The cooking time depends entirely on your method and what kind of salmon you’re working with. Fresh salmon burgers need 3 to 4 minutes per side in a hot pan, while frozen patties take closer to 5 to 6 minutes. Oven-baked burgers want 12 to 15 minutes at 400°F for fresh, 18 to 20 for frozen. Get the timing right, and you’ll have juicy, tender patties with a golden crust. Miss it by a few minutes, and you’re chewing through dry, crumbly fish.
Quick Answer: Cooking Times by Method
Each cooking method brings its own rhythm. A screaming hot skillet gives you speed and crust. The oven offers hands-off consistency. The grill adds that smoky char everyone craves.
| Method | Fresh Salmon | Frozen Salmon | Internal Temp |
|---|---|---|---|
| Pan/Skillet | 3-4 min per side | 5-6 min per side | 145°F |
| Oven | 12-15 min at 400°F | 18-20 min at 400°F | 145°F |
| Grill | 3-4 min per side | 5-6 min per side | 145°F |
| Air Fryer | 8-10 min at 400°F | 12-13 min at 400°F | 145°F |
Pan-Fried Salmon Burgers
The stovetop gives you control. You hear the sizzle, smell the crust forming, watch the edges turn golden. This is where most home cooks get their best results.
Fresh Salmon Patties
Heat your skillet over medium-high until a drop of water dances across the surface. Add enough oil to coat the bottom, let it shimmer. Slide your patties in gently and leave them alone.
Three to four minutes per side, that’s your window. The first side needs time to develop a proper crust, something that holds the burger together when you flip. You’ll see the edges turn opaque, feel the patty firm up when you nudge it with your spatula.
Flip once. Cook the second side until golden. The center should spring back when you press it lightly. If your finger leaves an indent, give it another minute.
The mistake everyone makes? Moving the burgers too soon. Let that crust form. It releases naturally when it’s ready.
Frozen Salmon Burgers
No need to thaw. Frozen patties go straight from freezer to pan. Add an extra minute or two per side, so 5 to 6 minutes total per side.
Keep the heat at medium rather than medium-high. Frozen burgers need that extra time for the center to cook through without burning the outside. You’ll know they’re done when the flesh is opaque all the way through and the surface is deeply golden.
Oven-Baked Salmon Burgers
The oven is your friend when you’re cooking for a crowd or just don’t want to stand over a hot stove. Preheat to 400°F and line a baking sheet with parchment paper.
Fresh Salmon
Place your patties on the prepared sheet with space between them. Twelve to fifteen minutes does the job. Flip them halfway through for even browning on both sides.
The parchment paper isn’t optional. It prevents sticking and makes cleanup effortless. You want a light golden color on top and firm edges. The center should register 145°F on an instant-read thermometer.
Frozen Salmon
Bump the time up to 18 to 20 minutes at the same 400°F temperature. Flip at the 10-minute mark.
Frozen burgers in the oven are remarkably forgiving. The gentle, surrounding heat cooks them evenly without much fuss. Just don’t skip the flip, or you’ll end up with one pale side.
Grilled Salmon Burgers
Grilling adds that char, that whisper of smoke. Preheat your grill to medium heat, around 350°F to 400°F. Oil the grates, not the burgers.
Three to four minutes per side for fresh patties. You’re looking for defined grill marks and a crust that releases easily when you slide your spatula underneath. If the burger sticks, it’s not ready. Wait another 30 seconds and try again.
The grill’s direct heat can dry out salmon fast. Medium heat is your sweet spot. Too hot and the outside chars before the inside cooks. Too cool and you lose that beautiful crust.
For frozen burgers, add about 2 minutes per side. You’ll need 5 to 6 minutes per side total. Same rules apply: wait for the release, watch for the char, trust your senses.
Air Fryer Method
The air fryer circulates hot air like a tiny, efficient oven. It gives you a crispy exterior without any oil. Preheat to 400°F.
Place your burgers in a single layer. Don’t stack them, don’t crowd them. Eight to ten minutes for fresh salmon burgers, flipping halfway through. The circulating air does the work, crisping both sides evenly.
Frozen patties need 12 to 13 minutes at the same temperature. Check around the 10-minute mark, depending on thickness. Every air fryer runs a little different, so the first time you make them, keep watch.
How to Know When They’re Done
The clock gives you a guideline. Your senses tell you the truth. Salmon burgers cook fast, and the line between perfect and overdone is thin.
Visual Cues
A golden-brown crust on both sides means you’ve got good color. The flesh should look opaque, no translucent pink showing through. The edges crisp up slightly, pulling away from the center just a touch.
Press the center gently with your finger. It should spring back immediately. If it stays indented or feels mushy, give it another minute. If it feels rock-hard, you’ve gone too far.
Temperature Check
The FDA recommends an internal temperature of 145°F for cooked fish. Insert an instant-read thermometer into the thickest part of the patty, angling toward the center.
Some people prefer their salmon on the medium-rare side, around 120°F to 125°F. The center stays slightly pink, softer, more buttery. This is a personal choice. The salmon must be high quality and handled properly if you’re going this route.
Why Timing Varies
Your patties might not match the times listed here exactly. Several factors come into play.
Thickness matters most. A thick, hefty burger needs more time than a thin, delicate one. If your patties are closer to an inch thick, add a minute or two. Half-inch patties cook faster.
Fresh versus frozen versus canned salmon all behave differently. Fresh cooks quickest. Frozen needs extra time. Canned salmon, already cooked, just needs heating and browning.
Your heat source has quirks. Gas stoves run hotter than electric. Some grills have hot spots. Your air fryer might cook faster or slower than your neighbor’s. Pay attention the first time, adjust from there.
Starting temperature plays a role too. Patties straight from the fridge take longer than those that have sat out for 10 minutes. Cold centers need more heat.
Common Mistakes That Ruin Timing
Overcrowding the pan drops the temperature. Your burgers steam instead of sear. Cook in batches if you need to.
Flipping too early breaks the crust and tears the burger apart. Wait for the release. Patience gives you structure.
Cooking over heat that’s too high burns the outside before the inside cooks. Medium to medium-high is your range for the stovetop. Medium heat for the grill.
Not letting them rest for a minute after cooking means the juices run out when you bite in. A brief rest lets everything settle.
The crust turns golden, the sizzle quiets down, the center springs back under your fingertip. That’s when you know they’re ready. Pull them off the heat, let them rest for just a moment, and serve them while they’re still warm and perfect.
