These Salmon Burgers Can Be Made in the Oven—or Taken Outside to the Grill

Pair them with a side of grilled asparagus and a lemon-herb sauce.

Broiling or grilling the salmon burgers and asparagus together allows for easy cleanup. Joseph Keller/TNS

A food processor makes quick work of chopping not just the fish but also our fresh bread crumbs for these salmon burgers. We use just enough bread and mayonnaise (plus some choice flavorings) to bind the burgers together while letting the salmon still shine through.

Broiling the salmon burgers on a sheet pan in the oven allowed us to prepare a roasted vegetable side dish in the same pan, but you can also grill them together outside if the weather is nice.

Salmon Burgers With Asparagus and Lemon-Herb Sauce

If using wild salmon, which contains less fat, cook the burgers to 120 degrees F (for medium-rare). Age affects the flavor of asparagus enormously. For the sweetest taste, look for spears that are bright green and firm, with tightly closed tips. If the weather cooperates, take the fish and veggies outside to the grill!

Serves 4

• 6 tablespoons mayonnaise, divided
• 3 tablespoons chopped fresh parsley, divided
• 2 scallions minced, divided
• 1 tablespoon lemon juice
• Salt and pepper
• 1 slice hearty white sandwich bread, torn into 1-inch pieces
• 1 pound skinless salmon fillets cut into 1-inch pieces
• 1 tablespoon Dijon mustard
• 2 teaspoons capers, rinsed and minced
• 1 teaspoon extra-virgin olive oil
• 4 hamburger buns
• 4 leaves Bibb or Boston lettuce

Combine 1/4 cup mayonnaise, 1 tablespoon parsley, half of scallions, and lemon juice in a bowl. Season with salt and pepper to taste. Cover and refrigerate until serving.

Adjust oven rack 4 inches from broiler element and heat broiler. Pulse bread in food processor to coarse crumbs, about 4 pulses; transfer to large bowl.

Working in 2 batches, pulse salmon in food processor until coarsely ground, about 4 pulses, transfer to bowl with bread crumbs and toss to combine. Add mustard, remaining scallions, remaining 2 tablespoons parsley, capers, remaining 2 tablespoons mayonnaise, 1/4 teaspoon salt, and 1/8 teaspoon pepper to bowl; gently fold into salmon mixture until well combined.

Line a rimmed baking sheet with aluminum foil. Divide salmon mixture into 4 equal portions and gently pack into 1-inch-thick patties, about 3 1/2 inches wide. Place patties on 1 side of the prepared sheet. Toss asparagus with oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper and spread in a single layer on the empty side of the sheet.

Broil until burgers are browned on top, 4 to 6 minutes. Flip burgers and asparagus and continue to broil until burgers register 125 degrees F (for medium‐rare), and asparagus is lightly browned and tender, 3 to 6 minutes.

Transfer salmon burgers and asparagus to a platter. Discard foil and arrange buns, cut side up, in a single layer on the now-empty sheet and broil until lightly browned, 30 seconds to 1 minute. Top bun bottoms with lettuce, burgers, lemon-herb sauce, and bun tops. Serve with asparagus.

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