Easy baked salmon burgers made with sockeye salmon. Use your food processor to make this easy, healthy recipe with fresh salmon. It’s a quick and tasty low-carb, paleo, whole30, or keto meal.
One of my favorite ways to prepare sockeye salmon is to make salmon burgers out of it. You’ve seen this before in my Asian Salmon Burgers post.
Since I had already made salmon burgers in a pan, I thought I would come back to the topic with an even easier recipe for baking them. While the pan-fried version is absolutely delicious, sometimes I enjoy the cleaner approach to baking.
These tasty salmon patties get a lovely golden brown crust without the need for bread crumbs. I love that this easy recipe only requires a handful of basic ingredients.
Fresh salmon burgers are best when they are topped with tomato slices, thinly sliced red onion, a lot of avocado, and fresh lemon juice.
For a low-carb lunch, I often eat a lettuce bun instead of a bun. But every once in a while, I buy gluten-free buns or bread from the store.
Let’s dive into the ingredients for fresh salmon cakes, as each ingredient serves an important function. They can all be found at any grocery store.
As a longtime fan of salmon burgers, I’ve experimented with all kinds of recipes and techniques over the years And in my experience, one of the most common questions people have is how long should I bake salmon burgers at 375 degrees? It’s a great question, because achieving that ideal texture of flaky on the inside and crispy on the outside takes just the right amount of time.
In this article, I’ll share my tips for flawlessly baking salmon burgers at 375°F. You’ll learn exactly how long to bake them to ensure they are cooked through without drying out. I’ll also provide some troubleshooting advice if your salmon burgers turn out overdone or undercooked.
Let’s dive in so you can become a salmon burger baking pro!
Why 375°F is the Perfect Temperature
I recommend 375°F as the ideal temperature for baking salmon burgers. This midrange temperature gives you the best of both worlds:
-
Too hot to flip the burgers over and cook all the way through. The outside should get a nice crust. Salmon needs to reach 145°F internally to be safe to eat.
-
Not too hot that the outside dries out before the inside is fully cooked. If the temperature goes above 400°F, the outside may get too brown before the inside is done.
At 375°F, the burgers will be cooked all the way through without getting tough or chewy. This temperature gives you some flexibility in cooking times as well.
Now let’s talk about that cooking time…
How Long Should You Bake Salmon Burgers at 375°F?
The exact baking time depends on the thickness and size of your salmon patties. But in general, I recommend 15-20 minutes total baking time for standard 3-4 oz burgers about 3⁄4-inch thick.
Here are my step-by-step instructions:
-
Form the salmon mixture into patties and arrange on a parchment-lined baking sheet.
-
Bake at 375°F for 7-8 minutes.
-
Flip the burgers carefully and bake for another 7-8 minutes.
-
Check the internal temperature of the thickest burger with an instant-read thermometer. When it reaches 145°F, they are done!
-
If not quite at 145°F, bake for 2-3 more minutes and recheck the temperature.
I like to flip them halfway through to ensure even cooking. If your burgers are thinner, err on the lower end of the time range. For thicker burgers, go toward the higher end or add 1-2 extra minutes.
The burgers should develop a lovely golden crust on the outside while remaining moist and flaky in the middle when they are fully baked.
Next, I’ll go over some troubleshooting if your salmon burgers turn out over or undercooked.
Troubleshooting: How to Fix Overcooked or Undercooked Salmon Burgers
It can take a few tries to nail down the perfect baking time for your specific burgers. Here are some tips if your salmon cakes turn out overcooked and dry, or undercooked in the center:
If your burgers are overdone:
-
Make the patties thinner, or bake at a lower temp like 350°F to allow more time for the inside to cook before the exterior dries out.
-
If the outside is burnt but the inside is cooked, try lower direct heat next time like 325°F. Use a meat thermometer to test doneness instead of browning.
If your burgers are undercooked:
-
Bake them at 400°F to increase the heat and speed up cooking time.
-
Make your patties thinner so they cook through quicker. Burgers over 1 inch thick will take longer to cook than thinner ones.
-
Increase baking time by 3-5 minutes to ensure the center reaches 145°F, checking with a thermometer.
