons

    cilantro, chopped

  • 2

    chopped scallions

  • 1 teaspoon

    lime juice

  • 1/2 teaspoon


  • 1/2 cup


  • 2 tablespoons

    olive oil

For the lime mayonnaise:

  • 1/2 cup

    canola mayonnaise

  • 2 tablespoons

    lime juice

  • 1/2

    lime zest

To serve:

  • 4

    English muffins, split and toasted


  1. Place the salmon in the freezer for 20 minutes — not so long that it freezes, but just enough that it's firm. Finely chop the salmon by hand (You don’t want salmon purée or paté, which results in a dense burger; 1/8- to 1/4-inch pieces are ideal.)

  2. Lightly beat the egg in a large bowl. Stir in the salmon, red pepper, mint, cilantro, scallions, lime juice, salt, and panko. Mix thoroughly.

  3. To form the patties, first divide the mixture into four even piles. With slightly damp hands, and working with one pile at a time, gently form the mixture in a ball, then flatten the ball into a 1-inch-thick disk. Don’t mash or overly compact the patties, but work them enough that the burgers really hold their shape.

  4. Heat the oil in a large nonstick skillet over medium-high. Add the patties and cook about 4 minutes per side (for a pink center).

  5. While the patties cook, make the lime mayonnaise: Combine the mayonnaise, lime juice and zest.

  6. Serve the burgers on the English muffins, topped with the lime mayonnaise.