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90% would make again

Top Chef Junior Citrus Salmon Burger

Tasty Team


for 4 servings

Dill Citrus Aioli

  • 1 cup mayonnaise (240 g)
  • 1 large lemon, zested and juiced
  • ½ teaspoon red pepper flakes
  • 2 tablespoons fresh dill
  • 1 tablespoon fresh herb, such as chives, basil, and mint
  • salt
  • pepper


  • 1 ½ lb fresh salmon (680 g), 4 fillets
  • 2 oranges, zested
  • 1 lemon, zested and juiced
  • 1 tablespoon chives, sliced thin
  • 1 teaspoon salt
  • 1 tomato, sliced
  • 1 avocado, sliced
  • butter lettuce
  • 4 sesame seed burger buns, lightly toasted

Nutrition Info

Powered by
    Calories 921
    Fat 62g
    Carbs 56g
    Fiber 4g
    Sugar 16g
    Protein 32g

Estimated values based on one serving size.


  1. Dill citrus aioli: Combine all ingredients in a small bowl. Season with salt and pepper to taste, then set aside.
  2. Burgers: Cut salmon into 2-inch (5-cm) pieces. Transfer 1⁄3 of salmon to a food processor and process, scraping down sides, until mixture is very smooth and paste-like. Add remaining salmon and pulse 4–5 times until pieces are no bigger than 1⁄4 inches (6 mm) (be careful not to make it too smooth). Transfer to a large bowl.
  3. Gently fold in citrus zests, juice, chives, and salt. Shape into 4 burger patties.
  4. Heat 1 ½ teaspoons of oil in a cast-iron skillet over medium heat. Once oil is hot, add salmon burgers to pan. Sear for 3–4 minutes on each side until cooked through.
  5. Assembly: Spread about 1 tablespoon of dill citrus aioli on the bottom of 4 buns. Place one burger on each bun, then top with tomato, avocado, and butter lettuce.
  6. Enjoy!

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