These salmon burgers are the kind of recipe that earns a permanent spot in your weekly rotation. The patties come together quickly with canned or pre-cooked salmon, eggs, breadcrumbs, and a handful of fresh herbs, then get pan-fried until golden and crispy on the outside with a tender, flaky inside. The whole thing is on the table in about 15 minutes.
The slaw underneath is what makes it a complete meal. Shredded cabbage mixed with Greek yogurt, vinegar, garlic, and fresh herbs creates a creamy, tangy base that pairs perfectly with the salty, crispy burgers on top. This is a practical, repeatable dinner that delivers on both flavor and nutrition without much planning.
Nutrition
461 Calories | 21g Fat | 27g Carbohydrates | 34g Protein | 6g Fiber
Per Serving
Serves 4
Ingredients
Salmon Burgers:
- 12 to 14 oz cooked salmon (canned boneless skinless works great)
- 2 eggs
- 1/2 cup breadcrumbs
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/4 cup chopped fresh herbs (chives, parsley, or dill)
- A squeeze of lemon juice
- Olive oil for pan-frying
Cabbage Slaw:
- 1 head green cabbage, finely shredded
- 1 cup plain Greek yogurt
- 2 to 3 Tbsp white distilled vinegar, more to taste
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 cup chopped fresh herbs like chives, parsley, and dill
- A drizzle of olive oil
Directions
- Make the slaw. In a large bowl, combine the shredded cabbage, Greek yogurt, vinegar, salt, garlic powder, fresh herbs, and a drizzle of olive oil. Toss well to combine. Taste and adjust the seasoning or vinegar as needed. Set aside.
- Form the patties. Flake the cooked salmon into a large bowl. Add the eggs, breadcrumbs, salt, garlic powder, fresh herbs, and a squeeze of lemon juice. Mix until combined and form into 3 large or 4 medium patties.
- Pan-fry the burgers. Heat a drizzle of olive oil in a nonstick skillet over medium heat. Add the patties and cook for 3 to 4 minutes per side until golden brown and crispy on the outside and heated through to at least 160°F in the center.
- Serve. Place the salmon burgers on top of a generous bed of slaw. Add a dollop of extra Greek yogurt and a sprinkle of fresh herbs on top if desired.
Pro-Tips
- Use quality canned salmon for the best results. Not all canned salmon is the same. Look for wild-caught, boneless, skinless varieties for the cleanest flavor and easiest prep. Better-quality salmon makes a noticeable difference in the finished burger’s taste.
- Do not overmix the burger mixture. Stir the ingredients just until everything is evenly combined, and then stop. Overworking the mixture can make the patties dense and tough rather than tender and flaky. A light hand goes a long way here.
- Panko breadcrumbs give the best texture. Regular panko creates a lighter, crispier crust on the outside of the burger. Whole wheat breadcrumbs are a solid alternative if you prefer to avoid refined grains. If your breadcrumbs are already seasoned, cut the added salt by about half.
- Make the slaw right before serving. The cabbage slaw is best eaten fresh. Once mixed, the cabbage begins to release moisture, and its texture softens quickly. If you are prepping ahead, keep the shredded cabbage and dressing separate and combine them right before plating.
- Freeze extra patties before cooking. If you want to batch prep, form the uncooked patties and freeze them on a parchment-lined tray. Once solid, transfer to a sealed bag and store for up to 3 months. Cook directly from frozen in a nonstick skillet over medium heat, adding a few extra minutes per side.
Taking control of your nutrition starts with practical skills. This recipe is more than just a meal; it’s a blueprint for using what you have to create something nourishing and delicious. By incorporating simple, sustainable habits like this into your routine, you can build lasting skills that support your goals and simplify your busy life.
