Easy baked salmon burgers made with sockeye salmon. Prepare this simple, healthful recipe using fresh salmon in your food processor! A quick and delicious low-carb, paleo, whole30 or keto meal!
One of my favorite ways to prepare sockeye salmon is to make salmon burgers out of it. You’ve seen this before in my Asian Salmon Burgers post.
I thought I would revisit the subject with an even easier recipe for baked salmon burgers, as I had previously been pan-frying them. While the pan-fried version is absolutely delicious, sometimes I enjoy the cleaner approach to baking.
These tasty salmon patties get a lovely golden brown crust without the need for bread crumbs. I love that this easy recipe only requires a handful of basic ingredients.
My favorite toppings for fresh salmon burgers are tomato slices, thinly sliced red onion, a hefty dose of avocado and a drizzle of fresh lemon juice.
I often go bun-less and use a lettuce bun for a low-carb lunch, but I also use store-bought gluten-free buns or gluten-free bread from time to time.
Let’s dive into the ingredients for fresh salmon cakes, as each ingredient serves an important function. They can all be found at any grocery store.
Ingredients for Salmon Burgers:
Fresh Salmon: We need one pound of raw salmon to make these easy salmon burgers. I like using sockeye salmon to make salmon burgers because it is a great way of employing the lean fish.
Copper River Salmon graciously sent me a couple gorgeous wild-caught sockeye salmon fillets, freshly caught by local fishermen.
You can easily use any other type of fresh salmon, including King salmon, coho salmon, and Atlantic salmon.
If using a fattier kind of salmon like Atlantic salmon, there is no need to add the avocado oil because they are very high in omega 3 fatty acids and don’t require the additional fat.
For the best results, we remove the salmon skin before using it for fresh salmon cakes. Purchase skinless salmon fillets if you don’t want to take the time to remove the skin.
If using frozen salmon fillets, thaw the salmon completely before using it in this salmon burgers recipe.
Stone Ground Mustard (or Dijon Mustard): Bringing a little tangy flavor to the fish, we add some stone ground or dijon mustard. I like that this ingredient doesn’t taste overpowering in the burgers but adds some nuance to the flavor.
Avocado Oil: Bringing a little extra flavor to the otherwise lean sockeye, we add a little avocado oil. This helps the burgers taste nice and rich. If you’re using a fatty fish like Atlantic salmon, you can skip the avocado oil. Olive oil works here too.
Paprika: Ground sweet paprika adds the slightest smoky flavor for a mild spice.
Sea Salt and Black Pepper: Season each salmon patty with your desired amount of salt and pepper.
Optional Additions:
- Double or triple the recipe for more salmon burgers!
- Add your favorite seasonings, such as Cajun seasoning blends, Italian seasoning, chili powder, curry powder, etc.
- Mix in fresh herbs like fresh dill or fresh parsley.
- Add ⅓ cup chopped red onion or green onion if you don’t follow a low-FODMAP diet.
- Add 3 cloves garlic if you don’t follow a low-FODMAP diet.
- Stir in 1 to 2 teaspoons of fresh lemon zest for a burst of citrus flavor.
Now that we’re experts on the simple ingredients for fresh salmon patties, let’s make them.
How to Make Baked Salmon Burgers:
Preheat the oven to 450 degrees F and line a large sheet pan with parchment paper.
Begin by removing the skin from the salmon. Take a sharp knife and run it between the skin and the flesh to carefully cut off the skin. Chop the salmon into chunks and transfer it to a food processor.
Add the remaining ingredients for the burgers and process until a thick paste forms.
Form 3 (⅓-pound) patties out of the salmon mixture and place on the baking sheet.
Bake 15 to 20 minutes in the preheated oven, flipping after 10 minutes. Check the internal temperature of the salmon burgers with
Serve with your favorite burger toppings! I like doing a lettuce bun with tomato, mashed avocado and mustard. I also love the idea of adding tzatziki sauce or tartar sauce on top. Any sort of creamy sauce like sour cream or Greek yogurt is nice for dipping too.
You can serve these on my Gluten-Free Hamburger Buns (Yeast-Free!) or my Gluten-Free Rice Buns.
Store leftover salmon burger patties in an airtight container in the refrigerator for up to 5 days.
The next time you can’t choose between a regular beef burger and salmon for dinner, make this delicious salmon burger recipe! Be sure to pick up your favorite toppings and enjoy the patties on a toasted bun or butterleaf lettuce.
These homemade salmon burgers are a great meal prep recipe for work lunches or dinners on busy weeknights.
Salmon lovers, also be sure to check out my favorite recipes for salmon below.
More Healthy Salmon Recipes:
- Baked Garlic Butter Salmon
- Crispy Bang Bang Salmon Bites Bowls
- Crispy Sesame Salmon
- Mustard Baked Salmon
- Creamy Turmeric Ginger Baked Sockeye Salmon
- 4-Ingredient Mediterranean Stuffed Salmon
- Crispy Salmon with Basil Coconut Milk Sauce
Enjoy the trappings of a regular burger on this tender salmon burger!
Ingredients
- 1 pound salmon, skin removed and chopped into cubes
- 1 Tbsp stone ground mustard
- 1 Tbsp avocado oil
- 1 tsp ground paprika
- 1/2 tsp sea salt
Instructions
- Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.
- Remove the skin from the salmon. Take a sharp knife and run it between the skin and the flesh to carefully cut off the skin. Chop the salmon into chunks and transfer it to a food processor.
- Add the remaining ingredients for the burgers and process until a thick paste forms. Form 3 (⅓-pound) patties out of the salmon mixture and place on the baking sheet. Bake 15 to 20 minutes, flipping after 10 minutes.
- Serve with your favorite toppings. I like going with a butter leaf lettuce bun, heirloom tomato, mustard, red onion, and mashed avocado.
Nutrition
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Shirley
Monday 12th of August 2019
We occasionally get Copper River salmon at Village Market, a specialty butcher that gets wonderful cuts of meat. It is the best tasting salmon I have ever had. Knowing a little about the fishermen there makes it all the more meaningful. It's hard to find the time to source your food, let alone know something of the people who are harvesting your food. It's wonderful that you met the fishermen and had the experience going out with them. Thank you for the recipe! It looks delicious.
Julia
Friday 16th of August 2019
It's so incredible! Amazing how different thoughtfully-sourced food tastes :D xo