Salmon Burgers with Slaw Recipe

Introduction

Salmon burgers are a delicious, healthy twist on a classic favorite. Paired with a creamy herb slaw, these burgers offer fresh flavors and a satisfying texture perfect for a quick lunch or dinner.

Ingredients

• 12-14 ounces cooked salmon (canned is great! – see notes)
• 2 eggs
• 1/2 cup breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 cup chopped fresh herbs, like chives, parsley, or dill
• A squeeze of lemon juice
• Olive oil for pan-frying
• 1 head green cabbage, finely shredded
• 1 cup plain Greek yogurt
• 2-3 tablespoons white distilled vinegar (more to taste)
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 cup chopped fresh herbs like chives, parsley, and dill
• A drizzle of olive oil

Instructions

1. Step 1: Flake the cooked salmon into a large bowl, breaking it apart into small pieces.
2. Step 2: Add the eggs, breadcrumbs, salt, garlic powder, fresh herbs, and a squeeze of lemon juice to the salmon. Mix well until combined, then form the mixture into 3 large or 4 medium patties.
3. Step 3: Heat olive oil over medium heat in a nonstick skillet. Fry the salmon patties for a few minutes on each side until they are golden brown and crispy. Transfer to a paper towel-lined plate and sprinkle with a little salt.
4. Step 4: To make the slaw, combine shredded green cabbage, Greek yogurt, white distilled vinegar, salt, garlic powder, chopped fresh herbs, and a drizzle of olive oil in a bowl. Mix thoroughly and taste to adjust seasoning as needed.
5. Step 5: Serve the hot salmon burgers on a bed of the creamy herb slaw. Optionally, top with extra yogurt, a drizzle of olive oil, and more fresh herbs for added flavor.

Tips & Variations

• Using canned salmon makes this recipe quick and accessible; just be sure to drain it well before mixing.
• For a spicier kick, add a pinch of cayenne pepper or chopped jalapeño to the burger mix.
• Try swapping green cabbage with red cabbage or add shredded carrot to the slaw for extra color and crunch.
• Serve the burgers on toasted buns or lettuce wraps if you prefer a lighter option.

Storage

Store leftover salmon burgers in an airtight container in the refrigerator for up to 2 days. Keep the slaw separate to avoid sogginess. Reheat burgers gently in a skillet over medium heat or enjoy them cold. The slaw is best served fresh but can be kept refrigerated for up to 1 day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw salmon for this recipe?

This recipe uses cooked salmon to ensure the burgers hold together well and are safe to eat. If using raw salmon, it must be cooked thoroughly before forming patties.

What can I substitute for breadcrumbs?

You can use crushed crackers, panko, or even oats as a substitute for breadcrumbs. These alternatives help bind the patties and add texture.

Salmon Burgers with Slaw Recipe

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★★★★★

4.6 from 143 reviews

• Author: Noah
• Total Time: 25 minutes
• Yield: 3–4 salmon burgers 1x
• Diet: Low Fat

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Description

Delicious and easy-to-make salmon burgers paired with a creamy, tangy herb slaw. These salmon burgers are pan-fried to a golden crisp and served atop a refreshing yogurt-based cabbage slaw, perfect for a light yet satisfying meal.

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Ingredients

Scale 1x2x3x

Salmon Burgers

• 12–14 ounces cooked salmon (canned or fresh, flaked)
• 2 eggs
• 1/2 cup breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 cup chopped fresh herbs (chives, parsley, or dill)
• A squeeze of lemon juice
• Olive oil for pan-frying

Slaw

• 1 head green cabbage, finely shredded
• 1 cup plain Greek yogurt
• 2–3 tablespoons white distilled vinegar (adjust to taste)
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 cup chopped fresh herbs (chives, parsley, dill)
• A drizzle of olive oil

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Instructions

1. Prepare the Salmon Burgers: Flake the cooked salmon into a bowl, then add the eggs, breadcrumbs, salt, garlic powder, chopped herbs, and a squeeze of lemon juice. Mix everything together until well combined. Shape the mixture into 3 large or 4 medium-sized patties.
2. Pan-Fry the Burgers: Heat olive oil in a nonstick skillet over medium heat. Carefully place the salmon patties into the skillet and cook for a few minutes on each side until golden brown and crispy. Once cooked, transfer the patties to a plate lined with paper towels and sprinkle them lightly with salt.
3. Prepare the Slaw: In a large bowl, combine the finely shredded cabbage, Greek yogurt, white distilled vinegar, salt, garlic powder, chopped herbs, and a drizzle of olive oil. Mix thoroughly and taste to adjust seasoning as needed.
4. Assemble and Serve: Serve the warm salmon burgers on a generous bed of the creamy herb slaw. For extra flavor, top with a dollop of additional Greek yogurt, a swirl of olive oil, and a sprinkle of fresh herbs. Enjoy immediately while hot and fresh.

Notes

• Canned salmon works well for this recipe if you prefer a quicker preparation or don’t have fresh salmon on hand.
• Adjust vinegar in the slaw to your preference for tanginess.
• Use fresh herbs to enhance the flavor both in burgers and slaw.
• Make sure the skillet is well-heated before frying for a nice crust on the patties.
• These burgers can be served with buns if desired, although the slaw alone makes a great fresh base.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Frying
• Cuisine: American

Keywords: salmon burgers, salmon patties, pan-fried salmon burger, creamy slaw, healthy seafood burger, easy salmon recipe