Baked Salmon Burgers
Baked Salmon Burgers are fantastic for you and a great way to get your Omega 3s in. Omega 3s can assist with increasing brain health, reducing internal inflammation, improving heart health, and more. I use canned salmon for simplicity (and it’s affordable). Baking the burgers doesn’t require any additional oil which would be needed if you were to fry them. And the baked salmon burgers are already full of natural, heart-healthy fats so they stay moist and delicious. I like to eat my salmon burgers with a quick tomato salad: sliced tomato, sliced red onion, salt, pepper, and red wine vinegar tossed together. Fast, Easy, & Scrumptious!
- 2 6 ½ ounce cans of Salmon, drained well
- 1 Tbsp parsley, finely chopped
- 1 shallot, finely chopped
- 1 egg
- ½ cup Panko bread crumbs (or you can make your own using 1 slice whole wheat bread, toasted, and coarsely chopped in a food processor)
- 1 Tbsp lemon juice
- 4 Tbsp nonfat Greek Yogurt
- 1 Tbsp dried dill
- 1 tsp lemon pepper
- Salt and pepper to taste
- Nonstick cooking spray
- 4 Brioche buns or hamburger bun of choice
- Lettuce, tomato, red onion for toppings of burger (optional)
- Preheat oven to 350°F.
- Chop parsley and shallot. Combine salmon, diced shallot, parsley, egg, panko, lemon juice, yogurt, dill, lemon pepper, salt, and pepper into a large bowl and mix.
- Mold mixture into 4 patties, approximately 3 inches wide and ¾ inch thick.
- Cover a baking sheet with tinfoil and spray with a cooking spray. (This helps with easy clean-up). Place uncooked burgers onto the baking sheet. Bake in oven for 20 minutes, flipping after 15 minutes. To make sure burgers are done, check middle of each burger with a fork for no bright pink in the middle. Cook an additional 5 minutes if middle is still bright pink, continuing to do so until done. Serve on a toasted bun (I like my bread toasted) with whatever burger toppings you’d like. Because the salmon has already been seasoned so well, you may not need a condiment on your bun. Yes: they are that delicious. I also eat mine with a tomato salad.
Panko-Crusted Baked Mackerel Cakes (you can also use canned salmon for this recipe, too)
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Do you think that a barbequed salmon burger would have less fat but still be scrumptious?
I might try it. Thanks.
The fat in the salmon is super heart-healthy and contains Omega-3 fats (great for brain health). Don’t worry about the salmon having some fat. Baking & grilling salmon are very similar so you will have the same amount of fat from the salmon in each cooking method. If you cook salmon in a pan and add extra oil, then you get extra fat added to the fish. BBQ sounds great! When am I coming over to enjoy it with you?
I’m interested in trying your recipe, but wonder if they can be put in the freezer? If so, is there a preference, freezing already baked or raw? Thanks in advance for your answer, Anna
Great question Anna! It is best to freeze the salmon patties before you cook them. Prep them up to step #4. Once you make them, put them into individual bags/containers and put them in the freezer. When you’re ready to use them, let them defrost/thaw in the fridge overnight. And then cook them according to step #4 in the oven. They’ll keep up to 2 months in the freezer. Enjoy!
What is the best way to cook salmon patties?
You can bake them in the oven. Most of the temps are at 350.
I made the baked salmon burgers and placed parchment paper on my cookie sheet while cooking them. I cooked them for a total of 30 minutes at 350 and flipped them after 15 minutes. I also used whole milk yogurt, fresh dill and bread crumbs from Ezekiel bread. They came out delicious! Thanks for the recipe, I will make them again.
Sounds amazing! So glad you enjoyed them. Ezekiel bread is a great idea for making homemade bread crumbs because it also has the seeds which can add flavor and crunch. Thanks for sharing!