Are salmon burgers healthy?

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!

How do you keep salmon burgers from falling apart?

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.

How long do salmon burgers last?

Stored in an airtight container, leftover burgers will stay fresh in the fridge for up to two days.

Can I freeze leftovers?

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.

How should I reheat leftovers?

Reheat your burgers in a skillet over medium heat on the stove.

How do I know when my burgers are done?

The internal temperature of the burgers will reach 145 degrees Fahrenheit when the salmon burgers are fully cooked and ready to eat.

Easy Salmon Burgers (Gluten-Free)

Name: Easy Salmon Burgers Recipe (Gluten-Free)
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 pounds skinless salmon fillet, finely chopped by hand or food processor *See notes if using canned salmon; 1/3 cup gluten-free panko or grated parmesan; 2 Tablespoon chopped green onion; 2 teaspoons spicy brown or Dijon mustard; 1/2 teaspoon kosher salt, or to taste; ½ teaspoon freshly ground black pepper, or to taste; 1 teaspoon garlic powder; 1/2 teaspoon onion powder, optional; 1 teaspoon lemon juice; ½ Tablespoon hot sauce; Topping – Garlic Aioli or sauce of choice

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

Units Scale

1 1/2 pounds skinless salmon fillet, finely chopped by hand or food processor *See notes if using canned salmon
1/3 cup gluten-free panko or grated parmesan
2 Tablespoon chopped green onion
2 teaspoons spicy brown or Dijon mustard
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 teaspoon garlic powder
1/2 teaspoon onion powder, optional
1 teaspoon lemon juice
1/2 Tablespoon hot sauce
Topping - Garlic Aioli or sauce of choice

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Instructions

Put half the salmon on a cutting board and chop finely. Then place in a large mixing bowl.
Then place the remaining half of the salmon into a large food processor (see notes if you don’t have a food processor). Pulse a few times until it is chopped into 1⁄4-inch pieces. (Do not over-process). Transfer to the large mixing bowl. Add the panko, green onion, mustard, salt, pepper, garlic, and onion to the bowl with the salmon, mix to combine. Add lemon juice and hot sauce and mix again. Shape into 4 patties about 3-4 inches wide. Place in the fridge for 30 minutes.
Lightly grease the grill and preheat to medium-high heat (400 F). Add the burgers, and cook for 3 to 5 minutes on each side for medium. If you would like them more well done, reduce the heat to medium so they do not burn.
Serve the burgers immediately on gluten free buns topped with aioli, pesto, avocado, lettuce, etc.
Store cooked salmon burgers in the fridge in an airtight container for up to 2 days.

Notes

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.

Binding Tip: If using canned salmon, the salmon is already cooked and more crumbly, so it needs extra help sticking together. Choose 1 binder to help patties hold together without egg: 1–2 Tbsp mayo or tomato paste; OR 1 Tbsp ground flaxseed + 2.5 Tbsp water, mixed and rested 5–10 min; OR 1–2 Tbsp mashed cooked sweet potato. If the mix feels a little wet, just add a bit more panko or grated Parmesan. Chill the batter well or even overnight to set.

AIR FRYER – Preheat the air fryer at 400°F/200°C. Place the patties in the air fryer basket and spray the tops with non-stick cooking spray. Cook for 5 minutes then flip and spray the burgers again and cook for another 5 minutes or until the internal temperature of the burgers is 145F.

OVEN – Preheat the oven to 450 degrees F and line a baking sheet with parchment paper. Bake for 15 to 20 minutes (flipping after 10 minutes) or until the internal temperature of the burgers is 145F.

SKILLET – Heat a large skillet over medium-high heat. Add 1/2 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