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