The Ultimate Ora King Salmon Burger Recipe for Seafood Lovers
Ora King Salmon Burger
A salmon burger made with Ora King is a genuinely different product from a salmon burger made with farmed Atlantic or canned salmon. The fat content keeps the patty moist through the full cook, the flavor is rich enough to stand up to bold toppings, and the texture holds together well when handled correctly. This guide covers the patty technique in detail — the two most common failures (falling apart, food-processed to paste) and how to avoid both.
Shop: Ora King Salmon Dry Age • King Salmon Fresh • King Salmon Fresh Steaks.
New Zealand Chinook aquaculture — the farming model for Ora King — has been recognized for its eco-friendly practices. For the current sustainability rating, check Seafood Watch (seafoodwatch.org).
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Ingredients (makes 4 patties)
Patties:
- 1 lb Ora King Salmon fillet, skinless, pin-boned
- 1 egg, beaten
- ¼–½ cup panko breadcrumbs (start with ¼ cup; add more if mixture is too wet)
- 1 tbsp Dijon mustard
- 1 tbsp fresh dill, finely chopped
- 2 tsp lemon zest
- 1 tsp sea salt
- ½ tsp freshly cracked black pepper
Lemon-dill aioli (makes enough for 4 burgers):
- 3 tbsp mayonnaise
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill, finely chopped
- 1 small garlic clove, grated
- Pinch of salt
Mix all ingredients. Refrigerate until serving. Makes ahead easily — keeps 3 days.
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Build: 4 brioche buns, toasted • Avocado slices • Pickled red onions • Baby arugula • Heirloom tomato slices • Lemon-dill aioli
Instructions
Step 1 — Chop the salmon correctly: This is the most important step. Using a sharp knife, cut the salmon into ¼-inch pieces — roughly chopped, not minced. You want some texture variation: some smaller pieces that act as binder, some larger pieces that give the patty body. The food processor is a last resort only — if you use it, 3–4 brief pulses maximum. Over-processing turns the salmon into a smooth paste that produces a dense, homogeneous patty without texture. Knife-chopping is strongly preferred.
Step 2 — Mix the patty: In a large bowl, combine chopped salmon with egg, ¼ cup panko, Dijon, dill, lemon zest, salt, and pepper. Mix gently with a fork or your hands — do not knead or compress. The mixture should hold together when pressed but look rough and textured. If it’s too wet to hold a shape, add the remaining panko 1 tbsp at a time.
Step 3 — Shape and refrigerate: Divide into 4 equal portions. Shape each into a patty approximately ½ inch thick. Place on a parchment-lined tray, cover, and refrigerate for at least 30 minutes (up to 24 hours). This step is not optional — the fat in Ora King needs to firm up so the patty holds together when it hits the heat. A room-temperature salmon patty will fall apart.
Step 4 — Cook: Heat a heavy skillet (cast iron preferred) or grill to medium-high. Add 1 tbsp neutral oil. Place chilled patties in pan — do not move them for 3–4 minutes. A crust needs to form on the first side before flipping. Flip once with a wide spatula. Cook 3–4 minutes on second side. Salmon burgers are done at 145°F (fully cooked) or 130–135°F for a slightly more moist center. They will be golden-brown on both sides.
Step 5 — Assemble: Toast brioche buns cut-side down in the same pan for 30–60 seconds. Spread aioli on the bottom bun. Layer: arugula, patty, avocado, pickled onion, tomato. Top bun. Serve immediately.
Variations
Asian-inspired: Add 1 tsp soy sauce, 1 tsp sesame oil, and 1 tsp grated fresh ginger to the patty mixture. Top with shredded Napa cabbage, pickled carrots, sliced cucumber, and sriracha mayo (mayo + sriracha + lime juice). Sesame brioche bun if available.
Mediterranean: Add 2 tbsp chopped flat-leaf parsley, ½ tsp dried oregano, and 2 tbsp crumbled feta to the patty mixture. Serve with tzatziki instead of aioli. Add sliced cucumber and Kalamata olives to the build.
Low-carb lettuce wrap: Use large butter lettuce leaves instead of buns. All the same toppings; the aioli holds better without a bun if applied directly to the patty.
Pairings
Sides: Sweet potato fries • Fennel and citrus slaw (complements the dill and lemon in the patty) • Grilled asparagus • Quinoa salad with cucumber and mint.
Drinks: Crisp Sauvignon Blanc or Chablis (wine) • Citrusy IPA or wheat beer (the citrus notes echo the lemon zest) • Sparkling water with cucumber and lemon.
Related: Ora King Salmon Carpaccio • Ora King Salmon Gravlax. Videos: Global Seafoods YouTube Channel.
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