Salmon burgers are one of my favorite quick and easy weeknight meals because I don’t eat meat and I love burgers. Their flavorful taste combines the best of seafood and classic burgers. But getting the cook time right can be tricky. Undercook them and the texture is mushy and unappealing. Overdo it and they dry out. So how long should you grill salmon burgers so they are juicy, flavorful, and hold together perfectly? Follow this guide to grilling salmon burgers that are sure to please.
The Importance of Texture and Doneness
It’s important to enjoy the texture of any burger, and salmon burgers are no different. The inside should stay soft and juicy, while the outside should get nice char marks and a light crust. Just the right amount of doneness makes the difference between dry, crumbly patties and amazing burgers that your family will ask for again and again.
For salmon that point is around 145°F internal temperature when tested with an instant read thermometer. This leaves the interior still slightly translucent or medium rare. Cooking beyond this risks drying out the delicate salmon. erring on the slightly underdone side also helps since carryover cooking will continue to raise the internal temp another 5-10°F as it rests after grilling.
Pattie Thickness Matters
How long your salmon patties take on the grill depends a lot on how thick they are. Most burger patties weigh between 4 and 6 ounces and are 3/4 to 1 inch thick. But for salmon burgers, patties that are just over 1/2 inch thick and weigh 2 to 4 pounds are best. These thinner patties cook faster and allow more surface area for flavorful charring.
For 1/2 inch thick salmon patties, target grill times are around 2 minutes per side. If making thicker 3/4 inch burgers, extend cook times closer to 3 minutes per side. Always watch patties closely and rely more on texture cues than strict cook times.
Starting with Chilled Patties
You’ll get the best results grilling salmon burgers if patties are well-chilled before they hit the grill. Form patties and refrigerate for at least 30 minutes, or up to 24 hours for convenience. Chilled patties hold their shape much better during grilling. They won’t fall through the grates or stick as easily.
Pre-chilling also slows the cooking process initially so the interior and exterior cook at a more even pace Letting patties stand helps the ingredients meld together too. The small bite of raw salmon and other flavors will have married nicely upon grilling
Use a Hot Grill and Don’t Move Burgers
Getting nice grill marks on salmon patties requires high, direct heat. Preheat your grill or grill pan to at least 450°F. Brush the grates with oil to prevent sticking. Place burgers gently on the hot grill and resist the urge to move them once they’re on.
Moving patties too soon will make them fall apart Let them cook undisturbed for at least 2 minutes, or until you see good char marks forming Use a thin metal spatula to gently lift and flip them. Continue grilling the second side without moving until done.
Add a Simple Mix-In and Use a Thermometer
Mixing in panko breadcrumbs or minced veggies helps bind salmon patties for better grilling. Aim for a 75/25 ratio of salmon to breadcrumbs/fillers for ideal texture. And always use an instant read thermometer to check for 145°F doneness, regardless of cook time. Different thicknesses and grill heat can impact total time.
Grilling Tips for Moist Salmon Burgers
- Make thinner 1/2 inch patties rather than large thick burgers.
- Chill patties thoroughly before grilling.
- Use high heat of at least 450°F.
- Cook patties undisturbed for grill marks.
- Rely more on texture than strict cook times.
- Mix in some panko crumbs or veggies to bind.
- Check temperature for 145°F doneness.
Sample Recipe and Cook Times
This recipe for grilled salmon burgers from Weber Seasonings demonstrates the ideal prep and quick grill times:
Ingredients:
- 1 1⁄2 pounds skinless salmon, chopped
- Dijon mustard, mayonnaise, and seasoning
- Scallions, panko crumbs
Instructions:
- Form into 4 patties, 3/4 inch thick
- Chill 30 minutes
- Grill on high heat, 4 minutes per side
- Top with avocado, tomato, lettuce, mayo
The 3-4 minute cook times per side work well for these 3/4 inch thick patties grilled over high heat. Flavorful mix-ins and spoon-able toppings finish them off.
Be Careful Not to Overcook
It can be tempting to grill salmon patties a little longer to seemingly ensure they are cooked through. But extending times much past 3-4 minutes per side for 3/4 inch thick burgers will rapidly dry them out. Salmon overcooks quickly and continues cooking off grill.
