Ginger-Lime Aioli for Pacific Halibut Burgers, Salmon & More
June 18th, 2025A Zesty Sauce for Seafood
Chef's note: Pacific Halibut Burgers can be broiled, grilled, baked, pan-fried, or air-fried. See the full array of Pacific Halibut Burger Cooking Methods for a complete list of options.
Bright, zesty, and full of layered flavor, this ginger-lime aioli is a delicious sauce for seafood that’s perfect for summertime meals. The aioli is a delicious match with hearty Pacific Halibut Burgers, complementing the flavor of the preseasoned patties. Fresh ginger and lime bring brightness to the aioli, while garlic and honey round things out with a subtle warmth and sweetness. Slathered onto a toasted brioche bun, the ginger-lime aioli ties together every bite — especially when paired with a simple slaw of cucumbers, tangy pickled onions, and creamy crumbled feta.
Try serving the ginger-lime aioli as a sauce for grilled Pacific halibut fillets, alongside a serving platter of wild salmon, or even as a dip for steamed crab.
For the slaw, you can use store bought pickled onions or make a homemade batch using your favorite recipe. Alternatively, try making our simple recipe for pickled shallots — it’s easy to make with a couple of shallots, vinegar, salt, sugar, and a fresh chili, and it will last several weeks in your fridge.
Ginger-Lime Aioli for Pacific Halibut Burgers, Salmon & More
By Wild Alaskan Company
Note: The aioli and cucumber slaw do not require any cooking. The “cook time” listed in the recipe includes 30 minutes of resting time for the aioli, which allows the flavors to meld. While the aioli is resting, you can use that half hour of free time to cook the Pacific Halibut Burgers using your preferred method from the top of the blog post.
Prep time
10 minutes
Cook Time
30 minutes
Total time
40 minutes
Yield
4 servings
Ingredients
- FOR GINGER-LIME AIOLI
- ½ cup mayonnaise
- 1-inch piece of ginger, grated
- Zest of 1 lime
- 1 tablespoon fresh lime juice
- 2 large garlic cloves, minced
- 1 teaspoon honey
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- FOR THE BURGERS
- 4 (5 oz.) Pacific Halibut Burgers
- 1 cup shaved cucumbers, excess moisture removed
- ¼ cup pickled red onions
- ½ cup crumbled feta
- 4 brioche hamburger buns, lightly toasted
Instructions
1. In a small bowl whisk together the mayonnaise, grated ginger, lime zest, lime juice, garlic, honey, salt, and pepper until fully combined. Cover and refrigerate for 30 minutes.
2. Meanwhile, cook the Pacific Halibut Burgers using your preferred method. (See cooking method options above.)
3. Spread 2 tablespoons ginger-lime aioli over the bottom of the toasted bun. Top with cooked halibut burger, ¼ cup shaved cucumbers, about 1 tablespoon pickled red onions, and about 2 tablespoons crumbled feta. Top with remaining bun and enjoy immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
