Yummy Salmon Burgers with Slaw are my answer to the weeknight dinner rut we all run into. They’re fast, fresh, and honestly feel a little fancy without much effort. The patties are tender inside, crisp outside, and the crunchy slaw on top brings the whole bite to life. If you like meals that feel bright and satisfying, this one hits both notes. Grab a bowl, a skillet, and a few pantry staples, and we’ll make dinner that feels restaurant-level with zero stress.
What Kind Of Salmon Is Best? (Canned Vs. Fresh)
Here’s the short version. You can use either canned or fresh, and both turn out great. Fresh salmon tastes a bit richer and gives a more delicate texture. Canned salmon is budget friendly, handy to keep in the pantry, and actually makes a super cohesive patty thanks to its already flaky texture. If you’re after a quick win, canned salmon gets you there fast.
Wild or farmed, and how to pick
Wild salmon tends to be firmer with a better omega-3 profile. Farmed salmon can be very tasty too, just choose the best quality you can find. Look for bright color, no fishy smell, and firm flesh. If using fresh, ask the fish counter to remove skin if you don’t want to do it at home. For flavor that really shines in Yummy Salmon Burgers with Slaw, wild salmon is my favorite when it’s on sale.
Tips for canned salmon that taste fresh
Choose boneless and skinless if you want no extra steps. If your can includes bones and skin, they’re soft and edible, but you can remove them if you prefer. Drain well so your patties hold together. Then flake with a fork until it’s evenly broken up. Add enough binder to keep things moist and cohesive, but not so much that you lose the salmon flavor. If you enjoy salmon dinners, you might also like this tropical twist on fish night: grilled salmon with mango coconut rice.
Bottom line: use what you have and what fits your budget. Both versions deliver awesome results.
Ingredients and Substitutions
These patties lean on simple pantry ingredients that make the flavor pop without overpowering the fish. Keep it flexible and swap what you need.
- Salmon: fresh fillets or canned, both work.
- Breadcrumbs or panko: help the patties hold together. Almond flour works for gluten free.
- Egg: the main binder. Flax egg works if you’re avoiding eggs, but chill the patties a bit longer to set.
- Green onion or red onion: for a punchy bite.
- Garlic: fresh or powdered, your call.
- Lemon zest and juice: brightens everything. Lime works in a pinch.
- Dijon or mayo: helps with moisture and tang.
- Salt and pepper: simple and perfect.
- Oil: avocado or olive oil for searing.
- Buns: brioche for soft and buttery, or whole grain for hearty.
- Slaw: shredded cabbage or coleslaw mix, carrots, plus a quick sauce of mayo or yogurt, vinegar, and a touch of honey.
For a simple weeknight, I pair these patties with a light side or even a cozy bowl like this crockpot white chicken chili with cream cheese for next-day lunches. And if you love easy dinners, you might enjoy this lemony favorite too: slow cooker lemon herb chicken with fluffy rice.
How to Make a Salmon Burger
Mix the salmon
Flake the salmon in a bowl. Add breadcrumbs, egg, onion, garlic, lemon zest, a squeeze of lemon juice, Dijon or mayo, salt, and pepper. Stir lightly until combined. The texture should feel soft but not wet. If it’s sticky, add a spoon or two more breadcrumbs. If it feels dry, add a tiny bit more mayo or a teaspoon of water. Remember, do not overmix. That keeps the patties tender.
Shape, chill, and cook like a pro
Divide into even portions and shape into patties. Chill the patties for 15 to 20 minutes in the fridge to help them set. Heat a nonstick skillet over medium heat with a thin layer of oil. Cook patties for 3 to 4 minutes per side until golden with a nice crust. Fresh salmon patties usually cook a little faster than canned. If you like to track doneness, salmon is lovely at 125 to 135 F in the center for medium, and 145 F is the USDA guideline for fully cooked fish. Toast buns in the pan for 30 to 60 seconds until warm and lightly crisp.
Quick slaw while the patties chill: toss cabbage and carrot with mayo or Greek yogurt, a splash of apple cider vinegar, honey, and a pinch of salt and pepper. Keep it crunchy and not too wet so the buns stay happy. Now stack it up with bun, patty, slaw, and your favorite extras.
“I made these on a busy Tuesday and they tasted like a weekend treat. The slaw totally makes it. My picky kid asked for seconds, which never happens with fish.”