Rely on an instant read thermometer to gauge doneness instead. And remember you want to pull them at 145°F for a moist, medium rare interior. Err on the slightly underdone side since carryover cooking will finish them off the grill.
Make a Flavorful Sauce for Moistness
One trick I like to keep my salmon patties extra moist and flavorful is topping them with sauce while they’re still hot off the grill. My favorite easy option is mixing mayo, soy sauce, pickled ginger, and a little wasabi. The creamy spicy sauce keeps the salmon tender.
I also love drizzling on Teriyaki sauce, honey mustard, or even ketchup. The choice is yours – just be generous with the sauce right after grilling for added flavor and moisture.
Cook Thinner Patties for Sliders
For bite-sized salmon slider patties, form patties into smaller 2 ounce portions. Grill these 1/2 inch thin patties about 2 minutes per side over hot heat. They’ll cook fast so watch them closely.
Top sliders with the same creative sauces and toppings you would burgers. The benefit of sliders is more surface area for those tasty char marks amplifying the flavor.
Mastering the ideal grill times is the difference between dry salmon burgers and incredibly juicy, flavorful patties your family will love. Chill patties thoroughly before grilling, use high heat, and rely more on texture than timing. Always check temperature for 145°F doneness. Mix in binders like panko and finish with flavorful sauces for success. With the right techniques, salmon burgers can be just as crave-worthy as classic beef.
The homemade, handmade GRILLED SALMON BURGERS are perfect!
Our recipe for GRILLED SALMON BURGERS is surprisingly easy to prepare. Chop up this favourite fresh fish and boost the flavours with a few key ingredients. Then, form the patties and grill them to perfection. What could be more perfect?.
For all the pescatarians out there, we set out to make a burger recipe that would make the burgers truly unforgettable. It was also important that they held their shape when cooking, and also stayed moist and tender. Judging by the compliments we received from our recipe testers, we achieved all of that and then some.
Here’s why this recipe is the only recipe for GRILLED SALMON BURGERS you’ll ever need:
The most important ingredient in this recipe is fresh salmon. Before the fishmonger wraps up your order, ask him or her to remove those troublesome pin bones. Pin bones are not attached to the skeleton of the salmon and in essence float within the flesh. Since you’ll have to cut the fish by hand, it’s best to have a professional do it. It will save you a lot of time and stress.
In the video, I make it clear that cutting the fish by hand is the only way to do it. Although you may be tempted to use a food processor, don’t. The goal is to make these burgers with small, varied sizes of chopped salmon. This helps them stick together and further prevents them from falling apart on the barbecue.
The two binding agents for these SALMON BURGERS are panko breadcrumbs and egg. The panko soaks up any excess moisture while the eggs help keep the burgers together as they cook. These two ingredients are the secrets of success for the recipe.
I was eating salmon sushi on my way up to the cottage when I had an idea: I want SALMON BURGERS to taste like this! This recipe captures the taste of spicy salmon, made better with pickled ginger, wasabi, and mayo. The result is something wickedly delicious. Click HERE to watch a short video about our wonderful WASABI MAYONNAISE.
It is very important that you put your salmon burgers in the fridge for at least 30 minutes before grilling them. This helps them “keep it together” when they hit the grill.
We tried this recipe three times and came up with the following cook times for an 8-ounce steak on a 450°F grill: burgers, place them onto the barbecue, close the lid and cook undisturbed for 3 minutes. Flip them and cook for an additional 3 minutes. When making smaller, 4oz. slider-sized patties, cook for 2½ minutes, flip and cook for an additional 2 minutes. Pressing down on the middle of the burger is a great way to see if it’s done without cutting it while it’s cooking. If it feels nice and firm, you’re done, or should I say, they are!.
I like serving the burgers on my favourite hamburger and slider buns. Use whichever ones you like best. Cover the burgers with soy sauce and sesame seeds before adding the toppings below. That’s a nice touch!
Combining a favourite store-bought mayonnaise with chopped pickled ginger and wasabi delivers a welcome, punchy flavour boost. I cut down on the wasabi in this recipe so that everyone could enjoy it, but I always add more to my own taste. Adding a few slices of cucumber to these burgers is unexpected but oh so right.
One last thing about these burgers: do what I did and don’t put ketchup and mustard on them. Why mess around with perfection?!.
If you want a tasty side dish to go with your meal, try our WARM BEAN SALAD or CREAMY COLESLAW.