Lemon-Dijon Salmon Burgers with Horseradish Mayo

American Cuisine · Dinner

Lemon-Dijon Salmon Burgers with Horseradish Mayo

Canned salmon gives these burgers a pantry starting point, while parsley and Dijon keep the flavor lively. Lemon-horseradish mayo adds a sharp finish, and peppery greens tuck under each patty. The mixture contains raw egg, so check its center temperature as well as its browned exterior.
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Total
25 minutes
Serves
4 burgers

Bring it to the table

About this recipe.

Canned salmon patties with parsley and Dijon, served on toasted buns with peppery greens and lemon-horseradish mayo.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1/4 cup mayonnaise
  • 2 tsp fresh lemon juice
  • 1/2 tsp prepared horseradish
  • 3/4 tsp kosher salt (divided: 1/4 teaspoon for sauce and 1/2 teaspoon for patties)
  • black pepper (freshly ground, to taste)
  • 1 large egg
  • 1 large egg white
  • 12-14 oz canned salmon (can weight before draining; drain before using)
  • 1 tbsp Dijon mustard
  • 1/2 cup fresh flat-leaf parsley (finely chopped)
  • 1/3 cup dried breadcrumbs
  • 2 tbsp olive oil
  • 4 burger buns (split and toasted)
  • 2 cups watercress or arugula (loosely packed)

Before you begin

Use canned salmon for this formula; raw fresh salmon is not a direct substitution.

At the table

Have the toasted buns, peppery greens and chilled sauce ready before assembling the cooked burgers.

The cooking plan

How to make Lemon-Dijon Salmon Burgers with Horseradish Mayo.

  1. Mix the mayonnaise, lemon juice, horseradish and 1/4 teaspoon of the salt in a small bowl. Add black pepper to taste, cover and refrigerate while preparing the burgers.

  2. Lightly beat the whole egg and egg white in a separate bowl. Add the drained salmon, Dijon, remaining 1/2 teaspoon salt and black pepper to taste. Break up the fish with a fork, leaving a little texture.

  3. Fold in the parsley and breadcrumbs. Divide into four portions and shape each into a patty about 1/2 inch thick.

  4. Heat the olive oil in a large nonstick skillet over medium heat. Cook the patties until browned on both sides, turning carefully. Begin checking after about 3 minutes per side and continue as needed until the center reaches 160°F on a food thermometer. The raw egg binder must be cooked through even though the salmon was canned.

  5. Spread the chilled sauce on the cut sides of the toasted buns. Add the greens and cooked patties, close the buns and serve.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Lemon-Dijon Salmon Burgers with Horseradish Mayo

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Canned salmon patties with parsley and Dijon, served on toasted buns with peppery greens and lemon-horseradish mayo.
Print Recipe
Total Time 25 minutes
Servings: 4 burgers
Course: Dinner, Lunch
Cuisine: American
Ingredients Instructions Notes

Ingredients
  

  • ¼ cup mayonnaise
  •  
    2 tsp fresh lemon juice
  •  
    ½ tsp prepared horseradish
  • ¾ tsp kosher salt divided: 1/4 teaspoon for sauce and 1/2 teaspoon for patties
  • black pepper freshly ground, to taste
  •  
    1 large egg
  •  
    1 large egg white
  •  
    12-14 oz canned salmon can weight before draining; drain before using
  • 1 tbsp Dijon mustard
  •  
    ½ cup fresh flat-leaf parsley finely chopped
  •  
    ⅓ cup dried breadcrumbs
  • 2 tbsp olive oil
  •  
    4 burger buns split and toasted
  •  
    2 cups watercress or arugula loosely packed

Instructions
 

  1. Mix the mayonnaise, lemon juice, horseradish and 1/4 teaspoon of the salt in a small bowl. Add black pepper to taste, cover and refrigerate while preparing the burgers.
  2. Lightly beat the whole egg and egg white in a separate bowl. Add the drained salmon, Dijon, remaining 1/2 teaspoon salt and black pepper to taste. Break up the fish with a fork, leaving a little texture.
  3. Fold in the parsley and breadcrumbs. Divide into four portions and shape each into a patty about 1/2 inch thick.
  4. Heat the olive oil in a large nonstick skillet over medium heat. Cook the patties until browned on both sides, turning carefully. Begin checking after about 3 minutes per side and continue as needed until the center reaches 160°F on a food thermometer. The raw egg binder must be cooked through even though the salmon was canned.
  5. Spread the chilled sauce on the cut sides of the toasted buns. Add the greens and cooked patties, close the buns and serve.

Notes

Use canned salmon for this formula; raw fresh salmon is not a direct substitution.
Use cans totaling 12–14 ounces before draining. Drain the salmon before adding it to the egg mixture.
Three minutes per side is a starting point, not a doneness guarantee. The patties contain raw egg and should reach 160°F at the center. Timing is an estimate.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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