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Top Chef Junior Citrus Salmon Burger


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