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 1/2 pounds skinless salmon fillet, finely chopped by hand or in a food processor
- 1/3 cup gluten-free panko breadcrumbs or 1/4 cup grated Parmesan cheese
- 2 Tablespoons chopped green onion
- 2 teaspoons Dijon mustard or spicy brown mustard
- 3/4 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 Tablespoon fresh lemon juice
- 1/2 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 1/2 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 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
