Easy Salmon Burgers with Slaw (Print Version)
# Ingredients:
→ Salmon Burgers
01 -
12-14 ounces cooked salmon (canned works great)
02 -
2 eggs
03 -
1/2 cup breadcrumbs
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1 teaspoon salt
05 -
1/2 teaspoon garlic powder
06 -
1/4 cup chopped fresh herbs (chives, parsley, or dill)
07 -
Fresh lemon juice, to taste
08 -
Olive oil, for pan-frying
→ Cabbage Slaw
09 -
1 head green cabbage, finely shredded
10 -
1 cup plain Greek yogurt
11 -
2-3 tablespoons white distilled vinegar
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1 teaspoon salt
13 -
1/2 teaspoon garlic powder
14 -
1/2 cup chopped fresh herbs (chives, parsley, and dill)
15 -
Olive oil, for drizzling
# Instructions:
01 -
Flake the salmon apart in a bowl. Add eggs, breadcrumbs, salt, garlic powder, fresh herbs, and a squeeze of lemon juice. Mix everything together until well combined.
02 -
Form the salmon mixture into 3 large or 4 medium patties, pressing firmly to ensure they hold together well.
03 -
Heat olive oil in a nonstick skillet over medium heat. Fry the salmon patties for about 3-4 minutes on each side until golden brown and crispy. Transfer to a paper towel lined plate and sprinkle with a little extra salt.
04 -
In a large bowl, combine the shredded cabbage, Greek yogurt, vinegar, salt, garlic powder, and fresh herbs. Mix well and drizzle with a little olive oil. Taste and adjust seasonings if needed.
05 -
Serve the hot salmon burgers on a bed of the creamy cabbage slaw. Top with an extra dollop of yogurt, a drizzle of olive oil, and additional fresh herbs if desired.
# Notes:
01 -
These salmon burgers are a great way to use leftover or canned salmon for a quick protein-packed meal.
02 -
For the best texture, don't overmix the salmon patty mixture.
03 -
The burgers will keep well in the fridge for about 3 days or in the freezer for up to 3 months. Reheat in a nonstick skillet to maintain crispiness.
04 -
The slaw is best eaten right away or within one day of mixing.