Salmon burgers are juicy and flavor-packed thanks to a few simple tips and this easy recipe. If you put some Tzatziki sauce on top of these salmon patties, they taste great as a burger, on a bed of arugula and vegetables, or just by themselves.
This salmon burger recipe is sure to become part of your rotation. The dry, crumbly, and flavorless disks I often experienced at restaurants have left me wanting more. You can no longer settle for bland, dry salmon patties! After a lot of testing and research, I found a few ways to make juicy salmon burgers every time! As usual, we turned up the flavor! The Mediterranean style adds a new level to this salmon burger recipe, just like it did with my Greek Lamb Burgers. Green onion and herbs add bursts of freshness. A Mediterranean-style spice blend of coriander, tangy sumac, and sweet or smoked paprika adds to the intrigue. A final squeeze of lemon juice adds a tang to balance the rich, buttery salmon. Texture is the other bone I have to pick with your average salmon patty recipe. When I mix the breadcrumbs into the patty, it dries out the salmon by drawing out all the water. I instead make these crabcake-style, using the breadcrumbs (feel free to use gluten-free) as a coating. This makes the patties super tender on the inside and crispy on the outside. The breadcrumbs don’t steal all the juices from the burger; instead, they toast up and become toasty, golden brown, and delicious in the pan! These salmon burgers are tasty and versatile; serve them with some Greek-Style Oven Fries on the side. Or, use them as a healthy protein to top simple salads, like Lemony Arugula Salad with Avocado.
This salmon burger recipe is made with easy-to-find ingredients. Pan-seared until crispy, they can be made year-round.
Salmon patties are a classic and delicious way to enjoy salmon. Also known as salmon croquettes or salmon cakes these crispy patties are made by combining cooked salmon with binding ingredients like eggs and breadcrumbs. But knowing exactly when salmon patties are done can be tricky. Undercooked patties run the risk of harboring harmful bacteria, while overcooking leads to dry crumbly patties. So how do you know when salmon patties are cooked just right? In this article, we’ll go over all the telltale signs and tips for perfectly cooked salmon patties every time.
What are Salmon Patties?
Salmon patties are made by combining flaked, cooked salmon with eggs, breadcrumbs or crackers and seasoning. The mixture is then formed into small patties or cakes and cooked by pan-frying baking, or broiling until golden brown and crispy on the outside. Salmon patties make for a quick, budget-friendly meal and are also tasty in sandwiches or served alongside fresh greens. Traditionally a supper staple in the Southern United States, salmon patties are now popular all over.
Why Proper Cooking is Essential
It’s important to cook salmon patties thoroughly to avoid foodborne illnesses. Salmon may contain bacteria and parasites if undercooked. Salmon also needs to be cooked at a higher temperature than chicken or beef. While salmon patties cook quickly, proper cooking technique is key. Your salmon patties will be fully cooked but still soft and juicy if you keep an eye on the temperature, cooking times, and visual cues.
How to Tell When Salmon Patties are Done
Check the Internal Temperature
Using an instant-read thermometer is the most reliable way to check doneness. In the thickest part of a patty, put the thermometer. Be careful not to touch any pan or bone. Salmon patties are safely cooked through when the internal temperature reaches 145°F (63°C). If any patties are under, return them to the heat.
Look for Visual Cues
Salmon patties are done when:
- The exterior is golden brown and crispy
- The interior is opaque throughout with no translucent, raw-looking flesh
- Flakes easily with a fork
If the center still looks wet or translucent pink, it needs more time.
Follow Recommended Cook Times
As a general guide when pan-frying, salmon patties take about 4-5 minutes per side. Baking at 400°F takes 12-15 minutes total, flipping halfway. Follow recipe guidelines, adjusting cook times as needed based on thickness and heat level.
Do a Flake Test
A perfectly cooked salmon patty should flake easily with a fork. This means the proteins have coagulated and the patty has firmed up. Raw or undercooked patties will seem gelatinous and soft.
Tips for Cooking Perfect Salmon Patties
Follow these tips for tender, flaky salmon patties every time:
- Use fresh, sushi-grade salmon if possible
- Make sure patties are evenly sized for even cooking
- Chill the patties in the fridge before cooking to help them hold their shape
- Use a nonstick pan on medium heat to prevent sticking
- Resist the urge to press down or move the patties once in the pan
- Cook until deeply golden, not just lightly browned
- Check temperature and doneness early and often
- Allow patties to rest a minute or two after cooking
Serving Up Your Salmon Patties
Once cooked, serve your crunchy salmon patties right away with:
- Remoulade or tartar sauce for dipping
- Lemon wedges
- Coleslaw or potato salad
- Collard greens or roasted veggies
- On a toasted bun as a salmon burger
- Over fresh greens for a salad
You can also cook up larger salmon patties and serve salmon cakes for dinner. Refrigerate leftovers and reheat gently before serving again. With proper cooking and safe handling, salmon patties make for amazing meals any night of the week.
Frequently Asked Questions
How long do you cook salmon patties in a pan?
Pan-fry salmon patties for 4-5 minutes per side, adjusting heat to prevent burning. Cook until deeply golden brown and the center reaches 145°F.
