Pan-Seared Salmon Burgers
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Healthy and delicious Salmon Burgers are pan-seared, meaning they’re crispy on the outside and ready in under 20 minutes! They can easily be made gluten free, and they make for a delicious lunch or dinner recipe.
Recipe features
- A different way to eat salmon (other than my favorite fajitas or honey soy salmon)
- Quick + healthy and delicious on its own, on top of salad or on a burger bun
- Even better when paired with garlic aioli
Ingredient notes
This is just to provide further clarification; a full ingredient list is provided below in the recipe card.
Salmon – thawed and skins removed
Breadcrumbs – preferably Panko, regular or gluten free
Step-by-step instructions
Step 1: Mix ingredients. Add the garlic and salmon to your food processor and pulse for 10-15 seconds, or until salmon isn’t chunky anymore. Then, scoop them out into a bowl and stir in the remaining ingredients.
Step 2: Form burgers. Use your hands to form the mixture into burgers. The recipe should make about 5 burgers, though it could be anywhere from 4-6 depending on what size you want them to be.
Step 3: Pan fry burgers. Head oil in a large skillet, then add the burgers and cook them for 3-4 minutes per side, or until browned and crispy on the outside.
FAQs and tips
What condiment should I use?
The garlic aioli listed below in the recipe card is a delicious thing to pair with these burgers! Somehow adding garlic and olive oil to mayo makes it a lot tastier.
Can these be made gluten free?
Yup! Just make sure to use gluten free breadcrumbs, preferably Panko if you can find them.
Can I freeze these burgers?
You have two options for freezing salmon burgers: 1) Form the salmon into burgers, but don’t cook them; or 2) Cook them, then wait for them to cool before freezing. To freeze, simply wrap each burger individually in plastic wrap, then store in an air-tight container in the freezer for up to 3 months.
What to serve with salmon burgers
More burger recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Pan-Seared Salmon Burgers
Ingredients
- 4 salmon fillets, skins removed
- 2 garlic cloves
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp smoked paprika
- 1/4 tsp black pepper
- 1/3 cup panko breadcrumbs, gluten free
- 1/4 cup parmesan cheese, freshly grated
for the aioli:
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 cup mayonnaise
Instructions
- Place garlic in a food processor in pulse; then, add the salmon to combine and pour ground up salmon into a large bowl.
- Add garlic powder, paprika, onion powder, salt, pepper, breadcrumbs, and cheese and stir to combine.
- Use your hands to form mixture into burgers, placing them on a plate.
- Then, heat a large skillet (I used my cast iron) over medium high heat with olive oil--at least 3 tbsp--and wait a minute or so before adding in the burgers. You may need to do this in two rounds depending on how many burgers fit in your skillet. Cover the skillet with a lid and cook burgers for 3-4 minutes per side.
- For the aioli: Place mayo in a bowl and set aside; then, heat olive oil in a skillet and add the garlic. Cook garlic until it turns slightly golden, then pour garlic and olive oil into the bowl with the mayo; stir to combine.
- Assemble burgers the way you would a normal burger with plenty of garlic aioli.
- Enjoy!
Notes
Nutrition
UPDATE NOTE: This post was originally published in April 2018. It was updated with new text and photos in August 2020.
Great, easy recipe and we love the aioli with the salmon burger. Def a keeper!
So glad you liked the burgers!
Made these tonight and they were SO good! No gluten for this girl so I substituted about 2 tablespoons coconut flour and 1 teaspoon tapioca starch for the panko. Added some chopped red onion, chopped parsley and a scoop of primal kitchen’s chipotle lime mayo to the burgers before cooking. Served over a big lettuce cup with some avocado, cucumber and extra chipotle lime mayo! Delicious! Thanks for the tasty recipe!
Ok now I NEED to make these again with that chipotle lime mayo. YUM. So glad you liked them!
What would the total weight of the salmon fillets be? I can really only get (fresh) salmon in large chunks–1-2 kilos. Or would frozen work for this recipe?
I’m not sure about the weight. I used frozen salmon for this (either works!), so if that’s easier I say just do that 🙂
Just recently found your blog… um.. beautiful. Saw this recipe and really would like to have a go. What do you look for when buying salmon?
Beautiful composition ! Thank you !
Ahhh these sound amazing!
I’m starving right now and my belly is doing somersaults reading this!
Debs @ https://tiger-mint.com
Thanks Deb–let me know if you try them!