These Yummy Salmon Burgers with Slaw are a weeknight winner: juicy salmon patties crisped in a hot skillet, topped with a bright, crunchy slaw. I first made them when I wanted a lighter burger that still felt indulgent, and they quickly became a family favorite. If you enjoy simple salmon dinners, try pairing them with a quick one-skillet side like this one-skillet salmon with lemon orzo for an easy complete meal.
Why Make This Recipe
- Flavor: The patties get a caramelized crust while staying tender inside, and the tangy slaw balances richness perfectly.
- Nutrition: Salmon brings omega-3s and quality protein in every bite.
- Convenience: Ready in about 30 minutes and cooks in one skillet for minimal cleanup.
- Versatility: Serve on buns, lettuce wraps, or over a salad — they adapt to many meals.
- Personal insight: I love this recipe because a quick chill for the patties makes them hold together beautifully while still tasting fresh. Also try the texture contrast with these savory salmon balls with creamy avocado sauce when you want a change.
Recipe Overview
- Prep time: 10–15 minutes (plus 20 minutes chilling)
- Cook time: 8–10 minutes (about 4–5 minutes per side)
- Total time: 30–35 minutes
- Servings: Makes 4 burgers (about 4–5 oz patties)
- Difficulty: Easy
- Cooking method: Pan-sear on medium-high heat or bake at 400°F (200°C) until the internal temperature reaches 145°F (63°C).
If you like burgers with a kick, these build well on the same flavor techniques I use for other patties like these cheddar jalapeño chicken burgers with guacamole.
My Experience Making This Recipe
When I tested these, chilling the patties for 20 minutes before cooking was a game-changer — it prevented them from falling apart and helped form a better crust. I also learned that using a mix of panko and a single egg gives a light binder without turning the patties dense. One odd kitchen hack I sometimes use for quick hand-care after handling fish is a simple vinegar tip I found helpful — it brightens skin and removes odors (use with caution on any irritated skin): vinegar trick for quick hand refresh.
How to Make Yummy Salmon Burgers with Slaw
Start by finely chopping or pulsing 1 lb (450 g) fresh salmon (skin removed) in a food processor or with a sharp knife. Mix with 1 large egg, 1/3 cup panko, 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1/4 cup finely chopped scallions, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper; form into four 4–5 oz patties and chill 20 minutes. For the slaw, toss 2 cups shredded cabbage, 1/3 cup shredded carrot, 2 tablespoons mayo, 1 tablespoon apple cider vinegar, and 1/2 teaspoon sugar; season to taste. Heat 1–2 tablespoons oil in a skillet over medium-high heat (about 375°F surface temp) and cook patties 4–5 minutes per side until they reach 145°F internal or just flake. If you prefer oven-baked, place on a parchment-lined sheet and bake at 400°F for 10–12 minutes, flipping once. For a slightly heartier dinner, these pair nicely with a simple pasta side like conchiglioni with ricotta and peas.
Expert Tips for Success
- Chill the patties before cooking: 20–30 minutes firms them up and prevents breakage during flipping.
- Use an instant-read thermometer: remove patties at 145°F (63°C) to avoid overcooking and dryness.
- Don’t over-process the salmon: pulse to just chunky rather than a paste to keep texture.
- Preheat the skillet well and use a thin film of oil; a hot pan builds a brown crust that helps release the patty.
- If using frozen salmon, thaw fully, pat dry, and drain any excess moisture before mixing to avoid a soggy mix.
How to Serve Yummy Salmon Burgers with Slaw
- Classic: Toasted brioche bun, burger, slaw on top, and a squeeze of lemon.
- Low-carb: Serve patties in large butter lettuce leaves with extra avocado slices.
- Party platter: Cut into sliders and offer dipping sauces like tartar, sriracha mayo, and dill yogurt — great for casual gatherings.
- Plated dinner: Serve with roasted potatoes or a light lemony orzo for an elevated family meal.
