Salmon Burgers with Slaw

Crispy-edged salmon patties paired with a tangy cabbage slaw creates a protein-packed meal that comes together in minutes. These golden-brown burgers develop an irresistible crust while staying tender and flaky inside. Made mostly with ingredients you likely have on hand, they're perfect for those nights when you need dinner now but don't want to sacrifice flavor or nutrition.

I discovered these salmon burgers during a particularly chaotic week when grocery shopping wasn't happening. Staring into my pantry desperately, I spotted a forgotten can of salmon. Twenty minutes later, my family was fighting over the last patty. My teenager who "hates fish" ate two and asked for them again the next night. This recipe has saved dinner countless times since then – sometimes planned, sometimes as pantry-raid magic when the fridge is empty.

Main Components

Canned salmon - 1 (14.75 ounce) can, drained.
Fresh dill - 2 tablespoons, chopped (or other fresh herbs).
Panko breadcrumbs - ½ cup.
Eggs - 2.
Fresh lemon juice - 1 tablespoon.
Cabbage - 3 cups shredded (purple or green).
Green onion - 1 thinly sliced.
Greek yogurt - ½ cup.
Apple cider vinegar - 1 tablespoon.
Garlic - 1 clove, minced.
Olive oil - 2 tablespoons.
Salt, pepper, paprika - ½ teaspoon each.

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Cooking Process

Drain That Salmon

Open canned salmon and drain thoroughly. Flake apart with a fork in a medium bowl.

Mix With Care

Add eggs, panko breadcrumbs, chopped dill, minced garlic, lemon juice, salt, pepper, and paprika to the flaked salmon. Mix gently but thoroughly. Let rest for 5 minutes.

Form Perfect Patties

With slightly damp hands, divide mixture into 3-4 equal portions and form into ¾-inch thick patties. Make a slight dimple in the center. Refrigerate for 15-30 minutes if time allows.

Get That Perfect Crust

Heat olive oil in a heavy skillet over medium-high heat. Carefully place patties in the hot pan (don't overcrowd). Cook undisturbed for 4 minutes until golden brown. Flip carefully and cook for another 3-4 minutes until golden and internal temperature reaches 160°F. Transfer to a paper towel-lined plate.

Whip Up Quick Slaw

In a large bowl, combine shredded cabbage, thinly sliced green onion, chopped herbs, Greek yogurt, apple cider vinegar, minced garlic, salt, and pepper. Toss until evenly coated. Let sit for 5 minutes.

Serve With Style

Place hot salmon burger on a bed of cabbage slaw. Garnish with lemon wedges and extra herbs if desired. Serve immediately.

I started making these burgers during a particularly tight budget month when fresh fish wasn't an option. My husband initially raised his eyebrows at "fish from a can," but now specifically requests "those salmon things with the slaw" at least twice a month. Our neighbor stopped by during dinner once and I reluctantly shared a patty (they're that good—I didn't want to!). She texted me at 10pm that night asking for the recipe. What started as a budget necessity has become one of our favorite meals, canned or not.

Perfect Pairings

These versatile patties welcome countless accompaniments beyond the tangy slaw. A simple green salad dressed with lemon vinaigrette complements the richness of the salmon without competing for attention. For heartier appetites, serve alongside roasted sweet potato wedges seasoned with similar herbs for flavor continuity. On hot summer evenings, I pair them with chilled cucumber salad dressed with dill and yogurt for a refreshing meal that doesn't weigh you down.

Tasty Variations

Switch up this adaptable recipe based on what's available in your pantry. For Mediterranean flair, add chopped olives, capers, and use oregano instead of dill. Creating Asian-inspired burgers is simple by incorporating ginger, scallions, and a splash of soy sauce into the mixture. The slaw transforms completely with a dressing of lime juice, fish sauce, and a touch of honey. For extra crunch and nutrition, fold chopped bell peppers or grated carrots into your patty mixture before cooking.

Storage Solutions

These salmon patties actually improve after a day in the refrigerator as flavors continue developing. Store cooked patties in an airtight container for up to three days, separating layers with parchment paper to prevent sticking. For best results, reheat in a skillet with a tiny bit of oil rather than microwave to restore some crispness. Uncooked patties freeze beautifully for three months – simply place on a parchment-lined tray until solid, then transfer to freezer bags with parchment between layers.

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Chef's Special Tips

For extra flavor dimension, add a teaspoon of Dijon mustard to your patty mixture – it adds subtle tang that complements the salmon perfectly without overpowering. If your patties seem fragile when forming, don't add more breadcrumbs immediately – instead, refrigerate the mixture for 20 minutes, which often solves the problem without making the burgers dense. Never salt your cabbage slaw too far in advance – the salt draws out moisture, leaving you with soggy cabbage and watery dressing after just 30 minutes.

I've made these salmon burgers so many times I could probably mix them blindfolded now. They've evolved from a desperate pantry meal to a legitimate family favorite that's good enough for company. Last summer I made a double batch for a backyard gathering and even the "I don't like fish" people were asking for the recipe. There's something supremely satisfying about transforming humble canned salmon into something that genuinely impresses people – and myself, every single time.

Frequently Asked Questions

→ Can I use fresh salmon instead of canned?

Yes! You can use leftover cooked salmon from any preparation method - steamed, poached, grilled, or baked. Just flake it apart before mixing in the other ingredients.

→ How can I make these gluten-free?

Replace the breadcrumbs with almond flour for the best texture and flavor. Crushed gluten-free cereal or ground gluten-free oats will also work well as substitutes.

→ Can I make these ahead of time?

Yes! The patties can be formed and stored in the refrigerator for up to 24 hours before cooking. The cooked burgers will keep in the fridge for about 3 days or can be frozen for up to 3 months.

→ What can I substitute for Greek yogurt in the slaw?

Mayo works great as a substitute, or use dairy-free yogurt for a dairy-free option. For a lighter version, try half yogurt and half mayo.

→ What's the best way to serve these salmon burgers?

They're delicious on their own with the slaw, but you can also serve them on a bun with traditional burger toppings, in a lettuce wrap, or over a salad for a lower-carb option.