Salmon burgers with lemon & dill sauce

Salmon burgers with lemon & dill sauce

You need to use up dill quite quickly as it goes sad fast. A whole bunch, chopped and added to these salmon burgers and its accompanying sauce, means there’s nothing left to go back in the fridge

5 out of 5 stars(3) Rate this recipe
  • Serves4
  • CourseLunch
  • Prepare20 mins
  • Cook10 mins
  • Total time30 mins
  • Pluschilling

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  • 500g Waitrose 1 Scottish prime salmon fillets
  • 40g panko breadcrumbs
  • 1 British Blacktail Free Range Medium Egg, beaten
  • 1 tsp sea salt flakes
  • 1 clove garlic, finely grated
  • ½ lemon, juice
  • 1 tsp Dijon mustard
  • 20g pack dill, thick stalks from the bottom 3-4cm discarded, rest finely chopped
  • 1 tbsp vegetable oil, for frying
  • 4 brioche burger buns, to serve
  • 4 leaves little gem lettuce, to serve

For the lemon dill sauce

  • 100g mayonnaise
  • 1 clove garlic, finely grated
  • 1 tbsp dill, finely chopped (reserved from the burger mix)
  • ½ lemon, juice
  • ½ tsp Dijon mustard
  • 30g cocktail gherkins, finely diced
  • ¼ small onion, finely diced
  • ½ tsp caster sugar


  1. Remove the skin from the salmon. Lay the fillet skin-side down. Using a sharp knife held parallel to the board, cut as close to the skin as possible, then finely chop with a sharp knife.

  2. Tip the fish into a large bowl. Add the breadcrumbs, egg, salt, garlic, lemon juice and mustard. Reserve 1 heaped tbsp chopped dill for the sauce and add the rest to the salmon. Mix everything to combine thoroughly.

  3. Wet your hands and form the mixture into 4 equal-sized patties. Place on a plate, cover and chill in the fridge for 20 minutes.

  4. Heat the oil in a large frying pan over a medium heat. Fry the burgers for about 4 minutes on each side, or until piping hot and cooked through, golden and slightly crisp. Meanwhile, make the sauce by mixing all the ingredients together, then season to taste with black pepper and sea salt flakes.

  5. Split and toast your buns under the grill, or on a griddle or frying pan, and spread the bottom halves generously with the sauce. Lay a little gem leaf on each bun and top with the salmon burger and the bun lids. The burgers freeze well (defrost thoroughly in the fridge before cooking) and any leftover sauce will be fine for 2 days (the red onion may turn it pink, but that only adds to the joy!).


Typical values per serving when made using specific products in recipe


2,560kJ/ 614kcals



Saturated Fat












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