Storage and Reheating Guide
Refrigerate cooked patties in an airtight container for up to 3 days; store the slaw separately for 1–2 days to keep it crisp. To freeze, flash-freeze patties on a baking sheet for 1 hour, then transfer to a freezer bag with as much air removed as possible; keep frozen up to 2 months. Reheat from frozen in a 350°F (175°C) oven for 10–12 minutes or in a covered skillet on low heat to maintain moisture; avoid microwaving whenever possible to prevent rubbery texture.
Recipe Variations
- Gluten-free: Replace panko with 1/3 cup almond flour or gluten-free breadcrumbs and check your condiments.
- Dairy-free: Use dairy-free mayo or mashed avocado in the binder and for the slaw dressing.
- Canned salmon version: Use two 14-oz cans, drain well, and reduce panko slightly; add finely diced celery for texture.
- Spicy or herb-forward: Stir in 1 finely chopped jalapeño or 2 tablespoons chopped dill and lemon zest for fresh flavor.
Nutritional Highlights
- Key benefits: Rich in omega-3 fatty acids (EPA/DHA) and high-quality protein from salmon, which support heart and brain health.
- Portion guidance: A 4–5 oz patty plus a modest bun/slaw makes a balanced main course (roughly 400–600 kcal depending on sides).
- Allergens: Contains fish and egg; contains gluten unless using gluten-free breadcrumbs. Adjust binders for common allergies.
Troubleshooting Common Issues
- Patties falling apart: Chill the formed patties at least 20 minutes and don’t overwork the mixture; add an extra tablespoon of panko or a light egg wash if needed.
- Dry texture: Stop cooking at 145°F and incorporate a tablespoon of mayonnaise or olive oil into the mix for added moisture.
- Strong fishy smell or flavor: Use very fresh salmon, remove skin before chopping, and add bright acid (lemon, vinegar) in the slaw to balance flavor.
Frequently Asked Questions
Q: Can I use canned salmon instead of fresh?
A: Yes. Use two 14-oz cans (drained and flaked), reduce panko by a tablespoon to prevent dryness, and gently fold to maintain some texture. Chill patties before cooking to help them hold together.
Q: How do I prevent the burgers from sticking to the pan?
A: Preheat the skillet over medium-high, add a thin layer of neutral oil, and let the pan get hot before adding patties. Avoid flipping too soon; wait until a golden crust forms and the patty releases easily.
Q: Can I make the patties ahead of time and freeze them raw?
A: Absolutely. Form the patties, freeze them on a tray for 1 hour, then bag them for up to 2 months. Cook from frozen, adding a few minutes to the cook time, or thaw in the refrigerator overnight before cooking.
Q: How can I tell when the burgers are done without a thermometer?
A: Gently press the top—done patties feel firm but still springy. You can also make a small cut in one patty; cooked salmon should be opaque and flake easily. For safety and best texture, an internal temp of 145°F (63°C) is recommended.
Conclusion
For the tested, full recipe and step-by-step photos that inspired this guide, see the original Yummy Salmon Burgers with Slaw Recipe – Pinch of Yum.
Yummy Salmon Burgers with Slaw
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Pescatarian
Description
Juicy salmon patties topped with a bright, crunchy slaw, perfect for a lighter burger option on weeknights.
Ingredients
- 1 lb (450 g) fresh salmon (skin removed)
- 1 large egg
- 1/3 cup panko breadcrumbs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 cup finely chopped scallions
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups shredded cabbage
- 1/3 cup shredded carrot
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon sugar
- 1–2 tablespoons oil (for cooking)
Instructions
- Finely chop or pulse the fresh salmon in a food processor.
- Mix salmon with egg, panko, mayonnaise, Dijon mustard, scallions, salt, and pepper; form into patties and chill for 20 minutes.
- For the slaw, toss together cabbage, carrot, mayonnaise, apple cider vinegar, and sugar; season to taste.
- Heat oil in a skillet over medium-high heat and cook the patties for 4–5 minutes on each side until they reach an internal temperature of 145°F (63°C).
- Alternatively, for oven-baking, place patties on a parchment-lined sheet and bake at 400°F (200°C) for 10–12 minutes, flipping once.
Notes
Chill patties before cooking to help them hold together and achieve a better crust.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-searing or Baking
- Cuisine: American