With a little trial and error, you’ll find that perfect bake time and temperature for your burgers. The key is using an instant-read thermometer to check doneness instead of relying solely on browning or baking times.
More Tips for Salmon Burger Baking Success
Beyond nailing the time and temperature, here are some additional tips to ensure baked salmon burger perfection:
-
Use fresh salmon, not canned. Canned salmon contains less moisture so requires less cooking time and can dry out quicker.
-
Brush burgers with oil or melted butter before baking to prevent sticking and encourage browning.
-
Broil for 1-2 minutes after baking to crisp up the tops and finish cooking if needed. Keep a close eye to avoid burning.
-
Spray your pan with nonstick spray so burgers release easily after baking without sticking.
-
Make a test patty first to determine ideal time for your specific burgers before making a whole batch.
-
Add some breadcrumbs or egg to help bind moisture if your burgers are coming out dry.
How to Make Baked Salmon Burgers:
Preheat the oven to 450 degrees F and line a large sheet pan with parchment paper.
Begin by removing the skin from the salmon. Carefully cut off the skin by running a sharp knife between the skin and the meat. Chop the salmon into chunks and transfer it to a food processor.
Add the remaining ingredients for the burgers and process until a thick paste forms.
Form 3 (⅓-pound) patties out of the salmon mixture and place on the baking sheet.
Bake 15 to 20 minutes in the preheated oven, flipping after 10 minutes. Check the internal temperature of the salmon burgers with.
Serve with your favorite burger toppings! I like doing a lettuce bun with tomato, mashed avocado and mustard. I also love the idea of adding tzatziki sauce or tartar sauce on top. Any sort of creamy sauce like sour cream or Greek yogurt is nice for dipping too.
Store leftover salmon burger patties in an airtight container in the refrigerator for up to 5 days.
If you can’t decide between a burger and salmon for dinner, try this tasty salmon burger recipe! Don’t forget to get your favorite toppings, and serve the patties on a toasted bun or butterleaf lettuce.
These homemade salmon burgers are a great meal prep recipe for work lunches or dinners on busy weeknights.
Salmon lovers, also be sure to check out my favorite recipes for salmon below.
Ingredients for Salmon Burgers:
Fresh Salmon: We need one pound of raw salmon to make these easy salmon burgers. Making salmon burgers with sockeye salmon is one of my favorite ways to use the lean fish.
Copper River Salmon graciously sent me a couple gorgeous wild-caught sockeye salmon fillets, freshly caught by local fishermen.
You can easily use any other type of fresh salmon, including King salmon, coho salmon, and Atlantic salmon.
If you use Atlantic salmon, which is a fattier type of salmon, you don’t need to add the avocado oil because the omega-3 fatty acids in the salmon are already very high.
For the best results, we remove the salmon skin before using it for fresh salmon cakes. Purchase skinless salmon fillets if you don’t want to take the time to remove the skin.
If using frozen salmon fillets, thaw the salmon completely before using it in this salmon burgers recipe.
Stone Ground Mustard (or Dijon Mustard): We add some stone ground or dijon mustard to the fish to give it a sour taste. I like that this ingredient doesn’t taste overpowering in the burgers but adds some nuance to the flavor.
Avocado Oil: Bringing a little extra flavor to the otherwise lean sockeye, we add a little avocado oil. This helps the burgers taste nice and rich. If you’re using a fatty fish like Atlantic salmon, you can skip the avocado oil. Olive oil works here too.
Paprika: Ground sweet paprika adds the slightest smoky flavor for a mild spice.
Sea Salt and Black Pepper: Season each salmon patty with your desired amount of salt and pepper.
- Double or triple the recipe for more salmon burgers!
- Season it with the spices you like, like Italian seasoning, chili powder, curry powder, Cajun seasoning blends, and more.
- Mix in fresh herbs like fresh dill or fresh parsley.
- If you’re not on a low-FODMAP diet, add ⅓ cup of chopped green or red onion.
- If you’re not on a low-FODMAP diet, add three cloves of garlic.
- Add 1 to 2 teaspoons of fresh lemon zest and mix it in for a tangy taste.
Now that we’re experts on the simple ingredients for fresh salmon patties, let’s make them.