salmon crab burgers
Prep time: 
Cook time: 
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Serves: this amount makes either 7 small or 4 good size burgers
Not your standard grilled burger! Light, fresh salmon and crab burgers with garlic aioli!
What to get:
  • (This amount of seafood will yield about 7 small burgers or 4 robust ones!)
  • Approx 1 lb or less fresh, salmon fillet, skin removed (check to remove any bones!)
  • Approx ¼ lb fresh, lump Dungeness crab meat (it will be already cooked)
  • 3 T fresh dill, chopped
  • ½ small red onion, finely chopped (or ¼ large one)
  • 2-3 garlic cloves, finely chopped
  • 1 T fresh lemon zest
  • ½ tsp dried mustard
  • ⅛ tsp cayenne pepper
  • ¼ tsp paprika
  • S & P to taste
  • 2 eggs (small) or 1 if extra large
  • ½ cup dried bread crumbs, seasoned OK
  • 1 T shredded parmesan cheese blend
  • Olive oil for cooking burger in skillet
  • Fresh bakery rolls for buns
  • Fresh spinach, chopped for dressing burger
Quick garlic aioli:
  • 4 T prepared mayonnaise
  • 1 minced garlic clove
  • Small squeeze of lemon juice
  • ⅛ tsp chopped fresh dill
  • Salt to taste
What to do:
Make aioli:
  1. combine all aioli ingredients in small bowl, whisking together.
  2. Set aside
For Burgers:
  1. Chop fresh salmon into small cubes.
  2. Chop garlic and red onion finely
  3. Chop fresh dill
  4. Zest lemon
  5. In a mixing bowl combine salmon & crab, bread crumbs, onion, garlic, dill, zest & seasonings
  6. Add egg and bread crumbs, and combine mixture by hand.
  7. Form patties, making sure mix stays together.
  8. Preheat skillet on stove and add about 2-3 T EVOO
  9. Cook on medium for ~6 mins/side, depending on thickness of patty (mine were thicker).
  10. Be careful when flipping - burgers should be browned on both sides. If not, can add little butter to pan and let cook on a higher heat, bit longer.
  11. Serve warm on slightly toasted buns with aioli & spinach!
The freshest seafood will yield the best results. Enjoy these as a lighter burger, with a fresh balance of summer-like ingredients!
Serving size: depends if you skipped lunch!
Recipe by the dinnervine at