These tasty Baked Salmon Burgers are made with fresh salmon and are quick and simple to prepare. They make an excellent weeknight dinner that the whole family will enjoy.
Why You’ll Love This Recipe
- Fast and easy. From start to finish these salmon burgers take about 25 minutes, including prep and baking—perfect for busy nights.
- Everyday ingredients. The recipe relies on common pantry and fridge staples; you may only need to pick up salmon.
- Flexible and customizable. Swap or add herbs and spices to suit your taste — the base is forgiving and adaptable.
Ingredients and Substitutions
- Salmon. Fresh wild-caught salmon is preferred, but canned pink salmon (skinless and boneless) works well too.
- Herbs. The recipe uses scallions and cilantro, but you can substitute parsley, dill, chives or other fresh herbs.
- Citrus. Lemon juice brightens the flavor; you can also add lemon zest or use lime for a different profile.
- Panko breadcrumbs. Swap for gluten-free breadcrumbs, almond flour or crushed crackers if needed.
See the recipe card below for exact ingredient quantities.
Variations
Try one of these variations to change the flavor profile:
- Chili Lime. Replace lemon with lime and add chili-lime seasoning for a tangy, slightly spicy burger.
- Jalapeño Cilantro. For extra heat, add one small diced jalapeño and use lime instead of lemon.
Instructions
Step 1
Preheat the oven to 425°F. Add cubed, skinless salmon to a food processor with the egg, Dijon mustard and lemon juice, and pulse until it forms a coarse paste.
Step 2
Transfer the salmon mixture to a bowl and stir in the breadcrumbs, scallions, cilantro, paprika, and seasoning. Mix gently and shape into four even patties. If the mixture is too wet, add a bit more breadcrumbs; if too dry, add a touch more lemon juice or mustard.
Step 3
Place the patties on a parchment-lined baking sheet and bake for 10–12 minutes, until cooked through. Serve warm with your favorite toppings or sides.
Sarah’s Top Tips
- Make a double batch and freeze extras for quick lunches or busy weeknights.
- Use a very sharp knife to remove skin from the salmon if needed.
- Too many breadcrumbs can dry the burgers—if they feel dry, add an extra tablespoon of mustard or a splash of lemon juice.
- If patties are falling apart, adjust moisture: add more breadcrumbs if too wet or more lemon and mustard if too dry.
Serving
These baked salmon burgers pair well with fries, a simple salad, roasted vegetables, or served on a bun with fresh toppings. Popular toppings include lettuce, tomato and chipotle mayonnaise.
Other topping ideas:
- Sliced avocado
- Tartar sauce
- Mango or pineapple salsa
- Lemon wedges
- Hot sauce
Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for 2–3 days.
- Freeze cooked burgers for up to 3 months. Cool completely, then layer with parchment or plastic wrap between patties in a freezer-safe container.
- Reheat gently in the oven or microwave until warmed through.
More Seafood Recipes to Try
-
Crispy Fish Tacos with Fresh Mango Salsa30 Minutes
-
Seafood Risotto with Scallops1 Hour
-
Air Fryer Salmon Burgers with Lemon Dill Yogurt Sauce20 Minutes
-
Air Fryer Argentine Red Shrimp13 Minutes
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Baked Salmon Burgers
See the full post for extra tips and photos
Ingredients
- 1 pound wild-caught salmon
- 1 egg
- ½ lemon, juiced
- 2 tablespoons scallions
- 2 tablespoons cilantro
- 1 teaspoon paprika
- 1 tablespoon dijon mustard
- ½ cup panko breadcrumbs
- salt and black pepper, to taste
Instructions
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Preheat oven to 425°F and line a baking sheet with parchment paper.
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Remove skin from the salmon and cut into cubes. Add salmon, egg, Dijon mustard and lemon juice to a food processor or high-powered blender.
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Pulse until the salmon forms a paste, then transfer to a bowl and stir in the remaining ingredients.
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Mix with your hands and form the mixture into four patties. Adjust moisture as needed with additional breadcrumbs or lemon/mustard.
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Place on a baking sheet and bake for 10–12 minutes, until cooked through.
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Serve with fries, salad, a vegetable side or on a bun. Enjoy!
Sarah’s Tips
- Make a double batch and freeze extras for quick meals.
- Use a sharp knife to remove salmon skin cleanly.
- If burgers are dry, add an extra tablespoon of mustard or a splash of lemon juice.
- If patties fall apart, adjust moisture with more breadcrumbs or more lemon and mustard.
- Store leftovers in an airtight container in the fridge for 2–3 days or freeze up to 3 months. Use parchment or plastic wrap between patties to prevent sticking.
- Reheat in the oven or microwave until warmed through.
Tools I Use for This Recipe
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Sheet Pan
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Food Processor
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Calories: 53.17kcal
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Carbohydrates: 7.24g
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Protein: 2.77g
Nutritional information is an estimate and will vary based on ingredients and portion sizes.
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