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Recipe Ingredients
How to Make Grilled Salmon Burgers and Aioli Sauce
Grilled Salmon Burger
Combine minced garlic, mayonnaise, lemon, salt, and pepper, and add olive oil as needed.Season with Cajun seasoning. Refrigerate the sauce tightly covered until you’re ready to use it (this can be done a day ahead).Process Salmon – Place chopped salmon in a food processor with onions, bell pepper, and garlic.Continue Processing – Pulse the salmon a couple of times and scrape down the sides as needed until the salmon is coarsely ground.Season – Add the rest of the burger ingredients – eggs, parsley, breadcrumbs, Cajun seasoning, salt, and pepper. Pulse until thoroughly combined.Chill – For easier handling, cover and refrigerate the salmon mixture for at least an hour or more until firm.Form the Patties – Divide the salmon mixture into four equally-sized balls and form them into slightly flattened, round patties. Then place them on a plate and chill in the refrigerator until ready to use.Heat the Grill – Thoroughly clean grates with a grill brush and olive oil, then preheat on medium-high.Grill – Once hot, add salmon patties and cover. Cook until brown and slightly charred on one side, about 4-5 minutes.Flip and cook an additional 4-6 minutes or to the desired doneness. Note: Do not overcook them, as it will result in a dry burger. You can also use a meat thermometer (145℉/63℃) to check for the desired doneness.Final Stretch – Remove and place on a plate, tent with foil, and let rest for 5 minutes.Toast the Buns – Lightly toast the burger buns, if desired.Assemble salmon burgers by spreading buns with garlic aioli and topping with spinach and arugula, grilled patties, tomatoes, and onions.
Enjoy!
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
You can make the sauce and form the burgers a day ahead of time if you’d like. Simply whip up the sauce, shape your salmon patties, and store them separately in airtight containers. Both should be kept in the fridge until you’re ready to fire up the grill.
Serving and Storage Instructions
Let your salmon burgers rest for five minutes before assembling and dousing them in aioli sauce. Assemble these for your family or set up a toppings buffet and let everyone make their burger how they like it. Store leftover salmon burger patties in an airtight container in the fridge. The same goes for any leftover aioli sauce. Both will keep for about 3 days. I like to reheat my salmon burgers by lighting up the grill and reheating them (covered) for 5-10 minutes or until heated through. Your microwave will also do a fine job of reheating them though.
What to Serve With Salmon Burgers
Who can resist the classic burger and fries combination? I usually switch things up when I make salmon burgers and serve them with yucca fries dipped in the aioli sauce or baked Cajun sweet potato fries. Mmm! 😋 Salmon burgers also pair perfectly with coleslaw. Personally, I like to make either crunchy Coconut coleslaw or Caribbean coleslaw with this recipe. You could always serve them with a tossed salad, especially if you have some leftover greens.
More Savory Salmon Recipes to Try
Conclusion
Give these salmon burgers a try, and don’t forget to sign up for the VONS® Deals & Delivery app and the VONS® for U™ Member program to save yourself some valuable time and money. It’s the perfect time of year to spend your afternoons grilling out with the fam, and salmon burgers are the perfect excuse. Get more summer recipe inspiration at vons.com/summer.