Can you bake salmon patties instead?
Yes, baked salmon patties work well too. Place on a lightly oiled baking sheet and bake at 400°F for 12-15 minutes total until firm and cooked through, flipping halfway.
What binders are best for salmon patties?
A combination of egg and panko breadcrumbs makes for the crunchiest patties. Crackers, cornmeal, or cornstarch also work. Avoid too much breadcrumb filler, which can dry them out.
Should you flip salmon patties more than once?
It’s best to flip patties just once during cooking. Flipping repeatedly can cause them to break apart. Allow patties to cook undisturbed before gently flipping.
Can you refreeze cooked salmon patties?
For food safety, it’s best not to refreeze cooked salmon patties. Cool completely, then refrigerate leftovers for up to 4 days. Reheat gently before serving again.
Enjoy Your Perfectly Cooked Salmon Patties
Mastering the ideal doneness for salmon patties may take some trial and error. But using a thermometer, following cook times, and looking for visual cues will help you nail it every time. Be sure to cook salmon patties thoroughly to avoid safety risks. But take care not to overcook or they’ll dry out. Made right, salmon patties are the ultimate easy, delicious, and healthy seafood meal.
How to Make Salmon Burgers
Making salmon burgers is easy. Just make sure you leave yourself 30 minutes to allow the mixture to get to know itself. This makes it more flavorful and ensures it holds together.
- Process the salmon. Cut 1 ½ pounds of salmon into bite-sized chunks. In the bowl of a large food processor, put about ¼ of the salmon. Add 2 teaspoons of Dijon mustard. Run the processor until the mixture is pasty. Transfer to a large mixing bowl.
- Coarsely process the remaining salmon. Place the remaining salmon in the food processor. Just pulse it a few times until it’s roughly cut into ¼-inch pieces. (Do not over-process this second batch of salmon. It should keep some texture without getting pasty. ) Add to the bowl with the finely processed salmon.
- Flavor the salmon. Add 2 to 3 tablespoons of chopped green onions and 1 cup of chopped parsley to the bowl. Add ½ teaspoon of black pepper, 1 teaspoon of coriander, and 1 teaspoon of sumac to the food. Add a lot of kosher salt and mix everything together. Cover and chill in your fridge for about 30 minutes.
- Get ready. While the salmon chills, make the Easy Tzatziki Sauce. Grab a few handfuls of arugula. Slice a tomato and red onion. Toast the burger buns (if using). Spread parchment paper on a baking sheet and paper towels on a plate. Prepare the food.
- Make the salmon patties. Spread the bread crumbs on a plate. Cut the chilled salmon mixture into four equal parts and shape them into patties that are about an inch thick. Cover one side of each patty with bread crumbs and press to cover. Flip and press on the other side to coat. Place the breaded salmon patties on the lined sheet pan.
- In a medium-sized saucepan, heat 3 tablespoons of olive oil over medium-high heat. The patties should be carefully put into the hot oil once the oil shimmers but before it starts to smoke. Cook until lightly browned on the bottom, then flip. It will take about 4 minutes of cooking until the patty is medium-rare and lightly browned on both sides. If you need to, change the heat while cooking to keep things sizzling and cooking well without burning the bread crumbs. For medium-rare, the meat should be at least 115 to 120°F on the inside.
- Finish the salmon: Place the cooked salmon burgers on the plate lined with paper towels to drain. Put a little salt on top and squeeze some fresh lemon juice over the top.
- Put it together: If you’re serving burgers, put some tzatziki sauce on the buns. Place the arugula, tomato, and onion slices on top of the salmon. Enjoy!.
Top Five Tips for Making Salmon Burgers
You can’t go wrong with this easy salmon burger recipe! They’re great for a quick dinner during the week or as a fun main dish at a dinner party. Here’s some extra advice for making these salmon patties extra juicy and delicious:
- Allow the burgers to chill in your fridge. It takes about 30 minutes for the salmon mixture to cool down and start to stick together. It’s likely that the patties will fall apart in the pan if you try to shape them right away. Wait to add the toppings until the patty mix is cold. You might also want to wash the dishes you used. It’s worth the extra time!.
- Avoid grinding the salmon too finely. To get the best texture, grind the salmon into two different sizes. Salmon that has been finely ground will hold the whole thing together. Salmon that has been coarsely ground will have the texture of fresh salmon and won’t cook too much.
- Form the ground salmon mixture into thicker burger patties. If you want your salmon burgers to be juicy, don’t press them down too much. A thin salmon patty is more prone to drying out. Think pub burger, not fast food burger!.
- Avoid overcooking. Whether you bake, grill, or pan-sear salmon, be careful not to cook it too long. The salmon burgers will be ready in four minutes, but that could change a few minutes depending on how big they are. They should be pink on the inside and golden brown on the outside.
- Add the breadcrumbs at the last minute. Cover the raw salmon patties with the bread crumbs right before you cook them. This way, the outside will have a nice crust, and the inside will stay nice and moist while cooking. One of my favorite things about this salmon burger recipe is the way the breading is done.
