These Easy Gluten-Free Salmon Burgers are made with fresh salmon and simple ingredients for easy, flavorful patties! Prepare them on the grill, in an air fryer, oven, or skillet for a high-protein lunch or dinner!
Why You’ll Love These Salmon Burgers
These homemade salmon burgers are far better than any frozen varieties you’ll find in the store. Gluten-free, egg-free, and low-carb-friendly, there’s so much to love!
- Easy – Just combine the ingredients, shape the patties, and cook. From start to finish, the entire recipe is ready in under an hour!
- Nutritious – Salmon is an excellent source of protein and healthy fats, meaning these burgers keep you full and satisfied for hours.
- Great for Meal Prep – You can easily double or triple the recipe, and store leftover patties in the refrigerator or freezer for quick meals throughout the week.
Personal Note – These salmon burgers are my go-to recipe when someone asks me how to get their kids to eat more fish. They don’t have a fishy taste and you can even make smaller patties for more of a finger food experience.
Salmon Burger Ingredients and Substitutions
- Salmon – Use 1 ½ pounds of skinless salmon filet. If using frozen fish, make sure to thaw it completely, and pat it dry to remove any excess liquid. Wild caught boneless, skinless canned salmon (about 3 cans) can be substituted for fresh salmon, but the texture will be softer than the fresh. Be sure to drain the salmon well and remove excess moisture.
Fresh salmon has more natural texture and fat, which helps it bind better than canned. When using canned salmon, it’s already cooked and more crumbly, so it needs extra help sticking together. See recipe card notes if you are using canned salmon.
- Gluten-Free Panko Bread Crumbs – Substitute grated parmesan cheese if preferred. For the best taste and texture, buy a block of parmesan, and grate it yourself!
- Green Onions – Use the green and white parts.
- Mustard – Use spicy brown mustard or Dijon mustard to add a hint of tangy flavor and help keep the patties moist.
- Seasonings – Salt, pepper, garlic powder, and onion powder enhance the savoriness of the salmon burgers.
- Lemon Juice – Freshly squeezed is best!
- Hot Sauce – Feel free to adjust to taste.
What Kind of Salmon is Best for this Recipe?
Any type of salon without the skin or bones will work for this recipe. However, if you want a lighter, less fishy flavor look for lower-fat varieties such as coho or pink salmon from the Pacific. Learn more about the different varieties of salmon to discover which is best for you!
How to Make Grilled Salmon Burgers
- Prepare the salmon. Chop half the salmon into fine pieces, and transfer it to a large mixing bowl. Place the remaining fish in a food processor. Pulse a few times to chop. Be careful not to overprocess!
- Create the salmon patty mixture. Transfer the fish to the bowl. Add the panko breadcrumbs, green onion, mustard, salt, pepper, garlic, and onion. Mix to combine. Then, add the lemon juice and hot sauce, and mix again.
- Shape the patties. Divide the mixture into four equal-sized patties, and transfer them to the fridge to chill for at least 30 minutes or overnight if for a better hold and shape!
- Cook. Grease a grill, and preheat it to 400 degrees Fahrenheit. Add the burgers, and cook for three to five minutes on each side. Enjoy!
Note: If you prefer your salmon patties more well done, reduce the grill heat to medium so they don’t burn!
Alternative Cooking Methods
Don’t have a grill? No problem! Try out the alternative methods below.
*Before you begin, follow steps one through three above, combining the ingredients and shaping the patties.
- Air Fryer: Preheat the air fryer to 400 degrees Fahrenheit. Place the patties in the basket, and spray the tops with non-stick cooking spray. Cook for five minutes. Then, flip, spray the burgers again, and continue to cook for five minutes or until the patties cook through.
- Oven: Preheat the oven to 450 degrees Fahrenheit, and line a baking sheet with parchment paper. Bake the patties for 15 to 20 minutes or until cooked through, flipping after 10 minutes.
- Skillet: Heat a large skillet over medium-high heat. Add ½ tablespoon of high-heat cooking oil like refined avocado oil or coconut oil. Once the pan is sizzling, carefully place the salmon patties in the skillet. Cook for four to five minutes, gently flip, and continue to cook for four to five minutes or until golden brown and cooked through.
