These tasty Baked Salmon Burgers are made with fresh salmon and are simple to prepare. Quick, flavorful, and ideal for weeknight dinners, this recipe becomes an easy go-to when you want something satisfying without a lot of fuss.
Why you’ll love this recipe
- Fast and easy. From start to finish these salmon burgers take about 25 minutes, including prep and bake time — perfect for busy weeknights.
- Simple pantry ingredients. The recipe uses common kitchen staples. Aside from salmon, most ingredients are ones you likely already have on hand.
- Flexible and customizable. Swap herbs, adjust spices, or add a little heat to make these burgers your own.
Ingredients and substitutions
- Salmon. Fresh wild-caught salmon is preferred for flavor and texture, but canned skinless, boneless pink salmon also works in a pinch.
- Herbs. The recipe uses scallions (green onions) and cilantro, but fresh parsley, dill, or basil make fine alternatives.
- Lemon. The juice brightens the patties; for extra zing add a little lemon zest as well.
- Panko breadcrumbs. Use gluten-free crumbs, almond flour, or crushed crackers as substitutes if needed.
See the recipe card below for exact quantities and the full ingredient list.
Variations
Try these simple variations to change the flavor profile:
- Chili-lime: Replace lemon with lime and season with chili-lime spice for a bright, zesty kick.
- Jalapeño-cilantro: Add one small diced jalapeño (seeds removed for milder heat) and use lime instead of lemon for a spicier burger.
Instructions
Step 1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Remove any skin from the salmon and cut the fillet into cubes.
Step 2
Place the salmon cubes in a food processor with the egg, Dijon mustard and lemon juice. Pulse until the mixture forms a coarse paste. Transfer to a bowl and stir in scallions, cilantro, paprika, panko breadcrumbs, salt and pepper. Mix gently and shape into four even patties. If the mix is too wet add a little more breadcrumbs; if too dry add a squeeze more lemon and a touch of mustard.
Step 3
Arrange the patties on the prepared baking sheet and bake for 10–12 minutes, until cooked through and lightly golden on the edges. Serve immediately with your favorite toppings and sides.
Top tips
- Double the batch and refrigerate or freeze extras for quick lunches and easy dinners.
- Use a very sharp knife to remove skin cleanly if your fillet still has skin attached.
- Avoid using too many breadcrumbs, which can dry the burgers; if dry, add an extra tablespoon of mustard or a splash of lemon juice.
- If patties are falling apart, balance the moisture: add more breadcrumbs if too wet, or a bit more lemon and mustard if too dry.
Serving suggestions
These baked salmon burgers pair well with a variety of sides. Try air-fryer fries, a crisp green salad, simple steamed vegetables, or a light potato salad. On a bun, they are excellent topped with lettuce, tomato and a smear of chipotle mayonnaise.
Other topping ideas:
- Sliced avocado
- Tartar sauce or lemon-dill yogurt
- Mango or pineapple salsa for a tropical note
- Fresh lemon wedges for squeezing
- A dash of hot sauce to taste
Storage & reheating
- Keep leftovers in an airtight container in the refrigerator for 2–3 days.
- To freeze, cool completely and store the burgers in a freezer-safe container for up to 3 months. Separate layers with parchment or plastic wrap to prevent sticking.
- 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
Did you make this recipe? Leave a rating and a comment below — I’d love to hear how it turned out. Thank you!
Baked Salmon Burgers
See the full post above for extra tips and photos
Ingredients
- 1 pound wild-caught salmon (skin removed)
- 1 egg
- Juice of ½ lemon
- 2 tablespoons scallions (green onions), chopped
- 2 tablespoons cilantro, chopped
- 1 teaspoon paprika
- 1 tablespoon Dijon mustard
- ½ cup panko breadcrumbs
- Salt and black pepper, to taste
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Remove skin from the salmon and cut into cubes. Add the salmon, egg, Dijon mustard and lemon juice to a food processor or blender.
- Pulse until the mixture forms a paste. Transfer to a bowl and stir in scallions, cilantro, paprika, panko, salt and pepper.
- Mix by hand and form the mixture into four patties. Adjust texture with more breadcrumbs if too wet, or more lemon and mustard if too dry.
- Place patties on the lined baking sheet and bake for 10–12 minutes, until cooked through and lightly golden.
- Serve immediately with fries, a salad, roasted vegetables, or on a bun with your favorite toppings.
Sarah’s tips
- Make a double batch and freeze portions for quick future meals.
- Use a sharp knife to remove skin from salmon cleanly.
- If burgers become dry, stir in an extra tablespoon of mustard or a splash of olive oil.
- To prevent sticking in the freezer, separate patties with parchment or plastic wrap before freezing.
- Leftovers reheat well in the oven or microwave until warmed through.
Tools for this recipe
- Sheet pan
- Food processor or high-powered blender
Nutrition (per serving)
Calories: 53.17 kcal |
Carbohydrates: 7.24 g |
Protein: 2.77 g |
Fat: 1.64 g
Nutrition estimates are approximate and will vary by ingredients and portion sizes.