A simple, no-fuss salmon burger recipe that's flavorful and versatile.
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Ingredients
3(6-ounce)cans wild caught salmon, drained and picked over
2largeeggs
¼cupPanko breadcrumbs,regular, whole-wheat or gluten-free
2mediumshallots
1tablespoonminced capers
1tablespoonminced fresh dill or 2 teaspoons dried dill
1lemon,zested and juiced
Kosher salt and black pepper
½cupmayonnaise,divided
½teaspoongarlic powder
5cupsshredded green cabbage
1tablespoonolive oil
4whole-wheat burger buns,split and lightly toasted
Instructions
For the salmon patties, combine 3 cans drained salmon, 2 eggs, ¼ cup breadcrumbs, 2 tablespoons minced shallot, 1 tablespoon minced capers, 1 tablespoon chopped fresh dill (or 2 teaspoons dried), 1 teaspoon lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Mix until thoroughly combined then form mixture into 4 patties.
For the slaw, in a large bowl whisk together ¼ cup mayonnaise, 3 tablespoons lemon juice, and ½ teaspoon garlic powder. Add 5 cups shredded cabbage and ⅓ cup thinly sliced shallot; toss to coat then season with salt and pepper to taste. (If you’ve got extra fresh dill, throw some in as well.)
Heat 1 tablespoon oil in a large nonstick skillet over medium heat until shimmering. Arrange salmon patties in an even layer and cook until golden brown and a thermometer inserted in the centers registers 145ºF, 4–5 minutes per side.
On each bun, spread 1 tablespoon mayonnaise on cut sides. Place salmon patties on bottom buns, top with slaw followed up top buns and serve.
There are a few ways you can make these salmon burgers ahead of time. First, you can form the patties and refrigerate them on a plate loosely covered with plastic wrap for up to 2 days.
Alternatively, you can cook the burgers and store them in an airtight container for up to 4 days in the refrigerator.
For longer storage, transfer the container of cooked salmon burgers to the freezer. Salmon burgers can be stored in the freezer for up to 3 months. Allow them to thaw overnight in the refrigerator before reheating.
To reheat salmon burgers, place them in a nonstick skillet over medium-low heat with a splash of olive oil. Cook just until warmed through.
Substitution Tips
To make this recipe gluten-free, use gluten-free Panko breadcrumbs instead of regular or whole-wheat panko.
If you don’t have shallots, you can substitute minced green onion, white onion, yellow onion or red onion in the salmon burgers. Use green onions or red onions in the slaw.
For a more decadent flavor, cook the salmon burgers in butter instead of olive oil. You can also use any vegetable, canola or avocado oil instead as well.
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