Salmon Burgers with Creamy Herb Slaw Recipe

Introduction

Salmon burgers with slaw offer a delightful twist on the classic burger, combining tender, flavorful salmon patties with a refreshing, creamy cabbage slaw. This recipe is perfect for a quick weeknight dinner or a casual weekend meal that feels a little special.

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 (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 (chives, parsley, and dill)
• A drizzle of olive oil

Instructions

1. Step 1: Flake the cooked salmon into a large bowl, breaking it into small pieces.
2. Step 2: Add the eggs, breadcrumbs, salt, garlic powder, chopped fresh herbs, and a squeeze of lemon juice to the salmon. Mix everything gently until combined, then shape the mixture into 3 large or 4 medium patties.
3. Step 3: Heat olive oil over medium heat in a nonstick skillet. Cook the salmon patties for a few minutes on each side until they are golden brown and crispy. Transfer the cooked patties to a paper towel-lined plate and sprinkle with a little salt.
4. Step 4: In a separate bowl, combine the shredded cabbage, Greek yogurt, white vinegar, salt, garlic powder, chopped fresh herbs, and a drizzle of olive oil. Mix well and taste, adjusting vinegar or seasoning as needed.
5. Step 5: Serve the warm salmon burgers on a bed of the creamy cabbage slaw. Top with an extra dollop of yogurt, a swizzle of olive oil, and additional fresh herbs if desired.

Tips & Variations

• Using canned salmon is a convenient shortcut and works perfectly for this recipe; just be sure to drain it well before mixing.
• For extra flavor, try adding a dash of smoked paprika or cayenne pepper to the salmon mixture.
• If you prefer a gluten-free version, substitute the breadcrumbs with crushed gluten-free crackers or almond flour.
• The slaw can be made a few hours ahead to let the flavors meld, just give it a good stir before serving.

Storage

Store leftover salmon burgers and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the patties gently in a skillet or oven to maintain their crispiness. The slaw is best enjoyed cold or at room temperature and may need a quick stir before serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw salmon instead of cooked for the burgers?

This recipe works best with cooked salmon to ensure the patties hold together and cook evenly. Using raw salmon would require a different cooking method to ensure safety and texture.

What can I serve with these salmon burgers?

These salmon burgers pair wonderfully with crispy potato fries, a simple green salad, or roasted vegetables for a complete meal.

Salmon Burgers with Creamy Herb Slaw Recipe

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★★★★★

4.4 from 52 reviews

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

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Description

These Salmon Burgers with Slaw offer a delicious and healthy twist on the classic burger. Made with cooked salmon, fresh herbs, and perfectly seasoned, these pan-fried patties are crispy on the outside and tender inside. Served with a creamy, tangy cabbage slaw made with Greek yogurt and fresh herbs, this recipe is a refreshing and satisfying meal perfect for lunch or dinner.

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Ingredients

Scale 1x2x3x

Salmon Burgers

• 12–14 ounces cooked salmon (canned salmon works great)
• 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 mixture: Flake the cooked salmon apart into small pieces. In a mixing bowl, combine the salmon with eggs, breadcrumbs, salt, garlic powder, chopped fresh herbs, and a squeeze of lemon juice. Mix thoroughly until the mixture holds together well.
2. Form and fry the patties: Shape the salmon mixture into 3 large or 4 medium-sized patties. Heat olive oil over medium heat in a nonstick skillet. Pan-fry the salmon patties for a few minutes on each side until they develop a golden brown, crispy exterior. Transfer the cooked burgers to a paper towel-lined plate and sprinkle with a bit of salt to enhance flavor.
3. Make the slaw: In a large bowl, combine finely shredded green cabbage, plain Greek yogurt, white distilled vinegar, salt, garlic powder, chopped fresh herbs, and a drizzle of olive oil. Mix well, then taste and adjust seasoning and vinegar as needed to balance the flavors.
4. Serve: Serve the hot salmon burgers atop a bed of the creamy cabbage slaw. For an extra touch, add a dollop of Greek yogurt on top of each burger along with a drizzle of olive oil and some additional fresh herbs. Enjoy immediately while warm and fresh.

Notes

• Using canned cooked salmon makes this recipe quick and convenient without compromising flavor.
• Fresh herbs like chives, dill, and parsley enhance the brightness and complement the salmon beautifully.
• If you prefer a gluten-free option, substitute gluten-free breadcrumbs or use crushed nuts.
• Adjust vinegar and seasoning in the slaw to your taste preference for balance between tangy, creamy, and herbaceous flavors.

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

Keywords: salmon burgers, healthy burgers, salmon recipe, fish burgers, cabbage slaw, Greek yogurt slaw, pan-fried burgers, easy dinner