When I’m planning a cozy meal set for the week, I’ll often make a double batch of patties on Sunday and pair them with a big pot of something comforting like creamy white chicken chili to cover lunches. For Yummy Salmon Burgers with Slaw, that combo makes the week so easy.
Serving Suggestions
Keep it fresh and simple, or go big with sauces and sides. Here are favorites at my house.
- Toppings: extra lemon, sliced avocado, red onion, dill, or a swipe of sriracha mayo.
- Sides: sweet potato wedges, corn on the cob, or a crunchy green salad.
- Swap the bun: lettuce wraps for lighter, or toasted sourdough for a sturdier bite.
- Sauces: tartar sauce, tzatziki, or a honey mustard yogurt drizzle.
- Make it a salmon bowl: patty over rice with slaw, cucumbers, and a drizzle of spicy mayo.
If you’re the type who loves a sweet finish, a small dessert keeps the meal balanced. Try a batch of chewy maple cinnamon cookies or this fun little treat, a coconut dome with chocolate spread. For a party platter, both make a great follow-up to Yummy Salmon Burgers with Slaw.
Make-Ahead and Storage Tips
Make ahead: Mix and form patties up to 24 hours in advance. Keep covered in the fridge. Chilling helps them stay firm and cook cleanly.
Fridge: Cooked patties keep 3 days in a sealed container. Reheat gently in a skillet over medium with a slick of oil for 2 to 3 minutes per side. Microwaving works in a pinch, but you’ll lose crisp edges.
Freezer: Freeze uncooked patties on a sheet pan until solid, then transfer to a freezer bag for up to 2 months. Cook from frozen over slightly lower heat so the centers warm through without the outside browning too fast.
Slaw: Dress right before serving so it stays crunchy. If you need to prep earlier, store the shredded cabbage and sauce separately. Toss at the last minute.
Hosting and want a make-ahead dessert too? Try these playful grinch Oreo balls. They hold well in the fridge and are instant crowd-pleasers.
For easy labeling, I write the date and cooking notes on the bag. Little steps like that build kitchen confidence and keep things safe.
Common Questions
How do I keep salmon burgers from falling apart?
Use the right binder-to-fish ratio and chill the patties before cooking. If the mixture looks too wet, add another spoon of breadcrumbs. Handle gently when flipping.
Can I bake the patties instead of pan searing?
Yes. Bake on a lined sheet at 400 F for about 10 to 12 minutes, flipping halfway. Broil for 1 minute at the end if you want extra browning.
What sauces go best on these burgers?
Tartar sauce, lemon dill yogurt, sriracha mayo, or honey mustard. A squeeze of fresh lemon lifts everything.
Can I make them dairy free and gluten free?
Yes. Use mayo or dairy free yogurt in the slaw and almond flour instead of breadcrumbs. Check your buns or use lettuce wraps.
Is canned salmon healthy?
It’s packed with protein and omega-3s. Choose a good brand and drain well. Both canned and fresh work beautifully for Yummy Salmon Burgers with Slaw.
A Tasty Sendoff for Your Kitchen Adventure
There you have it. Crispy edges, tender insides, and a bright slaw that does magical things in every bite. Keep it simple, swap what you need, and you’ll have Yummy Salmon Burgers with Slaw on repeat. If you want a second take for inspiration, I love how this version lays it out too at Yummy Salmon Burgers with Slaw Recipe – Pinch of Yum. Tag me if you try it, and enjoy every last crunchy, juicy, lemony bite.
Salmon Burger
Ingredients
Method
- Flake the salmon in a bowl. Add breadcrumbs, egg, onion, garlic, lemon zest, lemon juice, Dijon or mayo, salt, and pepper. Stir until combined, making sure not to overmix.
- Divide the mixture into even portions and shape into patties.
- Chill the patties in the fridge for 15 to 20 minutes.
- Heat a nonstick skillet over medium heat with a thin layer of oil.
- Cook the patties for 3 to 4 minutes per side until golden.
- Toast the buns in the pan for 30 to 60 seconds until warm.
- Toss cabbage and carrot with mayo, apple cider vinegar, honey, salt, and pepper.
- Stack the bun, patty, slaw, and any other desired toppings like lemon, avocado, or sriracha mayo.