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Costco Salmon Burgers

Homemade salmon burgers made from Costco's Kirkland frozen salmon — pan-seared until crispy outside and just barely cooked through, topped with lemon-dill aioli on a toasted brioche bun.

Prep Time
15 min
Cook Time
8 min
Servings
4
Cost / Serving
$10.49

Quick Answer

Pulse thawed Kirkland salmon in a food processor with breadcrumbs, mustard, and herbs (don't over-process — chunky is good), form patties, and pan-sear 3–4 minutes per side. Top with lemon-dill aioli on a toasted brioche bun. Ready in 23 minutes; serves 4.

Making salmon burgers from Costco's Kirkland frozen salmon is faster than a beef burger and results in something that feels genuinely special. Thaw the salmon, pulse it in a food processor with a few binding ingredients, and pan-sear in 4 minutes. A quick lemon-dill aioli made from Kirkland mayo finishes the burger. Better than any frozen salmon patty.

Instructions

  1. 1

    Pat thawed salmon very dry with paper towels. Remove skin. Roughly chop into 1-inch cubes.

  2. 2

    Pulse salmon in a food processor 8–10 times until roughly chopped — you want a coarse texture with some larger flakes, not a paste.

  3. 3

    Transfer to a bowl. Add 1 tablespoon mayo, Dijon, green onions, 1 tablespoon dill, lemon zest, breadcrumbs, garlic powder, salt, and pepper. Mix gently until just combined.

  4. 4

    Form into 4 patties about ¾ inch thick. Refrigerate 10 minutes — chilling helps them hold together.

  5. 5

    Make the aioli: mix remaining 2 tablespoons mayo with remaining 1 tablespoon dill, lemon juice, and a pinch of salt.

  6. 6

    Heat olive oil in a non-stick skillet over medium-high heat. Cook salmon patties 3–4 minutes per side until golden and just cooked through — the center should still be slightly translucent.

  7. 7

    Serve on toasted brioche buns with lemon-dill aioli, lettuce, tomato, and capers.

Frequently Asked Questions

How do I keep salmon burgers from falling apart?+
Three things hold salmon burgers together: not over-processing (leave some texture), chilling the formed patties for 10+ minutes before cooking, and not flipping them too early. Wait until the bottom is golden and set before flipping — about 3–4 minutes. Use a thin spatula and flip only once.
Can I grill salmon burgers instead of pan-searing?+
Yes, but salmon patties require a very clean, well-oiled grill grate or they'll stick. Chill the patties before grilling, cook over medium-high heat, and flip only once. A fish grilling basket is the easiest solution for preventing sticking and breakage.
Can I make salmon burger patties ahead of time?+
Yes — formed patties can be refrigerated up to 24 hours before cooking or frozen (individually wrapped) for up to 1 month. Thaw overnight in the fridge before pan-searing. Don't freeze patties you made from previously frozen salmon.
Do I need a food processor to make salmon burgers?+
No. You can finely chop the salmon by hand with a knife — it just takes a bit more effort. The goal is a coarse chop, not a smooth paste, so hand-chopping actually produces an excellent texture.
What temperature should salmon burgers be cooked to?+
The FDA recommends cooking fish to 145°F. For salmon burgers specifically, many cooks prefer pulling them at 130–135°F for a slightly translucent, tender center. At 145°F the burger is fully set and opaque throughout — both are safe, it's a texture preference.

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