These Dill-Packed Salmon Burgers with Pickled Onions & Caper Yoghurt Mayo are everything I want in a homemade burger: fresh, vibrant, comforting, but still light enough to feel wholesome. Packed with loads of fresh dill, lemony freshness and flaky fish, they’re tender on the inside with a beautifully golden crust on the outside.
To keep things a bit more budget-friendly (because, wow, salmon prices…), I used a mix of salmon and tilapia fillets, which worked surprisingly well. The salmon brings richness, while the tilapia keeps the burgers light and juicy. It’s a great trick if you want to stretch your fish without compromising on flavour or texture.
And then there are the toppings — because toppings matter. The quick-pickled red onions add that perfect sweet-sharp bite that cuts straight through the richness of the fish, while the caper yoghurt mayo brings creamy saltiness and a subtle tang that ties everything together. Honestly, I could eat that sauce by the spoonful.
I served these salmon burgers with roasted potatoes and a fresh broccoli cabbage coleslaw.
This recipe is inspired by The Original Dish, with a few personal tweaks along the way.
💛 Why You’ll Love This Dish
✔️ Fresh & flavour-packed – Loaded with dill, lemon and herbs for maximum freshness.
✔️ Juicy, not dry – The fish stays tender and moist every single time.
✔️ Budget-friendly twist – Mixing salmon with tilapia keeps costs down without losing flavour.
✔️ Perfect balance – Creamy, salty, sweet and sour all in one bite.
✔️ Great for weeknights or guests – Easy enough for a weekday, impressive enough to serve up.
Frequently Asked Questions
Can I make these salmon burgers ahead of time?
Yes! You can prepare the salmon burger mixture up to 24 hours in advance and keep it covered in the fridge. Shape and cook them just before serving for the best texture, or cook them fully and reheat gently in a pan or oven.
Can I use only salmon instead of a salmon and tilapia mix?
Absolutely. Using 100% salmon works perfectly and gives a slightly richer result. The salmon–tilapia mix is a great budget-friendly option, but feel free to use whatever fish you prefer.
What other fish works well in these burgers?
White fish like cod, haddock or pollock work well, especially when mixed with salmon. Just make sure the fish is fresh and finely chopped so the burgers hold together nicely.
How do I stop salmon burgers from falling apart?
Make sure the mixture is not too wet and chill the patties for 15–30 minutes before cooking. This helps them firm up and keeps them intact while frying.
Can I bake the salmon burgers instead of pan-frying?
Yes, you can bake them at 200°C for about 12–15 minutes, flipping halfway through. Pan-frying gives a crispier crust, but baking is a great lighter option.
How long do salmon burgers keep?
Cooked salmon burgers will keep in the fridge for up to 2 days. They’re also delicious cold in a sandwich or salad the next day.
What can I serve with salmon burgers?
They’re great with roasted potatoes, fries, coleslaw, a green salad or even tucked into a soft bun with extra pickled onions and sauce.
