Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (454 g) skinless salmon fillet (or cod/haddock), cut into 1-inch pieces
- 1/2 cup (60 g) panko breadcrumbs
- 1 large egg
- 2 tbsp mayonnaise
- 2 tbsp finely chopped fresh dill
- 2 tbsp finely chopped fresh parsley
- 2 tbsp finely sliced scallions
- 1 tbsp lemon juice + 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1 tsp kosher salt + 1/4 tsp black pepper
- 2 tbsp unsalted butter + 1 tbsp olive oil (for searing)
- 1/2 cup mayonnaise + chopped pickles + capers + lemon + dill (for sauce)
- 4 brioche buns, lettuce, tomato slices, dill pickle chips
Do This
- 1) Make sauce: stir together mayo, chopped pickles, capers, dill, lemon juice, Dijon, salt, and pepper; chill.
- 2) Pulse half the fish into a sticky paste; chop remaining fish for texture.
- 3) Mix fish with panko, egg, mayo, herbs, lemon, Dijon, and seasonings; form 4 patties.
- 4) Chill patties 15 minutes so they hold together.
- 5) Pan-sear in butter + oil over medium heat, 3–4 minutes per side, to 145°F (63°C).
- 6) Toast brioche buns, then assemble with lettuce, tomato, pickles, and plenty of lemon-dill “tartar” sauce.
Why You’ll Love This Recipe
- Restaurant-worthy texture: a mix of minced and chopped fish makes patties that are juicy, not mushy.
- Bright, zesty flavor: lemon, dill, and Dijon keep everything fresh and savory.
- Quick stovetop method: no deep frying—just a simple pan-sear.
- Flexible: works with salmon or mild white fish, and the toppings are easy to customize.
Grocery List
- Produce: 1 lemon, fresh dill, fresh parsley, scallions, lettuce (romaine or butter lettuce), tomatoes, dill pickles (plus optional capers), optional red onion
- Dairy: unsalted butter
- Seafood: skinless salmon fillet (or cod/haddock)
- Pantry: panko breadcrumbs, mayonnaise, Dijon mustard, olive oil, kosher salt, black pepper, smoked paprika (optional), brioche buns
Full Ingredients
Lemon-Dill “Tartar-Style” Sauce
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (20 g) finely chopped dill pickles (or cornichons)
- 1 tbsp capers, drained and finely chopped
- 1 tbsp finely chopped fresh dill
- 1 tbsp lemon juice (from 1 lemon)
- 1 tsp Dijon mustard
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
Fish Burger Patties
- 1 lb (454 g) skinless salmon fillet, pin bones removed (or cod/haddock), cut into 1-inch pieces
- 1/2 cup (60 g) panko breadcrumbs
- 1 large egg
- 2 tbsp (30 g) mayonnaise
- 2 tbsp finely chopped fresh dill
- 2 tbsp finely chopped fresh parsley
- 2 tbsp finely sliced scallions
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika (optional, for a subtle smoky note)
- Pinch cayenne pepper (optional)
For Cooking & Assembling
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 4 brioche buns, split
- 2 cups lettuce leaves (romaine or butter lettuce)
- 1 large tomato, sliced into 8 slices
- 16 dill pickle chips (or more to taste)
Step-by-Step Instructions
Step 1: Make the lemon-dill sauce
In a small bowl, stir together the mayonnaise, chopped pickles, capers, dill, lemon juice, Dijon, salt, and pepper. Cover and refrigerate while you make the patties (at least 10 minutes is great; it gets even better after 30 minutes).
Step 2: Prep the fish for the best texture
Pat the fish dry with paper towels (this helps the patties bind and sear nicely). Divide the fish in half.
Finely chop one half with a knife into small 1/4-inch pieces and set aside. Put the other half in a food processor and pulse 8–12 times until it becomes a sticky, finely minced paste (scrape the bowl as needed). This “paste + chunks” method gives you patties that hold together but still feel juicy and flaky.
Step 3: Mix the patty mixture
In a medium bowl, combine the fish paste, chopped fish, panko, egg, mayonnaise, dill, parsley, scallions, lemon juice, lemon zest, Dijon, salt, pepper, and smoked paprika (and cayenne, if using).
Mix with a fork or clean hands just until evenly combined. Avoid overmixing; you want it cohesive but not tough.
Step 4: Shape and chill the patties
Divide the mixture into 4 equal portions (about 5 1/2 to 6 oz each). Form each into a patty about 3 1/2 inches wide and about 3/4-inch thick. Press a shallow dimple into the center of each patty (helps prevent doming).
Place patties on a plate or small tray, cover, and refrigerate for 15 minutes. This short chill firms the patties so they’re easier to flip without breaking.
Step 5: Pan-sear the fish burgers
Heat a large nonstick or well-seasoned cast-iron skillet over medium heat for 2 minutes. Add the butter and olive oil. Once the butter is melted and foamy, carefully add the patties.
Cook for 3–4 minutes per side, adjusting heat as needed so they sizzle steadily but don’t scorch. Flip once, gently, using a thin spatula.
The patties are done when they register 145°F (63°C) in the center on an instant-read thermometer. Transfer to a plate and rest for 2 minutes.
Step 6: Toast the brioche buns
Wipe out excess oil if needed, then place the bun halves cut-side down in the warm skillet over medium to medium-low heat. Toast for 1–2 minutes until golden at the edges.
Step 7: Assemble and serve
Spread a generous layer of lemon-dill sauce on the bottom bun. Add lettuce, a fish patty, tomato slices, and pickle chips. Add a little more sauce on the top bun if you like, then close and serve immediately.
If you want the full bistro feel, serve with oven fries, a simple slaw, or a lemony cucumber salad.
Pro Tips
- Keep the fish cold: Cold fish is easier to mince and forms patties that hold together better. If your kitchen is warm, chill the mixing bowl for 10 minutes.
- Don’t skip the “paste + chunks” method: The paste acts like a natural binder, while the chunks keep the burgers flaky and juicy.
- Flip gently: Slide a thin spatula fully under the patty and flip in one confident motion. If it sticks, give it 30 more seconds—most foods release when properly seared.
- Use an instant-read thermometer: Fish can go from perfect to dry quickly. Pull at 145°F (63°C).
- Toast the buns: Brioche is soft; toasting adds structure so the burger doesn’t get soggy from sauce and juices.
Variations
- White fish version: Use cod or haddock for a milder burger. Add 1 extra tablespoon (15 g) mayonnaise to the patty mix for a touch more richness.
- Spicy lemon-dill: Add 1–2 tsp sriracha or a pinch of cayenne to the sauce, plus extra cracked black pepper.
- Herby Mediterranean: Swap dill for 2 tbsp chopped basil, add 1 tbsp chopped capers to the patties, and use arugula instead of lettuce.
Storage & Make-Ahead
Sauce: Store in an airtight container in the refrigerator for up to 5 days.
Uncooked patties: Shape and refrigerate (covered) up to 24 hours before cooking. For longer storage, freeze patties on a parchment-lined sheet until solid, then transfer to a freezer bag for up to 2 months. Thaw overnight in the refrigerator before cooking.
Cooked patties: Cool, then refrigerate in an airtight container for up to 3 days. Rewarm gently in a skillet over medium-low heat for 2–3 minutes per side, or in a 300°F (150°C) oven until heated through.
Nutrition (per serving)
Approximate, for 1 assembled burger with sauce: 670 calories, 36 g protein, 38 g fat, 46 g carbohydrates, 3 g fiber, 980 mg sodium. Values vary with bun size and sauce amount.
