These Easy Gluten-Free Salmon Burgers are made with fresh salmon and simple ingredients for easy, flavorful patties! Prepare them on the grill, in an air fryer, oven, or skillet for a high-protein lunch or dinner!
Personal Note – These salmon burgers are my go-to recipe when someone asks me how to get their kids to eat more fish. They don’t have a fishy taste and you can even make smaller patties for more of a finger food experience.
Why You’ll Love These Salmon Burgers
These homemade salmon burgers are far better than any frozen varieties you’ll find in the store. Gluten-free, egg-free, and low-carb-friendly, there’s so much to love!
- Easy – Just combine the ingredients, shape the patties, and cook. From start to finish, the entire recipe is ready in under an hour!
- Nutritious – Salmon is an excellent source of protein and healthy fats, meaning these burgers keep you full and satisfied for hours.
- Great for Meal Prep – You can easily double or triple the recipe, and store leftover patties in the refrigerator or freezer for quick meals throughout the week.
Salmon Burger Ingredients and Substitutions
Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information.
- Salmon – Use 1 ½ pounds of skinless salmon filet. If using frozen fish, make sure to thaw it completely, and pat it dry to remove any excess liquid. Wild caught boneless, skinless canned salmon (about 3 cans) can be substituted for fresh salmon, but the texture will be softer than the fresh. Be sure to drain the salmon well and remove excess moisture.
Fresh salmon has more natural texture and fat, which helps it bind better than canned. When using canned salmon, it’s already cooked and more crumbly, so it needs extra help sticking together. See recipe card notes if you are using canned salmon.
- Gluten-Free Panko Bread Crumbs – Substitute grated parmesan cheese if preferred. For the best taste and texture, buy a block of parmesan, and grate it yourself!
- Green Onions – Use the green and white parts.
- Mustard – Use spicy brown mustard or Dijon mustard to add a hint of tangy flavor and help keep the patties moist.
- Seasonings – Salt, pepper, garlic powder, and onion powder enhance the savoriness of the salmon burgers.
- Lemon Juice – Freshly squeezed is best!
- Hot Sauce – Feel free to adjust to taste.
What Kind of Salmon is Best for this Recipe?
Any type of salon without the skin or bones will work for this recipe. However, if you want a lighter, less fishy flavor look for lower-fat varieties such as coho or pink salmon from the Pacific. Learn more about the different varieties of salmon to discover which is best for you!
How to Make Grilled Salmon Burgers
- Prepare the salmon. Chop half the salmon into fine pieces, and transfer it to a large mixing bowl. Place the remaining fish in a food processor. Pulse a few times to chop. Be careful not to overprocess!
Note: If you do not have a food processor, simply finely chop the remaining salmon by hand.
- Create the salmon patty mixture. Transfer the fish to the bowl. Add the panko breadcrumbs, green onion, mustard, salt, pepper, garlic, and onion. Mix to combine. Then, add the lemon juice and hot sauce, and mix again.
- Shape the patties. Divide the mixture into four to five equal-sized patties (about ½ to ¾ inch thick), and transfer them to the fridge to chill for at least 30 minutes or overnight if for a better hold and shape!
- Cook. Grease a grill, and preheat it to 400 degrees Fahrenheit. Add the burgers, and cook for three to five minutes on each side. Enjoy!
Note: If you prefer your salmon patties more well done, reduce the grill heat to medium so they don’t burn!
Alternative Cooking Methods
Don’t have a grill? No problem! Try out the alternative methods below.
*Before you begin, follow steps one through three above, combining the ingredients and shaping the patties.
- Air Fryer: Preheat the air fryer to 400°F. Place the salmon patties in the basket in a single layer and lightly spray the tops with cooking oil. Air fry for 8–10 minutes, flipping halfway through, or until the patties are cooked through and reach an internal temperature of 145°F.
- Oven: Preheat the oven to 425°F and line a baking sheet with parchment paper (make sure the edges are not hanging over the pan, otherwise the parchment may burn). Arrange the salmon patties on the prepared baking sheet and lightly spray the tops with cooking oil. Bake for 12–15 minutes, flipping halfway through, or until cooked through and the internal temperature reaches 145°F.
- Skillet: Heat a large skillet over medium-high heat. Add ½ tablespoon high-heat cooking oil, such as refined avocado oil or coconut oil. Once hot, carefully place the salmon patties in the skillet. Cook for 4–5 minutes per side, or until golden brown and cooked through.
Cooking times may vary depending on the thickness of your salmon patties and the type of salmon used. Patties that are approximately ½ to ¾ inch thick will cook within the times listed above. If using canned salmon, you may need to add a few extra minutes of cooking time due to its higher moisture content. Always cook until the burgers reach an internal temperature of 145°F.
What Do You Put on a Salmon Burger?
We love to serve our burgers with garlic aioli or pesto, avocado, and lettuce, but anything goes! Mix and match all your favorite toppings to make this recipe your own.
For instance, fresh herbs like parsley and fresh dill make great additions. You can also add mayonnaise and tomato slices. Feel free to get creative!
Serving Suggestions
Serve your salmon burger patties on gluten-free buns or lettuce wraps for a low-carb option. Then, add sides like air fryer asparagus fries, sweet potato fries, and healthy broccoli salad to make it a complete meal!
Frequently Asked Questions
Of course, everyone has a different definition of healthy. However, these grilled salmon burgers are high-protein, rich in healthy fats, and low in carbs, making them a healthy option in our book!
