Fresh salmon, onions, peppers, herbs, lemon juice, and a few other tasty things are used to make juicy, tender Salmon Patties. This is an easy summer recipe that always works. You can even make extra and freeze some salmon patties for later.
That’s right, these salmon patties are going to become your new summer favorite! The best flavor comes from fresh salmon, which is then paired with other tasty ingredients. Fresh herbs, freshly squeezed lemon juice, Dijon mustard and more help to do just that.
This recipe can be made with either raw salmon or salmon that has been baked first. The main difference between using raw or cooked salmon is the texture. When salmon is cooked first, the texture is more flaky. When salmon is used raw, it’s more of little pieces than flakes.
Salmon patties always turn out so juicy, tender, and flavorful. I like to add capers on top to make them extra tasty. I enjoy making them all year, but I love making them in the summer because they are so light and fresh. They go well with roasted vegetables, in a sandwich, or on top of a bed of greens.
Salmon: Fresh salmon is best, but you can use frozen salmon filets if you have to. Just make sure to let them thaw all the way in the fridge before making the patties.
Herbs – Fresh parsley and dill weed are what create the subtle, yet mouthwatering herbaceous flavor here. I don’t recommend using dried herbs as you won’t achieve the same fresh flavor.
Lemon Juice: Real lemon juice that has just been squeezed is the best! Don’t use anything from a bottle or a concentrate.
To keep the other flavors from being too strong, I like to use just a pinch of salt and freshly ground black pepper.
Salmon burgers are a delicious healthy meal option that are growing in popularity. But can you freeze leftover salmon burgers for later? The answer is yes! Freezing salmon burgers is an easy way to save time and money while preserving the fresh taste and texture of these tasty patties.
In this complete guide, we’ll cover everything you need to know about freezing salmon burgers, including how to freeze them properly, storage times, thawing, and reheating With a few simple tips, you’ll be enjoying tender, flaky salmon burgers straight from the freezer
How to Freeze Salmon Burgers
Freezing cooked or uncooked salmon burgers is a breeze with these easy steps:
Cooked Salmon Burgers
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Allow cooked salmon burgers to cool completely, about 20-30 minutes. Placing them in the refrigerator speeds up cooling.
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Individually wrap each patty in plastic wrap parchment paper or waxed paper. This prevents them from sticking together.
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Place wrapped salmon burgers in a single layer in a freezer bag or airtight container. Squeeze out excess air before sealing.
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Label with contents and freeze date. Frozen salmon burgers will keep for 2-3 months.
Uncooked Salmon Burgers
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Form uncooked salmon patties and place on a parchment-lined baking sheet without touching.
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Freeze until solid, about 2 hours. Transfer frozen patties to a freezer bag or container.
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Seal, removing excess air. Label and freeze for up to 3 months.
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Refrigerate thawed burgers 1-2 days before cooking. Don’t refreeze raw burgers after thawing.
Salmon Burger Freezer Storage Time
Properly stored, frozen salmon burgers maintain quality and flavor for:
- Cooked burgers: 2-3 months
- Uncooked patties: 3 months
- For best quality and taste, use frozen salmon burgers within these time frames.
Monitor your freezer temperature, keeping it at 0°F or below. Use frozen burgers within 1-2 months for maximum freshness.
Thawing Frozen Salmon Burgers
Salmon burgers need to thaw fully before reheating and eating for food safety. Here are some thawing methods:
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Refrigerator: Thaw overnight in the fridge in a sealed container. This keeps them from drying out.
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Cold water: Seal burgers in a plastic bag and submerge in cold water, changing water every 30 minutes. About 1 hour thaw time.
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Microwave: Use the defrost setting in 30 second intervals. Turn over halfway and break up any thawed portions.
Avoid thawing at room temperature or in hot water. This allows bacteria to grow and compromises quality. Cook immediately after thawing.
Reheating Frozen Salmon Burgers
Thawed salmon burgers can be reheated using several cooking methods:
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Skillet or grill pan: Cook over medium heat with a bit of oil, 3-5 minutes per side.
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Oven: Bake at 400°F on a lined baking sheet for 10-15 minutes.
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Microwave: Microwave individual patties for 60-90 seconds, flipping halfway. Check for doneness.
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Slow cooker: Add thawed burgers with 1/4 cup liquid to a slow cooker on low for 2-3 hours.
Heat burgers to an internal temperature of 145°F. Discard any that don’t reach this safe temperature after reheating fully.
Tips for Freezing Salmon Burgers
Follow these tips for the best frozen salmon burgers every time:
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Use fresh, high-quality salmon. Freezing intensifies flavors and odors.
