Baked Salmon Burgers (Ready in 25 Minutes)
Baked salmon burgers are ready in just 25 minutes and made with fresh wild-caught salmon, Dijon mustard, lemon, and fresh herbs. They hold together beautifully, have a tender and flaky center, and work great on a bun or served alongside your favorite sides.
Servings: 4 Burgers
Calories: 53.17kcal
Equipment
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!
Video
Notes
- 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.
Nutrition
Serving: 1Burger | Calories: 53.17kcal | Carbohydrates: 7.24g | Protein: 2.77g | Fat: 1.64g | Saturated Fat: 0.45g | Trans Fat: 0.01g | Cholesterol: 40.92mg | Sodium: 113.97mg | Potassium: 65.61mg | Fiber: 0.95g | Sugar: 1g | Vitamin A: 147.02IU | Vitamin C: 9.4mg | Calcium: 27.95mg | Iron: 0.74mg
