If you've got a pound of salmon and 25 minutes, baked salmon burgers are your next dinner. The food processor does the heavy lifting, and they bake at 425°F for 10 to 12 minutes. They're fresh, flavorful, and a genuinely satisfying change from the usual chicken-or-beef routine.
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I started making these on busy weeknights when I wanted something lighter but still filling, and they've been a staple in my house ever since. There's something about salmon burgers that feels a little more interesting than a standard protein without requiring any extra effort. You can dress them up with sliced avocado and chipotle mayo or keep it simple with lettuce and lemon wedges. Either way, they're really satisfying.
If you love a lighter burger that doesn't feel like a compromise, my lemon herb salmon burgers are another version worth bookmarking; they use a slightly different flavor profile and are made in the air fryer.
Key Ingredients
- Salmon. Fresh, wild-caught salmon delivers the best flavor and texture here. If you're using canned salmon, make sure it's skinless and boneless.
- Dijon mustard. This does double duty; it adds flavor and helps keep the patties moist. If your burgers feel a little dry, add an extra tablespoon before shaping them.
- Panko breadcrumbs. These bind the patties together while keeping the texture light instead of dense. Gluten-free breadcrumbs, almond flour, or cracker crumbs all work as substitutes.
- Fresh herbs. Scallions and cilantro are my go-to combination here, but this recipe is flexible; use whatever fresh herbs you have on hand.
- Lemon. A squeeze of fresh lemon juice brightens the whole patty. You can also add a little zest if you want extra citrus flavor.
See the recipe card below for the remaining ingredients and quantities.
Variations
- Chili lime- I love chili lime seasoning. For this variation, I replace the lemon with lime and add chili lime seasoning, all of the other ingredients stay the same.
- Jalapeño cilantro- this is perfect if you're a fan of spice! Replace the lemon with lime and add 1 small diced jalapeño.
How to Make Baked Salmon Burgers
Step 1
Add the salmon to a food processor with the egg, mustard and lemon juice until it forms a paste.
Step 2
Next, add the breadcrumbs and remaining ingredients to the salmon mixture, mix, and form 4 burger patties.
Step 3
Bake in the oven on a parchment-lined baking sheet and serve with your favorite toppings.
Sarah's Top Tips
- Get the moisture balance right before you shape the patties. This is the step that determines whether your burgers hold together or fall apart. After mixing, the patty mixture should feel like it holds its shape when pressed but isn't sticky or soaking wet. Too wet: add breadcrumbs. Too dry and crumbly: add a splash more lemon juice or another small spoonful of mustard.
- Don't over-process the salmon. Pulse the food processor just until the salmon forms a rough paste. If you run it too long, the texture turns gummy instead of tender, and the burgers lose that nice, slightly chunky bite.
- Make a double batch and freeze half. These freeze really well both before and after baking. Shape the extra patties, place them on a parchment-lined sheet to freeze solid, then transfer to a freezer bag with parchment between each one. I do the same thing with my baked turkey spinach meatballs; batch cooking is such a good weeknight shortcut.
- If your salmon has skin, use a sharp knife to remove it cleanly. The food processor won't break the skin down the way it does the flesh, so it's worth taking a minute to remove it first.
- Don't skip the broil at the end if you want golden color. The 425°F bake cooks the burgers through, but 1 to 2 minutes under the broiler is what gives the tops that lightly crisped finish.
Serving Suggestions
These baked salmon burgers are really easy to build a meal around. For a classic burger night, pile them onto toasted buns with lettuce, tomato, and chipotle mayo. They're also great with sliced avocado, tartar sauce, mango salsa, or just a squeeze of fresh lemon, whatever sounds good to you.
For sides, my air fryer frozen seasoned fries are a natural pairing and ready in almost no time. If you want something fresh alongside, my grilled corn salad or Greek cucumber salad both work really well and keep the whole meal feeling light. For something a little heartier, my potato salad without eggs and mayo is an easy crowd-pleaser that comes together quickly.
Storage & Reheating
Fridge: Store leftover salmon burgers in an airtight container in the refrigerator for up to 3 days.
Freezer: Let the patties cool completely, then freeze in a freezer-safe container for up to 3 months. Place a layer of parchment or plastic wrap between each burger so they don't stick together.
Reheat: Warm in the oven at 350°F for about 8 to 10 minutes, or microwave in 30-second intervals until heated through. The oven gives you a slightly better texture, but the microwave works fine if you're in a hurry.
Make ahead: You can shape the patties up to a day ahead and refrigerate them uncovered until you're ready to bake. This is a great shortcut if you know you have a busy night coming up.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Baked Salmon Burgers (Ready in 25 Minutes)
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Ingredients
- 1 pound wild-caught salmon
- 1 egg
- ½ lemon, juiced
- 1 tablespoon dijon mustard
- 2 tablespoons scallions
- 2 tablespoons cilantro
- 1 teaspoon paprika
- ½ cup panko breadcrumbs
- salt and black pepper, to taste
Instructions
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
- Remove skin from the salmon and cut into cubes. Add the salmon along with the egg, dijon mustard and lemon juice to a food processor or high-powered blender.1 pound wild-caught salmon, 1 egg, ½ lemon, 1 tablespoon dijon mustard
- Pulse the mixture until it forms a paste then transfer to a bowl and add in the remaining ingredients.2 tablespoons scallions, 2 tablespoons cilantro, 1 teaspoon paprika, ½ cup panko breadcrumbs, salt and black pepper
- Mix with your hands and form mixture into 4 patties (add more breadcrumbs if too wet or more lemon juice if too dry).
- Place burgers on a baking sheet and bake for 10-12 minutes.
- Remove from the oven and serve with fries and a salad, your favorite vegetable or on a bun. Enjoy!
Sarah's Tips
- Too wet? Add panko breadcrumbs one tablespoon at a time until the mixture holds its shape when pressed.
- Too dry? Add a small splash of lemon juice or an extra teaspoon of Dijon mustard and mix again before shaping.
- Want more color on top? Broil for 1 to 2 minutes at the end of baking. Keep a close eye - it goes fast.
- Canned salmon works too. Use skinless and boneless canned pink salmon if that's what you have. The texture will be slightly softer but still holds together well.
- Skin removal tip. If your salmon fillet has skin, use a sharp knife to remove it before cutting into cubes. The food processor will not break it down.
- Make ahead. Shape the patties up to one day ahead and refrigerate uncovered until ready to bake.
- Freezer friendly. Freeze fully cooled patties for up to 3 months with parchment between each one to prevent sticking.
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