Fresh Salmon Burgers (Print-Friendly Version)
Juicy, protein-packed salmon patties with dill and Dijon, topped with tangy purple cabbage slaw on toasted hamburger buns.
# What You Need:
→ Salmon Patties
01 -
1 ¼ pounds salmon fillets, skin and bones removed
02 -
½ cup breadcrumbs
03 -
1 large egg
04 -
3 tablespoons mayonnaise
05 -
1 tablespoon Dijon mustard
06 -
1 tablespoon lemon juice, freshly squeezed
07 -
¼ cup fresh dill, chopped
08 -
½ teaspoon smoked paprika
09 -
½ teaspoon salt
10 -
¼ teaspoon ground black pepper
→ Coleslaw
11 -
3 cups purple cabbage, shredded
12 -
1 medium carrot, julienned or shredded
13 -
¼ cup mayonnaise
14 -
1 tablespoon lemon juice
15 -
¼ teaspoon salt
16 -
¼ teaspoon ground black pepper
→ Other Ingredients
17 -
1 tablespoon vegetable oil (if pan frying)
18 -
4 hamburger buns
# How to Make It:
01 -
Cut the salmon fillets into 1-inch strips and transfer into a food processor. Add breadcrumbs, egg, mayonnaise, mustard, lemon juice, dill, smoked paprika, salt, and pepper. Pulse mix on and off for 1 minute until coarsely chopped. Alternatively, chop the salmon into ⅛-inch pieces and mix with a spatula in a large bowl. Shape into 4-5 patties using about ½ cup salmon mixture per patty. Refrigerate or freeze for 10-15 minutes to firm up.
02 -
Pan Fry: Heat oil in a skillet over medium heat for 2 minutes. Cook patties for 5 minutes per side until browned and firm. Air Fry: Cook patties at 375°F for 12-15 minutes in the air fryer, flipping halfway. Bake: Bake patties on a parchment-lined tray at 375°F for 15 minutes, flipping once.
03 -
In a medium bowl, combine cabbage, carrot, mayonnaise, lemon juice, salt, and pepper. Stir well until evenly mixed.
04 -
Toast hamburger buns, if desired. Place a salmon patty on the bottom bun, top with coleslaw, and add the top bun. Serve immediately.
# Important Notes:
01 -
Store salmon patties, coleslaw, and buns separately in airtight containers. Cooked patties and coleslaw last up to 3-4 days in the fridge. Reheat patties over medium heat with a splash of water for 5-10 minutes. Freeze uncooked patties for up to 1 month by freezing on a tray first, then stacking with parchment paper between patties.