This recipe for Salmon Burgers is an award show sweep. These salmon burgers, which are made with fresh salmon and don’t include eggs or breadcrumbs, let the salmon take center stage in every respect.
My issue with most fresh salmon burger recipes is that they use binders to keep the fish together, like breadcrumbs or mayo.
When I want a particularly quick, wholesome, and affordable meal, like Salmon Croquettes and Salmon Patties, I use canned salmon.
(My cookbook also contains an AMAZING recipe for salmon quinoa cakes. Be sure to check it out!).
We typically cook fresh salmon whole (my go-to is this Baked Salmon in Foil), but for a change of pace, I chose to use that salmon fillet to make the best salmon burgers ever!
Salmon burgers, which are high in Omega-3s and vitamin B, along with the Avocado Burger with Chipotle Yogurt Sauce and Avocado Tuna Cakes, are nutritious and light additions to your burger menu.
Try Grilled Swordfish instead of these salmon burgers for a delicious, healthy grilling alternative that is also high in protein, vitamin B, and omega-3 fatty acids while being low in fat and calories.
Salmon is more unruly because it can crumble when cooked, whereas burger patties with more conventional meats (like these delicious Italian Turkey Burgers) hold together easily for cooking or grilling.
Finely mincing the salmon with a knife is the secret to the best fresh salmon burger that holds together WITHOUT breadcrumbs!
So, instead of looking for places to buy salmon burgers, have faith that you can create this ideal salmon burger from scratch.
How to Make Baked Salmon Burgers:
Set a baking sheet with parchment paper in the oven and preheat to 450 degrees F.
Begin by removing the skin from the salmon. Use a sharp knife to carefully cut off the skin by running it between the skin and the flesh. Salmon should be chunked and then placed in a food processor.
When a thick paste forms, add the remaining ingredients for the burgers and process.
From the salmon mixture, shape three 1-pound patties and place them on the baking sheet.
Bake 15 to 20 minutes, flipping after 10 minutes.
I enjoy making a lettuce bun with tomato, mashed avocado, and mustard to go with my burger.
These salmon patties are baked and are stuffed with fresh herbs, vegetables, and Old Bay seasoning. Make this recipe using fresh or canned salmon!.
Although canned salmon is acceptable to use, I prefer to use leftover salmon from a previous meal, such as from my Lemon Dill Salmon Pinwheels.
So many recipes out there use just canned salmon. While that’s fine, I prefer to use fresh salmon. There may be leftover cooked salmon in the refrigerator because I make some sort of salmon recipe once a week.
Making them couldn’t be any easier. Everything should be combined, then formed into patties and baked until crisp and golden brown.
I enjoy serving homemade fish sticks, crab cakes, and salmon cakes with slices of fresh lemon squeezed on top for a nice acidic kick. Lemon goes perfectly with fish. Tartar sauce is an additional tasty condiment to have. With a fork, separate a piece of the salmon patty and dip it into the creamy sauce. I even have a tartar sauce recipe that I can share with you.
4 Methods For Cooking Salmon Burgers
It’s time to cook your salmon patties now that they have been formed and chilled. For this, you have a few different options!.
The air fryer or the oven are my preferred options because these patties are a little soft. You should be particularly careful when using the stovetop or grill to ensure that it is well greased and to only flip once.
I don’t recommend using canned salmon for this recipe. The patties won’t hold their shape as well and don’t have the same delicious flavor as fresh.
To that end, you may need to add more “breadcrumbs” if you use leftover cooked salmon or 15 ounces of well-drained canned salmon.