What Do You Put on a Salmon Burger?
We love to serve our burgers with garlic aioli or pesto, avocado, and lettuce, but anything goes! Mix and match all your favorite toppings to make this recipe your own.
For instance, fresh herbs like parsley and fresh dill make great additions. You can also add mayonnaise and tomato slices. Feel free to get creative!
Serving Suggestions
Serve your salmon burger patties on gluten-free buns or lettuce wraps for a low-carb option. Then, add sides like air fryer asparagus fries, sweet potato fries, and healthy broccoli salad to make it a complete meal!
Frequently Asked Questions
Of course, everyone has a different definition of healthy. However, these grilled salmon burgers are high-protein, rich in healthy fats, and low in carbs, making them a healthy option in our book!
Opt for a higher-fat salmon such as sockeye. Be careful not to overprocess the salmon mixture! You want the ingredients to be just combined but still have a bit of texture. And don’t skip the chilling! This helps the ingredients fuse together so the patties hold their shape.
Stored in an airtight container, leftover burgers will stay fresh in the fridge for up to two days.
Yes! Wrap each patty with plastic wrap, and transfer them to a freezer-safe container or sealable bag. They’ll stay fresh in the freezer for up to three months. Thaw in the fridge overnight when you’re ready to eat.
Reheat your burgers in a skillet over medium heat on the stove.
The internal temperature of the burgers will reach 145 degrees Fahrenheit when the salmon burgers are fully cooked and ready to eat.
More of Our Favorite
Gluten-Free Salmon Recipes
Easy Salmon Burgers Recipe (Gluten-Free)
- Total Time: 50 minutes
- Yield: 4 burgers 1x
- Diet: Gluten Free
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 ½ pounds skinless salmon fillet, finely chopped by hand or food processor *See notes if using canned salmon
- ⅓ cup gluten free panko or grated parmesan
- 2 Tablespoon chopped green onion
- 2 teaspoons spicy brown or Dijon mustard
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 1 teaspoon garlic powder
- ½ teaspoon onion powder, optional
- 1 teaspoon lemon juice
- ½ Tablespoon hot sauce
- Topping – Garlic Aioli or sauce of choice
Instructions
- Put half the salmon on a cutting board and chop finely. Then place in a large mixing bowl.
- Then place the remaining half of the salmon into a large food processor (see notes if you don’t have a food processor). Pulse a few times until it is chopped into 1⁄4-inch pieces. (Do not over-process). Transfer to the large mixing bowl. Add the panko, green onion, mustard, salt, pepper, garlic, and onion to the bowl with the salmon, mix to combine. Add lemon juice and hot sauce and mix again. Shape into 4 patties about 3-4 inches wide. Place in the fridge for 30 minutes.
- Lightly grease the grill and preheat to medium-high heat (400 F). Add the burgers, and cook for 3 to 5 minutes on each side for medium. If you would like them more well done, reduce the heat to medium so they do not burn.
- Serve the burgers immediately on gluten free buns topped with aioli, pesto, avocado, lettuce, etc.
- Store cooked salmon burgers in the fridge in an airtight container for up to 2 days.
Notes
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.
Binding Tip: If using canned salmon, the salmon is already cooked and more crumbly, so it needs extra help sticking together. Choose 1 Binder o help patties hold together without egg: 1–2 tablespoon mayo or tomato paste; OR 1 tablespoon ground flaxseed + 2.5 tablespoon water, mixed and rested 5–10 min; OR 1–2 tablespoon mashed cooked sweet potato. If the mix feels a little wet, just add a bit more panko or grated Parmesan. Chill the batter well or even overnight to set.
AIR FRYER – Preheat the air fryer at 400°F/200°C. Place the patties in the air fryer basket and spray the tops with non-stick cooking spray. Cook for 5 minutes then flip and spray the burgers again and cook for another 5 minutes or until the internal temperature of the burgers is 145F.
OVEN – Preheat the oven to 450 degrees F and line a baking sheet with parchment paper. Bake for 15 to 20 minutes (flipping after 10 minutes) or until the internal temperature of the burgers is 145F.
SKILLET – Heat a large skillet over medium-high heat. Add ½ 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
These were so good! I added capers as well.
That’s a great idea! We will have to try that too!