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 burgers have become an increasingly popular alternative to traditional beef burgers. Not only are they tasty, but they are also a healthier option, being high in protein and omega-3 fatty acids. However, to enjoy salmon burgers at their best, it’s important to cook them properly to an ideal internal temperature.
Why Temperature Matters
Cooking salmon burgers to the right internal temperature is critical for two reasons
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Food safety – Salmon may contain bacteria that can cause foodborne illnesses. Cooking to the proper temperature helps kill any potentially harmful bacteria.
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Texture and moisture – Salmon dries out and becomes tough if overcooked. Cooking to the right temp ensures the salmon stays tender and juicy.
So what temperature is best for making salmon burgers that are safe to eat?
The Safe Internal Temperature for Salmon Burgers
The United States Department of Agriculture (USDA) recommends cooking salmon burgers to an internal temperature of 145°F (63°C).
At 145°F, any bacteria that may have been present is killed, making the salmon safe to consume.
Below this temp, there is a risk of bacteria surviving Cooking to 145° ensures any pathogens are destroyed
Doneness Temps for Different Results
While 145°F is the recommended safe temp, you can cook salmon burgers to varying doneness levels:
- Rare – 110 to 125°F (43 to 52°C)
- Medium rare – 125 to 135°F (52 to 57°C)
- Medium – 135 to 145°F (57 to 63°C)
- Well done – Over 145°F (Over 63°C)
Rare and medium rare burgers may have a lovely tender, almost custard-like texture in the center. However, these temps may not be fully safe depending on the quality of the salmon used.
For safety, it’s best to cook burgers to at least medium (135°F) unless you know the salmon was sushi grade. Well-done burgers (over 145°F) will be dryer in texture.
How to Cook Salmon Burgers to 145°F
Use a food thermometer to check the internal temp of your burgers. Here are cooking methods to reach 145°F:
Grilling:
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Preheat grill to medium-high heat.
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Grill burgers for 4-5 minutes per side with the lid closed until 145°F internally.
Pan-searing:
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Heat oil in a skillet over medium heat.
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Cook burgers for 4-5 minutes per side until they reach 145°F internally.
Baking:
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Preheat oven to 400°F.
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Bake burgers on a parchment-lined pan for 12-15 minutes until they reach 145°F internally.
Air frying:
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Preheat air fryer to 380°F.
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Cook burgers for 10-12 minutes, flipping halfway through, until 145°F internally.
Microwaving:
- Microwave burgers on medium power for 2-3 minutes per side until 145°F internally.
Doneness Cues Besides Temperature
If you don’t have a food thermometer handy, check these visual signs that your burgers are cooked to around 145°F and no longer raw:
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Outside is lightly browned.
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Inside is opaque and flakes easily with a fork.
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Inside is light pink but not translucent.
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Juices run clear, not bloody.
However, a thermometer gives the most reliable doneness results.
Carryover Cooking
After you remove the burgers from the heat source, the internal temperature will continue rising by around 5-10°F due to carryover cooking.
To avoid overcooking, remember to factor in carryover and remove burgers from the heat just before they reach 145°F.
Key Takeaways
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For food safety, salmon burgers should reach an internal temperature of at least 145°F.
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Use a food thermometer to monitor the internal temp when cooking burgers.
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Cook to 135°F for medium-rare or 145°F for medium doneness. Well-done is over 145°F.
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Burgers should flake easily and look opaque, not translucent, when 145°F.
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Allow for carryover cooking and remove burgers just before they reach 145°F.
Cooking your salmon burgers to the right internal temperature ensures they are safe, moist, and delicious. Investing in a good food thermometer helps take the guesswork out of achieving perfect doneness.
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.
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!.
Salmon burgers
FAQ
What temperature do you cook salmon burgers to?
What temperature is safe for salmon patties?
Do salmon burgers have to be well done?
What temperature should fish burgers be cooked to?
What temperature should a salmon burger be cooked at?
Adjust heat as necessary during cooking to keep things sizzling and cooking well but without scorching the bread crumbs. The minimum internal temperature of the patty should be 115 to 120°F on an instant-read thermometer for medium-rare. Finish the salmon: Set cooked salmon burgers onto paper towels to drain any excess oil.
How do you cook a salmon burger?
The minimum internal temperature should be 115 to 120°F for medium-rare. Finish the salmon: Set cooked salmon burgers onto the paper towel-lined plate to drain. Sprinkle lightly with salt and finish with a squeeze of fresh lemon juice. Assemble: If you’re serving burger-style, spread the buns with a bit of tzatziki sauce.
How long do you fry salmon burgers?
Fry for about 5-6 minutes. Carefully flip the burgers and fry for another 5-6 minutes on the other side or until the salmon burgers is cooked through and reaches an internal temperature of at least 145F. Once the salmon burgers are cooked through, place them on a plate lined with paper towel to rest for 3-5 minutes.
Can you cook salmon burgers in the fridge?
Pop salmon burgers in the fridge. Pop the salmon burger patties in the fridge for 30 minutes. You can also make them a couple days ahead, in that case cover the baking sheet with plastic wrap. Cook. These salmon burgers can be cooked on the grill or in a skillet. See below for more detail.