Grilling salmon burgers can seem intimidating, but it’s actually quite easy once you know what to look for. The key is cooking the salmon burgers just right, so they are cooked through without becoming dry and overcooked. With a few simple tips on how to tell when salmon burgers are done on the grill, you can achieve salmon burger perfection every time.
Look for Opacity
The most reliable way to check salmon burger doneness is to look for opacity. Raw salmon has a translucent, glossy appearance. As it cooks, the proteins start to coagulate and turn the salmon opaque. A salmon burger is done when it is firm and completely opaque all the way through.
Cut into a burger to check the interior. It should be opaque pink throughout, with no traces of translucent flesh. If you see any raw, translucent patches, the burger needs more time on the grill. Continue cooking and checking every minute or two until the opacity is complete.
Check Interior Temperature
Using an instant-read thermometer takes the guesswork out of determining salmon burger doneness. Insert the probe into the thickest part of a burger. Salmon is safe to eat and considered done cooking when the internal temperature reaches 145°F. If using a meat thermometer, look for an internal temperature of 140-145°F.
Be sure to check temperature in a few spots, especially if you have thick burgers. Temperature can vary from section to section. Continue grilling until the coolest section reaches the proper internal temperature for doneness.
Watch for Color Changes
The color of a salmon burger will change as it cooks, providing visual cues that it is done. Raw salmon has a deep reddish-orange hue. As it cooks, the color lightens to a pale pink. When the burgers are opaque and light pink all over, they are fully cooked through.
Overcooking leads to a white, chalky appearance. If your burgers are losing their light pink tint, immediately remove them from the grill. The color will continue to cook slightly off the heat.
Feel for Firmness
You can also assess salmon burger doneness by feel. Gently press on the burger with your fingertip, tongs, or a spatula. Raw, undercooked salmon has a soft, gelatinous texture. It becomes increasingly firm as it cooks.
The burger should feel firm but still juicy when done. If the burger feels mushy or squishy, continue cooking. Remove from the grill immediately if the burger feels hard or rubbery, as that indicates overcooking. The perfect salmon burger will be firm on the exterior, while still moist and tender inside.
Cook Times
Cooking times provide general guidance on how long salmon burgers need on the grill. However, always rely on visual and temperature cues, not just cook times, to determine doneness. Cook times can vary based on thickness, grill temperature, and even how cold the salmon was before cooking.
For average 1/2 inch thick salmon burgers, the grill time is typically around 3-5 minutes per side over direct medium heat. Thicker burgers will need more time. Cook burgers on the first side until browned, then flip and cook until done, checking frequently.
Cook minced or thin patties just 2-3 minutes per side. They have less structural integrity and are quicker to overcook. err on the side of undercooking when uncertain since they will continue cooking off the grill.
Prevent Overcooking
It’s easy to go from perfectly cooked to dried out with salmon burgers. Follow these tips for succulent salmon burgers every time:
– Brush with oil – Lightly coat burgers with oil before grilling to prevent sticking. Oil conducts heat more gently than the grill grates.
– Don’t move them – Resist the urge to move the burgers once they hit the grill. Frequent movement can break them apart. Give them time to sear and release before attempting to flip.
– Grill open-faced – Skipping the top bun prevents steaming the interior. Close the burger after flipping for the last minute or two only.
– Watch them – Stay close and monitor doneness often. Have your thermometer handy. Things happen quickly on the grill.
– Rest them – Let burgers rest for 5 minutes before serving. Temperature equilibrates during this time and moisture redistributes.
Add Flavor Boosters
Pair your salmon burgers with tasty toppings and sauces for maximum flavor impact:
– Tartar sauce – Tangy tartar sauce pairs perfectly with salmon. Mix mayo, lemon, dill, and capers.
– Pesto mayo – Stir basil pesto into mayonnaise for an herbal flavor boost.
– Avocado slices – Creamy avocado provides a rich contrast to the salmon.
– Bacon – Crisp cooked bacon adds a smoky, salty crunch.
– Sliced tomato – Fresh tomato and salmon are a classic combo.
– Arugula – Pepper arugula balances the richness.
– Lemon wedges – Brighten up your burger with fresh lemon juice.
– Pickled onions – Quick pickled red onions offer tangy crunch.
