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Salmon Burger Recipe

5 from 1 vote
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Yield 4 salmon burgers + 4 cups slaw
Category Main Dish
Cuisine American

Description

A simple, no-fuss salmon burger recipe that's flavorful and versatile.

Ingredients

  • 3 (6-ounce) cans wild caught salmon, drained and picked over
  • 2 large eggs
  • ¼ cup Panko breadcrumbs, regular, whole-wheat or gluten-free
  • 2 medium shallots
  • 1 tablespoon minced capers
  • 1 tablespoon minced fresh dill or 2 teaspoons dried dill
  • 1 lemon, zested and juiced
  • Kosher salt and black pepper
  • ½ cup mayonnaise, divided
  • ½ teaspoon garlic powder
  • 5 cups shredded green cabbage
  • 1 tablespoon olive oil
  • 4 whole-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.

Notes

Make Ahead and Reheating
  • 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.

Nutrition

Serving: 1 burgerCalories: 580kcalCarbohydrates: 55gProtein: 39gFat: 26gSaturated Fat: 4gCholesterol: 157mgSodium: 1053mgFiber: 10gSugar: 12g
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