Easy Salmon Burgers With Dill Honey-Mustard, Horseradish, and Avocado Recipe

Easy Salmon Burgers With Dill Honey-Mustard, Horseradish, and Avocado Recipe

Dill, onions, and horseradish bring these juicy salmon burgers to life. [Photographs: J. Kenji López-Alt]

A juicy, flavor-packed salmon burger stuffed with dill, onions, and horseradish, served with a sweet and creamy honey-dijon mayonnaise and avocado slices on toasted buns. It's cooked with just one skillet, and finished in about 15 minutes.

Why this recipe works:

  • Using honey helps to bind the burgers together while adding a touch of sweetness that matches nicely with the browned flavors of the burgers.
  • Filling the salmon with fresh dill, crunchy onions and horseradish adds tons of flavor.
  • Yield:Serves 4
  • Active time: 15 minutes
  • Total time:15 minutes


  • 1 1/4 pounds boneless skinless salmon fillets, cut into 1-inch cubes
  • 1 small red onion
  • 1/2 cup fresh dill fronds, finely chopped
  • 2 tablespoons honey
  • 1 tablespoon prepared horseradish, divided
  • Kosher salt and freshly ground black pepper
  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 4 toasted split rolls
  • 4 leaves Butter lettuce
  • 1 ripe Hass avocado, sliced


  1. 1.

    Place half of salmon in a food processor and pulse until finely chopped, about 10 short pulses. Transfer to a large bowl and repeat with remaining salmon. Alternatively, chop salmon by hand and transfer to a large bowl. Finely mince half of the onion and add to salmon. Thinly slice remaining half onion and set aside.

  2. 2.

    Add half of the dill, 1 1/2 teaspoons of the honey, and half of the horseradish to the salmon. Season lightly with salt and pepper and knead with hands until homogenous. Form into 4 patties about 4 inches across and 1/3-inch thick. Season exteriors with salt and pepper and set aside.

  3. 3.

    Combine mayonnaise, dijon mustard, remaining honey, and remaining dill in a small bowl and stir until homogenous

  4. 4.

    Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the patties and cook until browned, about 2 minutes. Flip and cook until the burgers are just barely cooked through and still slightly rare in the center, about 2 minutes longer. Transfer to a paper towel-lined tray and allow to rest for 2 minutes.

  5. 5.

    Divide lettuce and onion between the four bottom buns and place a salmon patty on top. Spoon honey mustard over them, then top with avocado and top bun. Serve immediately.