Gluten Free Salmon Burgers

Since I began my gluten free journey, one of the things I miss most is being able to just go out for a sandwich.  A few restaurants do offer gluten free buns, but even then, gluten is lurking everywhere!  Toppings, breadcrumbs, binders, fillers, sauces and even seasonings may contain hidden gluten.  One of my favorite local chains has the best salmon burgers, but of course they are now off limits for me.  I’m feeling deprived!  So, this week I decided to create a copycat version of this awesome sandwich at home.  Here’s how!

4 Servings

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I used fresh salmon, so that I could freeze 2 burgers for another meal.  If you are not going to freeze them, you can use frozen salmon.  Line a baking sheet with parchment paper and preheat the oven to 350º.   Bake the salmon for 15 minutes.  Cool slightly then remove the skin.  It should peel off easily.  Use a fork to flake the fish and let it cool to room temperature.

Heat 1 tsp. olive oil in a small stainless-steel skillet over medium low.  Add the minced onions and cook until they begin to brown and caramelize.  They will cook down to about 1/4 cup.  Remove, set aside and cool to room temperature.

Whisk together the egg, mayo, onion, chives, Worcestershire, lemon juice and seasoning.

Add the flaked salmon.  Be sure it has cooled to room temperature, so the egg doesn’t cook.

Next add the potato flakes and gluten free Panko.  Stir and use a fork to blend everything together thoroughly.  Don’t overwork it.

You should have enough to form 4 generous sized patties.

I used a hamburger press to make them nice and even.  Mist the press with cooking spray first to help the patties release.

I placed the patties on a baking sheet lined with parchment to make them easier to handle.  Keep them refrigerated until ready to cook.  You can also freeze them at this point.  Let them freeze on the sheet so they keep their shape, then wrap them individually and store in a freezer bag.

To cook, brush a grill pan with a little olive oil and cook the patties 5 minutes per side over medium heat.  The patties are delicate, so handle them gently with a wide spatula.

Add your favorite gluten free bun and there you are.  This is one of my favorite restaurant meals that was just waiting for a gluten free makeover.  Now I can enjoy a salmon burger at home any time.

I hope that you enjoyed this recipe.  My gluten eating husband also thought these Salmon Burgers were great, just like the restaurant version!  So don’t feel deprived!  Try the recipe at your house and let me know what you think!

Notes ♪♫ I see you ogling that gluten free bun!  My own flour blend, it’s a nice big bun that you will love for all your burgers and sandwiches!  Get the recipe here!

This post was originally published on 07/06/2018.  While the photos have been updated over the years (as I become a better photographer!), the recipe itself has not changed.  

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Maple Sesame Salmon Bowls

This fast and easy dinner for two is made with simple, naturally gluten free ingredients.  One of the first meals I made after the New Year, it was a nice change of pace after all the holiday cooking.  The marinade gives the salmon just a hint of an Asian flair, pairing nicely with the jasmine rice, steamed broccoli and fresh mango.  Once you prep the ingredients, this meal comes together in 15 minutes!

Dinner for 2

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Whisk together the sesame oil, maple syrup and coconut aminos in a non-reactive baking dish.

Place the salmon skin side up in the marinade for 20-30 minutes while you prep the other ingredients.

Toast the sesame seeds in a dry pan and set aside for garnish.

Combine the rice, water and salt in a small saucepan and simmer covered for 15 minutes.  Peel and slice the mango.  Cut the broccoli into florets and steam for about 10 minutes or until crisp tender.

Cook the salmon for 10 minutes in a grill pan or skillet over medium heat.  Start the filets skin side up for the first 5 minutes.  To caramelize the sugars and get that nice crust, don’t move the salmon around in the pan.

As soon as you remove the salmon from the marinade, pour that marinade into a small sauce pan and simmer (important, to kill any bacteria you must bring it to a boil).

After 5 minutes turn the salmon and finish cooking 5 minutes longer.

To assemble the bowls, arrange the rice on one side, followed by the broccoli.  Add one salmon filet and finish out the bowl with mango slices.  Garnish it all with toasted sesame seeds and a drizzle of the marinade.

Notes ♪♫  Salmon is a heart healthy fish that is rich in protein and omega-3 fats.  It is widely available both fresh and in the freezer section.  I like to buy family packs of individually portioned fillets so that I can take out one or more at a time as needed.  For more ways to prepare salmon, check out my Oven Baked Salmon with Almonds and Pecans, or my Gluten Free Salmon Burgers.

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Oven Baked Salmon with Almonds and Pecans

When it comes to seafood, salmon is definitely one of my favorites.  Heart healthy and mild tasting, salmon can be grilled, pan cooked or baked.  This simple preparation comes together quickly and the ingredients complement the mild sweetness of the salmon without overpowering it.  You will love it!

2 Servings

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  • 1 lb. salmon
  • salt, to taste
  • 2 tsp. brown sugar
  • maple seasoning
  • 1 tbsp. chopped almonds
  • 1 tbsp. chopped pecans
  • 2 tbsp. butter
  • cooking spray


Line a baking pan with foil or parchment and mist with cooking spray.  Preheat the oven to 350º.  Cut the salmon lengthwise into 2 pieces and arrange in the pan skin side down.

Season lightly with salt.  Sprinkle each piece of fish with 1 tsp. brown sugar, maple seasoning, and 1 tbsp. of chopped nuts.  Cut the butter into fine slivers and arrange over the fish.

Bake for 25 minutes at 350º.  The fish is done when it flakes easily with a fork.

Dinner is served, with a side of broccoli and Homemade Potato Chips!

Notes: ♪♫ Salmon is usually available year-round where we live, but if you can’t find fresh caught then it’s perfectly fine to buy frozen.  The maple seasoning used in this recipe goes really well with salmon and is gluten free!

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