How Long to Cook Salmon Patties in Skillet

Home » Dinner » Pan-Seared Salmon Burgers

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

• Lemon Orzo Salad
• Tomato Bulgur Salad
• Easy Fried Brussels Sprouts

More burger recipes

• Lamb Burgers with Whipped Feta
• Asian Quinoa Burgers
• Cheesy Broccoli Potato Burgers

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

• 4 salmon fillets skins removed
• 2 garlic cloves
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/3 cup panko breadcrumbs gluten free
• 1/4 cup parmesan cheese freshly grated

for the aioli:

• 2 tablespoon olive oil
• 2 garlic cloves minced
• 1/2 cup mayonnaise

• 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 tablespoon--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!

*Calories are an estimation and are per burger

To freeze: form salmon into burgers, then individually wrap them in plastic wrap and place them in an air-tight container for up to 3 months. Thaw burgers in refrigerator for 24 hours before you want to fry them.

Calories: 234 kcal | Carbohydrates: 4 g | Protein: 30 g | Fat: 10 g | Saturated Fat: 2 g | Cholesterol: 78 mg | Sodium: 403 mg | Potassium: 682 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 143 IU | Vitamin C: 1 mg | Calcium: 85 mg | Iron: 1 mg

Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in April 2018. It was updated with new text and photos in August 2020.

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

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How Long to Cook Salmon Patties in Skillet

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