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Undercook burgers slightly before freezing. They’ll finish cooking when reheated.
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Cool burgers quickly before freezing. Use an ice bath or refrigerate first.
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Freeze burgers in single layers without touching on parchment-lined trays.
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Wrap each individually to prevent sticking and freezer burn.
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Squeeze out air and seal freezer bags/containers tightly.
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Label bags or containers with contents and dates. First in, first out!
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Store no longer than recommended time frames for optimal freshness.
Frequently Asked Questions
Freezing salmon burgers may bring up some questions. Here are answers to some common FAQs:
Can you freeze raw salmon patties?
Yes, raw salmon burgers can be frozen successfully. Form patties and freeze on parchment paper before transferring to freezer bags. Thaw before cooking as usual.
Do you bread salmon patties before freezing?
It’s best not to bread or coat the salmon patties before freezing. Breading can become soggy. Instead, bread thawed patties just before cooking.
How do you keep salmon patties from sticking when freezing?
Individually wrap each patty in plastic wrap, waxed paper, or parchment to prevent sticking. You can also place pieces of parchment between patties in a container.
Can you refreeze salmon patties after thawing?
It’s unsafe to refreeze salmon patties after thawing. Refreezing causes texture and moisture changes. Cook thawed patties within 1-2 days.
What is the best way to reheat frozen salmon cakes?
Oven baking, skillet cooking, and slow cooker reheating work well for retaining moisture in thawed salmon patties. Microwaves can dry them out.
Enjoy Your Frozen Salmon Burgers
With the proper freezing and thawing techniques, you can enjoy tender, moist salmon burgers even when freezing them in advance. Follow these tips for storing, thawing, and reheating frozen salmon burgers to always have this tasty, healthy option ready in your freezer.
How to Make Salmon Patties
Cut the filets into big chunks, then put them in the food processor and pulse a few times.
Dice the shallot and bell pepper into small pieces. Combine the salmon, diced veggies, and all other ingredients in a mixing bowl until combined (2).
Use an ice cream scoop and greased hands to form the patties (3). Preheat a large pan over medium heat with some canola oil.
Cook the salmon patties in the pan for about 7 minutes per side (4).
Once cooled to room temperature, store salmon patties in an airtight container in the refrigerator for 3-4 days. It’s best reheated them in a pan over medium-low heat. Seafood, in general, is not good to reheat in the microwave so try to avoid that. Preheat the cooking pan first and then add the salmon patties. If the pan is non-stick, you may not need additional oil for the pan. Cover the pan with a lid and reheat them on both sides just until heated through.
One of the most popular ways to enjoy these patties is to place them in a burger/sandwich. I recommend soft, smaller buns like Brioche because these salmon patties are delicate. Put lettuce, tomato, and tartar sauce on top, and enjoy every bite! My Grilled Salmon Burger recipe and the classic Salmon Burger recipe give you some ideas. ) Serve these salmon patties with a variety of side dishes for dinner. Serve it with your favorite sides like roasted vegetables, asparagus, side salads, mashed potatoes, or roasted potatoes. As a sauce, pair it with tartar sauce, remoulade, capers, or even homemade ranch dressing.
There are a couple of reasons the patties might fall apart: not enough binder or the cooking pan. The binders include bread crumbs, milk soaked bread, crushed crackers, mayo, and eggs. When making salmon patties with raw salmon, I don’t like to add the egg because it makes the patties too watery. Mayo and bread crumbs have been enough. One of the biggest reasons the patties might fall apart is the pan. Some issues could be that the pan is scratched, not clean enough, not non-stick, or there isn’t enough oil.
To freeze them uncooked:
Place shaped patties on a parchment paper lined baking sheet and place the sheet in the freezer. Freeze for 2 hours. Make sure to set the timer or you might forget them.
Take the frozen patties off the tray and stack them two high with a piece of parchment paper between each pair. Place stacks of patties into a freezer bag or divide them in portions among several smaller freezer bags. Get all the air out, seal, label, and freeze for up to 3 months.
To freeze them cooked:
Place cooked and cooled salmon patties on a baking sheet lined with parchment paper. Freeze them for 2 hours and make sure to set the timer so you don’t forget. Once frozen, place the patties into the freezer bags all together or in portions. Get all the air out, seal, label, and freeze for up to 3 months.
To thaw:
Take the bag of frozen patties from the freezer and place it in the refrigerator. Thaw in the refrigerator overnight.
Cutting Board – use plastic cutting board when working with raw meats!