Make Ahead and Freeze
To get dinner on the table faster, make salmon burger patties in advance:
– Shape burgers up to 24 hours before cooking. Place on a parchment lined sheet pan, cover, and refrigerate.
– Freeze shaped patties in a single layer up to 3 months. Thaw in the refrigerator before cooking.
– Flash freeze individually on a sheet pan. Transfer to a freezer bag once hard. Thaw before cooking.
– Wrap cooked burgers well and freeze up to 3 months. Thaw in the refrigerator and briefly reheat on the grill or in a skillet before serving.
Salmon Burger Recipe
This flavorful salmon burger recipe turns up the taste with Dijon, green onion, parsley, and panko breadcrumbs. Adjust the heat to your tastes with sriracha and serve in a bun with all the fixings.
Ingredients:
– 1 1⁄4 lbs salmon fillet, skinned
– 1 egg, lightly beaten
– 1⁄4 cup panko breadcrumbs
– 2 tbsp mayonnaise
– 1 tbsp Dijon mustard
– 1 tbsp sriracha or hot sauce, optional
– 2 green onions, thinly sliced
– 1 tbsp chopped fresh parsley
– 1 tsp lemon zest
– Kosher salt and pepper
– Olive oil, for brushing
– 4 burger buns
– Desired toppings
Instructions:
1. Cut the salmon into 1-inch chunks. Place in a food processor and pulse until finely chopped, being careful not to overprocess.
2. In a medium bowl, combine the salmon, egg, panko, mayonnaise, mustard, sriracha if using, green onions, parsley, and lemon zest. Season generously with salt and pepper.
3. Form the mixture into 4 equal patties, about 3/4-inch thick. Refrigerate for at least 30 minutes.
4. Prepare the grill for direct cooking at medium heat. Brush both sides of the patties lightly with oil.
5. Grill the burgers for 3-5 minutes per side until browned on the outside, and opaque in the center. Check temperature with a thermometer for 145°F.
6. Allow the burgers to rest for 5 minutes before serving.
7. Serve the salmon burgers on buns with desired toppings.
Nutrition Information
| Nutrient | Per Serving |
|---|---|
| Calories | 365 |
| Carbohydrates | 16g |
| Protein | 38g |
| Fat | 16g |
| Saturated Fat | 3g |
| Polyunsaturated Fat | 5g |
| Monounsaturated Fat | 6g |
| Cholesterol | 123mg |
| Sodium | 500mg |
| Potassium | 726mg |
The Benefits of Salmon
Salmon is one of the healthiest fish you can eat. Here are some of its top benefits:
High in Omega-3 Fatty Acids
Salmon is an excellent source of the omega-3 fatty acids EPA and DHA. These promote heart health by lowering triglyceride levels, reducing blood pressure, and decreasing inflammation.
Good Source of Protein
Salmon contains high-quality protein needed for building and repairing muscles. The protein in salmon also helps you feel full and satisfied after a meal.
Rich in B Vitamins
Salmon provides B vitamins including niacin, B12, and B6. These assist with energy production, nervous system function, DNA synthesis, and more.
High in Potassium
Salmon is a great source of potassium, which supports nerve signaling, fluid balance, and muscle contraction. Potassium may help lower blood pressure as well.
Loaded with Selenium
Salmon contains the antioxidant mineral selenium, which boosts immune function and may reduce inflammation and cancer risk.
Good Source of Vitamin D
Salmon provides vitamin D, which regulates calcium absorption and promotes bone health. Vitamin D also modulates immune function and cell growth.
Selecting and Storing Salmon
Follow these tips for choosing fresh salmon fillets and keeping them at peak quality:
– Look for salmon with glossy, firm flesh that springs back when touched gently. Avoid fish with dull or mushy flesh.
– Make sure salmon smells fresh, not fishy or ammonia-like. Discard any funky smelling salmon.
– Salmon fillets should be translucent, not opaque. Opaque sections indicate drying or age.
– Whole salmon should have clear eyes and bright red gills free of slimy residue.
– Fresh salmon can be refrigerated 1-2 days. Freeze for longer storage up to 3 months.
– Thaw frozen salmon overnight in the fridge. Do not refreeze raw salmon after thawing.
