Dinner

Salmon Burgers with Creamy Herb Slaw Recipe

Bymia larkspur October 21, 2025October 21, 2025

Introduction

Salmon burgers are a delicious and healthy alternative to traditional beef patties. Paired with a tangy, creamy slaw, they make for a refreshing and satisfying meal perfect for any season.

The dish shows one golden-brown crispy patty placed in the center of a white plate with a thin brown rim. Underneath the patty is a bed of finely chopped green and white cabbage mixed with herbs, creating a fresh and light layer. On top of the patty is a smooth, white dollop of cream or sauce, garnished with fresh green dill sprigs. The patty's crispy texture is highlighted by light reflections and small grains of coarse salt scattered on top. The plate is set on a white marbled surface, and part of another similar plate is visible on the left side with a gray textured cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (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

Step 1: Flake the cooked salmon into small pieces in a mixing bowl.
Step 2: Add the eggs, breadcrumbs, salt, garlic powder, chopped fresh herbs, and a squeeze of lemon juice. Mix well to combine, then form into 3 large or 4 medium patties.
Step 3: Heat olive oil in a nonstick skillet over medium heat. Fry the salmon patties for a few minutes on each side until golden brown and crispy. Remove and place on a paper towel-lined plate, then sprinkle with salt.
Step 4: For the slaw, combine finely shredded cabbage, Greek yogurt, white distilled vinegar, salt, garlic powder, chopped fresh herbs, and a drizzle of olive oil in a bowl. Mix well and taste, adjusting vinegar or seasoning as needed.
Step 5: Serve the warm salmon burgers on a bed of creamy slaw. Optionally, top with extra yogurt, a drizzle of olive oil, and more fresh herbs for garnish.

Tips & Variations

Using canned salmon with bones included adds extra calcium and richness to the burgers.
Swap the green cabbage slaw for a crunchy coleslaw mix or add shredded carrots for more color and texture.
Mix in a bit of Dijon mustard into the burger mix for a tangy kick.
These burgers can be served on buns or wrapped in lettuce leaves for a low-carb option.

Storage

Store leftover salmon burgers in an airtight container in the refrigerator for up to 2 days. Keep the slaw separate to maintain its crispness. Reheat burgers gently in a skillet over low heat to avoid drying out. Slaw is best served cold and should be eaten within 2 days.

How to Serve

A close-up of a browned, crispy patty with a rough, textured surface sitting on a bed of finely chopped green cabbage mixed with herbs that add a fresh touch. On top of the patty, there is a smooth dollop of white sauce crowned with fresh green dill sprigs, adding contrast and a hint of delicacy. The dish is served on a white plate, all placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw salmon for these burgers?

This recipe calls for cooked salmon to ensure the patties hold together and cook evenly. If using raw salmon, make sure to cook it thoroughly before combining with other ingredients.