These tasty Baked Salmon Burgers are made with fresh salmon and are super easy to make. This recipe will be your new go-to weeknight dinner.
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Why You'll this Recipe
- Quick and easy recipe. These salmon burgers take only 25 minutes total, including prep and cooking time, so they are perfect for weeknight dinners!
- Made with kitchen staples. This salmon cake recipe uses pantry and fridge staple ingredients. You may only need to run to the store for salmon. My Easy Tuna Patties are made with even more pantry-friendly ingredients.
- Easy to customize. You can easily add your favorite spices and herbs to these salmon burgers.
Ingredients and Substitutions
- Salmon. I prefer fresh wild-caught salmon in this recipe but you can also use canned pink salmon. Just make sure the canned salmon is skinless and boneless.
- Herbs. The recipe calls for green onions and cilantro but you can use any fresh herbs.
- Lemon. Feel free to add some lemon zest in addition to the juice.
- Panko breadcrumbs. You can substitute gluten-free breadcrumbs, almond flour or cracker crumbs for the breadcrumbs.
See the recipe card below for the remaining ingredients and quantities.
Variations
There are a few ways to customize and play around with these salmon burgers.
- 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.
Instructions
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
- Make a double batch ahead of time to enjoy as lunches or on busy weeknights.
- If your salmon has skin, use a very sharp knife to remove it.
- Salmon burgers can become dry if you use too many panko breadcrumbs. Add an additional tablespoon of mustard to fix this.
- Baked salmon patties can fall apart if there is too much liquid in the mixture or not enough liquid. Adjust by adding more breadcrumbs or more lemon juice and mustard as needed.
Serving
These baked salmon burgers go great with many side dishes including, Air Fryer Frozen Seasoned Fries and Potato Salad without Mayo.
I love using lettuce, tomato and chipotle mayonnaise on my burger but here are a few more topping ideas:
- Sliced avocado
- Tartar sauce
- Mango or pineapple salsa
- Lemon wedges
- Hot sauce
Storage & Reheating
- Store any leftovers in an airtight container in the fridge for 2-3 days.
- You can freeze the burgers for up to 3 months. Allow them to cool completely and then store them in a freezer-safe container. Use plastic wrap or parchment paper in between the burgers to keep them from sticking.
- Reheat in the microwave or oven until warm.
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
Yields: 4 Burgers
These tasty Baked Salmon Burgers are made with fresh salmon and are super easy to make. This recipe will be your new go-to weeknight dinner.
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Ingredients
- 1 pound wild-caught salmon
- 1 egg
- ½ lemon, juiced
- 2 tablespoons scallions
- 2 tablespoons cilantro
- 1 teaspoon paprika
- 1 tablespoon dijon mustard
- 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.
- Pulse the mixture until it forms a paste then transfer to a bowl and add in the remaining ingredients.
- 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
- Make a double batch ahead of time to enjoy as lunches or on busy weeknights.
- If your salmon has skin, use a very sharp knife to remove it.
- Salmon burgers can become dry if you use too many panko breadcrumbs. Add an additional tablespoon of mustard to fix this.
- Baked salmon patties can fall apart if there is too much liquid in the mixture or not enough liquid. Adjust by adding more breadcrumbs or more lemon juice and mustard as needed.
- Store any leftovers in an airtight container in the fridge for 2-3 days. You can freeze the burgers for up to 3 months. Allow them to cool completely and then store them in a freezer-safe container. Use plastic wrap or parchment paper in between the burgers to keep them from sticking.
- Reheat in the microwave or oven until warm.
Tools I Use for This Recipe
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