– Rinse salmon and pat very dry before seasoning or marinating. Excess moisture leads to a poor sear.
Types of Salmon
There are several varieties of salmon, each with their own unique flavor, fat content, and color:
King Salmon
– Highest fat content – velvety and rich
– Silky and buttery texture
– Color ranges from white to deep red
Sockeye Salmon
– Bright, deep red color
– Firm, steak-like texture
– Moderate fat content
Coho Salmon
– Orange-red color
– Medium oil content
– Milder flavor
Atlantic Salmon
– Lighter pink or orange color
– Lower fat content
– Mild flavor suitable for all recipes
Chum Salmon
– Leanest salmon variety
– Light pinkish-orange color
– Delicate, lower fishy flavor
Cooking Methods for Salmon
Beyond grilling delicious burgers, salmon can be prepared using various cooking methods:
Baking
Baking allows the salmon to gently cook in the dry, ambient heat of the oven. Bake at 400°F until opaque and flakes easily with a fork.
Broiling
Broiling involves cooking the salmon directly under the high heat source in your oven. Cook 4-6 inches from heat for tender, browned results.
Poaching
Poaching salmon gently cooks the fish in hot liquid like broth, wine, or a COURT BOUILLON. Keep the temperature right below a simmer.
Pan Searing
Sear skin-on salmon fillets in a hot skillet skin-side down first. Then flip and finish cooking until medium rare or well done.
Grilling
Quickly grill salmon fillets over direct high heat. Oil the grates and grill for 2-3 minutes per side. Flip carefully.
Smoking
Smoking infuses salmon with delicious smoky flavor. Hot smoke at 200-250°F or cold smoke below 90°F before cooking.
Marinade and Rub Ideas
Salmon boasts a rich flavor that pairs wonderfully with marinades and spice rubs. Try the following combinations:
Asian Marinade
– Soy Sauce
– Rice Wine Vinegar
– Toasted Sesame Oil
– Fresh Ginger
– Garlic
– Brown Sugar
Jerk Rub
– Brown Sugar
– Dried Thyme
– Allspice
– Black Pepper
– Cayenne Pepper
– Onion Powder
– Garlic Powder
Lemon Dill Marinade
– Olive Oil
– Lemon Juice
– Dijon Mustard
– Dried Dill
– Garlic
– Salt & Pepper
Cajun Spice Rub
– Smoked Paprika
– Garlic Powder
– Onion Powder
– Oregano
– Cayenne Pepper
– Black Pepper
– Salt
Salmon Burger FAQs
Get the answers to your top questions about making and cooking salmon burgers:
Should I remove the salmon skin?
Yes, remove the skin before making ground salmon patties or burgers. The skin can be difficult to fully grind up. Skinless fillets bind together better for shaping burgers.
Can I use canned salmon?
Absolutely! Drain and flake canned salmon before mixing into the burger mixture. Add a little lemon juice and seasoning to brighten the flavor.
What temperature should I cook salmon burgers to?
Cook salmon burgers to an internal temperature of at least 145°F. Well done burgers should reach 155-160°F. Check temperature in thickest portion.
How do I keep salmon burgers from falling apart on the grill?>
Use a binding agent like egg or panko and avoid over-mixing. Handle burgers gently when shaping, flipping, and removing from grill. Oil grates well to prevent sticking.
Why do my salmon burgers stick to the grill?
Insufficient oiling of the grill grates is typically the culprit. Thoroughly brush grates with high smoke point oil before cooking. Do not attempt to flip burgers too early while they are still sticking. Allow them to sear and release naturally first.
Can salmon burgers be frozen and thawed?
Yes, salmon burgers freeze very well for up to 3 months. Thaw in the refrigerator before grilling or pan frying until hot. Do not refreeze after thawing.
Conclusion
Achieving delicious, juicy salmon burgers on the grill is easy when you know what signs to look for when gauging doneness. Check for opacity, use a thermometer, monitor color changes, and test firmness and texture. With a few simple guidelines, you can pull perfectly cooked salmon burgers off the grill every time.
Experiment with fun flavors using zesty marinades, spice rubs, and fresh toppings to customize your burger. Grill up a salmon burger feast full of healthy omega-3s and antioxidants for a satisfying meal.