Oven-Baked Alaska Salmon Burgers | Gluten-Free

These healthy, gluten-free baked salmon burgers are crispy, filling, and delicious. These patties are packed with protein, healthy fats, and flavor. Enjoy with homemade five-minute tzatziki, feta, and cucumber for a Mediterranean flair!

Raise your hand if you love all things Mediterranean or Greek-inspired!

If you couldn’t tell from my no-mayo Mediterranean tuna salad or my easy homemade tzatziki recipe, I’m a BIG fan of Mediterranean flavors.

This loaded Alaska salmon burger bowl is no different.

I’m completely obsessed with this combo and I have no doubt you will be, too!

Let’s start with the basics…

Ingredients you need to make these oven-baked, gluten-free Alaska salmon burgers:

A full breakdown is in the recipe card, but this is a list of what you will need.

• Wild Alaska Salmon (*Note: Fresh salmon is best, but it can be substituted with leftover cooked salmon or 10-12oz of well-drained canned salmon. If the mixture is too moist to hold the patty shape, add more rice crumbs.)
• Rice Crumbs
• Eggs
• Fresh Dill
• Lemon
• Garlic
• Stone Ground Mustard (Can use dijon)
• Salt & Pepper

Now let’s talk about the quality of the ingredients.

I seriously can’t stress seeking out Alaska seafood enough! Alaska seafood ensures their fish is wild-caught, sustainably harvested and healthy. Alaska’s cold, glacier-fed waters produce some of the purest, high-quality seafood in the world.

Alaska seafood is harvested seasonally and available frozen, canned and smoked year-round.

Alaska is the only state that has sustainable fishing built into its constitution. Each season, Alaska only harvests as much fish as the environment can handle, which allows the marine ecosystem and seafood species to continue to replenish year after year.

Pretty cool, right!?

The quality of your food is so important, and this is one purchase I never hesitate to make. Make sure to #AskforAlaska whenever possible.

Now let’s talk about cooking tips.

There’s nothing worse than a dry salmon patty, so let’s make sure you’re well-informed before getting started.

Tips for making juicy salmon burgers in the oven:

Tip One: Do not overcook your salmon

I follow this recipe from Gimme Some Oven on how to bake salmon in the oven and it turns out perfect every time.

1. Bring the salmon to room temperature.  Let your Alaska salmon filets rest out on the counter for 15-30 minutes, until they have (at least mostly) come to room temperature.  This will help with even cooking.
2. Season the salmon.  Blot the salmon dry on all sides with paper towels. Then place the salmon skin-side-down on a foil-covered baking sheet (or in an oven-proof, non-stick skillet, such as a cast-iron pan).  If the ends of the salmon filets are really thin, just fold them under a bit for even cooking.  Brush on all sides (except the bottom) with oil.  Sprinkle with your desired dry seasonings.
3. Bake.  Then bake at 450°F until the internal temperature of the salmon reaches 140°F*, about 4-6 minutes per half-inch of thickness. You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily.

Tip Two: Do not make them too thin

For a super juicy salmon burger, it’s important to avoid forming the patties too thin because they will dry out.

You want your burgers to be about 1 inch thick.

How to make juicy, gluten-free salmon burgers:

A full breakdown is in the recipe card, but these are the general instructions.

1. Bake your Alaska salmon according to the instructions above. Do NOT overbake it.
2. Flake your salmon into a large bowl. Combine all of the salmon burger ingredients in a large bowl and mix well.
3. Carefully form into 6-8 patties that are one-inch thick.
4. Prepare your baking pan by lining with foil or parchment paper and spraying with cooking spray. Place your patties on the prepared sheet and spray tops with more cooking spray.
5. Bake for 8 minutes, take the burgers out, flip and bake for ~8 additional minutes.

As always, be sure to leave a comment and let me know what you think of this recipe!

Please tag me on Instagram if you make these gluten-free salmon burgers. I love re-sharing your creations to my stories!

Enjoy!

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Gluten Free Oven-Baked Salmon Burgers

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Dish

Cuisine Greek

Servings 6 Burgers

Ingredients

  

1x2x3x

• 12 oz Wild Alaskan Salmon Cooked and flaked
• 2 Large Eggs
• 1/4 Cup Rice Crumbs
• 1/2 Lemon
• 1 Tsp Garlic, minced
• 1 Tbsp Fresh Dill Heaping tbsp!
• 2 Tsp Dijon Mustard
• 1/4 Tsp Salt
• 1/4 Tsp Pepper
• 1 Tbsp olive oil For brushing the salmon before baking

Instructions

 

Salmon Burgers

• Preheat your oven to 400F.
• Discard skin, flake salmon with forks, remove any bones and add flaked Alaska salmon into a large bowl. Combine all of the salmon burger ingredients in a large bowl and mix well.
• Form into 6-8 patties. Handle with caution as patties easily fall apart until they are cooked.
• Prepare your baking pan by lining with foil or parchment paper and spraying with cooking spray. Place your patties on the prepared sheet and spray tops with more cooking spray.
• Bake for 8 minutes, take the burgers out, flip and bake for ~8 additional minutes.
• Serve immediately or store in an airtight container for no more than 2 days.

How To Prepare Salmon for Patties

• Preheat oven to 450F.
• Bring the salmon to room temperature.  Let your salmon filets rest out on the counter for 15-30 minutes, until they have (at least mostly) come to room temperature.  This will help with even cooking.
• Blot the salmon dry on all sides with paper towels. Then place the salmon skin-side-down on a foil-covered baking sheet (or in an oven-proof, non-stick skillet, such as a cast-iron pan).  If the ends of the salmon filets are really thin, just fold them under a bit for even cooking.  Brush on all sides (except the bottom) with oil.
• Bake at 450°F until the internal temperature of the salmon reaches 140°F*, about 4-6 minutes per half-inch of thickness.  You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily.
• *Note: Fresh salmon is best, but it can be substituted with leftover cooked salmon or 10-12oz of well-drained canned salmon. If the mixture is too moist to hold the patty shape, add more rice crumbs.)

Tried this recipe?Let us know how it was!