Opt for a higher-fat salmon such as sockeye. Be careful not to overprocess the salmon mixture! You want the ingredients to be just combined but still have a bit of texture. And don’t skip the chilling! This helps the ingredients fuse together so the patties hold their shape.
Stored in an airtight container, leftover burgers will stay fresh in the fridge for up to two days.
Yes! Wrap each patty with plastic wrap, and transfer them to a freezer-safe container or sealable bag. They’ll stay fresh in the freezer for up to three months. Thaw in the fridge overnight when you’re ready to eat.
Reheat your burgers in a skillet over medium heat on the stove.
The internal temperature of the burgers will reach 145 degrees Fahrenheit when the salmon burgers are fully cooked and ready to eat.
More of Our Favorite
Gluten-Free Salmon Recipes
Easy Salmon Burgers Recipe (Gluten-Free)
- Total Time: 50 minutes
- Yield: 4 burgers 1x
- Diet: Gluten Free
Description
Make this easy gluten-free salmon burgers recipe with less than ten simple ingredients using the grill, stovetop, air fryer, or oven for a quick, nutritious meal!
Ingredients
- 1 ½ pounds skinless salmon fillet, finely chopped by hand or in a food processor
- ⅓ cup gluten-free panko breadcrumbs or ¼ cup grated Parmesan cheese
- 2 Tablespoons chopped green onion
- 2 teaspoons Dijon mustard or spicy brown mustard
- ¾ teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 1 teaspoon garlic powder
- ½ teaspoon onion powder (optional)
- 1 Tablespoon fresh lemon juice
- ½ Tablespoon hot sauce
- Topping – Garlic Aioli or sauce of choice
Instructions
See notes for alternative cooking methods:
- Finely chop half of the salmon and transfer it to a large mixing bowl.
- Add the remaining salmon to a food processor and pulse a few times until chopped into roughly ¼-inch pieces. Do not over-process. Transfer to the bowl with the chopped salmon. If you do not have a food processor, finely chop the remaining salmon by hand.
- Add the panko, green onion, mustard, salt, pepper, garlic powder, onion powder, lemon juice, and hot sauce. Mix until well combined. If the mixture feels too wet to easily form into patties, add a little extra panko or grated Parmesan cheese, 1 Tablespoon at a time.
- Divide the mixture into 4–5 patties, about 3–4 inches wide and ½–¾ inch thick. Transfer to a plate or baking sheet and refrigerate for 30 minutes to help the patties hold their shape.
- Preheat a grill to medium-high heat (about 400°F) and lightly grease the grates.
- Grill the salmon burgers for 3–5 minutes per side, or until cooked through and the internal temperature reaches 145°F. For thicker burgers or a more well-done burger, reduce the heat to medium after flipping and continue cooking as needed.
- Serve on gluten-free buns with your favorite toppings such as aioli, pesto, avocado, lettuce, tomato, or red onion.
- Store cooked salmon burgers in an airtight container in the refrigerator for up to 2 days.
Notes
Cooking Note: Cooking time will vary based on patty thickness and the type of salmon used. Patties about ½–¾ inch thick should cook within the times listed above. Cook until the burgers reach 145°F internally.
Substitutes: If you’re short on time, 3 cans (about 15-16 ounces) boneless, skinless canned salmon may be used in place of fresh salmon. Drained well then just flake with a fork. If using canned salmon, you may need to add a few extra minutes due to its higher moisture content.
Binding Tip: If using canned salmon, the mixture may be more delicate since the salmon is already cooked and flakes apart more easily than fresh salmon. For best results, add one of the following binders: 1–2 Tablespoons mayonnaise or tomato paste; 1 Tablespoon ground flaxseed mixed with 2 ½ Tablespoons water and rested for 5–10 minutes; or 1–2 Tablespoons mashed cooked sweet potato. If the mixture feels too wet, add a little extra panko or grated Parmesan cheese. Chilling the mixture for at least 30 minutes (or overnight) will also help the patties hold together.
Freezing: To freeze uncooked patties, place them on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking. Cooked salmon burgers can also be frozen for up to 2 months and reheated as needed.
ALTERNATIVE COOKING METHODS:
AIR FRYER – Preheat the air fryer to 400°F/200°C. Once preheated, evenly arrange the patties in the air fryer basket and spray the tops with non-stick cooking spray. Air fry for 8–10 minutes, flipping halfway through, or until the patties are cooked through and reach an internal temperature of 145°F.
OVEN – Preheat the oven to 425°F and line a baking sheet with parchment paper. Arrange the salmon patties on the baking sheet and lightly spray with cooking oil. Bake for 12–15 minutes, flipping halfway through, or until the burgers reach an internal temperature of 145°F.
SKILLET – Heat a large skillet over medium-high heat. Add ½ Tablespoon high heat cooking oil (refined avocado oil or coconut oil). Once the pan is sizzling, carefully place the salmon patties in the skillet. Cook for 4 to 5 minutes, gently flip, and continue to cook for an additional 4-5 minutes until golden brown and the burger’s internal temperature reaches 145°F.
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: grill
- Cuisine: American
Nutrition
- Serving Size: 1 salmon patty
- Calories: 268
- Sugar: 0.4 g
- Sodium: 507.6 mg
- Fat: 10.4 g
- Saturated Fat: 2.7 g
- Carbohydrates: 2.8 g
- Fiber: 0.3 g
- Protein: 40.5 g
- Cholesterol: 94.1 mg
These were so good! I added capers as well.
That’s a great idea! We will have to try that too!