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Salmon Burger with Dill, Caper Aioli & Spinach-Apple Salad
- 25 min
- 2–6 servings
- 662 kcal / serving
- ★ 4.7 on Mealime
Salmon burgers topped with a bright dill-caper aioli rest on toasty buns, alongside a crisp spinach-apple salad. Quick to pull together with pantry staples, the creamy aioli pairs with the savory patties for a satisfying weeknight meal.
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Ingredients
- ½ (5 oz) pkgbaby spinach
- 1 tbspcapers
- 2 stickscelery
- ⅛ cupdried cranberries
- 1egg
- 1Gala apple
- 1 clovegarlic
- 2whole grain buns or rolls
- 1 (7.5 oz) canwild pink salmon, traditional style
- eggs
- Gala apples
From the pantry: apple cider vinegar, black pepper, Dijon mustard, dill, dried, extra virgin olive oil, honey, mayonnaise, panko bread crumbs, salt
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · nonstick skillet · spatula · stirring spoon · toaster (optional) · tongs · whisk or fork
Directions
- Prep the produce: rinse the spinach if needed and pat dry, then slice the celery and apple.
- Drain the salmon, flake it into a medium bowl, and combine with the egg, bread crumbs, mayo, and a pinch of salt and pepper; mix just until blended.
- Shape the salmon mixture into two even patties and place them on a plate.
- Make the aioli: mince the garlic and capers, combine with mayo in a small bowl, and stir until smooth.
- Warm a nonstick skillet over medium heat, add oil, then cook the patties until browned and warmed through, about 5 minutes per side.
- Whisk together oil, vinegar, Dijon, honey, salt, and pepper in a medium bowl to make the dressing; add the celery to the dressing, then seal the bowl.
- Toss the apple slices with the spinach and cranberries in a separate bowl for the salad; toast the buns if desired, then assemble by spreading aioli on the bottom bun, adding a patty, then the top bun and serving with the salad.
Two tips
- Prep ahead: make the aioli in advance and refrigerate until ready to use.
- Serving idea: swap in a second bun and add an extra squeeze of lemon on the salad for brightness.
Nutrition per serving
- Calories
- 662 kcal
- Protein
- 36 g
- Carbs
- 51 g
- Fat
- 36 g
- Fiber
- 8 g
- Sodium
- 822 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.