Description
These Salmon Burgers with Slaw offer a delicious, quick, and healthy meal featuring crispy pan-fried salmon patties flavored with fresh herbs and a tangy creamy cabbage slaw. Perfect for a light lunch or dinner, this recipe uses canned cooked salmon for convenience and combines fresh ingredients to deliver vibrant flavors and textures in just 15 minutes.
Ingredients
Salmon Burgers
- 12-14 ounces cooked salmon (canned is great!)
- 2 eggs
- 1/2 cup breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 cup chopped fresh herbs (such as 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 (to taste)
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 cup chopped fresh herbs (such as chives, parsley, and dill)
- A drizzle of olive oil
Instructions
- Prepare the Salmon: Flake the cooked salmon into small pieces ensuring no large chunks remain. In a mixing bowl, combine the salmon with eggs, breadcrumbs, salt, garlic powder, chopped fresh herbs, and a squeeze of lemon juice. Mix well until the ingredients are fully incorporated, then form the mixture into 3 large or 4 medium-sized patties, ensuring they hold together firmly.
- Cook the Salmon Burgers: Heat a sufficient amount of olive oil over medium heat in a nonstick skillet. Once hot, carefully place the salmon patties onto the skillet. Fry them for several minutes on each side, cooking until they develop a golden brown and crispy exterior. Remove the cooked patties and set them on a paper towel-lined plate to absorb excess oil. Sprinkle lightly with salt while they rest.
- Prepare the Slaw: In a large bowl, combine the finely shredded green cabbage with plain Greek yogurt, white distilled vinegar, salt, garlic powder, chopped fresh herbs, and a drizzle of olive oil. Mix thoroughly to coat the cabbage evenly. Taste and adjust the seasoning or vinegar quantity as desired to balance tanginess and saltiness.
- Serve: Plate the salmon burgers atop a generous bed of the creamy cabbage slaw. Optionally, garnish with an extra dollop of Greek yogurt, a small drizzle of olive oil, and additional fresh herbs for enhanced flavor and presentation. Serve immediately while the burgers are hot and crispy.
Notes
- Canned cooked salmon can be used for convenience and still provides great flavor and texture.
- Use a nonstick skillet to help prevent the burgers from sticking while pan-frying.
- The slaw can be adjusted in acidity by varying the amount of white distilled vinegar used.
- Fresh herbs add vibrant flavor; feel free to mix different herbs such as dill, parsley, and chives according to preference.
- For a lower fat version, reduce the amount of olive oil used for frying and in the slaw drizzle.
