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This Tartar Sauce for Salmon Burgers is the sauce that takes your burger to the next level. This tangy, creamy homemade tartar sauce is made with dill pickles, capers, fresh dill, and Dijon mustard for the perfect match with salmon.
Be sure to check out our Creamy Dill Sauce For Salmon!
We make this any time we’re serving salmon burgers, but we keep a jar of it in the fridge for most of the week because it goes on everything — grilled fish, air fryer fish sticks, crab cakes, shrimp sandwiches. Once you’ve made tartar sauce from scratch, the jarred version starts to taste like a lot less than what it’s charging.
Why this tartar sauce works so well with salmon: Most tartar sauces are built around white fish — light, mild, delicate. Salmon is richer and more assertive, so this version goes slightly bolder: more fresh dill, capers for extra brine, Dijon for sharpness, and both pickle juice and lemon juice for a layered acidity that cuts through the richness of the fish without overpowering it.
Ingredients you’ll need
How to make tartar sauce for salmon burgers
- In a medium bowl, stir together all the ingredients until well combined.
- Taste and adjust with more lemon juice, pickle juice, or salt if needed.
- Cover and refrigerate for at least 30 minutes before serving.
What to serve this tartar sauce with
- Salmon Burgers: Spread generously on both bun halves.
- Fish Sticks: A delicious alternative to ketchup.
- Grilled Shrimp: Serve as a dipping sauce alongside cocktail sauce.
- Fish Sandwiches: Spread thick on toasted brioche buns.
- Crab Cakes: A perfect match for Old Bay–seasoned crab cakes.
- Pan-Seared Fish: Spoon alongside cod, halibut, or tilapia.
Helpful tips
- Chop everything finely: Finely mince the pickles, capers, and shallot for a smooth, spreadable sauce with balanced flavor in every bite.
- Don’t skip the chill time: Refrigerate for at least 30 minutes (or up to 1 hour) to let the flavors meld.
- Use good-quality mayonnaise: Since mayo is the base of the sauce, a full-fat, high-quality mayonnaise gives the best flavor and texture.
- Season after chilling: Taste the sauce after it has chilled and adjust the salt if needed, as the pickles and capers will release more salt over time.
Variations
- Lighter version: Replace half the mayonnaise with plain Greek yogurt for a lighter, tangier sauce.
- Spicy tartar sauce: Add 1–2 teaspoons of sriracha or a pinch of cayenne for a little heat.
- Sweet pickle version: Use sweet pickles or sweet relish instead of dill pickles for a sweeter, classic diner-style tartar sauce.
- No capers: Skip the capers and add an extra tablespoon of chopped dill pickles plus a splash of white wine vinegar for a similar tangy flavor.
Storage
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Not recommended, as the mayonnaise can separate when thawed.
- Before serving: Give the sauce a quick stir, as a little liquid may separate during storage.
The sauce keeps beautifully in the fridge for up to a week in a sealed jar. A quick stir before using is all it needs if any liquid has settled. Don’t freeze — mayonnaise separates when frozen and the texture won’t recover.
Frequently asked questions
Both are mayo-based sauces served with seafood, but remoulade is typically more complex — it often includes hot sauce, Creole mustard, horseradish, and spices for a spicier, more assertive flavor profile. Tartar sauce is cleaner and more focused: pickles, capers, dill, and lemon provide a tangy, briny balance without the extra heat or spice of remoulade.
Yes — use 1 teaspoon of dried dill in place of 1 tablespoon of fresh. Dried dill is more concentrated, so a smaller amount goes a long way. Fresh dill gives a slightly brighter, more vibrant flavor if you can find it, but dried works well and is perfectly acceptable, especially after the sauce has had time to chill and the flavors have melded.
Yes — the sauce will still be delicious without them. Increase the chopped dill pickles slightly (an extra tablespoon) and add a small splash of white wine vinegar to compensate for the briny, floral note that capers bring. The result is a more straightforward pickle-forward tartar sauce, which is actually how many classic versions are made.
Made this tartar sauce? Rate it and tell us what you served it with — we’d love to know!
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Tartar Sauce for Salmon Burgers
Ingredients
- 1 cup mayonnaise
- ½ cup finely chopped dill pickles
- 1 tablespoon pickle juice
- 1 tablespoon finely chopped fresh dill, or 1 teaspoon dried dill
- 1 tablespoon finely chopped capers
- 2 tablespoons finely minced shallot, or sweet onion
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- ¼ teaspoon kosher salt, or to taste
- ¼ teaspoon freshly ground black pepper
Instructions
- Add the mayonnaise, chopped dill pickles, pickle juice, fresh dill, capers, shallot, Dijon mustard, lemon juice, salt, and pepper to a medium bowl. Stir until well combined.
- Taste and adjust the seasoning with more lemon juice, pickle juice, or salt if needed.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- Fresh dill gives the best flavor, but dried dill works in a pinch.
- Capers add a subtle briny flavor that pairs especially well with salmon, but you can leave them out if you prefer a more traditional tartar sauce.
- For an extra creamy sauce, stir in 1 tablespoon sour cream or Greek yogurt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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