Go Back
+ servings
Logo of The Forked Spoon showing Spork
Grilled Salmon Burgers with Garlic Lemon Aioli
4.92 from 24 votes

Grilled Salmon Burgers with Garlic Lemon Aioli

Get ready for Game Day with this fast, fresh and easy 30-minute recipe for perfectly petit Grilled Salmon Burgers with Garlic Lemon Aioli.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 8 Sliders
Calories: 532kcal


For the Lemon Garlic Aioli

  • 1 cup mayonnaise
  • 4 cloves garlic minced
  • Juice from 1/2 a large lemon
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1-2 teaspoon fresh dill minced

For the Marinade

For the Sliders

  • 2 pounds Salmon Fillets responsibly, wild-caught salmon if possible
  • 8 slider buns I used brioche buns
  • watermelon radish thinly sliced
  • micro green or lettuce
  • asparagus and mini sweet peppers for grilling


For the Lemon Garlic Aioli

  • In a medium bowl add all ingredients for the Lemon Garlic Aioli and stir well to combine. Season with additional lemon juice and salt, to taste. Set aside in the refrigerator to allow the flavors to set.

For the Marinade

  • Add all ingredients for the marinade to a large bowl. Whisk to combine. Transfer marinade to a large ziplock bag and carefully transfer salmon chunks to the bag with the marinade. Allow salmon to marinate for at least 30 minutes or up to 4 hours.

For the Sliders

  • Outdoor grill- Preheat grill to medium and lightly brush grill grates with oil. Carefully transfer salmon to preheated grill, discarding any leftover marinade. Cook the salmon for approximately 5-8 minutes per side (time will vary depending on the thickness of your fish). 
  • Set your Philips Smokeless Grill to "grill" and preheat. Carefully brush the grates with a light coat of canola oil and transfer the salmon chunks to the grill, skin-side-down. Discard marinade. Allow salmon to cook for approximately 5-7 minutes on each side, or until salmon starts releasing white, creamy-looking beads on its surface (this means it's done). Remove salmon from the grill and transfer to a clean plate to rest.
  • As the salmon rests, transfer the sliced slider buns to the grill and toast for 2-3 minutes, taking care not to burn. Turn off heat.
  • Remove buns and top with a thick layer of micro greens, cooked salmon, watermelon radish, and lemon garlic aioli. Delicious served immediately, or leftover.
  • OPTIONAL- the Philips Smokeless Grill is amazing for grilling vegetables such as asparagus, mini sweet peppers, corn, zucchini, etc. To grill, brush with a thin layer of vegetable oil and a sprinkle of salt and pepper. Grill each side for 3-4 minutes, or until cooked (cooking times will vary depending on the type of vegetable).


I asked my local supermarket butcher to cut my salmon into slider-size pieces. If this is not available to you, pieces a little less than 2x2 inches is perfect.


Calories: 532kcal | Carbohydrates: 24g | Protein: 26g | Fat: 36g | Saturated Fat: 9g | Cholesterol: 74mg | Sodium: 781mg | Potassium: 591mg | Fiber: 1g | Sugar: 9g | Vitamin A: 65IU | Vitamin C: 0.5mg | Calcium: 50mg | Iron: 2.2mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.