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Salmon Burgers with Dill Recipe: You can make juicy, smoky salmon burgers with dill right at your campsite using a simple skillet or a grill grate over hot coals. This outdoor-friendly recipe turns a pound of fresh salmon into four hearty burgers that hold together with panko and an egg, brightened with lemon and plenty of fresh dill.
While you’re near the fire, you’ll mix the patty ingredients in a bowl or a resealable bag, form patties with damp hands, and cook them in a well-oiled cast-iron skillet or directly on a grill grate for a few minutes per side until golden and flaky. Top with a quick dill-yogurt or mayo-dill sauce, layer on toasted buns, add crisp lettuce and tomato if you have them, and enjoy a satisfying meal with minimal cleanup.
The flavors are fresh enough to feel light but robust enough to stand up to smoky campfire character. You’ll appreciate how fast the patties come together and how forgiving they are if you slightly overcook them; the dill and lemon juice keep the profile bright. Pack basic tools: a cutting board, spatula, bowl, measuring spoons, and a skillet or grate, and you’ll be serving warm salmon burgers while the campfire embers glow.
Ingredients:
- 1 lb salmon, fresh fillet, skin removed
- 1/2 cup breadcrumbs, panko
- 1 large egg
- 2 tbsp mayonnaise
- 1 tbsp mustard, Dijon
- 2 tbsp dill, chopped – fresh
- 2 tbsp green onion, minced
- 1 tbsp lemon juice, fresh
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp olive oil, (for cooking)
- 4 burger buns, and desired toppings (lettuce, tomato, pickles)
- 1/4 cup plain Greek yogurt or sour cream for dill sauce
Cooking Instructions For the Salmon Burgers with Dill Recipe:
- Flake the salmon into a bowl with a fork or chop coarsely on a cutting board.
- Add panko, egg, mayonnaise, Dijon, chopped dill, green onion, lemon juice, salt, and pepper to the salmon.
- Gently fold ingredients until just combined; avoid overworking so patties stay tender (about 3–5 minutes of mixing).
- Divide mixture into four equal portions and form into 3/4–1 inch thick patties, pressing edges to hold shape.
- If time allows, set patties on a plate and chill on ice or in a cooler for 10 minutes to firm up before cooking.
- Heat your skillet or grill over medium-hot coals, add oil, and cook patties 4–6 minutes per side until golden and cooked through.
- Serve on toasted buns with dill sauce or mayo and your favorite toppings.
Salmon Burgers with Dill Recipe
On one of my camping trips, I decided to try a Salmon Burgers with Dill Recipe over the fire, and it turned into one of the best meals I’ve made outdoors. The salmon cooked quickly, the dill added fresh flavour, and the burgers held together perfectly on the grate. It was simple to put together and felt like something special to enjoy at camp.
Why The Salmon Burgers with Dill Recipe Works for Camping
A Salmon Burgers with Dill Recipe is ideal for camping because salmon cooks fast and doesn’t require much seasoning to taste good. Canned salmon or pre-formed patties are easy to pack in a cooler, and dill adds brightness without needing extra sauces. Burgers are also practical for camp because they’re handheld and don’t require utensils, which keeps things simple. I’ve found that salmon burgers are a nice change from the usual beef patties, especially when I want something lighter but still filling.
Equipment I Used
When I cooked my Salmon Burgers with Dill Recipe, I used a campfire grate to grill the patties. A cast iron skillet also works well if you want a sturdier surface for cooking. Tongs made flipping the burgers easier, and foil helped keep the buns warm near the fire. I stored the salmon mixture in a container in the cooler until it was time to cook, and I prepped the dill sauce at home to save time at camp.
How I Cooked Them at Camp
For this Salmon Burgers with Dill Recipe, I formed the patties ahead of time using salmon, breadcrumbs, and a bit of seasoning. At camp, I placed them on a hot skillet over medium coals and cooked for about 4 to 5 minutes per side until browned and firm. While the patties cooked, I wrapped the buns in foil and placed them near the fire to warm. Once the burgers were done, I added a spoonful of dill sauce on top and served them on the warm buns with lettuce and tomato. The whole process took less than 20 minutes.
Paring and Serving For the Salmon Burgers with Dill Recipe
The first time I made this Salmon Burgers with Dill Recipe, I served the burgers with chips and pickles for a simple side. On another trip, I paired them with foil-roasted potatoes and grilled corn, which made it more of a full meal. Fresh fruit also works well as a lighter pairing. Leftover patties kept nicely in foil in the cooler and were easy to reheat the next day for lunch, either on a bun or broken up into wraps.
After trying a Salmon Burgers with Dill Recipe at camp, I realised how easy it is to make seafood-based meals outdoors. The burgers cook fast, the dill sauce adds freshness, and the whole dish comes together with very little cleanup. It’s a recipe I’ll keep making on camping trips whenever I want something different from the usual beef or chicken meals.
Campfire Burgers with Dill Recipes
Ingredients Â
- 1 lb salmon fresh fillet, skin removed
- 1/2 cup breadcrumbs panko
- 1 large egg
- 2 tbsp mayonnaise
- 1 tbsp mustard Dijon
- 2 tbsp dill chopped - fresh
- 2 tbsp green onion minced
- 1 tbsp lemon juice fresh
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for cooking)
- 4 burger buns and desired toppings (lettuce, tomato, pickles)
- Optional: 1/4 cup plain Greek yogurt or sour cream for dill sauce
Instructions
Cooking Instructions For the Salmon Burgers with Dill Recipe:
- Flake the salmon into a bowl with a fork or chop coarsely on a cutting board.
- Add panko, egg, mayonnaise, Dijon, chopped dill, green onion, lemon juice, salt, and pepper to the salmon.
- Gently fold ingredients until just combined; avoid overworking so patties stay tender (about 3–5 minutes of mixing).
- Divide mixture into four equal portions and form into 3/4–1 inch thick patties, pressing edges to hold shape.
- If time allows, set patties on a plate and chill on ice or in a cooler for 10 minutes to firm up before cooking.
- Heat your skillet or grill over medium-hot coals, add oil, and cook patties 4–6 minutes per side until golden and cooked through.
- Serve on toasted buns with dill sauce or mayo and your favorite toppings.
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